Blueberry Pancakes
This recipe is the same basic Breakfast Pancakes recipe with the addition of blueberries. It includes some tips for how to add the blueberries to the pancakes to help them retain their round shape and to prevent the blueberries from clumping or streaking the pancakes.
What You’ll Need to Make Blueberry Pancakes
How to Make Blueberry Pancakes
In a small bowl, place the flour, sugar, baking powder and salt.
In another bowl, beat one egg well.
Then add one tablespoon of oil and beat until emulsified.
Add the milk.
Blend well.
Add the dry ingredients all at once.
Whisk until smooth.
Add enough oil to coat a preheated pan. I prefer using a non-stick pan.
Start with a little oil in the center and tilt the pan from side to side until the bottom is coated.
Next add enough blueberries and space them out without making them look too symmetrical.
Next, with the back of the quarter cup measure, tap the top of each blueberry so that it is covered with batter. This step is important because, if the blueberries are are exposed when you turn the pancake over, they will burst and juices they leave on the pan will streak your next pancake.
Turn the heat down slightly to medium low. Wait for tiny bubbles to develop on the batter and burst.
Then turn over. 
Remove to plate.
Decorate with fresh blueberries.
Serve with warmed maple syrup or chunky blueberry maple syrup.
Ingredients
- 1 cup all-purpose flour
- 1 tbsp sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 1 tbsp vegetable oil
- 1 cup milk I use whole or 2%
- 1 cup fresh blueberries
Instructions
- In a small bowl, place the flour, sugar, baking powder and salt.
- In another bowl, beat one egg well.
- Then add one tablespoon of oil and beat until emulsified.
- Add the milk and blend well.
- Add the dry ingredients all at once and whisk until smooth. Do not add the blueberries.
- Heat a small pan on medium heat. Add a little oil to the center and tilt to coat the bottom entirely.
- Add a quarter cup of the pancake mix. Arrange eight blueberries on the pancake. Tip: To prevent streaking on your pancakes, with the back side of the quarter cup measure, gently touch the tops of the blueberries so that a little of the pancake mix is just covering the blueberries. If you don’t do this step, once you turn the pancakes over, the blueberries will burst and juices run on the pan. Your next pancake will have unsightly blue streaks.
- Turn down the heat to medium low. Once tiny little bubbles form and start to burst, turn the pancake over. About 1-2 minutes.
- Cook for another 1-2 minutes and remove to plate.
Nutrition Information Disclaimer
Ginny’s Recipe Collection provides nutritional breakdowns for informational purposes only. The data on this site has not been evaluated and approved by the Food and Drug Administration (FDA). The data is calculated using an online 3rd party nutritional calculator. Therefore these figures should be considered as estimates only. Online calculators may yield different results based on their own nutritional fact databases and algorithms they use. Furthermore, varying factors such as product types, adjustment of seasonings, natural variation in produce, and the manner in which they are processed may affect the final nutritional information. To get the most accurate analysis, please consult a registered dietician.
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