If you’re questioning how to make your loved ones birthday feel special during the time of social distancing, look no further. While your favorite brunch spot may be closed, now you can recreate just as special of a celebration at home with this easy blueberry pancake recipe.
The best part is that if you bake or cook on occasion, you probably already have most of these ingredients in your fridge and pantry. Whip up these bad boys while your partner, mom, or bestie is getting ready in the morning for the ultimate birthday surprise. These pancakes are sweet, fluffy, and the perfect start to another year around the sun.
Take your large bowl and add your dry ingredients together. Sift the flour, sugar, baking powder, baking soda, salt, and make a little hole in the middle for your wet ingredients.
In a separate bowl whisk the eggs with the melted butter and buttermilk.
Pour your wet ingredients into the center of the dry ingredients and whisk together until just combined. Note that lumpy batter is normal (see recipe notes for more).
Heat a slice of unsalted butter or a tablespoon of vegetable oil in your non-stick pan over a medium flame for a minute. Once the pan is evenly heated, scoop batter into a ? measuring cup and ladle onto the pan. Sprinkle the top evenly with blueberries.
Cook the first side for 2 - 4 minutes, until you start to see bubbles and the pancake comes off easily. Flip the pancake and repeat. The bottom should be a golden brown.
Place on a plate and serve with extra fresh blueberries and maple syrup.
Having lumps in your pancake batter is normal. In fact, over-mixing your batter will make the pancakes more tough and chewy, instead of fluffy. Whisk your ingredients until they are just blended. You’ll know when you reach that point when you can’t see any of the individual ingredients and the batter doesn’t have white flour marks. If you feel that you accidentally over-mixed the batter, let it sit for a few minutes to let batter ‘rest.’ The lumps will even out, and this time will allow all the ingredients to interact with each other. However, don’t let the batter sit out for more than one hour before cooking.
Generally, buttermilk is used to make the final product more soft. If you don’t have buttermilk on hand, you can prepare a buttermilk substitute of milk and white vinegar. For each cup of milk, add one tablespoon of white vinegar. For this blueberry pancake recipe, pour two cups of milk into a bowl and mix two tablespoons of vinegar together. Let it stand for 5-10 minutes before adding it to the rest of the ingredients. If you don’t have white vinegar, the same proportions of lemon juice will also work.
Otherwise, you can use another type of dairy product in your fridge like plain yogurt, heavy cream, or sour cream. Any of these will create the soft, luxurious texture we crave in pancakes.
Yes! Although, many people debate whether frozen or fresh blueberries are best for pancakes, the consensus is that both will work equally well for your fluffy stack of blueberry goodness! If you’re using frozen blueberries, you also don’t need to thaw them beforehand. The two to three minutes of cooking time on each side of the pancake will heat it thoroughly.
Although you can mix the blueberries straight into the batter, it’s best to add them on top so they don’t leak. If the blueberries burst during the mixing or cooking process, it may cause your batter to have a bluish-green color. If you choose to mix your blueberries into the batter, you may also find that your blueberries may sink to the bottom of your pancakes when heated. In this case, toss your 1 cup of blueberries into ¼ cup of flour before adding to your mixture.