Light and Fluffy Blueberry Pancakes

We had pancakes for dinner last night and that meal?  So, so satisfying.  We had some big storms rumble through and even though I’m cooped up in a windowless office M-F 9-5 (which suuuucks, btw), I always get the same feelings when it rains.  Mainly, my sinuses kill me.  And I crave homey food, like these blueberry pancakes.  So I scratched last night’s planned dinner off the menu, made these pancakes, and curled up with some sinus meds and a good book.

Light and Fluffy Blueberry Pancakes

It’s a recipe I made once last year, fell in love with it, then forgot where I found it, rediscovered the recipe, made the pancakes again a few weeks ago for Sunday breakfast, fell in love again, and here I am.  Whew!  I know I’ve got quite a few pancake recipes already happening here, but none quite like these (and actually, this is the first blueberry pancake recipe!).  They are light and fluffy without needing to whip up egg whites and have a bit of underlying brightness from a little lemon zest.  Basically, they are perfect blueberry pancakes in every way and if I could work brinner into my menu plans every week, this is what we’d be having.

Light and Fluffy Blueberry Pancakes

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: about 8-10 large pancakes

To keep the pancakes warm while you cook all of them, heat the oven to 250° F with a large platter inside. Transfer the cooked pancakes to the platter as you take them off the griddle.

Ingredients

  • 2 cups (10 oz) all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp table salt
  • 2 cups buttermilk
  • 1 large egg
  • 3 tbsp unsalted butter, melted and cooled slightly
  • 1 tsp lemon zest
  • ½ tsp pure vanilla extract
  • 1-2 tsp vegetable oil
  • 1 ½ cups fresh blueberries, washed and dried

Instructions

  1. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together; set aside.
  2. Pour the buttermilk into a 4 cup liquid measuring cup and warm it in the microwave for 45 seconds. Whisk the egg, butter, lemon zest, and vanilla into the buttermilk until well-combined.
  3. Make a well in the dry ingredients and pour the wet ingredients into the well. With a rubber spatula, stir everything together until combined, leaving the batter slightly lumpy. Do not overmix.
  4. Heat a 12-inch skillet or an electric griddle to medium heat. Brush a little oil onto the hot surface and with a large ice cream/cookie scoop, scoop the batter out onto the surface. Add a few blueberries to the top of each of the batter spots. Cook the pancakes until they start to bubble and the bottoms are golden brown and spotty, about 1 ½ to 2 minutes then flip them over with a wide, heatproof spatula; cook for another 1 ½ to 2 minutes - the pancakes should start to feel soft rather than crispy when lightly touched. Repeat with the remaining batter. Serve hot with butter, syrup, and extra blueberries, if desired.

Source

source: adapted from The New Best Recipe by the editor's of Cook's Illustrated

http://www.smells-like-home.com/2013/07/light-and-fluffy-blueberry-pancakes/

Light and Fluffy Blueberry Pancakes

  • Prep Time: 15min
  • Cook Time: 10min
  • Yield: about 8-10 large pancakes

Ingredients

2 cups (10 oz) all-purpose flour
2 tbsp granulated sugar
2 tsp baking powder
½ tsp baking soda
½ tsp table salt
2 cups buttermilk
1 large egg
3 tbsp unsalted butter, melted and cooled slightly
1 tsp lemon zest
½ tsp pure vanilla extract
1-2 tsp vegetable oil
1 ½ cups fresh blueberries, washed and dried

Instructions

  • 01

    In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together; set aside. Preheat oven to 250° F and place a large platter inside.

  • 02

    Pour the buttermilk into a 4 cup liquid measuring cup and warm it in the microwave for 45 seconds.  Whisk the egg, butter, lemon zest, and vanilla into the buttermilk until well-combined.

  • 03

    Make a well in the dry ingredients and pour the wet ingredients into the well.  With a rubber spatula, stir everything together until combined, leaving the batter slightly lumpy.  Do not overmix.

  • 04

    Heat a 12-inch skillet or an electric griddle to medium heat.  Brush a little oil onto the hot surface and with a large ice cream/cookie scoop, scoop the batter out onto the surface.  Add a few blueberries to the top of each of the batter spots.

  • 05

    Cook the pancakes until they start to bubble and the bottoms are golden brown and spotty, about 1 ½ to 2 minutes then flip them over with a wide, heatproof spatula; cook for another 1 ½ to 2 minutes – the pancakes should start to feel soft rather than crispy when lightly touched.  Repeat with the remaining batter.  Transfer the cooked pancakes to the platter in the oven.  Serve hot with butter, syrup, and extra blueberries, if desired.

adapted from The New Best Recipe by the editor’s of Cook’s Illustrated

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  • Warm Vanilla Sugar
    July 24, 2013 at 7:25 AM

    This is my boys favorite flavour!! Lovely!

  • Ashley
    July 25, 2013 at 12:42 PM

    Oh my gosh, these are beautiful!

  • Megan Weal
    July 26, 2013 at 4:56 PM

    Absolutely love your photography! Hope your feel better 🙂

    • taraliptak
      July 29, 2013 at 10:40 AM

      Thank you, Megan!

  • Susan
    August 2, 2013 at 9:09 PM

    I made blueberry pancakes from scratch a few weeks ago and they were so awful I swore I would never make pancakes from scratch again. But, these look so good, I might try again.

    • taraliptak
      August 7, 2013 at 4:03 PM

      Aww Ma…you guys will love this recipe. You’ll never go back to Bisquick!

  • Christine Chong
    August 5, 2013 at 11:49 PM

    I made this recipe this past weekend and this. is. the. one… My almost 4 year old ate a whole pancake, while i was cutting up bite sized pieces for my 9 month old, before I got a chance to sit down and enjoy them myself. He even asked for seconds which is unheard of for breakfast. That in itself speaks volumes. Thank you for sharing. I love your blog!

    • taraliptak
      August 7, 2013 at 4:01 PM

      Thanks, Christine! Great to hear that your family loves these pancakes – we do too!

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