Blueberry Pancakes

The best pancake topping is… more pancakes!

These are the best blueberry pancakes EVER!

This recipe for blueberry pancakes is out of this world! With just a few simple ingredients, you can make the fluffiest, most flavorful pancakes. This recipe is perfect for Sunday brunches and celebratory breakfasts (did anyone say Mother’s Day?).

What Toppings Can I Use On My Blueberry Pancakes?

The sky’s the limit when it comes to what you can put on your pancakes. Check out a few of our suggestions:

• Pure maple syrup
• Butter
• Evaporated milk
• Fresh blueberries
• Whipped cream
• Blueberry jam
• Blueberry sauce
• Peanut butter

…and so much more!

What Ingredients Do I Need To Make Blueberry Pancakes?

You most likely have all the ingredients to make these delicious pancakes. Here is a list of what you’ll need:

• All-purpose flour
• Cornmeal
• Sugar
• Baking powder
• Baking soda
• Salt
• Ground cinnamon
• Egg
• Buttermilk
• Cooking oil
• Blueberries

Can I Use Frozen Blueberries For This Recipe?

Yes, frozen blueberries can definitely be used for my blueberry pancake recipe! Be sure to thaw them beforehand.

How To Make Blueberry Pancakes

Here is how to make my very famous (and for good reason!) homemade, blueberry pancakes. You’ll never go back!

Ingredients

• 1 cup all-purpose flour
• 2 tbsp cornmeal
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp ground cinnamon
• 1 beaten egg
• 1 cup buttermilk
• 2 tbsp cooking oil
• 1 cup fresh or frozen blueberries

Instructions

In a medium mixing bowl combine flour, cornmeal, sugar, baking powder, baking soda, salt and cinnamon. Make a well in the center of the dry mixture and set aside.

In another medium mixing bowl combine the egg, buttermilk and oil. Add egg mixture all at once to the dry mixture. Stir just unitl moistened (better should be lumpy). Gently fold in berries.

For each pancake, pour about 1/4 cup of the batter on a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or until pancakes are golden, turning to second side when pancakes have bubbly surface and edges are slightly dry. Serve warm.

Recipe Notes

These are YUMMY. The cornmeal and cinnamon really make these different from other blueberry pancakes. I usually make 1 1/2 X this recipe if there are 4 of us b/c often one recipe is not enough. When I do that, I use 2 eggs instead of trying to figure out how much 1/2 an egg is. Also, if you don’t have buttermilk you can use sour milk. To make 1 cup of sour milk place 1 Tbsp lemon juice or vinegar in a glass measuring cup; add enough milk to make 1 cup total liquid. Let the mixture stand for 5 minutes before using it in your recipe.

Don’t forget to check out what else is cooking this Wednesday over at Shan’s blog.