| Prep: 15 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 11g | 6g | 45g |
| sugars | fibre | protein | salt |
| 12g | 2g | 8g | 0.5g |
It’s safe to say that my love for the Blueberry Pancakes recipe knows no bounds. Even though commonly considered a sweet start to the day here in the United States, my association with the flavors in these humble, but no less magnificent, creations reaches all the way back to the mornings of my childhood spending time in Seattle and visiting Japan.
Being surrounded by the freshest Pacific Northwest ingredients, from seafood for sushi rolls to vibrant berries picked straight from the bush, I developed a deep-rooted admiration for natural, wholesome produce. It’s this that sparked my culinary journey and inspired my approach to dishes like these Blueberry Pancakes.
Unbeatable Flavor Combinations
The distinct blend of sweet and mild tartness bursting from ripe blueberries, married perfectly with smooth and warm vanilla undertones, creates an irresistible symphony of flavors that stays with you long after the last bite. Almost akin to the traditional Japanese dessert, Berries Anmitsu, the incorporation of fruit elevates a culinary delight to healthier heights. Plus, who can resist the charm of pancakes generously drizzled with authentic maple syrup!
Surprising Health Benefits
Do not be deceived, these pancakes are far from a nutritionist’s nightmare. Instead, they pack a nutritional punch that keeps you satiated and your body well-nourished. Blueberries, the heroes of this recipe, are a powerhouse of antioxidants & vitamin C, defending your body from harmful free radicals. Plus, they are also recognized for supporting heart and brain health. Not to mention, our other star-ingredient, eggs, is a much-loved source of protein and several essential vitamins.
Pair these pancakes with a side of protein, like fluffy scrambled eggs, and some leafy greens tossed in olive oil and garlic for a well-rounded brunch experience. You can also serve these pancakes as a dessert alternative, complementing savory Japanese dishes like teriyaki or udon noodles.
Suffice to say, this Blueberry Pancakes recipe holds a special place in my heart, conjuring up cherished memories and always promising a satisfying, joyful mealtime.
What You’ll Need
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 3/4 cups milk
- 4 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries
- Cooking spray or additional butter for greasing the pan
- Maple syrup for serving
Method
Step One
Begin by combining the dry ingredients in a large bowl. This includes 2 cups of all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons baking powder, and a 1/2 teaspoon of salt. Whisk these ingredients together until they’re evenly distributed.
Step Two
In another bowl, beat 2 eggs. Then, add in 1 3/4 cups of milk, 4 tablespoons of melted unsalted butter, and 1 teaspoon of pure vanilla extract. Stir these together until they’re thoroughly combined.
Step Three
Gradually add your wet mixture into the large bowl with the dry ingredients. Stir them together until you have a smooth batter. Be careful not to overmix – a few lumps here and there are okay.
Step Four
Next, fold in 1 cup of fresh blueberries into your pancake batter. Stir gently, so you don’t burst the blueberries.
Step Five
Heat up a skillet or griddle over a medium heat. Use your cooking spray or additional butter to lightly grease the surface. Pour 1/4 cup of batter onto the skillet for each pancake.
Step Six
Cook your pancakes until the edges are lightly browned and bubbles start to pop on the top surface. This should take about 2-3 minutes. Flip your pancakes and cook for another 2-3 minutes, or until the other side is golden brown.
Step Seven
Serve your blueberry pancakes immediately while they’re warm. Add maple syrup (or any other preferred toppings) on top, and enjoy!
