Best Blueberry Pancakes: Best Blueberry Pancakes Recipe for Breakfast
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Fluffy, melt-in-your-mouth blueberry pancakes bursting with juicy berries. The ultimate easy breakfast recipe with a secret ingredient for perfect results every time.
Ingredients
Instructions
In a small pot, combine the water, lemon juice, sugar, salt and cornstarch. Whisk until smooth. Add the fresh chopped blueberries and stir together. Bring to a boil over medium heat and cook for 4-5 minutes, stirring frequently. Remove from heat and allow to cool.
Lightly grease your griddle and preheat.
In a large bowl, mix up the flour, salt and baking soda. In another bowl, add the egg, buttermilk, vanilla extract and butter. Mix until completely combined. Pour the wet ingredients into the dry ingredients and stir just until incorporated. Do NOT overmix. Pancake batter will be thick, lumpy and kind of puffy. Gently stir in the 1/2 cup of chopped blueberries.
Spoon the batter onto the griddle. You can also cook these in a pan or skillet. Quickly scoop some blueberry sauce right into the center of the pancake and use a knife to swirl it around a little.
Cook for about 1-2 minutes or until you see some bubbles start forming. Then flip and cook the other side for about a minute or so or until pancakes are golden brown.
Serve with more blueberry sauce on top and whole blueberries.
