The Ultimate Blueberry-Packed Pancakes
There are few things finer than a breakfast pancake that is 50% blueberry by weight.
Ingredients
- 2 cups flour (all-purpose)
- 1/3 cup granulated sugar
- 1 tsp baking soda
- 4 tsp baking powder
- ¾ tsp salt
- 1.75 cups whole milk
- 5 tbsp butter, melted
- 1 whole egg, room temperature
- 1 Tbsp vanilla extract
- 1 tsp lemon juice
- Zest of 1 lemon
- 16oz blueberries, washed and dried, stems removed.
Instructions
- Whisk together the flour, granulated sugar, baking soda, baking powder, and salt to combine completely.
- Whisk the egg together with the milk and melted butter.
- Stir in the vanilla extract and lemon juice and lemon zest, and combine the wet ingredients with the dry ingredients until no lumps remain.
- Heat griddle or saute pan and add butter to pan.
- Pour the batter onto buttered griddle into your desired pancake size.
- As soon as the batter has been poured, quickly and artfully cover the entire visible surface of the pancake with the blueberries, adding as many as possible.
- Cook on medium heat until golden brown, carefully flip and cook another 2 minutes or until done.
- Cook on medium heat until golden brown, carefully flip and cook another 2 minutes or until done.
- Serve with melted butter, maple syrup, whipped cream, and extra blueberries.
Notes
The trick to getting a ton of blueberries on a single pancake lies in adding them right after you have poured the batter onto your hot skillet. Make sure you work quickly to cover the surface with blueberries before you need to flip!
When you are trying this blueberry-loaded technique for the first time, try starting with just one pancake at a time.