Pancakes are a favorite in our household, and we have previously shared with you our vital fluffy pancake recipe. We loved that dish so much that we modified it to create these easy Blueberry Pancakes to share with you today. These pancakes are easy to make, and we’re willing to bet you already have everything you need to make them on hand right now.
Ingredients Needed for Blueberry Pancakes
Our photos show all-purpose (regular) flour, which we use in our recipe. Whole wheat flour provides a higher percentage of whole grain. When using whole wheat, we use a 50:50 combination of whole wheat and all-purpose flour to ensure the muffins stay light and fluffy (we explain why in our whole wheat pancake recipe). Swap out the plain flour for your preferred gluten-free flour blend or try buckwheat flour (see our buckwheat pancake recipe for more info).
Since we often serve pancakes with maple syrup, we cut down on the amount of sugar we use while making our pancake batter. These can be used with granulated sugar, brown sugar, coconut sugar, and even honey, depending on your preferences. Make these Banana Buttermilk Pancakes by mixing in a small amount of mashed banana, like we did in this recipe.
When it comes to the liquid component of pancake batter, there are several alternatives. As a result of what we had on hand in the fridge, we used low-fat milk, but you can substitute non-dairy milk, like almond or oat milk, if you like.
Baking soda and lemon juice (or vinegar)
It’s the interaction between baking soda and a small amount of acid, like lemon juice or white vinegar, that produces the light, fluffy texture of these pancakes. If you only have baking powder in your house, don’t panic; we have included instructions below on how to substitute it for the other ingredients.
To get that melt-in-your-mouth quality, we add melted butter to the dough while it’s still hot. If you don’t want to use butter, you can use melted coconut oil, which tastes really delicious when combined with blueberries.
The egg provides structure and helps in the production of light and fluffy pancakes. If you don’t cook with eggs, you can use a flax egg instead of the regular egg.
vanilla essence and salt
The addition of vanilla essence and salt takes the flavor to a new level. You can also try other extracts to see what works best for you. The addition of a dash of almond extract to these blueberry pancakes is one of my favorites.