This blueberry pancakes recipe is perfect for a lazy Sunday morning, where you want to treat yourself to a tasty breakfast, yet you can’t be bothered to go out, nor you want to burn your whole calorie budget for the day.
Where do pancakes come from?
While we may now enjoy super fluffy blueberry pancakes in most diners and associate them with American breakfasts or British brunch, the truth is this delicious dessert is much older than we can imagine.
Most food historians agree that the Romans invented the first version (or prototype) of pancakes around the 1st Century A.D. by mixing milk, flour, spices, and eggs and sweetening them with honey; they used to call pancakes Alita Dolcia, which in Latin means ‘Another Sweet’.
Why blueberry pancakes?
Homemade pancakes are so easy to make, many may just whip them together without thinking, but I decided to investigate how to make perfect blueberry pancakes without exaggerating with sugar or butter, as these are something that adds calories, fats, and sugars without adding volume to the food (volume makes you feel full as your stomach doesn’t know calories!). I decided to opt for fresh sweet blueberries and just one spoon of sugar while applying some maple syrup while serving.
I am lucky enough that my mother is Canadian and I have a bottle of delicious Amish Maple Syrup from Ontario, which I use carefully as I don’t want it to finish, as it is the most glorious, delicious, tasty maple syrup you can ever have!
Let’s talk nutrition
Blueberries are a delicious summer fruit that is sweet and can be eaten on their own or in recipes; these are so popular they can be found also frozen, so to add them to desserts or smoothies all year round.
Blueberries have few calories and little fat, yet are rich in dietary fiber; 100g (3.5 oz) have only 57 calories and 0.3g of fat while being made 84% of water. The other 16% of blueberries are carbohydrates, mainly glucose and fructose; nevertheless, this fruit has a GI of 53, which is relatively low.
Blueberries are rich in vitamins and minerals:
- Vitamin C: it is a famous antioxidant that is very important for skin health and the immune system.
- Vitamin K-1: important for bone and blood health.
- Manganese: it is essential for the normal metabolization of amino acids, carbohydrates, lipids, and proteins.
- Additional nutrients contained in small traces: Vitamin E, Vitamin B-6, and Copper.
How to make blueberry pancakes?
These are the fluffiest blueberry pancakes you’ll ever have, yet they are ever so simple to make!
You mix the dry ingredients to start, then add the wet ingredients while mixing them all with a fork; once the batter has a smooth consistency and no knots, the blueberries are added.
These are put on a warm pan and cooked for about 3 minutes on each side on a low to medium flame; they can be served straight away but will keep in the fridge after cooling down for about one day.
Can I skip the sugar in this recipe?
Yes, you surely can! I added only one spoon of sugar in this pancake recipe, however, you can skip it altogether, as most blueberries will be sweet enough. Should you decide to not add sugar, you can perhaps add a bit of vanilla extract, so the batter has a bit of a sweet taste without adding the sugar.
I don’t like white sugar, what can I use instead?
You can use any other sugar you like and would normally use; looking for ideas? Muscovado sugar will give it a nice (almost caramel-like) rich taste, while coconut sugar will add a delicate sweetness that is a mix of brown and white sugar.
What can I serve these pancakes with?
I serve them with a little Canadian maple syrup, about one teaspoon for each blueberry pancake, but you can use anything else you may fancy! Good ideas are coconut flakes, golden syrup, a few dark chocolate chips, or even half a teaspoon of unsalted butter.
How many pancakes does this recipe make?
This recipe makes eight fluffy pancakes about 10-12 cm (4-5 inches) in diameter; I scooped them with a tablespoon and each pancake is made of about three tablespoons and an equal amount of blueberries.
Can I use frozen blueberries?
Yes, you surely can! These can sometimes release a lot of water though, so I would recommend running them underwater, so they defrost and patting them dry before adding them to the batter. Do not serve them on the side, only add 75g (3 oz) of these to the batter mix.
How fluffy are these pancakes?
Very! The fluffiest! Look at these pictures of my breakfast today!
These homemade pancakes are one of the best quick and easy homemade breakfasts (or brunch) I have made in under half an hour! They are simple to make and fluff up quickly; while the pancakes are cooking the blueberries soften and release their juice in the surrounding batter, which makes this experience so delicious.
Enjoy them with a cup of coffee, tea, or orange juice and you will feel ready for your day ahead (if it is a snowy Sunday – like it is for me right now – you will have the strength to switch channels and choose the next craft project!)!
~~ What about savory pancakes? These broccoli pancakes are a great Sunday alternative!
Fluffy Blueberry Pancakes Recipe | How to make Blueberry Pancakes American Style
- 200 g Self-Raising Flour 1 ¾ cups
- 1 tsp Baking Powder
- 1 tbsp Caster Sugar or any sugar preferred
- 1 Egg
- 300 ml Semi-Skimmed Milk 1 ¼ cups
- 125 g Fresh Blueberries 4.5 oz
- 10-20 Sprays Cooking Spray
- In a large bowl, sieve the self-rising flour and baking powder together, then add the sugar and mix well, until all the ingredients are completely mixed.
- Form a hole in the middle of the dry mix – like a volcano – and add the egg and half of the milk; with the fork, start incorporating the wet mix and dry mix together.
- Once half of the wet mix is incorporated, add the rest of the milk to the bowl, and continue mixing with the fork until the batter is smooth and has no knots at all.
- Add about three-quarters of the blueberries to the batter and mix well.
- Put a large frying pan on the hob to warm up on medium heat and once warm, add 3-4 sprays of cooking spray and reduce the heat to low.
- Once this is warm, add three tablespoons of batter to the pan to create a pancake; each pancake should be about 10-12 cm (4-5 inches) in width, so you may want to add each tablespoon of batter on top of the other. This will make the batter spread slowly, but the pancakes will be extremely fluffy.
- You can cook two or three pancakes at a time on a large frying pan; you should cook these for about two or three minutes on the first side on low heat.
- Once bubbles appear all over the surface of the pancake and the batter starts to thicken and cook through, they are ready to be flipped. Before flipping, apply a couple of cooking sprays to the top of the pancakes (one spray per pancake) and flip.
- Cook on low heat for a further two or three minutes, until the batter is cooked through and through.
- Continue cooking the pancakes this way until all the batter is used, then serve with the remaining fresh blueberries! Enjoy!