BLUEBERRIES! I would apologise for shouting at you, but I am not at all sorry for being this crazy about blueberries. I get excited when I make something with blueberries in it. Blueberry Pancakes are an even better reason to get excited. These fluffy, perfect pancakes are a must-make for every fancy breakfast or brunch. I dare you to try them not end up going a little bit crazy over blueberries either.
Would you like to try out more breakfast recipes? Visit [the recipe page] and select [Breakfast] under [Meals].
If you have any dietary restrictions, always check the labels on the products you are using to make this recipe with. They will tell you if, for instance, your ingredient might contain traces of nuts, your products are made with dairy or if there is a chance the ingredients have come into contact with gluten-containing food or equipment.
Would you like to know more about what to look for when you are buying your products while you have dietary restrictions or preferences? Are you preparing food for someone who does? Check out my articles on [Food and Health] and learn more!
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- 425 g Low-Fat Cow’s Milk - [See good to know section.]
- 1 tbsp Lemon Juice
- 325 g All-Purpose Wheat Flour
- 30 g Vanilla sugar
- 2 tsp Baking Powder
- 0.5 tsp Baking Soda
- 1 dash Ground Salt
- 50 g Unsalted Butter
- 1 Chicken Egg [Size L] - [See good to know section.]
- 350 g Frozen Wild Blueberries
- Cooking Spray
Other things you need
- Food Scale
- Frying Pan
- Turner - Ideally silicone.
- Ice Cream Spoon [75 mL]
- Take the blueberries from the freezer.
- Weigh your ingredients.
- Put the milk and lemon juice in a bowl and mix it with a whisk.
- Let the milk and lemon juice sit for 1 minute.
- Melt the butter.
- Add all the ingredients, but the blueberries, to the milk and lemon juice.
- Mix the batter at full speed until it is homogeneously mixed. Make sure you don’t over-mix the batter so that the pancakes will be fluffy.
- Put your frying pan on the stove over medium heat.
- Per pancake, add 35 grams of blueberries. You can eyeball it, or you can weigh the amount before you add the blueberries to your pancake.
- Make sure the pan is hot, then grease it with a bit of cooking spray or vegetable oil.
- Pour 75 mL or 1/3 cup of pancake batter into the hot frying pan.
- Add one portion of blueberries to the batter. Make sure the blueberries are spread out evenly.
- Cover the frying pan with a lid and let it sit for about 2 minutes or until the pancake is solid enough to flip.
- Flip the pancake, put the lid back on the pan again and wait for another minute.
- Put the pancake on a plate and store the plate where the pancake will stay warm, like in the microwave, the oven or in between warm plates.
- Repeat the previous steps until you have prepared all the pancakes.
- Cover the pancakes with some fresh blueberries, maple syrup, butter or whatever you like and enjoy!
Good to know
- Storing: Make sure to store your pancakes in an airtight container if you are not eating all of them right away. Keep in mind that pancakes have a relatively short shelf life and should ideally be eaten on the day you prepare them.
- Shelf life: Your pancakes will stay good for several days if stored correctly.
- Freezing: If you like, freeze your pancakes in an airtight container or freezer bag and they will stay good for several weeks. You can thaw them in the microwave but they will taste better if you let them thaw slowly at room temperature. However, I do not recommend you freeze your pancakes. They taste much better fresh.
- Refrigerating: You should not store the batter in your refrigerator and use it later. Most leavening agents (baking powder, baking soda etc.) you are using to make the batter rise, will do their job right after you add them. That means that your batter will start to rise while in the refrigerator instead of in the frying pan and you will end up with flat, tough pancakes.
- Adding dry ingredients: If you have the patience, it pays off to sieve the dry ingredients while you are adding them. It will ensure you do not end up with lumps in your batter.
- Adding flour: To make sure you don’t over-mix or damage the structure of the batter when adding the flour, you can use a whisk to mix it in bit by bit.
- Using Eggs: Make sure your eggs are still good before you use them. How? [Check out my article!]
- Baking time: Depending on what kind of pan you use, the cooking time will vary. The first time you are trying out this recipe, try out different temperature settings so you can find what works best for your pan.
- Organic: To make this recipe organic, only use organic ingredients.
- Lactose-free: Use almonds milk instead of regular milk.
- Tip: Eat your pancakes with some maple syrup, it is delicious! Keep in mind that the nutritional value listed in this recipe is no longer the same when you add something to the meal.
Nutritional Information per Portion
Know What You Eat
Both when buying food or when making your own, it is important to inform yourself about the nutritional value. Have a look at the nutrition label, learn about your serving size and what nutrients this product will bring to the table.
If you want to compare different products and their values, it is easier to look at a label where the values are given per 100 grams. This way you get a better understanding of the categories certain products belong to when it comes to nutritional values. Is this a product with a high sugar content? Does it contain a lot of fibre? How does this product measure up if I am looking to stick to a low-sodium diet?
Keep in mind that if you are looking to eat healthily, you should not just avoid eating fat and/or sugar. We need both in our daily diet. Make sure however to be aware of where you get your lipids and sugars from. As a rule of thumb, you could say; variation is very important in your diet and in general, the closer your food is to come straight from the source, the better.
If you want to read more about healthy food choices, check out my article [Healthy Food Choices]. Truthful Food also has a continuously growing article category solely focusing on specific ingredients and nutrients for everyone who wants to take a closer look at what you can find in your food.
*All given nutritional information is an indication. Due to differences in how ingredients are produced, where they are purchased and how the recipe is prepared, nutritional values may vary.