There’s nothing quite like the taste and smell of freshly baked pancakes on a lazy Sunday morning. And when those pancakes are loaded with sweet, juicy blueberries, you’ve got a match made in heaven! In this article, we’ll be diving into 20 different blueberry pancake recipes that put a twist on the classic recipe. From vegan and gluten-free options to decadent chocolate chip and maple syrup glaze varieties, there’s something for everyone.
From traditional buttermilk pancakes to innovative uses of lemon and ricotta cheese, these blueberry pancake recipes are sure to satisfy your sweet tooth and impress your brunch guests. So grab a mixing bowl and let’s get started on this delicious journey!
Classic Buttermilk Blueberry Pancakes
Start your day off right with these fluffy, flavorful pancakes packed with sweet and tangy blueberries.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons baking powder
– 1 teaspoon salt
– 1/4 cup granulated sugar
– 1 cup buttermilk
– 1 large egg
– 2 tablespoons melted unsalted butter
– 2 cups fresh or frozen blueberries
– Maple syrup or honey (optional)
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together flour, baking powder, salt, and sugar.
3. In a separate bowl, whisk together buttermilk, egg, and melted butter.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Gently fold in blueberries.
6. Using a 1/4 cup measuring cup, scoop batter onto the skillet or griddle.
7. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
8. Flip and cook for an additional 1-2 minutes, until golden brown.
9. Serve warm with maple syrup or honey, if desired.
Cooking Time: Approximately 15-20 minutes for 8 pancakes.
Lemon Blueberry Ricotta Pancakes
Lemon Blueberry Ricotta Pancakes: A Bright and Delicious Breakfast Treat!
These pancakes combine the brightness of lemon zest with the sweetness of fresh blueberries and the creaminess of ricotta cheese, making them a perfect breakfast or brunch option.
Ingredients:
– 1 1/2 cups all-purpose flour
– 3 tablespoons granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup whole milk
– 1 large egg
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup ricotta cheese
– 2 tablespoons unsalted butter, melted
– 1 cup fresh blueberries
– Lemon zest from 1 lemon (about 1 tablespoon)
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together milk, egg, lemon juice, and ricotta cheese.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Fold in melted butter and blueberries.
6. Drop batter by 1/4 cupfuls onto the skillet or griddle.
7. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry. Flip and cook for an additional 1-2 minutes.
Cooking Time: About 10-12 pancakes, depending on size.
Whole Wheat Blueberry Pancakes
Start your day with a delicious and nutritious breakfast by whipping up these Whole Wheat Blueberry Pancakes. Made with fresh blueberries and whole wheat flour, this recipe is perfect for those looking to add some extra fiber and antioxidants to their morning routine.
Ingredients:
– 1 1/2 cups whole wheat flour
– 3 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup milk
– 1 large egg
– 2 tablespoons melted butter
– 1/4 cup fresh blueberries
– Honey or maple syrup (optional)
Instructions:
1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together milk, egg, and melted butter.
3. Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.
4. Gently fold in blueberries.
5. Heat a non-stick skillet or griddle over medium heat. Drop batter by 1/4 cupfuls onto the skillet.
6. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
7. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 15-20 minutes (depending on batch size)
Vegan Blueberry Pancakes with Coconut Milk
Start your day off right with these fluffy and flavorful vegan blueberry pancakes made with coconut milk, perfect for a weekend brunch or breakfast on-the-go!
Ingredients:
– 1 1/2 cups all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 3/4 cup coconut milk
– 1/4 cup non-dairy yogurt (such as soy or almond)
– 1 tablespoon apple cider vinegar
– 1/2 teaspoon vanilla extract
– 1 egg replacement (such as flaxseed or chia seeds) mixed with 3 tablespoons water
– 1/2 cup fresh or frozen blueberries
Instructions:
1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together coconut milk, non-dairy yogurt, apple cider vinegar, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Fold in blueberries.
5. Heat a non-stick skillet or griddle over medium heat.
6. Drop batter by 1/4 cupfuls onto the skillet.
7. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
8. Flip and cook for an additional 1-2 minutes.
Cooking Time: 20-25 minutes (depending on number of pancakes)
Blueberry Oatmeal Pancakes
Start your day with a delicious and nutritious breakfast treat that combines the sweetness of blueberries with the heartiness of oatmeal.
Ingredients:
– 1 1/2 cups rolled oats
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup milk
– 1 large egg
– 2 tablespoons honey
– 1/4 cup unsalted butter, melted
– 1 cup fresh or frozen blueberries
– Confectioners’ sugar, for serving (optional)
Instructions:
1. Preheat your oven to 375°F (190°C). Grease a non-stick skillet or griddle with butter.
2. In a medium bowl, whisk together oats, flour, baking powder, and salt.
3. In a large bowl, whisk together milk, egg, honey, and melted butter.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Gently fold in blueberries.
6. Using 1/4 cup measuring cups, scoop batter onto the prepared skillet or griddle.
7. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry. Flip and cook for an additional 1-2 minutes.
8. Serve warm with confectioners’ sugar, if desired.
Cooking Time: 15-20 minutes (depending on the number of pancakes)
Gluten-Free Blueberry Pancakes
Start your day with a stack of fluffy and flavorful gluten-free blueberry pancakes, perfect for a quick breakfast or brunch.
Ingredients:
– 1 1/2 cups gluten-free all-purpose flour
– 1/4 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup milk
– 1 large egg
– 2 tablespoons melted butter
– 1 teaspoon vanilla extract
– 1 cup fresh or frozen blueberries
Instructions:
1. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
2. In a large bowl, whisk together milk, egg, melted butter, and vanilla extract.
3. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
4. Gently fold in blueberries.
5. Heat a non-stick skillet or griddle over medium heat. Drop batter by 1/4 cupfuls onto the pan.
6. Cook for 2-3 minutes, until bubbles appear on the surface and edges start to dry.
7. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 10-12 minutes
Blueberry Pancakes with Maple Syrup Glaze
Start your day off right with these fluffy blueberry pancakes topped with a rich maple syrup glaze.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup milk
– 1 large egg
– 2 tablespoons melted butter
– 1 cup fresh or frozen blueberries
– Maple syrup glaze (see below)
Instructions:
1. Preheat your skillet or griddle over medium heat.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, whisk together milk, egg, and melted butter.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Gently fold in blueberries.
6. Drop batter by 1/4 cupfuls onto the skillet or griddle.
7. Cook for 2-3 minutes or until bubbles appear on surface and edges start to dry.
8. Flip pancakes and cook for an additional 1-2 minutes or until golden brown.
Maple Syrup Glaze:
– 1/2 cup pure maple syrup
– 2 tablespoons powdered sugar
Whisk together until smooth. Drizzle over pancakes before serving.
Cooking Time: 10-12 minutes (depending on pancake size)
Blueberry Cornmeal Pancakes
These fluffy pancakes combine the natural sweetness of blueberries with the earthy flavor of cornmeal, making for a delicious breakfast or brunch option. Perfect for a weekend treat or a special occasion.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup granulated sugar
– 1 cup milk
– 1 large egg
– 2 tablespoons melted butter
– 1 cup fresh or frozen blueberries
– Maple syrup or honey (optional)
Instructions:
1. In a medium bowl, whisk together flour, cornmeal, baking powder, and salt.
2. In a separate bowl, whisk together sugar, milk, egg, and melted butter.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Gently fold in blueberries.
5. Heat a non-stick skillet or griddle over medium heat. Drop batter by 1/4 cupfuls.
6. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
7. Flip and cook an additional 1-2 minutes, until golden brown.
Cooking Time: 10-12 minutes
Blueberry Banana Pancakes
Start your day off right with these fluffy and flavorful pancakes packed with sweet blueberries and ripe bananas. This recipe is perfect for a weekend brunch or a quick breakfast on-the-go.
Ingredients:
– 2 ripe bananas, mashed
– 1 cup fresh blueberries
– 1 1/2 cups all-purpose flour
– 3 1/2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup granulated sugar
– 1 large egg
– 1/2 cup milk
– 2 tablespoons unsalted butter, melted
– Butter or oil for greasing the pan
Instructions:
1. In a bowl, whisk together flour, baking powder, and salt.
2. In another bowl, combine mashed bananas, sugar, and egg. Stir until smooth.
3. Add blueberries to the banana mixture and stir gently.
4. Pour in melted butter and milk. Mix until just combined.
5. Gradually add dry ingredients to wet ingredients and stir until a thick batter forms.
6. Heat a non-stick skillet or griddle over medium heat. Grease with butter or oil if necessary.
7. Drop 1/4 cup of batter onto the pan and cook for 2-3 minutes, until bubbles appear on surface.
8. Flip pancakes and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: About 20-25 minutes total, depending on the size of your pancakes.
Blueberry Chocolate Chip Pancakes
Start your day with a stack of fluffy pancakes loaded with sweet and tangy blueberries and rich chocolate chips.
Ingredients:
– 1 1/2 cups all-purpose flour
– 3 1/2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup granulated sugar
– 1 cup milk
– 1 large egg
– 4 tablespoons unsalted butter, melted
– 1 cup fresh or frozen blueberries
– 1 cup semisweet chocolate chips
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In a separate bowl, combine sugar, milk, egg, and melted butter. Whisk until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Gently fold in blueberries and chocolate chips.
6. Drop 1/4 cupfuls of batter onto the skillet or griddle.
7. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
8. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 10-12 minutes per batch
Blueberry Pancakes with Cinnamon Streusel
Start your day off right with these fluffy blueberry pancakes topped with a crunchy cinnamon streusel topping!
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup milk
– 1 large egg
– 2 tablespoons melted butter
– 1 cup fresh or frozen blueberries
– Cinnamon streusel topping (see below)
Cinnamon Streusel Topping:
– 1/4 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/2 tablespoon cold unsalted butter, cut into small pieces
Instructions:
1. In a bowl, whisk together flour, sugar, baking powder, and salt.
2. In another bowl, whisk together milk, egg, and melted butter.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in blueberries.
4. Heat a non-stick skillet or griddle over medium heat.
5. Drop 1/4 cup of batter onto the skillet and cook for 2-3 minutes, until bubbles appear on surface.
6. Flip and cook for another minute.
7. Top with cinnamon streusel topping (see below) and serve warm.
Cooking Time: 15-20 minutes
Blueberry Pancakes with Honey Yogurt Topping
Start your day off right with a stack of fluffy blueberry pancakes smothered in a drizzle of sweet honey yogurt. This simple recipe is perfect for a weekend brunch or a quick breakfast on-the-go.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup milk
– 1 large egg
– 2 tablespoons melted butter
– 1 cup fresh or frozen blueberries
– Honey yogurt topping (recipe below)
Instructions:
1. In a bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together milk, egg, and melted butter.
3. Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.
4. Gently fold in blueberries.
5. Heat a non-stick skillet or griddle over medium heat. Drop batter by 1/4 cupfuls.
6. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry. Flip and cook an additional 1-2 minutes.
7. Serve warm with honey yogurt topping (see below).
Honey Yogurt Topping:
– 1 cup plain yogurt
– 1 tablespoon honey
Whisk together until smooth. Drizzle over pancakes and enjoy!
Cooking Time: 15-20 minutes
Blueberry Pancakes with Almond Flour
Start your day off right with these moist and flavorful pancakes made with almond flour, perfect for a gluten-free breakfast or brunch option. The subtle nutty flavor of the almonds pairs beautifully with sweet blueberries.
Ingredients:
– 1 1/2 cups almond flour
– 3 large eggs
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/4 teaspoon baking soda
– 1 cup plain Greek yogurt
– 1 tablespoon honey
– 1 cup fresh or frozen blueberries
– Unsalted butter, melted (for greasing the pan)
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a large bowl, whisk together almond flour, eggs, sugar, salt, and baking soda.
3. Add Greek yogurt, honey, and blueberries; mix until smooth.
4. Drop batter by 1/4 cupfuls onto the prepared pan.
5. Cook for 2-3 minutes or until bubbles appear on surface; flip and cook for another minute.
6. Serve warm with your favorite toppings!
Cooking Time: 10-12 minutes (depending on the number of pancakes)
Blueberry Pancakes with Cream Cheese Frosting
Start your day off right with these fluffy blueberry pancakes topped with a tangy cream cheese frosting. Perfect for a weekend brunch or special occasion.
Ingredients:
For the pancakes:
– 1 1/2 cups all-purpose flour
– 3 1/2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup granulated sugar
– 1 cup milk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– 1 cup fresh or frozen blueberries
For the frosting:
– 8 ounces cream cheese, softened
– 1/4 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– 2 cups powdered sugar
Instructions:
1. Preheat your oven to 375°F (190°C). Whisk together dry ingredients in a bowl.
2. In another bowl, whisk together milk, egg, and melted butter. Add blueberries and stir gently.
3. Combine wet and dry ingredients. Batter should still be slightly lumpy.
4. Drop by 1/4 cupfuls onto a greased skillet or griddle.
5. Cook for 2-3 minutes, flip, and cook another 1-2 minutes.
6. For the frosting, beat cream cheese until smooth, then add butter and vanilla extract. Gradually add powdered sugar.
7. Spread or drizzle over pancakes while still warm.
Cooking Time: 20-25 minutes (10-12 pancakes)
Blueberry Pancakes with Vanilla Bean Syrup
Start your day off right with these fluffy blueberry pancakes, perfectly balanced by the sweetness of vanilla bean syrup.
Ingredients:
– 1 1/2 cups all-purpose flour
– 3 1/2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup granulated sugar
– 1 cup milk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– 1 cup fresh or frozen blueberries
– Vanilla bean syrup (see below for recipe)
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, combine sugar, milk, egg, and melted butter. Stir until combined.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Gently fold in blueberries.
6. Drop 1/4 cupfuls of batter onto the preheated skillet or griddle.
7. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry. Flip and cook for another 1-2 minutes.
Vanilla Bean Syrup:
– 1 cup granulated sugar
– 1/2 cup water
– 1 vanilla bean, split lengthwise
Combine sugar and water in a saucepan over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and add vanilla bean. Let steep for at least 30 minutes before straining and serving.
Cooking Time: 15-20 minutes
Blueberry Pancakes with Whipped Coconut Cream
Start your day off right with these scrumptious blueberry pancakes, topped with a light and airy whipped coconut cream. This simple recipe is perfect for a weekend brunch or a special treat any time of the year.
Ingredients:
– 1 1/2 cups all-purpose flour
– 3 1/2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup granulated sugar
– 1 cup milk
– 1 large egg
– 2 tablespoons melted butter
– 2 cups fresh or frozen blueberries
– Whipped coconut cream (see below for recipe)
Pancake Instructions:
1. In a bowl, whisk together flour, baking powder, and salt.
2. In a separate bowl, combine sugar, milk, egg, and melted butter. Stir until combined.
3. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
4. Gently fold in blueberries.
5. Heat a non-stick skillet or griddle over medium heat. Drop batter by 1/4 cupfuls.
6. Cook for 2-3 minutes, until bubbles appear on surface. Flip and cook an additional 1-2 minutes.
Whipped Coconut Cream:
– 1 can full-fat coconut milk, chilled
– 2 tablespoons granulated sugar
– 1 teaspoon vanilla extract
Chill the coconut cream in the fridge for at least 30 minutes before serving. Whip with a mixer or whisk until light and airy.
Blueberry Pancakes with Lemon Zest
Start your day off right with these fluffy and flavorful blueberry pancakes infused with the brightness of lemon zest. Perfect for a weekend breakfast or brunch, this recipe is easy to make and sure to impress.
Ingredients:
– 1 1/2 cups all-purpose flour
– 3 1/2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup granulated sugar
– 1 cup milk
– 1 large egg
– 2 tablespoons melted butter
– 1 cup fresh or frozen blueberries
– 1 tablespoon freshly grated lemon zest
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together flour, baking powder, salt, and sugar.
3. In a separate bowl, whisk together milk, egg, and melted butter.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Gently fold in blueberries and lemon zest.
6. Drop batter by 1/4 cupfuls onto the preheated skillet or griddle.
7. Cook for 2-3 minutes, until bubbles appear on the surface and edges start to dry.
8. Flip and cook for an additional 1-2 minutes.
Cooking Time: 10-12 minutes
Blueberry Pancakes with Pecan Crumble
Start your day off right with a stack of fluffy blueberry pancakes topped with a crunchy pecan crumble. This sweet and satisfying breakfast treat is sure to become a new favorite.
Ingredients:
– 1 1/2 cups all-purpose flour
– 3 1/2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup granulated sugar
– 1/2 cup milk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– 2 cups fresh or frozen blueberries
– Pecan Crumble (see below)
Pecan Crumble:
– 1/4 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/2 cup chopped pecans
– 2 tablespoons unsalted butter, melted
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together flour, baking powder, and salt.
3. In a separate bowl, combine sugar, milk, egg, and melted butter.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in blueberries.
6. Pour batter onto a hot skillet or griddle.
7. Cook for 2-3 minutes, until bubbles appear on surface.
8. Flip pancakes and cook for an additional 1-2 minutes.
9. Top with Pecan Crumble (see below).
Cooking Time: 20-25 minutes
Yield: 12-15 pancakes
Blueberry Pancakes with Brown Butter Sauce
Start your day off right with these fluffy Blueberry Pancakes smothered in a rich Brown Butter Sauce. This sweet and savory combination is sure to satisfy your morning cravings!
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup milk
– 1 large egg
– 2 tablespoons melted butter, cooled
– 1 cup fresh or frozen blueberries
– Brown Butter Sauce (see below)
Instructions:
1. Preheat your griddle or non-stick skillet over medium heat.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together milk, egg, and melted butter.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in blueberries.
6. Drop 1/4 cupfuls of batter onto the griddle.
7. Cook for 2-3 minutes or until bubbles appear on surface.
8. Flip and cook an additional 1-2 minutes.
Brown Butter Sauce:
– 4 tablespoons unsalted butter
– 2 tablespoons brown sugar
1. Melt butter in a saucepan over medium heat.
2. Continue cooking, stirring frequently, until butter turns golden brown (about 5 minutes).
3. Remove from heat and stir in brown sugar until dissolved.
Cooking Time: 15-20 minutes for pancakes, 5 minutes for Brown Butter Sauce.
Blueberry Pancakes with Fresh Mint Garnish
Start your day off right with a stack of fluffy blueberry pancakes, topped with a burst of freshness from the mint garnish. This simple recipe yields a delicious and visually appealing breakfast treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 3 1/2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup granulated sugar
– 1 cup milk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– 1 cup fresh or frozen blueberries
– Fresh mint leaves for garnish
Instructions:
1. In a bowl, whisk together flour, baking powder, salt, and sugar.
2. In a separate bowl, whisk together milk, egg, and melted butter.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Gently fold in blueberries.
5. Heat a non-stick skillet or griddle over medium heat. Drop batter by 1/4 cupfuls.
6. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry. Flip and cook an additional 1-2 minutes.
7. Serve warm with fresh mint leaves as garnish.
Cooking Time: 20-25 minutes
Summary
Get ready to flip for these 20 scrumptious blueberry pancake recipes with a twist! From classic buttermilk to vegan and gluten-free options, there’s something for everyone. Add a splash of lemon or a drizzle of maple syrup glaze to give your pancakes an extra boost of flavor. Try unique twists like oatmeal, cornmeal, banana, chocolate chip, or cinnamon streusel. And don’t forget the toppings – from honey yogurt to whipped coconut cream and more! Whether you’re in the mood for something classic or adventurous, these recipes have got you covered.