The Best Blueberry Pancakes

Pancakes and blueberries; sunshine meets the earth: My favorite pancake combination. Making pancake batter, not using a mix is so easy and quick. I like to make my own batter for freshness and also I can control salt and sugar in my diet. I have also added a vegan option which tastes just as delicious. 

2 large eggs

1 1/4 cup milk*

3 tablespoon melted butter or vegetable oil*

1 1/2 cup King Arthur unbleached flour

3/4 teaspoon salt

2 teaspoon baking powder

2 tablespoon sugar 


Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the butter or vegetable oil.

Whisk the dry ingredients together to evenly distribute the salt, baking powder and sugar.

Gently and quickly mix into the egg and milk mixture. Let the batter rest for at least 15 minutes; it”ll thicken slightly.

Heat a heavy frying pan over medium heat, or set an electric griddle to 375°F. Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately.

Drop 1/4 cup of batter onto the lightly greased griddle. Bake on one side until bubbles begin to form and break, about 2 minutes; add blueberries, then turn the pancakes and cook the other side until brown, about 1 1/2 to 2 minutes. Turn over only once. Serve immediately.

Yield: 1 dozen large (4 1/2″) pancakes

*For a vegan variation substitute vegetable oil for butter and almond milk for cow’s milk.



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