Bring plain old pancakes to life with a burst of berrylicious sweetness.
Last summer, I had the honor of staying with a dear soul-brother and his family in Canada. His fifteen-year-old son is an avid cook and baker, so we got along better than peanut butter and jelly. One of our favorite meals to cook together was pancakes, but what made them even more special were the fresh, juicy blueberries we bought at the local farmers’ market.
Blueberry pancakes are a classic in most kids’ childhoods, and this boy was especially adept at crafting them. He had the method of folding blueberries into the batter down to a science, and he even added a pinch of cinnamon for extra flavor. I told him I like cardamom in my blueberry pancakes, but he wouldn’t budge on his way. With his sleeves rolled up and whisk in hand, he was a proper blueberry pancake chef, ready to flip each one just at the right time.
And when they were done, we popped them in the oven at 175°F to keep them warm. Needless to say, even the picky eaters in his family were impressed. They came out warm, buttery, and fluffy—with a hint of juiciness. Oh, and the leftovers! We loved making multiple batches so that we could nosh on them throughout the busy weekdays. What a blessing that mountainside trip was, and now I think of it every time I eat blueberry pancakes.
What made my friend’s blueberries so special?
Okay, so get this—British Columbia is Canada’s primary region for growing blueberries. So, when I visited my friend and his family there last summer, we had farm-fresh blueberries with a flavor that was out of this world! Plus, they were glossy, plump, and super appetizing, even for my picky-eater friends. The farmers told us that the climate of our area was perfect for growing them, and that they have one of the longest blueberry seasons in the country. It was so much fun getting them fresh, both to eat them raw and to bake them into yummy treats.
How do I store leftovers?
When your blueberry pancakes reach room temperature, transfer them to an airtight container and refrigerate for 1-2 days. You can also freeze them for up to 2 months before letting them thaw in the fridge overnight. Heat them up in the microwave for about a minute, or in a pan on the stove with a bit of butter.
Similar recipes to try
Craving more blueberry baked goods? Look no further! Blueberries are delightful to incorporate into all kinds of treats, from Keto Blueberry Muffins to Keto Blueberry Compote—which you can spread on toast, Lemon Poppyseed Muffins, or Gluten-Free Banana Bread. And if you’d like some berrylicious desserts to peruse, check out Keto Strawberry Cake or Keto Blackberry Cheesecake.
Blueberry Pancakes
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 2 1/2 tablespoons unsalted butter melted and slightly cooled
- 3/4 cup buttermilk
- 3/4 teaspoon vanilla extract
- 1 cup fresh blueberries
- Extra butter for greasing the pan and serving if desired
- Desired syrup for serving
- Chopped fresh fruit or berries for optional garnish
Instructions
- In a bowl, whisk together all-purpose flour, sugar, baking powder, baking soda, and salt.
- Beat the egg with the melted butter. Then stir in the buttermilk and vanilla.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the batter light.
- Gently fold 1 cup fresh blueberries into the batter.
- Heat a nonstick skillet over medium heat and lightly grease with extra butter. Pour about 1/4 cup of batter per pancake. When bubbles form on the surface and edges appear set (about 2 minutes), flip and cook for another 1-2 minutes until golden brown.
- Serve the cooked pancakes with your desired toppings, such as extra butter, pancake syrup, or fresh fruit and berries.
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