← All recipes

Breakfast · American

Blueberry Pancakes

Tender, slightly tangy pancakes with blueberries scattered into every one.

Hands-on
40 min
Total
40 min
Makes
16 pancakes (about 10 cm / 4 in)
Serves
4

About 40 minutes. The milk sours while you measure the dry ingredients, then the pancakes cook three at a time; you stay at the pan the whole time.

Pan 30 cm non-stick frying pan (US: 12 in nonstick skillet)

  • easy
  • vegetarian
  • weekend-breakfast
  • brunch
  • kid-friendly
  • berries

Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means

Illustration of Blueberry Pancakes
Amount
Units

Ingredients

You need: 2 medium mixing bowls (or a bowl and a large measuring jug) · whisk · 30 cm (12 in) non-stick frying pan · pastry brush · 1/4-cup measure or scoop · thin, wide spatula · ovenproof platter and foil (to keep warm)

Contains: wheat · egg · milk

Method

  1. Sour the milk

    Whisk 1 tbsp lemon juice into 480 ml (2 cups) milk and set it aside to thicken while you get everything else ready.

  2. Mix the dry ingredients

    In another bowl, whisk 283 g (2 cups) flour, 25 g (2 tbsp) sugar, 2 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt.

  3. Make the batter

    Whisk the egg and 43 g (3 tbsp) melted, slightly cooled butter into the soured milk. Make a well in the dry ingredients, pour in the milk mixture and whisk very gently, just until combined.

    Ready when: A few small lumps are still there. That's right: don't keep mixing.

    Otto tried this firstOtto whisks until the batter is perfectly smooth, and his pancakes come out flat and tough. Stop while it's still a bit lumpy.

  4. Heat the pan

    Heat a 30 cm (12 in) non-stick frying pan over medium heat for 3 to 5 minutes. Add 1 tsp of the oil and brush it over the base.

    Ready when: A drop of water skitters across the pan and evaporates right away.

  5. Pour and add berries

    Pour 1/4 cup of batter into each of 3 spots in the pan. Scatter 1 tbsp blueberries over each pancake. Cook for 1 1/2 to 2 minutes.

    Ready when: Large bubbles start to appear on top and the underside is golden brown.

    Otto tried this firstOtto flips after 30 seconds and the raw batter splatters everywhere. Wait for the big bubbles.

  6. Flip and finish

    Flip each pancake with a thin, wide spatula and cook 1 to 1 1/2 minutes more.

    Ready when: Golden brown on the second side, with no wet batter at the edges.

  7. Serve or keep warm, then repeat

    Serve straight away, or move the pancakes to a platter, cover and keep them warm in a 95°C (200°F) oven. Cook the rest of the batter the same way, adding the remaining 1 tsp oil only if the pan looks dry.

    Ready when: Same cues for every batch: big bubbles and a golden underside before flipping, then golden on the second side.

Swaps

  • Instead of milk + lemon juice: 480 ml (2 cups) buttermilk Skip the souring step.
  • Instead of fresh blueberries: frozen blueberries, same amount Rinse them under cool water in a sieve until it runs clear, dry them on paper towels, and scatter them on the pancakes in the pan rather than stirring them into the batter.

If something goes wrong

  • Flat, tough pancakes Why: Batter mixed until smooth.
    Whisk gently and stop while a few lumps remain.
  • Green or purple-streaked batter Why: Frozen berries stirred into the batter, or not rinsed.
    Rinse and dry frozen berries, and scatter them on each pancake in the pan instead of mixing them in.
  • Batter too thick to pour Why: It thickened as it stood.
    Stir in a little more milk until it pours.

Good to know

  • Scattering 1 tbsp of berries on each pancake in the pan means every pancake gets the same amount.
  • Wild blueberries are the first choice if you can find them, fresh or frozen.
  • For a plain everyday stack, see our Fluffy Pancakes; this batter uses soured milk and baking soda for a slightly tangy pancake.

Safety

  • Don't taste the raw batter: raw flour and raw egg can carry bacteria such as E. coli and Salmonella. Wash hands, bowls and the counter with warm soapy water afterwards.
  • Hot oil spits. Keep the pan handle turned inward, and an adult should do the flipping. Kids can measure and whisk.
  • If you use the oven to keep pancakes warm, the platter gets hot. Use oven mitts.