Blueberry pancakes are fluffy, soft and packed with delicious blueberries. Serve them with maple syrup to make breakfast or brunch that is perfect!
Do you know something better than beginning the day off with a plate of blueberry pancakes that you made yourself like other Vegan Food? After having them nearly every day this week (I made a huge batch this weekend and then frozen the leftovers! ), I’d have not said no. Blueberry pancakes are fluffy, soft and packed with fresh blueberries. They’re simple to prepare using food items from the pantry, and as long as you don’t think over a large amount of syrup you’re pouring onto them, you’ll find they’re healthy, too. I’ve been enjoying these this week since the blueberry season is about to end in this area. Soon I hope…
The blueberry pancakes are soft and fluffy and full of delicious fruit. They’re simple to prepare using food items from the pantry, and when you don’t think over the tremendous amount of syrup you’re pouring over them, you’ll find they’re healthy, too.
I’ve been eating them up this week, as the blueberry season is about to come to an end in this area. Soon your kitchen is going to be filled with fruits and pumpkins, and warm autumn soups. I’m looking forward to it. I’m not saying that it isn’t a good thing, but I’m taking in the best summer produce I can until I go there. Blueberry pancakes are a tasty, fun method to achieve that.
Blueberry Pancake Recipe Ingredients
Here are the ingredients you’ll need to prepare the blueberry pancakes recipe
- Blueberries, naturally! Recently, I’ve been making these pancakes using fresh blueberries. However, if blueberries aren’t available, the frozen blueberries that are thawed can be a good substitute.
- All-purpose flour is the base for the batter.
- Baking powder and baking soda, and an egg aid in the rise of pancakes.
- Cinnamon adds a warming, spicy flavor.
- Cane sugar is a great ingredient that creates a lightly sweet batter. However, I use only a tiny amount because I plan to top my pancakes with maple syrup.
- Almond milk – or any milk that you have in your fridge. Soy, goat or cow’s milk could also work.
- Greek yoghurt gives pancakes a boost and has a slightly tangy taste.
- Avocado oil: Or whatever neutral oil you like.
- Vanilla extract – for a warm, richness of flavor.
- Sea salt to help make the flavor’s pop!
How to Make Blueberry Pancakes
Then, it would be best if you prepared the batter. Mix all the liquid ingredients in one bowl and dry ingredients in a different bowl.
Put the wet ingredients in the dry ingredients bowl and fold in until together.
If you’d want to, you can incorporate the blueberries right at this point. However, I would prefer to add them later in the cooking process to ensure better dispersal.
Cook the pancakes. Make sure to coat a griddle or non-stick pan with olive oil or melt butter, and then bring it to a boil over a medium-low flame.
Use a 1/3-cup scooper to divide the batter onto the pan. After pouring the batter, sprinkle every pancake equally with blueberries. Cook for about 1 to 2 minutes or until bubbles appears in the pancake’s first layer. Flip continue cooking for 1 to 2 more minutes.
This is it!
Blueberry Pancakes Serving Tips
Depending on the dimensions of your skillet, and grill you most likely have to cook the Blueberry Pancakes in batches. Cover the earlier collections of pancakes with foil, and then heat the pancakes in a 200-degree oven until you’ve finished cooking the pancakes. This way, they’ll are hot when it’s time to serve them.
Serve these pancakes with yoghurt or butter with maple syrup and some extra blueberries to serve with them. They’re great served with blueberry jam, compote, blueberry compote or a huge slather of honey butter that I made at home.
If you’re looking for a more substantial breakfast or brunch, make sure you pair them with something savory. Frittatas, breakfast casseroles or even simple scrambled eggs could all be excellent choices. Enjoy!
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