The Best Blueberry Pancakes Ever

Let's talk brunch.

Brunch and breakfast food are some of my FAVORITE foods to eat that I will eat at any time of the day. I firmly believe that if certain fast food places (cough cough Chick Fil A) served breakfast all day they would double their profits.

And TBH, brunch dates are how me and Brandon started officially got together. So shout out to all the morning foods.

Omeletes, skillets, eggs benedict, chicken and waffles -- I love them all. And, if you're crazy like me, you also get to drink your weight in coffee. What. A. Deal.

But also: pancakes.
Like these blueberry pancakes. Friends, let me tell you: these are the fluffiest pancakes I've ever had, and I grew up eating pancakes. So I'm kind of a expert.

Growing up, whenever we would go to my grandparent's house, we would have pancakes for breakfast. It's one of my favorite childhood memories. My Grandpa would make them in Mickey Mouse shapes, or add chocolate chips, or make a smiley face. It's one tradition that my family has never stopped, and I'm so thankful for it.

I'd like to think that making good pancakes is in my genes, and these pancakes make a good case for it.

You'll be able to tell when mixing up the batter that they're going to be thick and delicious because the batter will be very aerated. Don't even think about over mixing! The trick is to slowly stir the dry ingredients into the wet ingredients a little at a time until just incorporated.

Any filling would be good in these pancakes, or just leave them plain! To this day my dad still puts chocolate chips in all pancakes. We top them with peanut butter and syrup -- it's a family staple.

This recipe makes plenty of pancakes (read: too many for just me), so I stuck half of them in the freezer for a rainy day. This is definitely more of a family sized recipe!

I mean, look at dat stack.

Honestly, that's not even all of them. I was making these babies as a breakfast for dinner treat and my light was fading fast so I had to grab this shot before the sun went down.
Now, let's talk about toppings. If you made the pancakes with blueberries like I recommend doing, then you HAVE to top them with a chopped banana and maple syrup. I'm used to buying the cheapest syrup at the store, but splurging a little bit on the maple syrup was so worth it.

print recipe

The Best Blueberry Pancakes Ever
The name says it all: these are the best blueberry pancakes ever. Fluffy, tasty and incredible.

Dry Mixture
  • 2 cups all purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • Pinch of salt
Wet Mixture
  • 2 tablespoons butter, melted
  • 4 eggs, whites and yolks separated
  • 2 cups buttermilk
  • 1 tablespoon sugar
  • blueberries
1. Sift flour into a medium sized bowl. Add 3 tablespoons of sugar, as well as the baking powder, baking soda and salt. Sift all ingredients together and set aside.2. Melt butter and set aside to cool. Separate the egg yolks from the egg whites, but keep both. Whisk the egg whites until fluffy, and add buttermilk to egg whites.3. In a separate bowl, stir the yolks until blended. Stir in sugar. Add the cooled, melted butter slowly to the yolk mixture. Slowly whisk the yolk mixture into the egg white mixture until fully incorporated.4. Slowly whisk the dry mixture in to the wet mixture so that no clumps form. Mix until just incorporated and refrigerate for ten minutes.5. Heat a large skillet over medium heat and spray with non-stick spray. Spoon about 1/4 cup of batter per pancake into the pan. Add blueberries. Don't press on the tops or move them around. Once you see bubbles forming in the middle and slight browning on the sides, flip them. Only flip once.
Prep time: Cook time: Total time: Yield: About 15 pancakes

Recipe from Matty Matheson.

What's your favorite brunch/breakfast food?

No comments