blueberry pancakes

Easy, delicious and healthy low-FODMAP Blueberry Pancake recipe.  For breakfast, brunch or anytime of day!  This low-FODMAP Blueberry Pancake recipe is gluten-free and dairy-free.

Simply Delicious Low-FODMAP Blueberry Pancakes; Gluten-free, Dairy-free

Original Gluten-free Bisquick™ mix

low-FODMAP milk

vanilla

blueberries

Canola oil,

<p>Super thick and fluffy blueberry pancakes! Melt in your mouth, golden brown, and bursting with blueberries.</p>

Fluffiest Blueberry Pancakes

milk

white vinegar

flour

sugar

baking powder

baking soda

salt

butter

Mix the milk and vinegar and let it sit for a minute or two (you&#8217;re making &#8220;buttermilk&#8221; here).

Mix the milk and vinegar and let it sit for a minute or two (you're making "buttermilk" here).

Fluffiest Blueberry Pancakes Step 1

Whisk the dry ingredients together. Whisk the egg, milk, and melted butter into the dry ingredients until just combined.

Fluffiest Blueberry Pancakes Step 2

Heat a nonstick pan over medium heat. Melt a little smear of butter in the pan (essential for giving a yummy golden brown crust).

Fluffiest Blueberry Pancakes Step 3

Pour about 1/3 cup of batter into the hot skillet and spread it flat-like (it will be pretty thick). Arrange a few blueberries on top. Cook until you see little bubbles on top and the edges starting to firm up. Flip and cook for another 1-2 minutes until the pancakes are sky-high fluffy and cooked through.

Fluffiest Blueberry Pancakes Step 4

Serve with butter and maple syrup. But honestly, sometimes I just like to eat these plain. YUM, YUM, YUM.

Fluffiest Blueberry Pancakes Step 5

OMG, such an easy recipe! Made it this morning for breakfast and will surely be making it again soon. Love the milk+vinegar option, as here in Argentina we don't have buttermilk in stores.

These were great! My new go-to recipe for blueberry pancakes!

Hi there! Just made these and while thee flavor was delicious, I couldn't get them to cook inside without burning on the outside. I tried going down to medium heat, but then they just sat and sat and sat and got very dense by the time they were finally cooked through. I didn't get many bubbles coming up either. Maybe I didn't use enough vinegar? Do you have any suggestions?

Check the expiration date on your baking soda and baking powder as well. Dense with hardly any bubbles usually means either of those has lost the ability to make things rise. That also will result in burning. Good luck!

These were delicious! I am borderline diabetic so wondering if I could substitute white flour for another flour! Also loved the milk and vinegar option as my husband is lactose intolerant so I was able to use his lactose free milk! It's usually difficult for me to make pancakes for him that are nice and fluffy!  This one is in my recipe box forever!
BTW...my 13 year old son devoured them! Need to double the recipe going forward 😉
Thanks!

These are so light and delicious! New go to pancake recipe!

After trying MANY pancake recipes over the years, this has become my "go to" recipe for making pancakes with my 4 year old on Saturday mornings (although we use chocolate chips instead of blueberries... :)). This recipe is perfect--just sweet enough, and makes a manageable amount for two adults and one kiddo, sometimes with a few leftover. Thanks for the delicious recipe! Love this site!

I used white vinegar and made them for lunch! Didn't have any blueberries, but added chocolate chips. Delicious!!

I used lemon juice instead of vinegar which worked well. Great recipe, thanks!

Loving making pancakes on Saturday morning and freezing for the week! Then popping them in the microwave for quick yummy breakfast before school!

Could  I use this recipe to make waffles?

Made these this morning. My 3 kids went back for 3rds! Great easy recipe!

These pancakes are SO good, super fluffy, my only go to for pancakes!

yes, the buttermilk was what the pancakes were making, so that would work great. Have a great day!

I have tried a lot of blueberry pancake recipes this summer. All have fallen short of this recipe. 👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼

blueberry !!! I wanna eat 'em all at once &lt;3 jajaja

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Oh how I love blueberry pancakes. I usually make mine with cornmeal, but I love the idea of these thick fluffy pancakes. I'm starting to panic that summer produce time is coming to an end!!!!

Blueberries and pancakes were made for each other, these look soo fluffy and delicious! Can't wait to try!

Fabulous blueberry pancakes! My first attempt at anything but a mix when it comes to pancakes but these are so much better! Thanks for sharing...outstanding!

Made these with buttermilk (which is why I left out the vinegar) and the recipe and pancakes were perfect!  Another tasty treat to add to my Pinch Of Yum recipe stash.

https://www.youtube.com/watch?v=YdxBy3_nk1s

Best pancakes I've ever made! Super basic, thick and fluffy blueberry pancakes - melt in your mouth, golden brown, and bursting with blueberries. 

Full recipe: https://pinchofyum.com/fluffiest-blueberry-pancakes

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These Blueberry Pancakes are the fluffiest ever! So easy and delicious!

Blueberry Pancakes

all purpose flour

brown sugar

eggs

butter, melted

In a large bowl whisk the flour, baking powder, salt and brown sugar together.

In separate bowl whisk the eggs, vanilla and milk together.

Add the wet ingredients into the dry and mix until just combined. Lastly mix in the melted butter and stir until combined, the batter will be slightly lumpy. Set the batter aside while you heat your griddle to medium-low heat. Melt a small pat of butter on the griddle and then scoop out 1/4 cup of pancake batter onto the hot griddle and top evenly with blueberries, as many or few as you prefer.

Cook until the edges are set and bubbles form on top of the pancake. Flip and cook until browned.

Pancakes made with Greek yogurt and oatmeal, with no sugar added to the batter.

Blueberry Banana Pancakes

plain Greek yogurt

banana

oats

almond milk

vanilla extract

cooking spray

Preheat a griddle or large skillet over medium heat and coat it with cooking spray.

Add all the ingredients except for blueberries to a blender and blend on high until the oats are pureed and the batter is smooth, about 1-2 minutes.

Pour the batter into a bowl and fold in the blueberries

Place a heaping 1/4 cup of batter onto the skillet for each pancake; cook for approximately 3 minutes or until pancake is lightly browned. Flip each pancake and cook for an additional 2 minutes. Repeat the process with the remaining batter.

Serve immediately, topped with maple syrup, bananas, and blueberries.

https://content.jwplatform.com/videos/vlJXNRsK.mp4

Easy and nutritious pancake recipe that made with Greek yogurt and oatmeal, with no sugar added to the batter. Make this healthy and fluffy pancake for the whole family to enjoy.

These blueberry pancakes are light and fluffy and made entirely from scratch. They’re not too sweet and are scented with vanilla, making them extra delicious. You can use fresh or frozen blueberries in our recipe. In the first step of the recipe, we mix milk and vinegar (or lemon juice) together. This is an easy way to mimic buttermilk. The acid reacts with the baking soda and makes the pancakes light and fluffy. Instead of mixing the milk and acid, you can substitute buttermilk. Or, if you would prefer to use baking powder, we&#8217;ve provided tips in the notes section below. *We call for unsalted butter in the recipe. You can use salted butter, but you may want to reduce the amount of salt used.

Our Favorite Blueberry Pancakes

(190 grams) all-purpose flour

sugar,

fine sea or table salt

white vinegar lemon juice

almond extract, optional

unsalted butter, melted,

These were excellent. Made exactly as written. I used the 2Tbsp of sugar and the 1/8 tsp of almond extract as suggested. I only had skim milk or heavy cream so I did 1c skim milk plus 1/4 c heavy cream for the total of 1 1/4 of “milk”. This will be a repeat in my house.

Hands down the BEST blueberry pancakes I have ever had!!  I used the rest of my soy milk and topped it off with oat milk.  The teeny amount of almond extract takes if over the top.  Thanks for sharing this recipe.

If you roll frozen blueberries in some flour and then gently fold them into the pancake batter, they will not color the batter.

These are, hands down, the most delicious pancakes I’ve ever made. Thank you!

These pancakes were delicious!!!! I don’t really like blueberries but my husband does so I made them for him. I tasted them and I ate more than he did. I will definitely make these again. Thank you for recipe!!!

Wow! These are simply the best pancakes I have ever had/made. I made them with fresh blueberries and used 1 C all purpose flour, and 1/2 C whole wheat. I also used apple cider vinegar, and substituted non-dairy coconut milk beverage (not coconut milk)  instead of milk, and used ghee (clarified butter) to fry them in. They were perfectly light and fluffy, and had a very good flavor. I have experimented with many different pancake recipes lately, looking for one I can incorporate approximately 1/3 whole wheat flour successfully, but have been disappointed with the texture. Knowing vinegar to be a secret ingredient to make things light and fluffy, I was excited when I saw this one. I will be making it regularly, as my  husband and 2 adult sons LOVED them. Thanks so much for sharing this exceptional recipe!

Very good pancakes, so light. Thanks for a great recipe, super direction. Thanks again, hope you both have a wonderful day. Linda

We made these for breakfast today and unanimously voted that this recipe will replace the one I’ve used for the last 25 years.  it’s really good! We like to put cold or frozen pancakes in the toaster to heat up. Theyre nice and crispy and it’s quick

These delicious Slow Cooker Blueberry Vanilla Pancakes are a great addition to a hearty breakfast!

Slow Cooker Blueberry Vanilla Pancakes

buttermilk

Mix flour, sugar, baking powder, baking soda and salt in medium bowl

In a large bowl add buttermilk, butter, eggs, and vanilla and whisk together

Slowly add dry mixture to wet ingredients and stir until no lumps remain

Carefully fold in blueberries, careful not to stir very much if you are using frozen or the color will bleed into your batter

Spray crock very well with nonstick spray

Poor batter into crock and cover

Cook on high for 2 hours until edges are slightly browned and the center is fully cooked through

Let cool uncovered for 10 minutes then slice and serve

Light and fluffy Lemon Blueberry Pancakes that can be whipped up quickly, with basic pantry ingredients. 

Lemon Blueberry Pancakes

lemon (, zest and juice)

Tablespoons butter (, melted)

all-purpose flour

Tablespoons sugar

blueberries (, fresh or frozen)

Heat skillet over medium heat.

In a mixing bowl stir together buttermilk, baking soda, and juice and zest of lemon. Add egg, vanilla, and melted butter and stir to combine. In a separate large mixing bowl stir together flour, salt, baking powder, and sugar.

Pour wet mixture into dry ingredients and stir just until combined. There may be some lumps--don&#039;t over-mix the bater. (Add a little splash of buttermilk if the mixture is too thick). Gently stir in blueberries.

Grease the warm skillet with butter or non-stick cooking spray. Use a 1/4 measuring cup to spoon the batter onto the pan. Cook until the bottom of the pancakes are golden and bubbles come to the surface. Flip to the other side and cook until golden.

Serve with your favorite pancake syrup.

https://content.jwplatform.com/videos/l1SAcQsF.mp4

Light and fluffy Lemon Blueberry Pancakes that can be whipped up quickly, with basic pantry ingredients.

After testing and tweaking a whole lot of blueberry pancake recipes, I can tell you with total conviction that these are the fluffiest, most buttery and delicious blueberry pancakes I&#x27;ve ever eaten.

If you give this recipe a try, let me know! Scroll down to rate this recipe and leave a comment for me!

How To Make the Fluffiest Blueberry Pancakes

(10 - 12 ounces

(198 grams) granulate sugar, divided

(330 grams) all-purpose flour

(12 grams) baking powder

(6 grams) baking soda

(10 grams) salt

(1 grams) cardamom

(85 grams/ 3 ounces) butter, melted and

almond extract

(473 milliliters) buttermilk (*See note below for buttermilk substitutions)

Add the blueberries and 1/2 cup (100g) of...

Add the blueberries and 1/2 cup (100g) of sugar to a bowl and toss the blueberries around in the sugar to coat. If you're using frozen blueberries, more sugar will stick to them as they begin to defrost. If using fresh blueberries, rinse and drain thoroughly in the sink, then toss them in the sugar. Their dampness will help the sugar stick to them.

Add the remaining 1/2 cup (100g) of the...

Add the remaining 1/2 cup (100g) of the sugar, flour, baking powder, baking soda, salt, and cardamom to a large bowl and stir with a wire whisk to combine.

Stir the vanilla and almond extract into the...

Stir the vanilla and almond extract into the 6 tablespoon (85g/ 3oz) melted butter. (Fat helps to evenly distribute the flavor of the extracts.)

Add the eggs to the buttermilk and whisk...

Add the eggs to the buttermilk and whisk briefly with a fork to combine.

Add about 1 tablespoon (14.2g) of butter to...

Add about 1 tablespoon (14.2g) of butter to a skillet and set it over medium heat.

While the skillet heats, pour the butter and...

While the skillet heats, pour the butter and buttermilk mixtures into the dry ingredients and whisk just until the batter is mostly smooth. It's fine if there are a few lumps, but be careful to not over beat the batter.

Swirl the melted butter around in the pan...

Swirl the melted butter around in the pan so that the bottom is completely coated. Pour about 1/3 cup of batter into the pan per pancake. Cook no more than 2 or 3 pancakes at a time. The batter will be very thick, but will spread out a bit as the pancakes cook, so be very careful to not overcrowd the pan. Dot the surface of each pancake with a generous amount of blueberries.

As the pancakes cook, lower the temperature to...

As the pancakes cook, lower the temperature to medium low. The goal is to regulate the temperature so that the middle of the pancakes have time to cook before the outsides are overcooked or burned. If it looks like the outside of your pancakes are cooking faster than the inside, lower the heat.

Cook the pancakes on one side until the...

Cook the pancakes on one side until the sides of the pancake are firm up enough to not fall apart when you flip them. Flip the pancakes and cook until golden brown on the other side. These are fluffy pancakes, so it can be tricky to know if they are done in the middle. Press gently on the center of a pancake to see if it feels doughy. You can also take a sharp paring knife and cut into the center of a pancake to see if there's any raw batter in there.

Use a spatula to remove the pancakes from...

Use a spatula to remove the pancakes from the pan. Rinse out the pan (or wipe it down with a paper towel). Add about 1 tablespoon of fresh butter and repeat the process to cook the remaining pancakes.

This is the real recipe straight from the source. These delicious pancakes are fluffy and decadent. It's no wonder they are often called the #1 pancakes in Toronto.

Mildred's Temple Kitchen's Famous Blueberry Buttermilk Pancakes

(50 g) granulated sugar

1/2 teaspoon salt

(300 g) all-purpose flour

2 1/4 teaspoons baking powder

1/2 teaspoon baking soda

(473 ml) buttermilk

(57 g) unsalted butter, melted

(190 g) fresh blueberries

maple syrup

blueberry compote

whipped cream

Sift flour, sugar, salt, baking powder, and baking soda together into a large bowl.

Beat eggs, buttermilk, and melted butter together in another large bowl.

Use a spatula to carefully mix the dry ingredients into the wet ingredients. Not over-mixing the batter is key.  Only mix until you have a thick and lumpy batter.

Heat skillet over medium-high heat and grease it with unsalted butter. Use a 1/3 cup scoop to pour batter onto the skillet. Leave space between pancakes for them to expand. Sprinkle with blueberries. I used a finger to press them into the batter. Cook pancakes for 2-3 minutes each side. They are ready to flip when bubbles form on the surface and edges begin to brown. Re-grease the skillet between batches.

Keep already cooked pancakes warm by placing them in an oven preheated to 250°.

Top pancakes, as desired, with icing sugar, maple syrup, blueberry compote, and whipped cream.

Oh my goodnes. Life does not get any better than breakfast with these mouth-watering 
blueberry pancakes. Thank you for posting this.

I cannot believe they just gave this recipe away. Thanks for sharing.

Something tasty and warm for a cold, rainly morning. 
Thanks for sharing.

Made these pancakes at the cottage. Sat eating them overlooking the sun rising on the lake. Not sure if that made them taste better but these pancakes are amazing.

Oh man these did my heart good. The mornings have been cold and dreary for a couple of days. 
Thank you for a great recipe. Warms the soul.

I can never get enough of these pancakes. Your blueberry compote and whip cream makes them dreamy.

Best blueberry pancake recipe ever. Thanks.

A scumptious way to start one's day. Thumbs up.

Just enjoyed these pancakes. What a great way to start a new year. Thanks for sharing.

My goodness - these are the best pancakes I've ever tasted. Compote and whip cream makes them a dream.

So fluffy and delicious. Will be making again for sure.

Great way to start my day. These blueberry pancakes are the best.

Wow. I was craving pancakes so made these for a late night snack. Good thing I had someone to share them with.
Great tasting.

These pancakes are so good that my boys ages six and eight asked for seconds. I think this is the first time they ever did that. Definitely keeping this recipe.

I made these blueberry pancakes for my husband and me. We had them for breakfast. They were so delicious, especially with the compote, that we having the leftovers for lunch. Definitely making again.

Loved these pancakes. Very delicious. I was lucky to find blueberries that still tasted llike they should. Some greenhouse grown ones don't retain their flavor. Will keep this recipe on file for future use.

Never having plain normal pancakes ever again. I even went all out and made the compote too. So easy to make.

With an increasing amount of restaurants closing across the city in lieu of COVID-19, we have started a new initiative with a handful of restaurants and chefs. We will be bringing our readers recipes to favourite Toronto dishes from restaurants and chefs we know and love. In a...

Mildred&#39;s Famous Blueberry Buttermilk Pancakes

white sugar

unsalted butter

blueberries (or frozen)

And some extra unsalted butter

 In a large bowl, sift together the flour, sugar, salt, baking powder and baking soda.

In a separate bowl, beat the eggs with the buttermilk and melted butter.

Using a spatula, combine the dry and wet ingredients to make a thick, lumpy batter, taking care not to overmix.

In a nonstick skillet, melt some butter over medium-high heat. Ladle ⅓ cup of batter into the hot skillet and sprinkle with blueberries. Take care not to overcrowd the skillet, since the pancakes will puff up as they cook.

When bubbles appear on the surface of the pancake and the edges begin to brown, flip the pancakes and cook the other side. It should take about 2 to 3 minutes per side. Keep them nice and warm for mom by keeping them in a 250ºF oven.

Smother with maple syrup, fresh blueberries, dollop with whipped cream and maybe even a good dusting of icing sugar.

Banana Nut Macadamia Nut Pancakes are so fluffy, delicious and a favorite breakfast recipe. Loaded with ripe bananas and chopped macadamia nuts, these are the most delicious, thickest, fluffiest pancakes ever.

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