Its that time of year again. Fat, juicy, gorgeous blueberries are starting to ripen up all over again, and what better thing to do with all those yummy delicious blueberries, than make the Ultimate Fluffiest Blueberry pancakes ever!
This tried and true recipe uses fresh, wild handpicked Newfoundland blueberries but you can absolutely use frozen; I have done so many times.
These pancakes are Big, fat and fluffy with just the right amount of sweetness. They are sure to please even the pickiest of eaters. These pancakes are so good in fact, I eat them cold straight from the refrigerator if your lucky enough to have some leftovers that is, so so yummy.
Wild Blueberries grow everywhere around my home. I’m very blessed; I only need to walk off my doorstep to enjoy these gorgeous fruits not to mention all the health benefits.
Blueberries are very high in antioxidants and phytoflavinoids. They are a great source of vitamin C and potassium. Wonderful for your immune system and healthy glowing skin. I also dehydrate the leaves and berries for tea all winter long.
Its a family tradition in Newfoundland to pick berries with friends and family. Each one rushing to get to their patch. Most times we would call out “My Patch” when we were younger. That meant nobody could touch your patch until you had all that you wanted picked.
Here’s a link to last years blog post. It has some wonderful photos along with a video tutorial for my tried and true blueberry pie. Its amazing!
Blueberries grow quite abundantly in Newfoundland, not just my backyard, there is no trouble to find a patch for yourself. I would share my favorite picking spots, but no good berry picker ever does. Its a secret!
Many times when berry picking with family, we will stop and have a little picnic along the way. A well deserved break from all the bending over. Thank God for good cheese, chocolate and tea or wine in our case.
Watch me make these fluffy blueberry pancakes in the following video tutorial. Don’t forget to like & subscribe:
I sure hope you enjoyed the video tutorial. In order to make these yummy fluffy pancakes, you will need the following ingredients.
If you don’t have a large electric skillet like I have in the video, a frying pan will also work just be sure to grease well so your yummy pancakes don’t stick.
- 1 &1/3 cup all purpose flour
- 2 & 1/2 tsps. of baking powder
- 1/2 tsp. salt
- 1/3 cup white granulated sugar
- 1 egg
- 1 cup milk ( I used 2%)
- 3 Tablespoons of melted butter
- 1/2 tsp. vanilla
- 1 cup blueberries
Combine your flour, baking powder, salt and sugar in a nice size bowl med-lg.
Take another bowl and whisk together your egg, milk, vanilla and melted butter. Stir this mixture into your dry mixture by making a well in the center of the dry ingredients. Pour the wet into the dry, the “well” and gently mix just until combined.
Fry on a preheated grill or pan that has been oiled or greased ahead of time to a temperature of approximately 350 degrees.
I used a ladle and put about 3/4 full. You don’t want to make them too big as they will become harder for you to flip over.
Once you see tiny bubbles break the surface of the pancake it is a good indication that it is time to flip them over to cook the other side.
After turning the pancakes fry for another few minutes until they are nice and browned on both sides.
Serve with Canadian maple syrup or in my case President choice butter flavored syrup. That’s all I had on hand. Enjoy!
These freeze very well and can be reheated in the toaster or eaten cold straight from the refrigerator.
As usual I will share links to my favorite ingredients used in the recipe.
For the Baking powder I used Magic Baking powder because like magic it works and has no weird aftertaste:
For the vanilla I used Clubhouse:
For the syrup I used President Choice like this one:
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