Mohamed Shili This delicious blueberry pancake recipe by Paula Deen is the perfect quick and easy breakfast treat! Fluffy, golden, and bursting with juicy blueberries, these pancakes are made with simple, everyday ingredients you likely already have in your kitchen. Serve them hot with creamy butter and sweet maple syrup for a comforting start to your day.
Recipe Ingredients:
- 1 cup all purpose flour
- 2 teaspoons granulated sugar
- 1/8 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup at room temperature buttermilk
- 1/4 cup at room temperature (plus an extra tablespoon if the batter is too thick) milk
- 1 large separated egg
- 2 tablespoons melted, plus 2 tablespoons for serving butter
- 1/2 cup blueberries
- 1/2 cup for serving maple syrup
How To Make Pancakes Recipe?
- Preheat the griddle: Heat a non-stick griddle or frying pan over medium-high heat until hot.
- Mix dry ingredients: In a medium bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
- Prepare wet ingredients: In a measuring jug, combine buttermilk, milk, egg yolk, and melted butter. Whisk well, then pour into the dry ingredients and mix until just combined.
- Whisk egg whites: In a separate bowl, beat the egg white until stiff peaks form. Gently fold the whipped egg white into the pancake batter for a light, fluffy texture.
- Add blueberries: Carefully fold the blueberries into the batter, ensuring an even distribution.
- Cook the pancakes: Lightly spray the preheated griddle with non-stick cooking spray or grease with butter. Pour 60ml / 1/4 cup of batter per pancake onto the griddle. Cook until bubbles appear on the surface and the underside is golden (about 2–3 minutes). Flip and cook for another 2 minutes until golden brown.
- Serve and enjoy: Serve the pancakes warm with butter and maple syrup. Add extra blueberries for garnish, if desired.
Recipe Tips:
- Use room temperature ingredients: For the fluffiest pancakes, ensure your buttermilk, milk, and egg are at room temperature. This helps the batter mix smoothly and cook evenly.
- Don’t overmix the batter: Stir the wet and dry ingredients until just combined. Overmixing can make the pancakes dense and chewy instead of light and fluffy.
- Whisk egg whites to stiff peaks: Whipping the egg white and folding it gently into the batter is key to creating airy, soft pancakes. Be careful not to deflate the batter.
- Preheat the griddle properly: A well-heated griddle ensures the pancakes cook evenly and develop that perfect golden-brown color. Test the heat by sprinkling a few drops of water – they should sizzle and evaporate.
- Cook pancakes in small batches: Avoid overcrowding the griddle. This gives you plenty of space to flip the pancakes easily and ensures each one cooks to perfection.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover blueberry pancakes cool to room temperature. Once cooled, stack them with parchment paper between each pancake, then place them in an airtight container or a resealable bag. Store in the refrigerator for up to 3 days.
- Freeze: Allow the blueberry pancakes to cool completely before freezing. Stack them with parchment paper in between, place them in a freezer-safe bag, and freeze for up to 2 months.
- Reheat: Stack pancakes on a microwave-safe plate, cover with a damp paper towel, and microwave for 20–30 seconds per pancake until heated through.
Nutrition Facts
- Calories: 84 kcal
- Total Fat: 3.5g
- Saturated Fat: 0.8g
- Cholesterol: 21mg
- Sodium: 157mg
- Potassium: 52mg
- Total Carbohydrate: 11g
- Dietary Fiber: 0.5g
- Sugars: 3g
- Protein: 2.3g
Check out More Recipes:
Paula Deen Pancakes
Description
This delicious blueberry pancake recipe by Paula Deen is the perfect quick and easy breakfast treat! Fluffy, golden, and bursting with juicy blueberries, these pancakes are made with simple, everyday ingredients you likely already have in your kitchen. Serve them hot with creamy butter and sweet maple syrup for a comforting start to your day.
Ingredients
Instructions
- Preheat the griddle: Heat a non-stick griddle or frying pan over medium-high heat until hot.
- Mix dry ingredients: In a medium bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
- Prepare wet ingredients: In a measuring jug, combine buttermilk, milk, egg yolk, and melted butter. Whisk well, then pour into the dry ingredients and mix until just combined.
- Whisk egg whites: In a separate bowl, beat the egg white until stiff peaks form. Gently fold the whipped egg white into the pancake batter for a light, fluffy texture.
- Add blueberries: Carefully fold the blueberries into the batter, ensuring an even distribution.
- Cook the pancakes: Lightly spray the preheated griddle with non-stick cooking spray or grease with butter. Pour 60ml / 1/4 cup of batter per pancake onto the griddle. Cook until bubbles appear on the surface and the underside is golden (about 2–3 minutes). Flip and cook for another 2 minutes until golden brown.
- Serve and enjoy: Serve the pancakes warm with butter and maple syrup. Add extra blueberries for garnish, if desired.
Notes
- Use room temperature ingredients: For the fluffiest pancakes, ensure your buttermilk, milk, and egg are at room temperature. This helps the batter mix smoothly and cook evenly.
- Don’t overmix the batter: Stir the wet and dry ingredients until just combined. Overmixing can make the pancakes dense and chewy instead of light and fluffy.
- Whisk egg whites to stiff peaks: Whipping the egg white and folding it gently into the batter is key to creating airy, soft pancakes. Be careful not to deflate the batter.
- Preheat the griddle properly: A well-heated griddle ensures the pancakes cook evenly and develop that perfect golden-brown color. Test the heat by sprinkling a few drops of water – they should sizzle and evaporate.
- Cook pancakes in small batches: Avoid overcrowding the griddle. This gives you plenty of space to flip the pancakes easily and ensures each one cooks to perfection.
Paula Deen Pancakes
