Breakfast
Lunch
Dinner
Snacks
Meals
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Vegan
Ingredients 0/9
Why This Recipe Stands Out
These pancakes are light and fluffy, making breakfast feel special. The burst of fresh blueberries adds a sweet and tangy flavor that brightens each bite. They are easy to make and perfect for a cozy morning treat.
Cooking Hints
- Use fresh or fully thawed blueberries to prevent the batter from turning purple.
- Let the batter rest for a few minutes before cooking to help the pancakes rise.
- Cook on medium heat to ensure pancakes cook through without burning.
- Let the batter rest for a few minutes before cooking to help the pancakes rise.
- Cook on medium heat to ensure pancakes cook through without burning.
Directions
Warm your oven to 425°F (220°C). While it’s warming up, divide the butter between two shallow, oven-safe dishes—about a cup each—and pop them into the oven so the butter melts. In a bowl, mix together the blueberries, brown sugar, lemon juice, and cinnamon until everything is nicely combined. In another bowl, whisk together the milk, eggs, flour, and salt until you have a smooth batter. Once the butter has melted, carefully divide the batter between the two dishes. Spoon the blueberry mixture over the batter, then sprinkle some extra blueberries on top for a nice finish. Bake everything in the oven for about 17 to 20 minutes, or until the pancakes have puffed up and turned a lovely golden brown.
Serving Ideas To Try
Serve with a drizzle of maple syrup or honey for added sweetness. Fresh fruit or a dollop of whipped cream pairs wonderfully. For a savory twist, add a side of crispy bacon or sausage.
Reheating And Storage
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in the toaster or microwave to keep them fluffy. For longer storage, freeze the pancakes separated by parchment paper and reheat when ready to eat.
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