Y’all ready to break some delicious rules today? Get ready to transform your ordinary breakfast into an EPIC food adventure with these Fluffy Blueberry Pancake Stacks! These pancakes are about to blow your mind – they’re light, fluffy, and exploding with juicy blueberry flavor. Trust me, your taste buds are in for a total flavor explosion. Let’s turn your kitchen into a flavor paradise and make some LEGENDARY breakfast magic, shall we?
Why You’ll Love This Fluffy Blueberry Pancake Stacks
These Fluffy Blueberry Pancake Stacks are the ultimate breakfast game-changer. Not only are they an absolute feast for your eyes, but the flavor is out of this world. Imagine light, airy pancakes that practically melt in your mouth, bursting with fresh blueberry goodness in every bite. This recipe is the perfect balance of sweet and tart, with a fluffy, pillowy texture that will have you coming back for more. Trust me, one taste of these epic pancakes and you’ll be hooked. They’re the ultimate in breakfast indulgence – a true sensational and mouth-watering delight that will have your taste buds doing a happy dance. Get ready to wow your friends and family with this insane recipe that’s sure to become a new breakfast staple.
Ingredients
To make these Fluffy Blueberry Pancake Stacks, you’ll need a few simple, everyday ingredients: all-purpose flour, granulated sugar, baking powder, salt, milk, eggs, unsalted butter, and of course, fresh blueberries. These classic pancake ingredients come together to create a breakfast that’s truly out of this world. The combination of the fluffy pancake batter and the juicy, bursting blueberries is absolutely legendary.
- 2 cups (250g) – all-purpose flour
- 2 tablespoons (25g) – granulated sugar
- 2 teaspoons – baking powder
- 1/4 teaspoon – salt
- 1 1/2 cups (360ml) – milk
- 2 – eggs
- 3 tablespoons (42g) – unsalted butter, melted
- 1 cup (150g) – fresh blueberries
Ingredient Substitutions
- Fresh Blueberries: Frozen blueberries can be used instead. They’ll add a burst of juicy flavor, just be careful not to overmix them into the batter.
- Milk: If you’re looking for a dairy-free option, you can substitute the milk with unsweetened almond milk or oat milk.
How to Make Fluffy Blueberry Pancake Stacks
Let’s dive right in and start cooking up these insane pancakes! I’ll walk you through every delicious step.
Step 1: Prep Work
Let’s start by getting everything ready to make these insane pancakes. First, in a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. This is the dry ingredient base that will give our pancakes their incredible texture.
Step 2: Main Cooking Process
Next, in a separate bowl, whisk together the milk and eggs until well combined. Slowly pour the wet ingredients into the dry ingredients, mixing just until they’re incorporated (don’t overmix!). Then, melt the butter in the microwave or on the stove, and gently fold it into the batter. Finally, it’s time for the star of the show – fold in those juicy, fresh blueberries. Be careful not to crush them as you stir them in.
Step 3: Final Steps/Assembly
Now for the fun part – cooking up those epic pancakes! Heat a large nonstick skillet or griddle over medium heat and lightly grease it with a bit of butter or nonstick cooking spray. Scoop the batter onto the hot surface, using about 1/4 cup per pancake. Cook for 2-3 minutes per side, or until the pancakes are golden brown and cooked through.
Step 4: Finishing Touches
As the pancakes come off the heat, stack them up high and top them with an extra sprinkle of fresh blueberries. Drizzle with your favorite maple syrup for the ultimate breakfast indulgence. Get ready for the most incredible, mouth-watering stack of pancakes you’ve ever tasted!
Recipe Variations & Tips
- Crunchy Addition: Try folding in a handful of chopped walnuts or pecans for a delicious crunch.
- Decadent Topping: Top the stacks with a dollop of whipped cream and a sprinkle of cinnamon for a decadent twist.
- Berry Swaps: Experiment with different types of berries, like raspberries or blackberries, for a fun flavor change-up.
- Fluffy Texture Tip: To achieve those super fluffy pancakes, be sure not to overmix the batter. Gently fold the ingredients together until just combined.
Serving & Storage
Serve with: Maple syrup, powdered sugar, whipped cream, or additional fresh blueberries.
Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 30 seconds to 1 minute, or in a skillet over medium heat for a few minutes per side.
Make-Ahead: You can make the batter up to 1 day in advance and store it in the refrigerator. Just give it a quick stir before cooking.
Nutrition Information
These Fluffy Blueberry Pancake Stacks are a delicious and indulgent breakfast treat, but they also pack a nutritional punch. Each serving (2 pancakes) contains approximately 300 calories, with 12 grams of fat, 43 grams of carbohydrates, and 9 grams of protein. The blueberries provide a nice boost of antioxidants, vitamins, and fiber, while the pancake batter gives you a source of complex carbs to keep you fueled and energized throughout the morning.
- Serving Size: 2 pancakes
- Calories: 300 kcal
- Protein: 9 g
- Carbs: 43 g
- Fat: 12 g
- Sodium: 320 mg
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work just as well in this recipe. In fact, they can be a more budget-friendly and accessible option. Just be sure to add them to the batter while they’re still frozen, to prevent them from bleeding too much color into the pancakes.
How do I get the pancakes so fluffy?
The key to achieving those super fluffy pancakes is to avoid overmixing the batter. Gently fold the wet and dry ingredients together until they’re just combined – don’t beat the batter. This will help prevent the gluten from developing too much, resulting in a light and airy texture.
Can I make the batter ahead of time?
Yes, you can make the batter up to 1 day in advance and store it in the refrigerator. Just be sure to give it a quick stir before cooking, as the batter may thicken up a bit as it sits. This makes for an even easier, more convenient breakfast!
How do I keep the pancakes warm while I cook the rest of the batch?
To keep your Fluffy Blueberry Pancake Stacks warm and fresh, preheat your oven to 200°F. As you finish cooking each batch, transfer the pancakes to a baking sheet and keep them in the warm oven until you’re ready to serve.
Can I add other mix-ins to the batter?
Absolutely! These pancakes are a blank canvas for all sorts of delicious add-ins. Try folding in chopped nuts, chocolate chips, or even a sprinkling of cinnamon for a flavor twist. The possibilities are endless when it comes to customizing these epic pancakes.
Try These Next
Print
Fluffy Blueberry Pancake Stacks
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian
Description
These fluffy blueberry pancakes are light, airy, and bursting with fresh blueberries. Perfect for a delightful breakfast!
Ingredients
1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 large egg
2 tablespoons melted butter
1 cup fresh blueberries
Instructions
1. In a bowl, mix flour, sugar, baking powder, and salt.
2. In another bowl, whisk together milk, egg, and melted butter.
3. Combine wet and dry ingredients until just mixed.
4. Gently fold in blueberries.
5. Heat a non-stick skillet over medium heat.
6. Pour 1/4 cup of batter for each pancake.
7. Cook until bubbles form, then flip and cook until golden brown.
8. Serve warm with maple syrup.
Notes
For extra fluffiness, let the batter rest for 5 minutes before cooking.
You can substitute blueberries with other berries if desired.
Nutrition
- Serving Size: 1 pancake
- Calories: 200 kcal
- Sugar: 8g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Keywords: pancakes, blueberry, breakfast