These blueberry pancakes are fluffy and mildly sweet, and made with wholesome ingredients you can feel great about feeding to your family.
It's been a bit of a pancake palooza on the blog lately because we are gearing up for a seven pancake flavors post! Today's blueberry pancakes might just be my favorites yet.
With fresh blueberries and lemon zest, these blueberry pancakes are deeelish. Light and fluffy, and so good, especially with a little drizzle of maple syrup.
When it comes to pancakes, I love cooking extras up and freezing them, because they are so easy for breakfasts or snacks. Just pop them in the toaster to reheat!
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Reasons to love these blueberry pancakes
- they are refined sugar free and made with wholesome ingredients
- you can make them ahead and freeze
- kids and grown ups alike love them!
How to make them
These blueberry pancakes are so simple to make and you only need one bowl to do it!
- Melt coconut oil in a microwave-safe bowl.
- Mix in the wet ingredients: maple syrup, milk, vanilla extract and eggs. If the coconut oil re-solidifies, pop the bowl back in the microwave for 20 second increments to melt it.
- Stir in the dry ingredients: white whole wheat flour, baking powder and baking soda. Mix until *just* combined.
- Fold in the lemon zest and blueberries.
- Cook in ¼ cup portions on a non-stick pan.
- Enjoy with a good glug of maple syrup.
Can I use frozen blueberries? Yes, you absolutely can. The frozen blueberries do turn the batter a purple color but they taste amazing!
Can I use whole wheat/gluten-free/almond/an alternative flour? Whole wheat- is gummy and not a great texture but it does work in this recipe. Almond flour- was a disaster. Gluten-free- have not tested.
Can I swap the milk for buttermilk? Yes, you can. Here's my tutorial on how to make your own buttermilk!
Tips for flipping pancakes
OK if you’re like me, you might get ‘pancake flipping anxiety’…aka you get so up in your own head that you are doomed to screw up flipping this recipe.
- use a non-stick pan (and don’t over-crowd it with too many pancakes! Two pancakes in a 12-inch pan is my limit)
- make small pancakes- I stick to ¼ cup, as even ⅓ cup become too wide and challenging for me to flip
- wait until you see bubbles in the middle of the pancake and the edges start to dry out a bit
- test by slipping your spatula under the side of the pancake. If it sticks to the batter, the pancakes need longer
- the first pancake is a tester- don’t stress if it gets ruined. Your temperature may need to be adjusted, your pancake batter may need to sit a few minutes to thicken, etc.
- get the timing down- once the temperature of the pan is stabilized, set a timer so you know roughly how long the next few batches of pancakes will take.
Tips & equipment
- ¼ cup coconut oil (52 g)
- ¼ cup maple syrup (78 g; honey may be swapped)
- 1 cup milk (232 g; non dairy milk works)
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups white whole wheat flour (250 g; fluffed, spooned & levelled; all purpose flour may be used)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 lemon (zested)
- 2 cups blueberries (fresh or frozen; see *)
- Melt coconut oil in microwave-safe bowl.
- Stir in the maple syrup, milk, vanilla extract and eggs. If coconut oil solidifies, pop it back into the microwave and heat on 20 second increments.
- Stir in the flour, baking powder and baking soda until just combined (do not over-mix)
- Fold in the lemon zest and blueberries.
- Heat a nonstick pan over medium heat. Spray with oil.
- Cook ¼ cup sized pancakes; cook for around 2 minutes on the first side and 1 minute on the second side, or until golden and cooked through.
- Enjoy pancakes with extra berries and maple syrup.
- Pancakes may be prepared ahead and stored in an airtight container in the fridge for up to 4 days or freezer for up to 1 month.
- Reheat in the toaster or in a frying pan.
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