Blueberry Delights (Printable Version)
Soft and sweet pancakes loaded with juicy blueberries. Ditch the premade mix and make these easy, homemade pancakes your family will love.
# Ingredients:
→ Batter
01 -
1 tsp vanilla extract
02 -
1/3 cup white sugar
03 -
1 cup half-and-half
04 -
1 cup packed sour cream
05 -
3/4 tsp kosher salt
06 -
2 large eggs
07 -
1 tbsp melted unsalted butter, cooled
08 -
2 cups cake flour
09 -
1 tbsp baking powder
10 -
1 cup fresh blueberries
→ For cooking
11 -
Extra butter for frying
12 -
Any neutral oil for greasing pan
→ For topping
13 -
Maple syrup
14 -
Some extra butter (if you like)
# Steps:
01 -
Set a large baking sheet into your oven and preheat it to 200°F. This helps keep your pancakes toasty until they're all cooked.
02 -
Grab a big bowl and whisk together the sugar, salt, cake flour, and baking powder until evenly combined.
03 -
In another big bowl, mix up the sour cream, eggs, vanilla, melted butter, and half-and-half until smooth.
04 -
Pour the wet mix into the dry mix and gently stir just until combined. Don't worry about lumps—they're totally okay.
05 -
Fold in the blueberries carefully, then leave the batter alone for 10 to 15 minutes. This short break makes fluffier pancakes.
06 -
Put a cast-iron skillet (or non-stick pan) on medium to medium-low heat. Add a little oil and butter—once the butter foam vanishes, you're good to go!
07 -
Pour about 1/4 cup of batter onto the hot pan for each pancake. Let it cook until bubbles pop on top and the bottom is golden, about 2-3 minutes. Flip carefully and cook another 2-3 minutes on the other side. Try not to overflip—they won't stay as soft.
08 -
Move your pancakes to the warm oven as you finish cooking the rest. Reapply oil and butter to your pan when needed, and adjust heat so they cook without burning.
09 -
Pile your pancakes onto plates while warm. Add maple syrup or butter if you want, and enjoy.
# Notes:
01 -
Don't stir your batter too much. Lumps make them soft and fluffy, so no need for a perfectly smooth mix.
02 -
The waiting time for batter (10-15 mins) is important for the texture, so don't skip it!
03 -
To save extra pancakes, let them cool first. Use parchment paper between layers before sealing them in a container. Refrigerate for 2 days or freeze up to 2 months.
04 -
Use a microwave or toaster oven to reheat the pancakes before eating.