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These blueberry pancakes really are the best, the fluffiest and the most delicious pancakes ever! These decadently rich homemade pancakes with a secret ingredient are a perfect start to your weekend morning. These have been on my website for 8 years and are tried, tested and true! If you are looking for basic delicious pancakes,try my homemade, from scratch pancakes recipe.
Blueberry Pancakes
Necessity is the mother of invention. Or the mother invents food when her nestlings want some fluffy pancakes, but the ingredients are not readily at hand. Pancakes, not surprisingly, are an often requested weekend breakfast and are easy for the kids to learn how to make. However, milk isn’t usually found in my fridge unless I have a specific baking project in mind. We don’t drink it or use it in coffee, so most times when I try to keep milk on hand for baking matters, it ends up poured down the sink when I discover it at the back of the fridge a month later.
Rice or almond milk do not translate as well into pancakes as I want them to. So I used what I had in the fridge, coffee cream and Greek yogurt. And they turned out as light as air and tasty to boot!
Blueberry Pancakes Ingredients
- flour
- salt
- baking powder
- white sugar
- egg
- half/coffee cream
- water
- Greek yogurt
- melted butter
- vanilla
- fresh blueberries
How to Make Blueberry Pancakes
- Preheat a griddle.
- Take all of your dry ingredients and sift them together well.
- In a small cup, combine the cream,water,yogurt, vanilla, cooled melted butter and beaten egg.
- Make a well in the dry ingredients and pour the liquid ingredients into the well.
Mix until almost combined, then add in the blueberries, stir until the dry ingredients are just mixed in.
The Secret Ingredients
I know. I just used cream in pancakes. But that’s how my buttercream icing came about, using what I had on hand and improvising ingredients, and it turned out to be the best icing I have ever made.
These might just be up there on the best pancakes I have ever made. They are rich like a scone, yet fluffy at the same time. Part of that is the lovely acidity of the Greek yogurt, reacting with the baking powder, making this extremely puffy pancake.
How to Cook Pancakes
To cook them, spread them out on the oiled griddle with the back of your spoon, the batter is thick and you will need to manually make them into circles rather then just letting a runny batter do its normal thing.
When to Flip Pancakes
Flip the pancakes when you see a few bubbles on the top but more importantly, when you see that the edges are well cooked. This is a thick batter so the bubbles are not the most important sign of “flip time”.
When I was making them, my thought was “oh peachy, these are so not going to work out, they are going to be hockey pucks” since the batter was so thick. Don’t be afraid to make them a good 3/4 cm thick on the griddle, they cook up wonderfully.
Since these pancakes are rich beyond belief with cream and butter in the mix, they are most definitely a weekend treat, but really, it’s not like we are pretending pancakes are a healthy breakfast choice, so I refuse to feel any guilt about making them even worse for you!
This makes a beautiful dozen large fluffy pancakes.
Douse them in some amazing maple syrup, grab a cup o’ joe and enjoy these on your lazy Sunday breakfast this coming weekend.
Love,
Karlynn
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The BEST, Fluffiest Blueberry Pancakes Ever!
Ingredients
- 1 1/4 cups flour
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- 2 tablespoons white sugar
- 1 large egg
- 1/3 cup half & half/coffee cream
- 2/3 cup water
- 1/4 cup Greek yogurt
- 2 tablespoons melted butter
- 1 teaspoon vanilla
- 1 cup fresh blueberries
Instructions
- Take all of your dry ingredients and sift them together well.
- In a small cup, combine the cream, water, yogurt, vanilla, cooled melted butter and beaten egg.
- Make a well in the dry ingredients and pour the liquid ingredients into the well.
- Mix until almost combined, then add in the blueberries, stir until the dry ingredients are just mixed in.
- To cook them, spread them out on the oiled griddle with the back of your spoon, the batter is thick and you will need to manually make them into circles rather then just letting a runny batter do its normal thing.
- Flip the pancakes when you see a few bubbles on the top but more importantly, when you see that the edges are well cooked. This is a thick batter so the bubbles are not the most important sign of “flip time”.
Sehat ki Baat - Greeniche ke Sath says
Blueberries are such winners in summers! Mix them up them up with some Greek yogurt and you’re all set!
Philecia Isaacson Bachynski says
Lesley Epstein! You and your pancakes 🙂 try this!!
Andrea Daniar says
Kathryn…. Look yummy!?
The Kitchen Magpie says
I can’t say enough how delicious and fluffy these are!
The Kitchen Magpie says
They are AMAZING. I don’t say that lightly! Best pancake recipe around!
asicree says
Can you please explain what you mean in the recipe -
thekitchenmagpie says
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" profile_url="https://www.livefyre.com/profile/92900759/" ns="true">asicree Just a heavy cream! Half and half cream. Or coffee cream (we have this as an actual product name here in Canada)
James says
These are now my “go to” pancakes! I seldom add the berries to the batter, just make them without, but they are so rich and delicious! Thank you so much for sharing the recipe.
Anna says
oh.mygosh. these are the BEST pancakes I’ve ever eaten!! thank you so much! :)) I added blueberries to half the batch and then mini chocolate chips after I chilled the mixture in the refrigerator for 10 minutes (couldn’t wait 15~20 minutes haha :P) I got 8 pancakes total (they’re really filling!) Thank you again 😀
gonna use this recipe from now on 🙂
Karlynn says
Glad you liked them Brian!! Thanks for the lovely comment.
Brian says
Best pancakes I’ve ever had! I come from a family that rarely tries something new – so sad. I made these pancakes for them during the Tour de France last year and they loved them. The same breakfast delight was requested for Christmas morning this year. These have become a staple for our family. Thanks so much for posting and allowing others to enjoy your creation!
allgreek says
The best pancakes ever….and I’ve made a few.
Karlynn says
Thank you so much for the kind feedback! It made my morning. I am so glad you liked them, I have such a love for Greek yogurt in baking.
Mindy Tindall says
I made these this morning, with a few alterations. Milk instead of cream and water, and no Greek yogurt (though I’ll have to try them with), plus lemon zest. Major yum! Thanks, Karlynn!! <3
Sarah says
The hubby requested blueberry pancakes for breakfast today and I’ve had your recipe saved on Foodgawker, so I tried it….we LOVED these pancakes! And, I think the greek yogurt and blueberries override the cream, so they are healthy 😉
Jenn says
These look so yummy! I love blueberry pancakes.
Heather N says
I love adding Greek yogurt to both pancakes and muffins, it makes them soooo decadent and light. These look incredible!
Lael says
droooooool! Boy do I ever wish I had a reach in computer screen:)
Heidi says
These are incredibly fluffy! I know what you mean about milk, we’re having a hard time finishing the milk we do buy so I’m considering just doing without. Love the yogurt in these. Have you ever tried almond milk in pancakes like these? I don’t usually like rice milk either but I don’t know if all non-dairy milks would react the same as you were talking about. Anyways, lovely looking pancakes!