Easy blueberry pancakes recipe for small, round, thick, fluffy and delicious blueberry pancakes. The mini pancakes or even thick crepes that succeed even for beginners. Step by step instructions for perfect little pancakes as you know them from America. Whether with powdered sugar, maple syrup, fresh berries or cream, you can decorate them as you like. Pancakes taste as a small sweet pastry both for breakfast and at cake time.
Ingredients for delicious blueberry pancakes and little pancakes:
- 320g flour
- 40g sugar
- 300ml milk (=310g for whole milk)
- 4 egg whites
- 4 egg yolks
- 1 sachet baking powder
- 1 sachet vanilla sugar
- 1 pinch of salt
- 300g blueberries
I prefer to use classic whole milk with 3.5% fat. When choosing flour, I tend to use very classic 405 wheat flour, even though it’s not the healthiest option.
Instructions for fluffy thick Blueberry Pancakes
- The most important thing in this recipe is to separate the eggs and beat the egg whites until stiff first. This is exactly what makes the biggest difference in the thickness of the pancakes. With a little practice, separating the eggs works well without tools such as egg separators. It is important that there is really no yolk in the egg white, otherwise it will not stiffen. The finished beaten egg white is put aside for the time being.
- Now mix the egg yolk with flour, sugar, vanilla sugar, baking powder, salt and milk with the food processor until a smooth dough is formed.
- Now carefully fold in the egg whites so that you can still see the flakes.
- You now need a pan heated with sunflower oil and then put it on medium heat.
- Now you put the batter into the pan. You can put two tablespoons of batter on top of each other or use pan rings.
- Now add the blueberries to or on top of the pancakes and bake for about 2 minutes per side. The blueberries will make a little more noise in the pan. The blueberry pancakes are done when the desired browning is achieved.
- Let the blueberry pancakes cool briefly and serve with powdered sugar or any toppings while still warm.
Blueberry Pancakes like at an American breakfast or brunch…
Especially during my visits to America I noticed that here a lot of things are baked with blueberries. The small blue berries taste good and have few calories. They are often found in muffins, but also in wonderfully fluffy pancakes. A highlight at any American breakfast alongside the traditional pancakes.
Easy to make your own blueberry pancakes
You may have noticed that I’m particularly fond of anything with berries. My blueberry muffins are one of my favorite recipes. So it’s not far-fetched that I like to make many of my recipes with blueberries.
However, for breakfast I prefer a little and thick pancakes or even thick crêpes pancakes. This one I tried for you and me as a blueberry version and in the meantime it has replaced the traditional pancake for me. The fruity note in the chewy and fluffy blueberry pancakes is just perfect for me.
I admit that while I was also intrigued by the thin crepes with chocolate cream, my favorite is definitely the thick blueberry pancakes. The recipe is for really fluffy and thick pancakes that taste absolutely not dry. The separately whipped egg whites give the pancakes that special thickness.
The little round pancakes taste really juicy delicious and are not too sweet. Therefore, you can gladly use a little more sweetness when serving.
We prefer to eat our American Blueberry Pancakes with powdered sugar and maple syrup, as well as cream. However, a sugar and cinnamon mixture also tastes very delicious with it. My favorite way to serve them is with a few berries.
On February 2, the French celebrate their Day of the Crêpe. 40 days after Christmas, you can eat as many crêpes as you want.
Blueberry Pancakes – thick, fluffy blueberry pancakes
Equipment
- 1 dough scraper
- 1 stand mixer
- 1 pan
- 1 pan rings
- 1 egg separator
Ingredients
- 320 g cake flour
- 40 g sugar
- 300 ml whole milk 3,5%
- 4 egg white
- 4 egg yolk
- 16 g baking powder
- 8 g vanilla sugar
- 1 pinch salt
- 300 g blueberries
Instructions
- Separate eggs and beat egg whites until stiff and set aside.4 egg white
- Then mix the egg yolks with the flour, sugar, vanilla sugar, baking powder, salt and milk in a stand mixer.320 g cake flour, 40 g sugar, 4 egg yolk, 16 g baking powder, 8 g vanilla sugar, 1 pinch salt, 300 ml whole milk 3,5%
- Then carefully fold the egg whites into the batter.
- Now heat the pan with a little oil and then turn down to medium heat. Now put about 2 tablespoons of batter at a time into the pan as a small pile on top of each other. You can also use small pan rings.
- The pancakes are now fried for about 2 minutes – during this time, spread the fresh blueberries directly on the pancakes before turning them. Fry also from the other side for about 1-2 minutes and do not be irritated by the loud noise of the blueberries. Start 2 minutes timer here300 g blueberries
- Remove the pancakes from the pan when they have the desired browning. Let cool slightly and sprinkle with a little powdered sugar to serve.
Notes
Nutrition
Now, if you feel like trying more of our favorite recipes, we’d love to recommend our delicious crumble cake, our quick cream cake, or our waffles or sweet brioche with homemade strawberry jam if you’d like to expand your breakfast choices even further.
