Lately Ezekiel has been obsessed with helping me in the kitchen. He is always saying “me do it, me do it” – “me cut, me cut” – “me stir, me stir”. It’s the cutest thing and I’m all over it. Of course it could get a little frustrating because something that takes Ezekiel 1 minute takes me like 5 seconds. But it’s worth it. So so so worth it.
For some reason Ezekiel calls baking anything, baking pancakes. I have no clue why. He brings me flour or cake mix from the cupboard and says “pancakes, pancakes”. So for a while we were making pancakes at least once a week (cue these Fluffy Blueberry Pancakes). Then I finally realized it wasn’t just pancakes he wanted, he wanted to bake with me. And of course I am all about it. Now when he asks for pancakes, we sometimes do make pancakes, but we also make cupcakes, muffins, or anything that is easy enough to bake with my almost 3 year old.
These Fluffy Blueberry Pancakes come from my one of my favorite pancake recipes (disregard the pictures, this is one of the first recipes I posted on the blog!). These pancakes are so fluffy and soft and burst with that amazing pancake flavor. To add even more flavor to these pancakes, I added fresh, juicy blueberries. The pancakes are just as fluffy as before, and the blueberries make them extra moist.
One of my favorite aspects about these pancakes is the crispy edges. They get this amazing crispy exterior while still staying soft and fluffy inside. To achieve this all you do is make sure to get the pan very hot, add lots of butter, and then pour the batter onto the pan and allow it to get nice and crispy on the outside. The key is to allow the outside to get nice and golden without overcooking them. The pancakes cook quick so just keep your eye on them and you’ll have perfectly cooked pancakes in minutes.
- 1 ½ cups All-Purpose Flour
- 3 ½ teaspoon Baking Powder
- 1 teaspoon Salt
- 1 tablespoon Sugar
- 1 ¼ cups Milk
- 1 egg
- 3 tablespoon Unsalted Butter (Melted)
- 1 Vanilla Bean Pod, Seeds Scraped
- ¼ teaspoon Almond Extract
- ½ cup Fresh Blueberries
- In a large bowl, whisk together flour, baking powder, salt, and sugar. Add the milk, egg, and melted butter. Whisk until completely smooth. Mix in the seeds from the vanilla bean and the almond extract.
- On medium heat, add about 1-2 tablespoons of butter to a skillet, griddle, or frying pan. Make sure the pan is fully heated before beginning to cook the pancakes.
- Pour about ¼ cup of the batter on the pan in rounds. I like to use a cupcake scooper to make them the same size.
- Add about 5-7 blueberries to the top of the pancakes. Cook until bubbles form in the batter and then flip the pancake. Continue cooking until lightly browned on both sizes. Continue with remaining batter.
- Serve warm with syrup and fresh blueberries.