Should you put blueberries in pancake or batter?

It’s totally up to you! For an even distribution of blueberries, fold them gently into the batter before cooking. If you prefer a burst of flavor, sprinkle them on top of the pancake after pouring the batter onto the skillet.

Can I just add fruit to pancake mix?

Yes! You can add fruits like blueberries, sliced bananas, or even diced apples directly to the batter. Just be sure to mix gently to avoid crushing the fruit.

Are blueberry pancakes good for you?

Blueberry pancakes can be a nutritious treat when made with fresh fruit and served in moderation. Blueberries are packed with antioxidants and vitamins, making them a great addition to your breakfast.

What is the secret to good pancakes?

The secret is all in the balance: use quality ingredients, avoid overmixing, and cook them on a properly heated skillet. Room-temperature eggs, fresh buttermilk, and a little patience go a long way to achieving pancake perfection.

Can I make the batter ahead of time?

Honestly, it’s best to make the batter fresh. But if you’re in a pinch, you can mix the dry ingredients ahead of time and store them in an airtight container. When you’re ready to cook, just add the wet ingredients.

Can I freeze these pancakes?

You bet! Let them cool completely, then stack them with parchment paper in between and pop them in a freezer-safe bag. Reheat in the microwave or toaster, and they’re good as new. Frozen pancakes are a lifesaver on busy mornings.

What if I don’t have a non-stick skillet?

No worries! A well-seasoned cast-iron skillet works great too. Just make sure it’s lightly greased.

Best Buttermilk Pancakes Recipe

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The fluffiest, most flavorful buttermilk pancakes you’ll ever make! Perfect for breakfast or brunch, these pancakes are easy, delicious, and made from scratch.

Author: Juno
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings (makes about 12 pancakes)
Category: Breakfast
Method: Stovetop
Cuisine: American

Ingredients

2 cups all-purpose flour (250g)
3 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2¼ cups buttermilk (530ml)
2 large eggs, lightly beaten (room temperature preferred)
1 teaspoon vanilla extract
4 tablespoons unsalted butter, melted and cooled (57g)

Instructions

Prep the Ingredients: Measure and set out all your ingredients. If eggs are cold, let them come to room temperature.
Mix the Dry Ingredients: Whisk together flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
Combine the Wet Ingredients: In a separate bowl, stir together buttermilk, eggs, vanilla extract, and melted butter.
Combine Wet and Dry Ingredients: Gently mix the wet ingredients into the dry ingredients until just combined. Do not overmix; a few lumps are okay.
Heat the Skillet: Warm a non-stick skillet over medium heat, and grease lightly with butter or oil.
Cook the Pancakes: Scoop ¼ cup of batter per pancake onto the skillet. Cook until bubbles form and edges set, about 2-3 minutes. Flip and cook for another 1-2 minutes.
Serve and Enjoy: Serve warm with your favorite toppings like syrup, fruit, or butter.

Notes

If you don’t have buttermilk, substitute by mixing 2 cups of milk with 2 tablespoons of lemon juice or vinegar. Let it sit for 5 minutes before using.
These pancakes freeze well! Cool completely, layer with parchment paper, and store in a freezer-safe bag.

Find it online: https://junorecipes.com/best-buttermilk-pancakes-recipe/