Blueberry Pancakes Using Cake Flour
Fluffy, tender, and bursting with juicy blueberries, these Blueberry Pancakes made with cake flour are the ultimate breakfast indulgence. The use of cake flour creates an airy, melt-in-your-mouth texture that elevates these pancakes to bakery-level perfection. With a hint of vanilla and the tangy richness of buttermilk, each bite is irresistibly soft and flavorful. This easy recipe comes together in just 30 minutes and uses simple pantry staples like baking powder and sugar, along with fresh or frozen blueberries for a pop of fruity sweetness. Cook them to golden-brown perfection on a skillet, and serve with your favorite toppings—think warm maple syrup, whipped cream, or a dusting of powdered sugar—for a breakfast that’s equal parts comforting and gourmet. Perfect for weekend brunches or cozy mornings, these blueberry pancakes are sure to become a family favorite!
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Recipe Information
Ingredients
- 1.5 cups cake flour
- 2 tablespoons granulated sugar
- 1.5 teaspoons baking powder
- 0.25 teaspoons baking soda
- 0.25 teaspoons salt
- 1.25 cups buttermilk
- 1 unit large egg
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 2 teaspoons vegetable oil or additional butter (for greasing the pan)
Instructions
In a large mixing bowl, whisk together the cake flour, granulated sugar, baking powder, baking soda, and salt.
In a separate medium bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until fully combined.
Create a well in the center of the dry ingredients and pour in the wet mixture. Gently stir with a wooden spoon or spatula until just combined. Avoid overmixing—lumps are okay.
Fold the blueberries into the batter carefully, ensuring they are evenly distributed but without breaking them apart.
Heat a nonstick skillet or griddle over medium heat. Lightly grease the surface with vegetable oil or butter.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Spread the batter slightly with the back of a spoon if needed.
Cook for 2-3 minutes, or until small bubbles form on the surface of the pancake and the edges look set. Flip gently with a spatula and cook for an additional 2 minutes, or until golden brown on both sides.
Transfer the cooked pancakes to a warm plate and repeat with the remaining batter, greasing the skillet as needed.
Serve warm with maple syrup, extra butter, or a dusting of powdered sugar for garnish.
Nutrition Facts
Calories |
1529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 313 mg | 104% | |
| Sodium | 1978 mg | 86% | |
| Total Carbohydrate | 208.5 g | 76% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 56.1 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 425 mg | 33% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 813 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
