The Best Blueberry and chia seeds Pancakes recipe
This fluffy blueberry and chia seed pancakes are a must to try recipe! Packed with juicy berries and a healthy crunch, these golden pancakes are perfect for breakfast or brunch.
Easy to make, irresistibly delicious, and brimming with wholesome ingredients, they’ll have everyone reaching for seconds.
This blueberry pancakes are sure to be a delightful way to brighten your mornings with flavor and nutrition!
flyffy and healthy blueberry pancakes for breakfast
Here’s a recipe for pancakes that’s as delightful as it is wholesome: blueberry and chia seed pancakes.
These golden, fluffy beauties are bursting with juicy blueberries that pop with sweet, tangy flavor in every bite.
The chia seeds add a subtle crunch, making each mouthful irresistibly satisfying.
Crafting the perfect pancake has never been easier. With this recipe, you’ll achieve soft, airy pancakes every time. The secret lies in its simplicity and versatility.
Starting with a classic buttermilk pancake base, we’ve elevated it with the natural sweetness of blueberries and the superfood goodness of chia seeds.
The result? Pancakes that are light, flavorful, and utterly unforgettable.
But the magic doesn’t stop there. This recipe is a gateway to endless variations. Swap the blueberries for raspberries, sliced bananas, or even a handful of chocolate chips.
Want a touch of nuttiness? Sprinkle in some poppy seeds or chopped pecans. Whether you stick with the original or get creative, these pancakes are sure to impress.
Even better, the ingredients are pantry staples, so you can whip up a batch any time. Perfect for a cozy breakfast or a brunch that wows, these blueberry and chia seed pancakes are bound to become a favorite in your kitchen.
Give them a try, and watch them disappear from the plate in minutes!
Ingredients you need for the pancakes recipe
Here’s what you’ll need to make these delightful blueberry and chia seed pancakes:
- 2 cups of all-purpose flour (260 g)
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- ½ teaspoon of salt
- 1 tablespoon of chia seeds
- 2 tablespoons of granulated sugar
- 2 cups of buttermilk (480 ml)
- 2 large eggs, lightly beaten
- 55 g of melted butter
- 1 teaspoon of vanilla extract
- 1 cup of fresh blueberries
How To Make The Best Blueberry Pancake Recipe ?
- Combine Dry Ingredients: In a large bowl, mix the flour, sugar, salt, baking powder, and chia seeds.
- Prepare Wet Ingredients:
- In a separate bowl, lightly whisk together the eggs, buttermilk, and vanilla extract.
- Stir in the melted and cooled butter. (Don’t worry if small lumps start to form.)
- Mix the Batter: Gently fold the wet mixture into the dry ingredients using a spatula. Be careful not to overmix; a few lumps are fine. If desired, fold in the blueberries at this stage.
- Rest the Batter: Let the batter sit for 10 minutes to allow it to thicken slightly.
- Heat the Pan: Preheat a skillet or griddle over medium heat.
- Grease the Surface: Lightly grease the pan with butter or oil.
- Cook the Pancakes: Pour about 1 ½ tablespoons of batter onto the griddle for each pancake.
- Flip: Cook until bubbles appear on the surface, then flip and continue cooking until the pancakes are golden brown on both sides.
- Serve: Enjoy the pancakes immediately with butter, maple syrup, or your favorite toppings.
Tips for Perfect Pancakes Every Time
With these tips, your pancakes will turn out light, fluffy, and perfectly golden every time!
– Avoid Overmixing the Batter : Overmixing leads to a runny batter and tough, flat pancakes. Gently combine the wet and dry ingredients, stopping as soon as they’re mixed. A few lumps are perfectly fine—don’t try to make it smooth!
– Control the Pan’s Heat : Keep your pan at medium or just below medium heat. If it’s too hot, the pancakes will burn on the outside while staying raw in the middle. Patience and even heat are key.
– Use Buttermilk : Buttermilk reacts with baking soda, creating a light and fluffy texture. It also adds a subtle tangy flavor, making your pancakes soft and melt-in-your-mouth delicious.
How to Add Blueberries to Pancakes
You have two options to incorporate blueberries:
- Mix Into the Batter: Stir blueberries directly into the batter for fruity pancakes throughout.
- Add While Cooking: Sprinkle blueberries onto the batter after pouring it into the pan. This ensures even distribution and lets you customize each pancake—great if someone prefers theirs without fruit.
Can I Use Frozen Blueberries?
Absolutely! Frozen blueberries work wonderfully. Add them directly to the pancake while it’s cooking—no need to thaw them. This prevents the batter from becoming too watery and ensures vibrant bursts of flavor.
Other desserts to try
- Black Forest Cake
- Foolproof Chocolate Sponge Cake
- Banoffee pie recipe
- biscoff chocolate muffins
- Lotus biscoff tiramisu (speculoos)
Fluffiest Blueberry Pancakes Recipe
Ingredients
- 2 cups of all-purpose flour 260 g
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- ½ teaspoon of salt
- 1 tablespoon of chia seeds
- 2 tablespoons of granulated sugar
- 2 cups of buttermilk 480 ml
- 2 large eggs lightly beaten
- 55 g of melted butter
- 1 teaspoon of vanilla extract
- 1 cup of fresh blueberries
Instructions
- Combine Dry Ingredients: In a large bowl, mix the flour, sugar, salt, baking powder, and chia seeds.
- Prepare Wet Ingredients:
- In a separate bowl, lightly whisk together the eggs, buttermilk, and vanilla extract.
- Stir in the melted and cooled butter. (Don’t worry if small lumps start to form.)
- Mix the Batter: Gently fold the wet mixture into the dry ingredients using a spatula. Be careful not to overmix; a few lumps are fine. If desired, fold in the blueberries at this stage.
- Rest the Batter: Let the batter sit for 10 minutes to allow it to thicken slightly.
- Heat the Pan: Preheat a skillet or griddle over medium heat.
- Grease the Surface: Lightly grease the pan with butter or oil.
- Cook the Pancakes: Pour about 1 ½ tablespoons of batter onto the griddle for each pancake.
- Flip: Cook until bubbles appear on the surface, then flip and continue cooking until the pancakes are golden brown on both sides.
- Serve: Enjoy the pancakes immediately with butter, maple syrup, or your favorite toppings.
