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Fluffy Star-Spangled Blueberry Pancakes Recipe with Easy Strawberry Butter

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Fluffy blueberry pancakes bursting with fresh berries paired with a creamy, sweet strawberry butter. Perfect for a festive summer breakfast or brunch.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • 1 tablespoon baking powder
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 1 ¼ cups milk (whole or 2%, or almond milk for dairy-free) (300ml)
  • 1 large egg, room temperature
  • 3 tablespoons unsalted butter, melted and cooled (plus extra for the pan)
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries (150g)
  • 1 teaspoon fresh lemon zest (optional)
  • ½ cup unsalted butter, softened (115g) for strawberry butter
  • ½ cup fresh strawberries, finely chopped or pureed (75g)
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Prepare the Strawberry Butter: In a small bowl, combine softened butter, finely chopped or pureed strawberries, powdered sugar, vanilla extract, and a pinch of salt. Mix thoroughly until smooth and creamy. Cover and refrigerate while you make the pancakes. (About 10 minutes)
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, sugar, and salt until evenly combined. (2 minutes)
  3. Combine Wet Ingredients: In a separate bowl or large measuring cup, beat the egg lightly. Add milk, melted butter, and vanilla extract. Stir until just combined.
  4. Make the Batter: Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula or wooden spoon. Don’t overmix; lumps are okay. The batter should be thick but pourable. If it feels too thick, add a splash more milk. (3 minutes)
  5. Add Blueberries and Lemon Zest: Fold in the fresh blueberries and lemon zest carefully to avoid breaking the berries and coloring the batter blue. (1 minute)
  6. Heat Your Pan or Griddle: Warm over medium heat and lightly grease with butter. (3 minutes)
  7. Cook the Pancakes: Pour about ¼ cup (60ml) of batter per pancake onto the pan. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip carefully and cook the other side for 1–2 minutes or until golden and cooked through. Adjust heat as needed. (15 minutes)
  8. Keep Warm: Place cooked pancakes on a plate and loosely cover with foil or a clean kitchen towel to keep warm while finishing the batch.
  9. Serve: Stack pancakes high and top each serving with a generous dollop of the chilled strawberry butter.

Notes

Do not overmix the batter; lumps are okay to keep pancakes fluffy. Use fresh baking powder for best rise. Fold blueberries gently to avoid coloring the batter. Prepare strawberry butter ahead to let flavors meld. Reheat pancakes in toaster or oven to keep them fluffy.

Nutrition

Keywords: blueberry pancakes, strawberry butter, fluffy pancakes, summer breakfast, Fourth of July, brunch, easy pancakes, festive breakfast

Find it online: https://islatable.com/fluffy-star-spangled-blueberry-pancakes-recipe-with-easy-strawberry-butter/