HOMEMADE PANCAKES WITH BLUEBERRIES
Light and Fluffy Homemade Pancakes made with the Instant Pot. Load em up with any fruit you like and slather them with your favorite maple syrup to make these a perfect at home or on-the-go breakfast.
Homemade pancakes in the Instant Pot? Yep. It’s happening. Homemade pancakes are often on the menu come Saturday and Sunday, but it can be a struggle to actually sit down all together to eat. Someone is always left “manning” the griddle. If you prefer the traditional stovetop/griddle version, have no fear, we included directions for that cooking method also.
We’re obsessed with pancakes and will eat them for breakfast, lunch or dinner. We are super picky however therefore only eat homemade pancakes. We find restaurant pancakes dense and/or laden with weird flavors or flour mixes. Some of us still eat gluten so stop using weird flour mixes! #rantover #welovegluten
Extra fluffy is the go here, and the secret is vinegar. You can’t taste it, but it activates the rising agent to give the pancakes extra lift. And don’t forget, blueberries are good for you!
Slightly crispy edges.
Golden surfaces.
Soft and fluffy on the inside, soaked through with maple syrup and melted butter.
And that moment when you bite into a warm blueberry and it bursts in your mouth…
For this homemade pancakes recipe, we’re using the cool silicone mold we use for our Starbucks Sous Vide Egg Bites. We’re always trying to find new uses for existing kitchen gear vs having to shell out more cash for something that probably takes up a ton of kitchen space. If you don’t have the silicone mold, you can always use Ball 4 oz Mason Jars or the individual silicon egg molds I know many of you own. Just make sure you’re utilizing the same amount of batter to ensure the cooking time is correct. If you’re using more batter per pancake, you’ll need to increase your cooking time.
Since we know many of you will ask, yes you can stack the trays if you have two. Just make sure to double the recipe below!
INGREDIENTS
INSTRUCTIONS
TIPS FROM OUR BAKERS
Homemade pancakes in the Instant Pot? Yep. It’s happening. Homemade pancakes are often on the menu come Saturday and Sunday, but it can be a struggle to actually sit down all together to eat. Someone is always left “manning” the griddle. If you prefer the traditional stovetop/griddle version, have no fear, we included directions for that cooking method also.
We’re obsessed with pancakes and will eat them for breakfast, lunch or dinner. We are super picky however therefore only eat homemade pancakes. We find restaurant pancakes dense and/or laden with weird flavors or flour mixes. Some of us still eat gluten so stop using weird flour mixes! #rantover #welovegluten
Extra fluffy is the go here, and the secret is vinegar. You can’t taste it, but it activates the rising agent to give the pancakes extra lift. And don’t forget, blueberries are good for you!
Slightly crispy edges.
Golden surfaces.
Soft and fluffy on the inside, soaked through with maple syrup and melted butter.
And that moment when you bite into a warm blueberry and it bursts in your mouth…
For this homemade pancakes recipe, we’re using the cool silicone mold we use for our Starbucks Sous Vide Egg Bites. We’re always trying to find new uses for existing kitchen gear vs having to shell out more cash for something that probably takes up a ton of kitchen space. If you don’t have the silicone mold, you can always use Ball 4 oz Mason Jars or the individual silicon egg molds I know many of you own. Just make sure you’re utilizing the same amount of batter to ensure the cooking time is correct. If you’re using more batter per pancake, you’ll need to increase your cooking time.
Since we know many of you will ask, yes you can stack the trays if you have two. Just make sure to double the recipe below!
INGREDIENTS
- 2 large eggs
- 1 cup milk
- 2 teaspoons vanilla extract, optional
- 3 tablespoons melted butter or vegetable oil
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 2 tablespoons sugar
- 3/4 cup blueberries, fresh or frozen
INSTRUCTIONS
- Heat a griddle to 350°F. If you don't have a griddle, heat a large frying pan over medium-low to medium heat. Grease the griddle. When it's hot enough, a drop of water will skitter across the surface, evaporating immediately.
- Beat the eggs, milk, and vanilla until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the melted butter or oil.
- Add the flour, salt, baking powder, and sugar, stirring just to combine. A few lumps are OK. Set the batter aside to rest for a couple of minutes; it'll thicken a bit as it stands. Thin the batter with additional milk if it's not pourable consistency.
- Drop the batter by 1/4 cupfuls onto the prepared griddle or pan; a muffin scoop works well here. Sprinkle 1 tablespoon berries atop each pancake.
- Cook the cakes till they're golden brown on the bottom, about 2 minutes. Flip them over, and cook till the other side is golden, 2 to 2 1/2 minutes.
- Serve the pancakes immediately. Or transfer them to a platter, cover, and keep warm in a 200°F oven. Enjoy with butter and maple syrup.
TIPS FROM OUR BAKERS
- What kind of milk should you use in this recipe—skim, whole, something in between? It's up to you; skim milk will yield the least tender pancake, whole milk the most tender.
- If you use fresh berries, mix them right into the batter. If you use frozen berries, it's better to scatter them atop the cooking pancakes. If you mix them into the batter, they'll tint your pancakes a rather unappetizing shade of green.
- Why is it helpful to let pancake batter rest before cooking the pancakes? Because it gives the baking powder a chance to start working, and the flour time to start absorbing the liquid, both of which make for fluffier pancakes.