These baby blueberry pancakes just like our favorite banana pancakes have the right amount of crispiness on the outside and a soft fluffy interior. Serve these blueberry pancakes for babies that even don’t have teeth at 6 months, as baby led weaning or more experienced eaters – toddlers and older kids. Adapt the recipe for gluten free, dairy free and egg free pancake version.
1/2cupmilk(use plant based milk for dairy free version)
2tbsplemon juice(or apple cider vinegar)
3/4cupall purpose flour(for gluten free version use oat flour or your favorite gluten free flour mix)
2tbspmelted butter(or use oil for dairy free version (see post))
1 largeegg(see post for egg free version)
1cupfresh blueberries
3/4tspbaking soda(or use 1.5 tsp baking powder)
1/3tspsalt((pink or Celtic salt, are healthier) or omit)
2tbspgranulated sugar(I used maple sugar; or omit for babies younger than 12 months.)
Instructions
Make The Pancake Batter
Mix the milk and lemon juice and let it sit for a minute or two (to mimic the “buttermilk” effect).
Whisk the egg into the milk, and the dry ingredients (except baking soda) until just combined. It’s ok if you still have clumps (you’ll take care of them later) you don’t want to overmix the batter (learned from my mistake).
Then add the butter (or oil), give it another mix until there are no clumps. (Keep in mind, don't overmix, otherwise the pancakes will turn hard and flat).
Preheat a nonstick skillet over medium heat, then turn the stove knob between 3 and 4. Add a bit of oil or butter for frying if you want a golden crust.
When ready to cook, mix in the baking soda and give it another gentle mix just to combine. Don't overmix it will disperse the bubbles.
Cook The Blueberry Pancakes
Drop 2 tablespoons of pancake batter for each pancake (for 3 inch pancakes) then quickly arrange a few blueberries on top. Cook until you see little bubbles on top and the edges starting to dry.
Flip and cook for another 1-2 minutes until the pancakes are cooked through. See post for storing suggestions.
Notes
Batter consistency should be somewhat thick but should pour easily. Add 1-2 tbsp more milk to adjust if you want thinner pancakes.
It’s best to use fresh blueberries and the smaller, the better. They don't pop open while cooking like the large ones. Frozen blueberries - are the next best thing.
Over-mixing pancake batter will yield heavy, flat and dense pancakes.
To make egg free blueberry pancakes (or vegan pancakes), swap the egg for a “flax egg”, and use baking powder instead of baking soda. You might also need a touch of more milk. See the post for more info.
To make dairy free blueberry pancakes - use plant based milk and oil as butter substitute. See post for more info.
For gluten free pancakes, use ground oats (oat flour, gluten free certified) or your fav gluten free flour mix.