For frozen blueberries, skip that and add the frozen berries directly to the uncooked side of the pancake in the pan. When using fresh blueberries, add the berries directly to the bowl with batter and fold them in. Thankfully, this doesn’t prevent us from getting our blueberry pancake fix! It’s tricky to find sweet fresh blueberries all year round. You can use fresh or frozen blueberries to make these pancakes. I particularly love a tiny splash of almond extract in these blueberry pancakes.Ĭan I Use Frozen Blueberries in These Pancakes? You can experiment with other extracts, too. Vanilla extract and salt - Vanilla extract and salt take the taste to the next level.If you do not cook with eggs, you can substitute a flax egg. Egg - The egg adds structure and helps to make our pancakes light and fluffy.If you don’t eat butter, you can use melted coconut oil, which does taste amazing with the blueberries. Melted butter - To get that melt-in-your-mouth texture, we mix in melted butter to the batter.If you only have baking powder in your kitchen, don’t worry, we’ve given directions below for substituting it. Baking soda and lemon juice (or vinegar) - It’s the reaction between baking soda and a little acid like lemon juice or white vinegar that makes these pancakes so light and fluffy.Since it’s what we have in our fridge, we use reduced fat milk, but you can use non-dairy milk like almond or oat milk if you want. Milk - There are a lot of options for the liquid element of the pancake batter.You could even mix in a little bit of mashed banana as we did in these banana buttermilk pancakes. These work with granulated sugar, brown sugar, coconut sugar, and even honey.
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