Blueberry Pancake Mix
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Dry pancake mix with dried blueberries adapted for a vegan nut-free breakfast. Uses whole wheat flour replacing part of all-purpose, swaps sodium bicarbonate for potassium bicarbonate, adds coconut sugar instead of white refined sugar. Makes about 42 pancakes over three breakfasts. Mix dry, store airtight. Toss blueberries in flour first to stop sinking. Watch for bubbles—not time—when pan’s ready.
Prep:
6 min
Cook:
6 min
Total:
12 min
Servings:
42 pancakes
#pancakes
#breakfast
#vegan
#whole wheat
#blueberries
#dry mix
#gluten
#baking powder substitute
Started with standard flour and sugar. Too mild, bland, blueberries sank flat. Tried whole wheat for nuttiness and structure—better grip on berries, texture thicker. Coconut sugar shifted flavor profile, low glycemic, subtle caramel hint, not overpowering but noticeable. Switched bicarbonate variant—not much difference in rise but less metallic taste. Storing dry mix airtight preserves freshness but still toss before use to keep berries distributed. The pan heat trick: bubbles popping signal near readiness. Flip too early, dough escapes; too late, crust hardens. Texture changes visible and tactile cues—edges firm, center soft. After years making these, learned that precision in dry mix weights matters more than timing. Each batch reveals slightly different aroma, reminds me of early breakfasts with imperfect but lovingly burnt edges.
Ingredients
- 1200 ml unbleached all-purpose flour
- 250 ml whole wheat flour
- 375 ml dried blueberries
- 100 ml coconut sugar
- 12 ml baking powder
- 10 ml potassium bicarbonate
- 2.5 ml salt
About the ingredients
Flour balance matters. Part all-purpose, part whole wheat gives sturdier batter, more bite. Whole wheat adds fiber, subtle grain taste, but can thicken; adjust liquids accordingly. Dried blueberries must be tossed in flour first—skip this, they sink. Coconut sugar replaces refined, longer shelf-stable than some alternatives, hints caramel. Baking powder + potassium bicarbonate—bicarbonate reacts better with acidic battters, potassium variant less metallic, try baking soda if unavailable but expect slight flavor shift. Salt enhances all flavors but don’t overdo. Dried fruit can clump; break up large chunks before mixing. Store airtight to prevent moisture absorption—discard if clumpy or smells off. Use glass or BPA-free plastic containers. When recreating batches, weigh ingredients to maintain consistency, but adjustments needed in humid climates.
Method
- Step 1 Scatter dried blueberries over both flours; toss well—prevents sinking during cooking.
- Step 2 Combine flours, blueberries, sugar, baking powder, potassium bicarbonate, salt in a large bowl; whisk aggressively to distribute evenly and break clumps.
- Step 3 Store in an airtight container; shake or sift before use to redistribute heavier bits.
- Step 4 When making batter, add wet ingredients gradually; dry alone only mixes once.
- Step 5 Preheat pan until small bubbles pop and edges look dry; adjust heat mid-cook so bottoms brown golden not burnt.
- Step 6 Flip pancakes when bubbles burst and center is matte, not shiny—keeps them fluffy.
- Step 7 Cool slightly on wire rack to prevent sogginess from condensation.
Cooking tips
Dry mix only requires stirring before combining with liquids. Many dump everything in one bowl—bad move. Separating dry mix keeps shelf life longer. Dry only works if mixed thoroughly first; I whisk thoroughly to avoid lumps. Small blueberries sink without tossing in flour—no exceptions. Preheat pan on medium; test heat by sprinkling flour, it should dance and brown after few seconds. Pour batter to size preference—mine are 12cm wide; bubbles appear within first 2 minutes, edges matte, signal time to flip. Flip carefully—too early causes split batter messing shape. Listen to sizzle level; reduces as pancake solidifies. Hot pan critical but not scorching. Wire rack draining helps avoid soggy bottoms; plate stacking traps steam. Experiment with thickness, add more liquid for thinner, less for fluff. Don’t overmix batter or gluten overdevelops—lumps okay but no flour pockets.
Chef's notes
- 💡 Toss dried blueberries in flour before mixing. Stops berries sinking straight down. No exceptions. Blueberries can clump if skipped. Keep dry mix dry, airtight container best. Moisture ruins mix fast. Baking powder plus potassium bicarbonate works better with acidic batters. Slight taste shift from regular baking soda. Swap if needed but watch flavors. Weigh ingredients precisely if you want batch consistency. Volume measures vary too much over time and climate.
- 💡 Preheat pan medium heat. Test by sprinkling few flour grains. They should dance lively, brown in seconds. Too hot burns, too low won’t bubble right. Bubbles popping are main signal pan’s ready not time or clock. Edges matte, dry, listen for sizzle drops. Flip timing changes texture; too soon leaks batter, too late crust hardens. Touch center to check softness. Adjust heat mid-cook if bottoms brown too fast or slow. Use wire rack to cool pancakes. Stacking traps steam, soggy bottoms.
- 💡 Store dry mix airtight, glass or BPA-free plastic best. Moisture ruins shelf life. Stir thoroughly before use. Dry-only mix lumps can cause inconsistent baking. Clumps in dried fruit break up before mixing. Coconut sugar shifts flavor to subtle caramel, lower glycemic index than white sugar. Can swap with raw or muscovado sugar but expect slight sweetness and moisture changes. Salt needed but don’t oversalt; it balances flavors without dominating.
- 💡 Don’t dump all ingredients wet and dry in one bowl if storing dry mix. Separating dry mix extends shelf time. Avoid gloppy mix. Dry mix should stay powdery and separate from wet ingredients until cooking. Add wet gradually; only mix once. Overmixing develops gluten, thickens batter, tough pancakes. Lumps okay, just no big flour pockets. Thicker batter holds blueberries better, thinner batter makes flatter pancakes. Adjust with liquid amounts carefully.
- 💡 If potassium bicarbonate unavailable, baking soda okay but expect stronger metallic note. Baking powder alone gives different rise but less rise strength. Trial batches help find best combo. Watch for scent changes while cooking; metallic or chemical odors mean too much potassium bicarbonate or expired leavening. Mix batches small first. Pancakes bubble bursts followed by matte center soft to touch signal flip window. Texture and sound crucial; don’t rely on timer.
Common questions
Why toss blueberries in flour first?
Keeps berries from sinking. Dried fruit clumps and sinks fast if not coated. Flour creates barrier, distributes evenly. Otherwise they all drop bottom, results uneven texture and burnt bits.
Potassium bicarbonate instead of sodium bicarbonate. Why?
Less metallic taste. Baking soda stronger? Yes but can leave taste residue sometimes. Use baking powder if no potassium. Adjust sugar and acid if swapping. Trial needed.
Pancakes not fluffy, what’s wrong?
Usually flipping too early. Bubbles must burst. Edges dry and matte. Overmixing makes dense pancakes. Use right flour balance—whole wheat thickens batter. More liquid if too thick. Check pan temperature too, too hot burns outside before bubbles form.
How to store dry mix best?
Airtight container mandatory. Glass or BPA plastic. Moisture kills shelf life. Store in cool dry place. Toss mix well before use. Older mix can smell off or clumpy discard. No fridge needed unless hot climate but moisture risk higher. Label dates.
