Blueberry pancakes are a great way to start off breakfast, but getting the fruit inside the pancakes can be surprisingly difficult. Stirring the berries into the batter seems like the best way to combine the two elements, though stirring can cause berries to burst and discolor the batter. Discoloration only gets worse when you use frozen berries, which don’t need to pop before they start to turn the batter purple. Even if you are extremely careful when folding in berries, gently giving them only a turn or two with a large spatula, the berries can burst when they touch the hot pan – not only discoloring the pancake, but making the griddle surface sticky.
To add berries (or other fruit) to pancakes without any of these side effects, you should pour the batter into your prepared pan, then place the fruit on top of the pancake while the batter is still wet and unset. Dab a bit of extra batter on top of each of the berries you placed to seal them in and protect them slightly from the heat of the pan. When you add the fruit in this way, the berries don’t have a chance to dye the batter, giving you pancakes that are not only tasty, but as good looking as those served in any diner.