Description
Delight your breakfast table with these fluffy blueberry pancakes that are easy to make and bursting with juicy blueberries. A perfect way to start your day!
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1 1/4 cups milk
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Additional:
- 1 cup fresh or frozen blueberries
- butter or oil for cooking
Instructions
- Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cooking: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown and cooked through. Repeat with the remaining batter.
- Serve warm with maple syrup, extra blueberries, or a dusting of powdered sugar.
In another bowl, whisk the milk, egg, melted butter, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and gently stir until just combined; a few lumps are okay. Carefully fold in the blueberries.
Notes
- If using frozen blueberries, do not thaw before adding to the batter to prevent streaking.
- Try adding a pinch of lemon zest for a bright flavor twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 6g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
