Description
Indulge in these fluffy and flavorful Blueberry Pancakes for a delightful breakfast treat. Bursting with juicy blueberries, these pancakes are easy to make and perfect for a cozy morning at home.
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 whole milk
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Additions:
- 1 cup fresh or frozen blueberries
- Extra butter or oil for the griddle
- Maple syrup for serving
Instructions
- Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Wet Ingredients: In another bowl, whisk the milk, egg, melted butter, and vanilla extract until well combined.
- Combine: Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix. Fold in the blueberries.
- Cook: Heat a non-stick griddle or skillet over medium heat and lightly grease with butter or oil. Pour 1/4 cup of batter for each pancake onto the griddle. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes or until golden brown and cooked through.
- Serve: Serve warm with maple syrup.
Notes
- For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
- You can also use buttermilk instead of regular milk for added tang.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 6g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
