Description
Learn how to make the fluffiest blueberry pancakes that are perfect for a delicious breakfast. These homemade pancakes are easy to whip up and bursting with blueberry flavor.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
Wet Ingredients:
- 1 1/4 cups milk
- 1 large egg
- 3 tablespoons melted butter (plus more for cooking)
- 1 teaspoon vanilla extract
Additions:
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
Instructions
- Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar.
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 nonstick skillet or griddle over medium heat and lightly grease with butter. Pour 1/4 cup of batter per pancake onto the hot surface. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook for another 2 minutes or until golden brown and cooked through. Repeat with remaining batter.
Serve: Serve warm with syrup, butter, or extra blueberries.
Notes
- For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking.
- You can substitute buttermilk for a tangier flavor or add lemon zest for brightness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 260
- Sugar: 6g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
