Description
Fluffy and sweet blueberry pancakes packed with fresh blueberries, perfect for breakfast.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon white sugar
- 1 1/4 cups milk
- 1 large egg
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (frozen can be used, too)
- Butter or oil for cooking
- Optional: Maple syrup & extra blueberries for serving
Instructions
- In a large bowl, sift together the flour, baking powder, salt, and sugar.
- In a separate bowl, beat the egg, then mix in the milk, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients, stirring until just blended. Be careful not to overmix — small lumps are fine!
- Gently fold the blueberries into the batter to evenly distribute them.
- Heat a lightly oiled griddle or frying pan over medium-high heat.
- Pour or scoop about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, then flip (about 1-2 minutes per side). The pancakes should be golden brown on both sides.
- Serve hot with maple syrup and extra blueberries on top if desired.
Notes
Avoid overmixing the batter to keep pancakes fluffy. Store leftovers in an airtight container in the refrigerator for up to 2 days, or freeze for up to a month.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
Keywords: pancakes, blueberry, breakfast, easy recipe