Description
Delight your morning with these fluffy and fruity Blueberry Pancakes. This classic breakfast treat is simple to make and bursting with blueberry goodness.
Ingredients
Scale
Dry Ingredients:
- 1 1/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla extract
Additional:
- 1 cup fresh or frozen blueberries
- butter or oil for the pan
- maple syrup for serving
Instructions
- Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Wet Ingredients: In a separate bowl, mix milk, egg, melted butter, and vanilla until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix. Gently fold in the blueberries.
- Cooking: Heat a lightly greased non-stick skillet or griddle over medium heat. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2–3 minutes or until bubbles form on the surface, then flip and cook an additional 1–2 minutes until golden and cooked through. Repeat with remaining batter.
- Serving: Serve warm with maple syrup and extra blueberries if desired.
Notes
- Use frozen blueberries straight from the freezer to avoid color bleeding.
- Add a pinch of cinnamon or lemon zest to the batter for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 270
- Sugar: 8g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
