Description
Delicious homemade blueberry pancakes, perfect for breakfast or brunch!
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 1 large egg
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- 3/4 cup blueberries (fresh or frozen)
- 1 tablespoon oil or butter (for cooking)
Instructions
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry and stir gently until just combined. Don’t overmix.
- Gently fold in the blueberries with a spatula.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter.
- Scoop 1/4 cup of batter for each pancake onto the skillet.
- Cook until bubbles form on the surface and the edges look set (about 2–3 minutes).
- Flip and cook another 2 minutes, until golden brown and cooked through.
- Serve warm with maple syrup, butter, or extra blueberries.
Notes
- Make sure not to overmix the batter for fluffy pancakes.
- Use fresh blueberries for the best flavor, but frozen can work in a pinch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 320
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg