Blueberry Pancakes Recipe
Learn how to make delicious blueberry pancakes from scratch with this easy recipe. These fluffy pancakes bursting with juicy blueberries are perfect for a cozy breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
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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 milk
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Additional:
- 1 cup fresh or frozen blueberries
- Additional butter or oil for cooking
Instructions
- Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Wet Ingredients: In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until well combined.
- Combine: Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix. Gently fold in the blueberries.
- Cook: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Scoop about 1/4 cup of batter for each pancake onto the skillet. Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook another 1–2 minutes until golden brown and cooked through. Repeat with remaining batter.
- Serve: Serve warm with maple syrup, butter, or extra blueberries.
Notes
- If using frozen blueberries, do not thaw before folding into the batter to prevent streaking.
- You can also substitute buttermilk for a tangier flavor.
Nutrition
- Serving Size: 2 pancakes
- Calories: 260
- Sugar: 10 g
- Sodium: 280 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg
Find it online: https://easy-tapas-recipes.com/blueberry-pancakes-recipe/
