Description
Warm, tender blueberry pancakes that are light, fluffy, and dotted with juicy blueberries, perfect for a comforting breakfast.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 cup fresh blueberries
Instructions
- In a mixing bowl, combine flour, sugar, baking powder, and salt. Whisk briefly to blend.
- In another bowl, whisk together milk, egg, and melted butter. Pour into the dry ingredients and stir until just combined. Gently fold in the blueberries, being careful not to overmix.
- Heat a skillet over medium heat, greasing it lightly with butter or oil. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form and edges look set, about 2–3 minutes. Flip and cook until golden brown on the other side, about 1–2 minutes more.
- Serve warm with syrup, more fresh blueberries, or a sprinkle of powdered sugar. Keep pancakes warm in a 200°F (95°C) oven if making a larger batch.
Notes
For extra fluff, consider folding in lightly beaten egg whites. Store leftover pancakes in an airtight container for up to 3 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 355
- Sugar: 17g
- Sodium: 775mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2.5g
- Protein: 9g
- Cholesterol: 30mg