Blueberry Pancakes: Fluffy, Fruity, and Delicious
Soft, fluffy pancakes bursting with juicy blueberries, perfect for a comforting and nutritious breakfast. Serve with maple syrup and fresh fruit for extra flavor!
Equipment
- Large Mixing Bowl
- Whisk
- Measuring Cups and Spoons
- Non-stick Skillet or Griddle
- Spatula
- Ladle or Measuring Cup
Ingredients
For the Pancakes
- 2 cups all-purpose flour sifted
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1.75 cups milk room temperature
- 1 large egg lightly beaten
- 0.25 cup unsalted butter melted
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
For Serving (Optional)
- maple syrup for drizzling
- butter for topping
- extra blueberries for garnish
- powdered sugar for dusting
Instructions
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the egg, then add milk, melted butter, and vanilla extract. Stir to combine.
- Gently fold the wet ingredients into the dry ingredients, stirring just until combined. Do not overmix; the batter should be slightly lumpy.
- Carefully fold in the blueberries, ensuring they are evenly distributed throughout the batter.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
- Using a ladle or measuring cup, pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.
- Remove from heat and serve warm with maple syrup, butter, and extra blueberries.
Video
Notes
For extra fluffy pancakes, let the batter rest for 5 minutes before cooking. If using frozen blueberries, do not thaw them before adding to the batter.
