Description
Blueberry Pancakes are fluffy, golden breakfast classics filled with juicy blueberries and made with simple pantry ingredients. Perfect for weekends or quick morning treats, they’re delicious with syrup, butter, or a dusting of powdered sugar.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tbsp sugar
- 1/4 tsp salt
- 2 large eggs
- 1 1/4 cups milk (dairy or non-dairy)
- 3 tbsp melted butter or oil
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
- Butter or oil for greasing skillet
Instructions
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- In a separate bowl, beat the eggs, then add milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry and gently stir until just combined. Do not overmix.
- Fold in the blueberries evenly.
- Heat a lightly greased skillet or griddle over medium heat.
- Pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and edges are set, then flip and cook the other side until golden brown.
- Keep finished pancakes warm in a 200°F oven while you finish the batch.
Notes
- Add lemon zest for a bright, citrusy twist.
- Use whole wheat flour for a heartier option.
- For dairy-free, use plant milk and coconut oil.
- Mix in chocolate chips with the blueberries for extra indulgence.
- Freeze leftovers and reheat straight from frozen in toaster or microwave.
Nutrition
- Serving Size: 3 pancakes
- Calories: 280
- Sugar: 8g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 90mg
