Description
These Blueberry Pancakes are light, fluffy, and filled with juicy blueberries. A classic breakfast favorite, perfect for weekends, brunch, or special mornings.
Ingredients
1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 tablespoon sugar
¼ teaspoon salt
1 ¼ cups milk
1 large egg
3 tablespoons melted butter
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
Butter or oil for cooking
Instructions
1. In a large bowl, whisk together flour, baking powder, sugar, and salt.
2. In another bowl, mix milk, egg, melted butter, and vanilla.
3. Combine wet and dry ingredients until just mixed. Do not overmix.
4. Gently fold in the blueberries.
5. Heat a non-stick pan or griddle over medium heat and grease lightly.
6. Pour ¼ cup of batter for each pancake and cook until bubbles form on top.
7. Flip and cook another 1–2 minutes until golden brown.
8. Serve warm with maple syrup or your favorite topping.
Notes
• Add lemon zest for a bright flavor twist.
• Use buttermilk instead of milk for tangy, fluffy pancakes.
• Frozen blueberries work perfectly — add them without thawing.
• Store leftovers in the fridge or freeze for later breakfasts.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 6g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg