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Blueberry Pancakes Recipe

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Soft and fluffy blueberry pancakes filled with juicy bursts of berries, golden on the outside and tender on the inside. A comforting and delicious breakfast perfect for any morning.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 1 1/4 cups milk
  • 1 egg
  • 3 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries

Instructions

  1. In a bowl, whisk together the flour, baking powder, salt, and sugar.
  2. In another bowl, mix the milk, egg, melted butter, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
  4. Gently fold in the blueberries.
  5. Heat a non-stick pan or griddle over medium heat and lightly grease it.
  6. Pour small portions of batter onto the pan to form pancakes.
  7. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
  8. Remove from the pan and repeat with the remaining batter.
  9. Serve warm with syrup, butter, or extra berries.

Notes

  • Do not overmix the batter to keep pancakes light and fluffy.
  • Use frozen blueberries without thawing to avoid excess moisture.
  • Add lemon zest for a bright citrus flavor.
  • Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
  • Reheat in a toaster or skillet for best texture.

Nutrition

Find it online: https://thefamilycooking.com/blueberry-pancakes-recipe/