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Blueberry Pancakes

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Blueberry Pancakes are a fluffy, golden breakfast treat filled with sweet, juicy blueberries. Perfect for a weekend breakfast or brunch, these pancakes are sure to brighten your morning.

Ingredients

  1. 1 1/2 cups all-purpose flour
    2 tablespoons granulated sugar
    1 tablespoon baking powder
    1/2 teaspoon salt
    1 1/4 cups milk (or non-dairy milk)
    1 large egg
    2 tablespoons unsalted butter, melted (or use vegetable oil for a dairy-free version)
    1 teaspoon vanilla extract
    1 cup fresh or frozen blueberries
    Butter or oil for cooking

Instructions

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

  1. In a separate bowl, whisk together the milk, egg, melted butter (or oil), and vanilla extract until well combined.
  2. Pour the wet ingredients into the dry ingredients and stir gently to combine. It’s okay if there are a few lumps.
  3. Fold in the blueberries gently, being careful not to crush them.
  4. Heat a griddle or large skillet over medium heat and lightly grease with butter or oil. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, until bubbles form and the edges begin to set. Flip and cook for another 1-2 minutes, until golden brown.
  5. Serve warm with maple syrup, powdered sugar, and extra blueberries, if desired.

Notes

  1. For extra texture, fold in some chopped walnuts or pecans along with the blueberries.
  2. Use non-dairy milk and oil to make these pancakes dairy-free.
  3. For extra fluffiness, separate the egg yolk and white. Whisk the egg white separately until stiff peaks form, then gently fold it into the batter before cooking.
  4. Frozen blueberries work great in this recipe, just fold them in while still frozen to avoid them bleeding into the batter.
  5. You can freeze leftover pancakes for up to 3 months. Reheat them in the microwave or toaster when ready to eat.

Nutrition

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