Blueberry Pancakes
Delicious and simple blueberry pancakes that bring a touch of celebration to any morning, quick to prepare and bursting with juicy blueberries.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk (dairy or unsweetened non-dairy)
- 1 large egg
- 2 tablespoons melted butter (or neutral oil)
Fruits
- 1 cup fresh blueberries See tips below if using frozen.
Instructions
Preparation
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- In a second bowl, whisk the milk, egg, and melted butter until smooth.
- Pour the wet mixture into the dry. Stir gently until just combined. A few lumps are fine—overmixing makes pancakes tough.
- Fold in the blueberries carefully so they stay whole.
Cooking
- Warm a skillet or griddle over medium heat and lightly grease it.
- Pour about 1/4 cup batter per pancake onto the skillet.
- Cook until bubbles rise and pop on the surface and the edges look set, about 2–3 minutes. Flip and cook the second side until golden, about 1–2 minutes.
- Enjoy right away with maple syrup, butter, or your favorite toppings.
Notes
Don’t overmix. A slightly lumpy batter makes fluffier pancakes. Let the batter rest 5 minutes for better texture.