Blueberry Pancakes
These fluffy blueberry pancakes are a quick and easy breakfast option that will delight both kids and adults. Perfect for lazy weekends or as a make-ahead breakfast.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour spooned into the cup and leveled for accuracy
- 2 tablespoons sugar optional, can reduce to 1 tablespoon if less sweetness is preferred
- 2 teaspoons baking powder check freshness if pancakes don’t rise
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk dairy or unsweetened non-dairy works well
- 1 large egg
- 2 tablespoons melted butter cool slightly to avoid scrambling the egg
Other Ingredients
- 1 cup fresh blueberries frozen blueberries can also be used
Instructions
Preparation
- Combine the dry ingredients in a medium bowl: whisk together the flour, sugar, baking powder, and salt.
- In a second bowl, whisk the wet ingredients: mix the milk, egg, and melted butter until smooth.
- Pour the wet mixture into the dry mixture and stir gently until just combined. A few small lumps are okay.
- Fold in the blueberries with a light hand to avoid breaking them.
Cooking
- Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil.
- Scoop about 1/4 cup of batter per pancake onto the skillet.
- Cook until bubbles form across the surface and the edges look set, approximately 2–3 minutes.
- Flip and cook the other side for another 1–2 minutes until golden brown.
- Repeat with the remaining batter, adjusting heat as necessary to prevent over-browning.
Notes
For serving, consider warm maple syrup with butter, lemon zest with yogurt, whipped cream with extra blueberries, or a full breakfast with bacon and eggs. Pancakes can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for best quality within 2 months.