Chocolate Blueberry Pancakes
Indulge in the delightful combination of melty chocolate and juicy blueberries in these easy-to-make pancakes, perfect for any morning or breakfast for dinner.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour (spooned and leveled for accuracy)
- 2 tablespoons sugar (brown sugar also works for a deeper flavor)
- 1 tablespoon baking powder (key for fluffy lift)
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk (dairy or unsweetened non-dairy)
- 1 large egg
- 2 tablespoons melted butter (cool slightly so it doesn’t scramble the egg)
Add-ins
- 1/2 cup chocolate chips (semi-sweet is classic; dark chocolate is less sweet)
- 1/2 cup fresh blueberries (or frozen—see tips below)
For Cooking and Serving
- as needed extra butter or oil for cooking
- as needed maple syrup for serving (optional)
Instructions
Preparation
- In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
- In a second bowl, whisk the wet ingredients: milk, egg, and melted butter until smooth.
- Pour the wet mixture into the dry bowl. Stir with a spoon or spatula just until combined, stopping while the batter still looks a little lumpy.
- Gently fold in the chocolate chips and blueberries.
Cooking
- Warm a non-stick skillet or griddle over medium heat and add a thin layer of butter or oil.
- Pour about 1/4 cup batter per pancake onto the skillet.
- Cook for 2–3 minutes until bubbles form on top and the edges look set, then flip and cook for an additional 1–2 minutes until golden.
- Serve immediately while the chocolate is still molten.
Notes
For best results, do not overmix the batter. You can store pancakes in the fridge for up to 3 days or freeze them for up to 2 months.