Chocolate Blueberry Pancakes
Warm pancakes with pockets of melted chocolate and bursts of juicy blueberries make a perfect breakfast or brunch dish, offering a cozy and indulgent feel.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour spooned and leveled for best accuracy
- 2 tablespoons sugar optional to reduce slightly if your chips are very sweet
- 1 tablespoon baking powder for lift and fluffiness
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup milk dairy or unsweetened non-dairy works
- 1 large egg
- 2 tablespoons melted butter cool it slightly so it doesn’t cook the egg
Add-ins
- 1/2 cup chocolate chips semi-sweet is a nice balance
- 1/2 cup fresh blueberries frozen works—see tips below
Cooking
- as needed Butter or oil for cooking
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 mixture. Stir just until you no longer see dry flour. The batter should be slightly lumpy—don’t overmix.
- Gently fold in the chocolate chips and blueberries.
Cooking
- Heat a nonstick skillet or griddle over medium heat. Add a small amount of butter or oil and spread it lightly.
- Pour about 1/4 cup batter per pancake onto the skillet, leaving space between them.
- Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook 1–2 minutes more, until golden and cooked through.
- Serve warm with extra blueberries and a sprinkle of chocolate chips.
Notes
Store pancakes in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat using a toaster or microwave.