Quick Description
These Blueberry Pancakes are fluffy, soft, and bursting with fresh blueberries in every bite. The pancakes are perfectly golden and lightly sweetened, making them an ideal breakfast or brunch dish. The fresh fruit adds a natural sweetness and vibrant color, making them a treat everyone will enjoy!
Servings & Timing
Serves: 6 (about 12 pancakes)
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: ~25 minutes
Ingredients List
1 ½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 tablespoon sugar
1 ¼ cups milk
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract
1 cup fresh blueberries (or frozen, thawed)
Extra butter or oil for cooking
Instructions
Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, salt, and sugar.
Combine the Wet Ingredients:
In another bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
Make the Pancake Batter:
Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if the batter is a little lumpy.
Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour about ¼ cup of batter onto the skillet for each pancake. Sprinkle a few blueberries on top of each pancake.
Cook for 2–3 minutes or until bubbles appear on the surface of the pancake. Flip and cook for an additional 1–2 minutes or until golden brown.
Serve:
Stack the pancakes on a plate and serve immediately. Top with maple syrup, extra blueberries, or whipped cream for added flavor.
Nutrition (per serving):
Calories: 210
Protein: 5g
Carbs: 30g
Fat: 8g
Sugar: 8g
Benefits
Fluffy & Light: These pancakes are light and airy, making them a satisfying but not too heavy breakfast option.
Packed with Blueberries: Blueberries are rich in antioxidants and add a burst of natural sweetness to each bite.
Simple Ingredients: Made with everyday pantry ingredients, they come together quickly and easily.
Additional Notes
For a Healthier Version: Use whole wheat flour or almond flour to add more fiber and nutrients to the pancakes.
Add-ins: You can add a dash of cinnamon or nutmeg to the batter for extra warmth and flavor.
Dietary Info
Vegetarian: Yes
Gluten-Free Option: Use gluten-free flour blend to make these pancakes gluten-free.
Dairy-Free Option: Substitute milk with a plant-based option like almond or oat milk, and use dairy-free butter.
Brief Introduction
These Blueberry Pancakes are the perfect combination of fluffy and fruity. With fresh blueberries mixed into the batter, each bite is bursting with flavor. They are quick to make and guaranteed to brighten your morning!
Step-by-Step Cooking Guide
Mix dry ingredients and wet ingredients separately.
Combine them to make the pancake batter.
Cook pancakes on a griddle or skillet, adding blueberries on top while cooking.
Serve hot with syrup or your favorite toppings.
Ingredient Details & Substitutions
Blueberries: You can use frozen blueberries if fresh ones aren’t available. Just be sure to thaw and drain them before adding to the batter.
Milk: Any milk, dairy or plant-based, will work in this recipe.
Recipe Variations & Serving Suggestions
Make them banana pancakes: Mash half a banana into the batter for a banana-blueberry combo.
Top with nuts: Add a sprinkle of chopped nuts, like walnuts or almonds, for added crunch and nutrition.
Storage & Make-Ahead
Refrigerate: Store leftover pancakes in an airtight container in the fridge for up to 2 days.
Freeze: Freeze pancakes for up to 1 month. Reheat in the toaster or microwave for a quick breakfast.
