Description
These Easy Blueberry Pancakes are a perfect way to start your morning. Light, fluffy, and bursting with juicy blueberries, they’re quick to prepare and make for a delicious breakfast treat. Enjoy them on their own or with your favorite syrup, butter, or fresh fruit.
Ingredients
Units
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- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted (plus extra for the pan)
- 1/2 cup fresh or frozen blueberries (do not thaw if using frozen)
Instructions
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, beat the egg with the milk and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the blueberries.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
- Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
- Flip the pancakes and cook for an additional 2 minutes, until golden brown and cooked through.
- Serve warm with your favorite toppings, such as maple syrup, extra blueberries, or a dusting of powdered sugar.
Notes
- For an extra burst of flavor, consider adding a splash of vanilla extract to the wet ingredients.
- If you prefer thinner pancakes, add an extra 2–3 tablespoons of milk.
- Frozen blueberries work just as well, but avoid thawing them to prevent the batter from turning blue.
Nutrition
- Serving Size: 2 pancakes
- Calories: 240 kcal
- Sugar: 8 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 80 mg