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Easy Blueberry Pancakes

Deliciously Easy Blueberry Pancakes

These Easy Blueberry Pancakes are quick, fluffy, and packed with flavor, perfect for any breakfast lover.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 10 pancakes
Course: Breakfast
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 1.25 cups whole milk
  • 1 large egg
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • Butter or oil for the pan

Equipment

  • Large bowl
  • Whisk
  • Non-stick skillet or griddle

Method
 

  1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In a separate bowl, whisk the egg, milk, melted butter, and vanilla extract.
  3. Pour the wet mixture into the dry and stir just until combined. Do not overmix.
  4. Gently fold in the blueberries.
  5. Heat a non-stick skillet or griddle over medium heat and grease lightly.
  6. Scoop 1/4 cup of batter for each pancake and cook 2–3 minutes until bubbles form.
  7. Flip and cook another 1–2 minutes until golden.
  8. Serve warm with syrup or toppings of choice.

Nutrition

Serving: 1pancakeCalories: 230kcalCarbohydrates: 32gProtein: 5gFat: 8g

Notes

Store in an airtight container in the fridge for up to three days. Reheat in a toaster or microwave briefly to maintain fluffiness.

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