Description
These Fluffy Blueberry Pancakes are incredibly light, bursting with juicy blueberries, and reminiscent of a cherished childhood recipe. Perfect for a delicious breakfast or brunch.
Ingredients
Scale
2 cups All-purpose flour
2 tablespoons Granulated sugar
2 teaspoons Baking powder
1 teaspoon Baking soda
1/2 teaspoon Salt
1 3/4 cups Milk
1 large Egg
1/4 cup Unsalted butter, melted
1 teaspoon Pure vanilla extract
1 1/2 cups Fresh blueberries
Instructions
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt
- In a separate medium bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth
- Pour the wet ingredients into the dry ingredients and stir gently until just combined, leaving some lumps
- Fold in the blueberries gently
- Heat a non-stick griddle over medium heat and lightly grease it
- Pour about 1/4 cup of batter per pancake onto the griddle and cook until bubbles form on the surface, about 2-3 minutes
- Flip the pancakes and cook for another 1-2 minutes until golden brow
- Serve immediately with your favorite toppings
Notes
Let the batter rest for 5-10 minutes for extra fluffiness.
Use fresh leavening agents for best results.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2-3 pancakes
- Calories: 280-350 kcal
- Sugar: 10-15 g
- Sodium: 350-450 mg
- Fat: 10-14 g
- Saturated Fat: 6-8 g
- Unsaturated Fat: 4-6 g
- Trans Fat: 0 g
- Carbohydrates: 40-50 g
- Fiber: 2-3 g
- Protein: 8-10 g
- Cholesterol: 60-80 mg