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Blueberry Pancakes

Fluffy, golden blueberry pancakes bursting with sweet, juicy blueberries for a delightful breakfast or brunch.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Pancake Base
  • 1 cup All-Purpose Flour Form the base for light, fluffy pancakes.
  • 2 tbsp Granulated Sugar Adds a hint of sweetness to the batter.
  • 2 tbsp Baking Powder Ensures the pancakes rise perfectly.
  • 1/4 tsp Salt Enhances the overall flavor.
Wet Ingredients
  • 1 cup Milk Creates a creamy, tender texture.
  • 1 large Egg Acts as a binder for the ingredients.
  • 2 tbsp Butter Adds richness and flavor, melted.
Filling
  • 1 cup Fresh Blueberries Bursting with freshness in every bite.

Method
 

Preparation
  1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In another bowl, combine the milk, egg, and melted butter. Mix well.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to over-mix.
  4. Gently fold in the blueberries, being cautious not to break them.
Cooking
  1. Heat a nonstick skillet or griddle over medium heat (about 350°F or 175°C).
  2. Lightly grease the skillet with a bit of butter or oil.
  3. Pour 1/4 cup of batter for each pancake onto the skillet.
  4. Cook until bubbles form on the surface, about 2-3 minutes.
  5. Flip and cook for an additional 1-2 minutes, or until golden brown.
  6. Remove from skillet and keep warm while you repeat with the remaining batter.

Notes

Pro Tips for Best Results: Don’t over-mix: Stir until just combined for fluffy pancakes. Swap all-purpose flour for whole wheat for added fiber. Add a teaspoon of vanilla extract for extra flavor. Use buttermilk instead of regular milk for a richer taste. Make mini pancakes to create a fun and snackable breakfast option. To save time, prepare the batter the night before and refrigerate.