Blueberry Pancakes
Fluffy, golden, and bursting with juicy blueberries, these Blueberry Pancakes are a breakfast classic everyone loves. Light and tender with just the right sweetness, they’re perfect for weekend brunch or a cozy morning treat. Serve with maple syrup and butter for a comforting, delicious start to your day.
Ingredients
- 1½ cups 190 g all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1¼ cups 300 ml milk
- 1 large egg
- 2 tablespoons melted butter plus more for cooking
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
Mix dry ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
Combine wet ingredients:
- In another bowl, whisk milk, egg, melted butter, and vanilla extract.
Make the batter:
- Pour the wet ingredients into the dry ingredients.
- Stir gently until just combined (do not overmix).
Add blueberries:
- Fold in blueberries gently.
Cook pancakes:
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
- Pour about ¼ cup batter for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
Serve:
- Serve warm with butter, maple syrup, and extra blueberries.
Notes
- Fluffier pancakes: Let the batter rest for 5 minutes before cooking.
- Frozen berries tip: Do not thaw before adding to prevent color bleeding.
- Extra flavor: Add lemon zest for a bright, fresh twist.
- Storage: Refrigerate leftovers for up to 3 days or freeze for up to 2 months.