Blueberry Pancakes

Name: Blueberry Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 3 tbsp granulated sugar; 3 1/2 tsp baking powder; 1/2 tsp salt; 1 1/4 cups milk; 1 egg, lightly beaten; 3 tbsp unsalted butter, melted; 1 tsp vanilla extract; 1 cup fresh blueberries; as needed cooking spray, or butter for griddle; 1/2 cup maple syrup, for serving

Fluffy, golden pancakes studded with juicy blueberries. A breakfast classic that's perfect for lazy weekend mornings.

25 minEasyServes 4320 cal/serving

AmericanBreakfastStovetopVegetarianLow-SodiumPork-FreeNightshade-Free

Ingredients

1 1/2 cups all-purpose flour
3 tbsp granulated sugar
3 1/2 tsp baking powder
1/2 tsp salt
1 1/4 cups milk
1 egg, lightly beaten
3 tbsp unsalted butter, melted
1 tsp vanilla extract
1 cup fresh blueberries
as needed cooking spray, or butter for griddle
1/2 cup maple syrup, for serving

Instructions

1

In a large bowl, whisk together 1 1/2 cups all-purpose flour, 3 tbsp granulated sugar, 3 1/2 tsp baking powder, and 1/2 tsp salt.
2

In a separate bowl, whisk together 1 1/4 cups milk, 1 lightly beaten egg, 3 tbsp melted unsalted butter, and 1 tsp vanilla extract.
3

Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix; a few lumps are okay.
4

Gently fold in 1 cup fresh blueberries.
5

Heat a griddle or large non-stick skillet over medium heat. Lightly grease with as needed or butter for griddle cooking spray.
6

For each pancake, pour about 1/4 cup of batter onto the hot griddle.
7

Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
8

Flip the pancakes and cook until golden brown on the other side, about 1-2 minutes more.
9

Transfer to a plate and keep warm while cooking the remaining pancakes.
10

Serve warm with 1/2 cup for serving maple syrup.

Questions

Can I make Blueberry Pancakes dairy-free?

Yes. The dairy in this entry is 1 1/4 cups milk, 3 tbsp unsalted butter, melted. Swap the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Blueberry Pancakes gluten-free?

Yes. The gluten in this entry is 1 1/2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Blueberry Pancakes keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Blueberry Pancakes?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Classic Lemonade drink
Roasted Beets side
Peanut Butter Banana Protein Smoothie drink

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