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

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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.

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Questions

How do I know when Blueberry Pancakes is done?

Go by the cues in the method rather than the clock. Step 7: cook until bubbles form on the surface and the edges look set. Step 8: cook until golden brown on the other side.

Why does Blueberry Pancakes say not to overmix?

Step 3 reads: "Pour the wet ingredients into the dry ingredients and stir just until combined." Stirring develops gluten, and gluten makes quick batters tough and tunneled. Stop at step 3 while a few streaks of flour remain; they hydrate on their own.

What can I use instead of maple syrup in Blueberry Pancakes?

The entry for Blueberry Pancakes calls for 1/2 cup maple syrup, for serving. In its place: Honey, measure for measure, or brown sugar dissolved in a little warm water.

Can I make Blueberry Pancakes dairy-free?

Yes. The dairy in Blueberry Pancakes 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.

How long does Blueberry Pancakes keep?

Refrigerate what is left of Blueberry Pancakes within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

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