Description
Delicious and fluffy blueberry pancakes perfect for breakfast!
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup milk (or dairy-free alternative)
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup fresh blueberries
Instructions
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until well combined.
- In another bowl, mix milk, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined; don’t overmix.
- Fold in the blueberries delicately to keep them intact.
- Preheat a nonstick skillet over medium heat and lightly grease it if desired.
- Use a ladle to pour batter onto the skillet; cook until bubbles form on top (2-3 minutes), then flip and brown the other side.
Notes
- Serve warm with maple syrup or your favorite toppings.
- Leftover batter can be stored in the refrigerator for up to 24 hours.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 6g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg