Fluffy Blueberry Pancakes
A straightforward recipe for making thick and fluffy pancakes studded with fresh blueberries.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 8 pancakes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons butter, melted
- 1 cup fresh or frozen blueberries
Instructions
- Mix the flour, baking powder, sugar, and salt in a large bowl.
- In a separate bowl, whisk together the milk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix the batter. A few lumps are fine.
- Gently fold in the blueberries. If using fresh blueberries, toss them with one teaspoon of flour before adding them to the batter to help prevent sinking.
- Heat a lightly oiled griddle or large non-stick skillet over medium heat.
- Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
- Cook until bubbles appear on the surface and the edges look set, about 2 to 3 minutes.
- Flip the pancakes and cook for another 1 to 2 minutes until golden brown.
- Serve immediately with your preferred toppings.
Notes
- For extra fluffiness, let the batter rest for 5 minutes before cooking.
- Use buttermilk instead of regular milk for a slightly tangier flavor.
- If you prefer thicker pancakes, reduce the milk slightly or add one extra tablespoon of flour.
Nutrition
- Serving Size: 2 pancakes
- Calories: 280
- Sugar: 8
- Sodium: 350
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 8
- Cholesterol: 55
Find it online: https://tasteportfolio.com/blueberry-pancakes/