Description
A delicious recipe for fluffy blueberry pancakes topped with syrup.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- Butter or oil for cooking
- Blueberry syrup or maple syrup
- Additional blueberries for garnish
Instructions
- Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, and salt. - Combine Wet Ingredients:
In another bowl, whisk the milk, egg, melted butter, and vanilla extract until well combined. - Combine Mixtures:
Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix; lumps are okay. - Add Blueberries:
Gently fold in the fresh blueberries. - Prepare Cooking Surface:
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. - Cook Pancakes:
Pour 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancake and cook for another 1-2 minutes until golden brown and cooked through. - Serve:
Stack the pancakes on a plate, and top with a pat of butter and a generous drizzle of blueberry syrup. Garnish with additional blueberries if desired.
Notes
- For extra fluffiness, let the batter rest for 5 minutes before cooking.
- Substitute almond milk or soy milk for a dairy-free option.
- Use frozen blueberries if fresh ones are not available; just make sure to thaw and drain them first.
- For a citrusy twist, add a teaspoon of lemon zest to the batter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 8g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg