These fluffy blueberry pancakes are a delightful breakfast treat that are easy to make and bursting with fresh blueberries. Perfect for a weekend brunch or a special occasion!
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk (whole or 2%)
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (or frozen, if out of season)
- Butter or oil for cooking
- Maple syrup for serving (optional)
Instructions
Step 1: Prepare the Batter
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay. Fold in the blueberries gently.
Step 2: Heat the Griddle
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
Step 3: Cook the Pancakes
- Once the skillet is hot, pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side, or until golden brown and cooked through.
Step 4: Serve
- Remove the pancakes from the skillet and keep warm while you cook the remaining batter. Serve the pancakes warm with a drizzle of maple syrup, additional blueberries, or a dusting of powdered sugar if desired.
Tips
- For extra flavor, you can add a pinch of cinnamon to the dry ingredients.
- If using frozen blueberries, do not thaw them before adding to the batter to prevent the pancakes from turning blue.
- These pancakes can be kept warm in a low oven (about 200°F) while you finish cooking the rest.
Enjoy your delicious homemade blueberry pancakes!
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