Description
Fluffy and tender blueberry pancakes that are perfect for breakfast or brunch, packed with juicy blueberries in every bite.
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 tbsp granulated sugar
- 2 tbsp baking powder
- 1/2 tsp fine salt
- 2 cups (480 ml) milk
- 2 large eggs
- 4 tbsp (56 g) unsalted butter, melted
- 1 tsp vanilla extract
- 1 1/2 cups blueberries (fresh or frozen)
- Butter or oil, for the skillet
Instructions
- Preheat your pan over medium heat and lightly butter or oil it.
- Combine dry ingredients in a large bowl: flour, sugar, baking powder, and salt.
- Mix wet ingredients in a separate bowl: whisk milk, eggs, melted butter, and vanilla until smooth.
- Make the batter by pouring wet into dry and stirring gently until no dry flour remains.
- Add blueberries carefully, or sprinkle on top of pancakes after pouring batter.
- Cook pancakes for 2–3 minutes until bubbles form, then flip and cook for another 1–2 minutes until golden.
- Keep pancakes warm in a 200°F (95°C) oven if needed while cooking the rest.
Notes
Rest the batter for 5–10 minutes to improve fluffiness. Use medium heat to cook pancakes evenly.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American