Description
These warm, fluffy blueberry pancakes are a breakfast treat, featuring juicy blueberries without a purple batter.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda (optional)
- 3/4 teaspoon salt
- 1 cup milk (whole, buttermilk, oat, or almond)
- 2 tablespoons granulated sugar
- 2 large eggs (whisked)
- 1 teaspoon vanilla extract
- 3 tablespoons melted butter or vegetable oil
- 1 cup blueberries (fresh or frozen)
- Butter or cooking spray, for greasing
- Butter and syrup, for serving
Instructions
- Combine dry ingredients in a large bowl: flour, baking powder, baking soda (if using), and salt.
- Add wet ingredients: milk, sugar, whisked eggs, vanilla, and melted butter (or oil). Whisk until just combined.
- Rest the batter for about 5 minutes while you heat the cooking surface.
- Heat a griddle or skillet over medium heat and lightly grease with butter or cooking spray.
- Portion the batter: drop about 1/4 cup batter per pancake onto the hot surface.
- Add blueberries directly onto each pancake after pouring the batter.
- Cook for about 2 minutes until bubbles form and edges look set; flip and cook for another 2–3 minutes until golden brown.
- Keep cooked pancakes warm in a 200ºF oven if necessary.
Notes
For added flavor, use buttermilk and consider different milk options for dietary preferences.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American