Blueberry Pancakes – JUICY & SWEET
Juicy and sweet blueberry pancakes with a fluffy texture and burst of fresh berries. Perfect for weekend mornings or family breakfasts, offering a delightful mix of flavors.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk (dairy or non-dairy)
- 1 large egg
- 2 tablespoons melted butter (or coconut oil)
- 1 cup fresh blueberries
Instructions
- Prepare the pancake batter: In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk them together to distribute the dry ingredients evenly.
- Add wet ingredients: Add the milk, egg, and melted butter to the dry ingredients. Mix gently until just combined. Do not overmix; it's okay if the batter is a bit lumpy.
- Fold in the blueberries: Carefully fold in the fresh blueberries, ensuring they are evenly dispersed throughout the batter without breaking them up.
- Heat the skillet: Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
- Cook the pancakes: Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
- Flip and finish cooking: Flip the pancakes carefully and cook for another 2-3 minutes, until golden brown. Repeat with the remaining batter.
Notes
Use fresh blueberries for the best flavor. If using frozen, don't thaw them to keep the batter from turning blue.
Let the pancake batter sit for 5 minutes; it will become slightly thicker and more consistent.
Check the skillet temperature by dropping a few drops of water; if they dance and evaporate, the skillet is ready.
Keep pancakes warm in an oven set to low heat (around 200°F) until serving.
Experiment with adding a pinch of cinnamon or vanilla extract for extra flavor.
Swap all-purpose flour for whole wheat flour for a healthier option.
If you prefer a dairy-free version, use almond milk or oat milk.
Add a handful of chopped nuts or a sprinkle of sugar on top for a crunchy texture.
Let the pancake batter sit for 5 minutes; it will become slightly thicker and more consistent.
Check the skillet temperature by dropping a few drops of water; if they dance and evaporate, the skillet is ready.
Keep pancakes warm in an oven set to low heat (around 200°F) until serving.
Experiment with adding a pinch of cinnamon or vanilla extract for extra flavor.
Swap all-purpose flour for whole wheat flour for a healthier option.
If you prefer a dairy-free version, use almond milk or oat milk.
Add a handful of chopped nuts or a sprinkle of sugar on top for a crunchy texture.