Kick off your morning with a burst of flavor by savoring these homemade Blueberry Pancakes. This recipe takes the traditional breakfast favorite to the next level by adding fresh, juicy blueberries, transforming it into a dish that’s both delicious and visually captivating. Ideal for leisurely Sunday mornings or a special weekday treat, these pancakes are light, fluffy, and filled with sweet blueberries, making every bite a delightful indulgence.
INGREDIENTS
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon white sugar
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (or frozen)
- Additional butter or oil for cooking
- Optional: Maple syrup and extra blueberries for serving
INSTRUCTIONS
- Mix Dry Ingredients: In a large bowl, sift together the flour, baking powder, salt, and sugar.
- Combine Wet Ingredients: In another bowl, beat the egg, then add the milk, melted butter, and vanilla extract.
- Combine Mixtures: Pour the wet mixture into the dry ingredients, stirring gently until just combined. It’s okay if the batter has small lumps—do not overmix.
- Fold in Blueberries: Carefully fold the blueberries into the batter.
- Preheat the Pan: Heat a lightly oiled griddle or frying pan over medium-high heat.
- Cook Pancakes: Pour or scoop about 1/4 cup of batter onto the griddle for each pancake. Cook until golden brown on both sides, flipping when bubbles form on the surface and the edges begin to set (about 1–2 minutes per side).
- Serve: Serve hot with extra blueberries and maple syrup, if desired.
