Blueberry Pancakes

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Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 2
Calories: 442kcal

Ingredients

Blueberry Pancakes

  • ½ cup All-purpose flour
  • 1 TBSP Sugar
  • ½ tsp Baking powder
  • ¼ tsp Salt
  • 1 Egg
  • ¼ cup Milk
  • 1 TBSP Vegetable oil
  • Butter for greasing
  • ¼ cup Blueberries fresh or frozen
  • ¼ cup Maple syrup for serving

Milk

  • 16 oz Milk cold
US Customary - Metric

Instructions

  • In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
  • In a separate bowl, beat the egg and then mix in the milk and vegetable oil.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. It’s okay if the batter is a little lumpy. Gently fold the blueberries into the batter.
  • Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
  • Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook until golden brown on the other side, about 1-2 more minutes.
  • Serve the pancakes with maple syrup and milk.

Nutrition

Calories: 442kcal | Carbohydrates: 72g | Protein: 15g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 113mg | Sodium: 530mg | Potassium: 555mg | Fiber: 1g | Sugar: 44g | Vitamin A: 546IU | Vitamin C: 2mg | Calcium: 437mg | Iron: 2mg

Blueberry Pancakes

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings 2
Calories 442 kcal

Ingredients
 
 

Blueberry Pancakes

  • ½ cup All-purpose flour
  • 1 TBSP Sugar
  • ½ tsp Baking powder
  • ¼ tsp Salt
  • 1 Egg
  • ¼ cup Milk
  • 1 TBSP Vegetable oil
  • Butter for greasing
  • ¼ cup Blueberries fresh or frozen
  • ¼ cup Maple syrup for serving

Milk

  • 16 oz Milk cold

Instructions
 

  • In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
  • In a separate bowl, beat the egg and then mix in the milk and vegetable oil.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. It’s okay if the batter is a little lumpy. Gently fold the blueberries into the batter.
  • Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
  • Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook until golden brown on the other side, about 1-2 more minutes.
  • Serve the pancakes with maple syrup and milk.

Nutrition

Calories: 442kcalCarbohydrates: 72gProtein: 15gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 113mgSodium: 530mgPotassium: 555mgFiber: 1gSugar: 44gVitamin A: 546IUVitamin C: 2mgCalcium: 437mgIron: 2mg
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