Blueberry Pancakes

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Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 2
Calories: 678kcal

Ingredients

Blueberry Pancakes

  • 1 cup All-purpose flour
  • 2 TBSP Granulated sugar
  • 1 tsp Baking powder
  • ½ tsp Baking soda
  • ¼ tsp Salt
  • ¾ cup Milk
  • 1 large Egg
  • 2 TBSP Unsalted butter melted
  • ½ tsp Vanilla extract
  • ¾ cup Fresh blueberries
  • ¼ cup Maple syrup for serving
  • Butter more for cooking pancakes

Milk

  • 16 oz Milk
US Customary - Metric

Instructions

  • Prepare dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  • Mix wet ingredients: In another bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
  • Combine wet and dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps.
  • Add blueberries: Gently fold the fresh blueberries into the pancake batter.
  • Preheat pan: Place a non-stick skillet or griddle over medium heat. Add a small amount of butter to grease the surface.
  • Cook pancakes: Pour 1/4 cup of batter onto the preheated skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2 - 3 minutes. Flip and cook for an additional 1 - 2 minutes until golden brown and cooked through.
  • Keep warm: Transfer the cooked pancakes to a plate and cover with aluminum foil to keep warm while you cook the remaining pancakes.
  • Serve: Divide the pancakes between two plates. Drizzle with maple syrup and serve with a glass of cold milk on the side.

Nutrition

Calories: 678kcal | Carbohydrates: 102g | Protein: 17g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 68mg | Sodium: 904mg | Potassium: 640mg | Fiber: 2g | Sugar: 52g | Vitamin A: 866IU | Calcium: 566mg | Iron: 3mg

Blueberry Pancakes

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings 2
Calories 678 kcal

Ingredients
 
 

Blueberry Pancakes

  • 1 cup All-purpose flour
  • 2 TBSP Granulated sugar
  • 1 tsp Baking powder
  • ½ tsp Baking soda
  • ¼ tsp Salt
  • ¾ cup Milk
  • 1 large Egg
  • 2 TBSP Unsalted butter melted
  • ½ tsp Vanilla extract
  • ¾ cup Fresh blueberries
  • ¼ cup Maple syrup for serving
  • Butter more for cooking pancakes

Milk

  • 16 oz Milk

Instructions
 

  • Prepare dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  • Mix wet ingredients: In another bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
  • Combine wet and dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps.
  • Add blueberries: Gently fold the fresh blueberries into the pancake batter.
  • Preheat pan: Place a non-stick skillet or griddle over medium heat. Add a small amount of butter to grease the surface.
  • Cook pancakes: Pour 1/4 cup of batter onto the preheated skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2 - 3 minutes. Flip and cook for an additional 1 - 2 minutes until golden brown and cooked through.
  • Keep warm: Transfer the cooked pancakes to a plate and cover with aluminum foil to keep warm while you cook the remaining pancakes.
  • Serve: Divide the pancakes between two plates. Drizzle with maple syrup and serve with a glass of cold milk on the side.

Nutrition

Calories: 678kcalCarbohydrates: 102gProtein: 17gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 68mgSodium: 904mgPotassium: 640mgFiber: 2gSugar: 52gVitamin A: 866IUCalcium: 566mgIron: 3mg
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