Blueberry Pancakes

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Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 2 servings
Calories: 679kcal

Ingredients

Blueberry Pancakes

  • 3/4 cup All-purpose flour
  • 1 tsp Baking powder
  • pinch Salt
  • 2 TBSP Granulated sugar
  • 1/4 tsp Vanilla extract
  • 1/2 cup Milk use as needed
  • 3/4 cup Blueberries
  • 1/4 Cup Heavy cream
  • 2 TBSP Butter
  • 2 TBSP Maple syrup

Milk

  • 16 oz Milk cold
US Customary - Metric

Instructions

  • Mix the flour, baking powder, salt, and sugar in a large bowl. Whisk in the vanilla and milk a little at a time until a thick batter forms. Fold in the blueberries. Transfer the batter to a pourable measuring cup with a spout if desired.
  • Heat a large non-stick griddle or skillet over medium heat. While it heats, make the whisked cream topping.
  • Whisk the heavy cream in a bowl using an electric mixer or by hand with a whisk until stiff peaks form.
  • Cook the pancakes: Grease the non-stick griddle or skillet lightly with butter (as needed). Pour the batter into equal circles. Make sure to space them apart so they don't spread onto one another.
  • Once bubbles appear on top and the bottom is golden brown, flip the pancakes. Cook until firm and golden brown on both sides.
  • To serve: Top the pancakes with whipped cream and drizzle with maple syrup. Enjoy with milk.

Nutrition

Calories: 679kcal | Carbohydrates: 84g | Protein: 16g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 98mg | Sodium: 423mg | Potassium: 603mg | Fiber: 3g | Sugar: 44g | Vitamin A: 1283IU | Vitamin C: 6mg | Calcium: 527mg | Iron: 3mg

Blueberry Pancakes

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Servings 2 servings
Calories 679 kcal

Ingredients
 
 

Blueberry Pancakes

  • 3/4 cup All-purpose flour
  • 1 tsp Baking powder
  • pinch Salt
  • 2 TBSP Granulated sugar
  • 1/4 tsp Vanilla extract
  • 1/2 cup Milk use as needed
  • 3/4 cup Blueberries
  • 1/4 Cup Heavy cream
  • 2 TBSP Butter
  • 2 TBSP Maple syrup

Milk

  • 16 oz Milk cold

Instructions
 

  • Mix the flour, baking powder, salt, and sugar in a large bowl. Whisk in the vanilla and milk a little at a time until a thick batter forms. Fold in the blueberries. Transfer the batter to a pourable measuring cup with a spout if desired.
  • Heat a large non-stick griddle or skillet over medium heat. While it heats, make the whisked cream topping.
  • Whisk the heavy cream in a bowl using an electric mixer or by hand with a whisk until stiff peaks form.
  • Cook the pancakes: Grease the non-stick griddle or skillet lightly with butter (as needed). Pour the batter into equal circles. Make sure to space them apart so they don't spread onto one another.
  • Once bubbles appear on top and the bottom is golden brown, flip the pancakes. Cook until firm and golden brown on both sides.
  • To serve: Top the pancakes with whipped cream and drizzle with maple syrup. Enjoy with milk.

Nutrition

Calories: 679kcalCarbohydrates: 84gProtein: 16gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 98mgSodium: 423mgPotassium: 603mgFiber: 3gSugar: 44gVitamin A: 1283IUVitamin C: 6mgCalcium: 527mgIron: 3mg
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