Description
A recipe for light and fluffy pancakes filled with fresh blueberries.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons butter, melted
- 1 cup fresh or frozen blueberries
Instructions
- Mix flour, baking powder, salt, and sugar in a large bowl.
- In a separate bowl, whisk together milk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix. A few lumps are fine.
- Gently fold in the blueberries.
- Heat a lightly oiled griddle or frying pan over medium-high heat.
- Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
- Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook the other side until golden brown, about 1-2 minutes more.
- Serve immediately.
Notes
- If using frozen blueberries, do not thaw them before adding to the batter.
- For extra fluffiness, separate the egg, beat the white until stiff peaks form, and gently fold it into the batter last.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 300
- Sugar: 10
- Sodium: 350
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 9
- Cholesterol: 60
Keywords: pancakes, blueberry, breakfast, fluffy, griddle