Description
Light and airy pancakes filled with fresh blueberries, perfect for a weekend breakfast or brunch. These pancakes are easy to make and offer a tender crumb with juicy bursts of blueberry in every bite.
Ingredients
1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon granulated sugar
1 ¼ cups milk
1 large egg
3 tablespoons unsalted butter, melted
1 cup fresh or frozen blueberries
Instructions
In a large bowl, whisk together flour, baking powder, salt, and sugar.
In a separate bowl, beat milk, egg, and melted butter together.
Pour wet ingredients into dry ingredients, stirring just until combined; lumps are okay.
Gently fold in blueberries.
Heat a nonstick skillet or griddle over medium heat and lightly grease.
Pour ¼ cup batter for each pancake onto skillet. Cook until bubbles form on surface and edges look set, about 2-3 minutes. Flip and cook 1-2 minutes more until golden brown.
Serve warm with butter and maple syrup.
- Prep Time: 5 minutes
- Cook Time: 10-15 minutes
- Category: Breakfast / Brunch
- Method: Griddle / Pan-fry
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 90-110 kcal
- Sugar: 3-5g
- Sodium: 150-190mg
- Fat: 3-4g
- Saturated Fat: 1.5-2g
- Unsaturated Fat: 1-1.5g
- Trans Fat: <1g
- Carbohydrates: 14-18g
- Fiber: 1-2g
- Protein: 2-3g