Easy Blueberry Pancakes
Delight in the warm, sweet aroma of these fluffy blueberry pancakes, perfect for a comforting breakfast with family.
Servings: 4 pancakes
Calories: 150kcal
Ingredients
Dry Ingredients
- 1 cup all-purpose flour For a light and fluffy texture.
- 2 tablespoons sugar Adds a touch of sweetness to each pancake.
- 1 tablespoon baking powder Helps the pancakes rise, creating that airy texture we crave.
- 1/2 teaspoon salt Enhances flavors and balances sweetness.
Wet Ingredients
- 1 cup milk Use whole, skim, or a non-dairy alternative for a lighter option.
- 1 large egg Provides binding and moisture.
- 2 tablespoons melted butter Adds richness and flavor that elevates your meal.
Add-ins
- 1 cup fresh or frozen blueberries Bursting with flavor and nutrients.
Instructions
Preparation
- In a medium bowl, mix together the flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, whisk together the milk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Cooking
- Preheat a non-stick skillet or griddle over medium heat.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
Notes
For healthy alternatives, consider using whole wheat flour or replacing sugar with natural sweeteners. Store leftovers in an airtight container in the fridge for 3-4 days.