Blueberry Pancake Recipe
Learn how to make homemade Blueberry Pancakes that are light, fluffy, and popping with blueberry flavor. Use fresh or frozen (but not thawed) blueberries for the cleanest batter in your bowl.
Servings 4 servings (2 pancakes each)
Calories 344kcal
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder (see note 1)
- 1 tablespoon granulated sugar
- 1/2 teaspoon Salt
- 1 1/4 cups milk (see note 2)
- 1 large egg
- 3 tablespoons butter melted
- 1 cup blueberries fresh or frozen (but not thawed, see note 3)
- butter and maple syrup, for serving
Instructions
- In a large bowl, whisk together flour, baking powder, sugar, and salt. Make a well in the center and pour in the milk, egg, and melted butter; mix until smooth. Gently fold in the blueberries.
- Heat a griddle or frying pan over medium high heat, greasing if desired (see note 4). Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
- When bubbles start to form on the first side, carefully flip and brown the second side. Repeat with remaining batter (you should have about 8 pancakes). Serve hot with butter and maple syrup.
Video
Notes
- Baking powder: This chemical leavener generates bubbles in the pancake batter to help make them light and fluffy.
- Milk: Cow’s milk or any milk alternative, such as cashew, almond, oat, or soy. From skim to whole, any fat level will do.
- Blueberries: Either fresh or frozen blueberries will do, but avoid thawing frozen blueberries (they tend to bleed). Stir berries in with a gentle hand to avoid purple streaks as much as possible.
- Oiling the skillet: If you love crispy edges on your pancakes, you’ll want to lightly grease your skillet with oil or butter before adding the batter. If using a non-stick skillet, you can skip the fat and cook the flapjacks in a dry skillet for a smooth, brown surface.
- Yield: This recipe makes about four servings, 2 (4-inch) Blueberry Pancakes each, depending on how big you like you flapjacks. Feel free to multiply the recipe as desired; it doubles and triples beautifully.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Serving: 2 (4-inch) pancakes | Calories: 344kcal | Carbohydrates: 49g | Protein: 9g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 78mg | Sodium: 777mg | Potassium: 214mg | Fiber: 2g | Sugar: 11g | Vitamin A: 473IU | Vitamin C: 4mg | Calcium: 318mg | Iron: 3mg