Description
Enjoy tender, fluffy pancakes bursting with fresh blueberries. A quick and easy breakfast that’s perfect for weekends or weeknights. Naturally sweet and customizable with minimal ingredients.
Ingredients
½ tablespoon butter, melted
½ teaspoon salt
1 tablespoon baking powder
1 large egg
1 ¼ cups all-purpose flour
½ cup fresh or frozen blueberries, thawed
1 ¼ teaspoons white sugar
1 cup milk
Instructions
Sift together the flour, baking powder, sugar, and salt in a large bowl.
In a separate bowl, whisk the milk and egg until blended.
Pour the wet ingredients into the dry and stir gently until just combined.
Fold in the melted butter, being careful not to overmix.
Gently fold in the blueberries to prevent crushing.
Heat a nonstick pan and lightly oil it before pouring batter to make 1/4 cup sized pancakes.
Cook until bubbles form on the surface, then flip and cook the other side until golden.
Notes
Use non-dairy milk for vegan option
Thaw blueberries ahead to prevent moisture issues
Add a sprinkle of cinnamon or lemon zest for extra flavor
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast Recipes
- Method: Cooking
- Cuisine: American