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Fluffy Blueberry Pancakes

Delight in a stack of fluffy blueberry pancakes, perfect for any occasion, drizzled with maple syrup for a comforting breakfast experience.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons sugar For a hint of sweetness
  • 2 teaspoons baking powder For rising
  • 1/2 teaspoon salt Enhances flavors
Wet Ingredients
  • 1 cup milk Can substitute with almond or oat milk
  • 1 large egg Can replace with flaxseed meal and water for vegan option
  • 2 tablespoons melted butter Can use coconut oil for dairy-free option
Fruits and Toppings
  • 1 cup fresh blueberries Ensure they're plump and firm
  • to taste maple syrup For serving

Method
 

Preparation
  1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In another bowl, combine the milk, egg, and melted butter, and beat until smooth.
  3. Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix.
  4. Gently fold in the fresh blueberries.
Cooking
  1. Heat a non-stick skillet over medium heat and lightly grease it.
  2. Pour about 1/4 cup of batter onto the skillet for each pancake.
  3. Cook until bubbles form on the surface, then flip and cook until golden brown.
  4. Serve warm with a drizzle of maple syrup.

Notes

For best results, do not overmix the batter. Preheat the skillet properly and gently fold blueberries before cooking. Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.