Blueberry Pancakes
Fluffy and golden blueberry pancakes perfect for a delicious breakfast, bursting with fresh blueberries and a hint of vanilla.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup fresh blueberries
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, beat the milk, egg, melted butter, and vanilla extract together.
- Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- Gently fold in the fresh blueberries.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it.
- Pour 1/4 cup batter for each pancake onto the skillet.
- Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
- Flip and cook the other side until golden brown, about 1-2 minutes.
- Serve warm with maple syrup and extra blueberries if desired.
Notes
For extra flavor, add a sprinkle of cinnamon to the batter or serve with whipped cream and fresh lemon zest.