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Blueberry Pancakes

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  • Serves 4
  • Cooks in 25 mins (10m prep + 15m cook)
  • Difficulty: Easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Blue food recipe

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a large bowl, whisk together the flour, baking powder, salt, and sugar.
  2. 2.In a separate bowl, whisk together the milk, egg, and melted butter.
  3. 3.Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
  4. 4.Gently fold in the blueberries.
  5. 5.Heat a non-stick skillet or griddle over medium heat. Drop 1/4 cup of batter onto the skillet for each pancake.
  6. 6.Cook until bubbles form on the surface of the pancakes, then flip and cook for another 1-2 minutes, or until golden brown.
  7. 7.Serve the pancakes warm with maple syrup.
  8. 8.Enjoy your delicious blueberry pancakes!

lightbulb_outline Tips

  • chevron_rightFor extra fluffy pancakes, separate the egg and beat the egg white until stiff peaks form. Fold it into the batter just before cooking.
  • chevron_rightIf you don't have fresh blueberries, you can use frozen ones. Just thaw them first and pat them dry before adding to the batter.
  • chevron_rightTo keep the pancakes warm while cooking the rest, place them on a baking sheet in a preheated oven at 200°F (95°C).