Blueberry Pancakes
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- Serves 4
- Cooks in 25 mins (10m prep + 15m cook)
- Difficulty: Easy
- Tastes:
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Estimated nutrition per serving
Blue food recipe
local_grocery_store Ingredients
restaurant_menu Method
- 1.In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- 2.In a separate bowl, whisk together the milk, egg, and melted butter.
- 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.Gently fold in the blueberries.
- 5.Heat a non-stick skillet or griddle over medium heat. Drop 1/4 cup of batter onto the skillet for each pancake.
- 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.Serve the pancakes warm with maple syrup.
- 8.Enjoy your delicious blueberry pancakes!
lightbulb_outline Tips
- For extra fluffy pancakes, separate the egg and beat the egg white until stiff peaks form. Fold it into the batter just before cooking.
- If you don't have fresh blueberries, you can use frozen ones. Just thaw them first and pat them dry before adding to the batter.
- To keep the pancakes warm while cooking the rest, place them on a baking sheet in a preheated oven at 200°F (95°C).