Description

Blueberry pancakes are the perfect way to brighten your morning! Fluffy and golden, these cakes are bursting with fresh blueberries, making every bite a delightful experience. Drizzled with maple syrup and topped with whipped cream, they transform breakfast into a joyful occasion. Easy enough for beginners yet impressive enough for special gatherings, this recipe is sure to become a family favorite.

Ingredients

Scale

1 cup all-purpose flour
2 tsp baking powder
2 tbsp granulated sugar
1/4 tsp salt
3/4 cup whole milk (or almond/oat milk)
1 large egg
2 tbsp melted butter
1 cup fresh blueberries

Instructions

Gather all ingredients and tools: mixing bowls, measuring cups, and a nonstick skillet.
In a large bowl, whisk together flour, baking powder, sugar, and salt.
In another bowl, mix milk, egg, and melted butter until smooth. Gradually add this to the dry ingredients while stirring gently until just combined; do not overmix.
Gently fold in blueberries without mashing them.
Preheat the skillet over medium heat and lightly grease with butter or oil. Pour about 1/2 cup of batter for each pancake and cook until bubbles form on top (about 2-3 minutes). Flip and cook until golden brown on both sides.
Serve warm with maple syrup or whipped cream.

Nutrition

Serving Size: 1 serving
Calories: 180
Sugar: 7g
Sodium: 200mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 4g
Cholesterol: 40mg

Keywords: - For extra flavor, consider adding vanilla extract or a pinch of cinnamon to the batter. - You can substitute blueberries with strawberries or bananas for different variations. - Store leftovers in an airtight container in the refrigerator for up to three days or freeze them for later enjoyment.