Description
Delight in these extra fluffy blueberry pancakes, perfect for a cozy breakfast or brunch.
Ingredients
Scale
- 1 1/2 cups (225g) blueberries (fresh or frozen, do not thaw)
- 1 cup plain/all-purpose flour
- 2 tbsp white sugar
- 2 tsp baking powder
- 1/4 tsp baking soda (bi-carb)
- Pinch of salt
- 1 egg
- 2 tbsp (30g) unsalted melted butter
- 3/4 cup milk (any fat % or non-dairy)
- 1 tsp vanilla extract
- 1 tsp white vinegar
- Butter for pan
- Softened butter
- Maple syrup
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and a pinch of salt. In a separate bowl, beat the egg with melted butter, milk, vanilla extract, and white vinegar until combined.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined; the batter should be slightly lumpy. Avoid overmixing to keep pancakes fluffy.
- Carefully fold in the blueberries (fresh or frozen, do not thaw) into the batter, spreading them evenly.
- Heat a non-stick skillet or frying pan over medium heat and lightly butter the surface to prevent sticking and add flavor.
- Pour about 1/4 cup of batter per pancake onto the pan. Cook until bubbles form on the surface, then flip and cook the other side until golden brown, about 2-3 minutes per side. Adjust heat as needed to avoid burning.
- Serve pancakes warm topped with softened butter and maple syrup to enjoy the best flavor and texture.
Notes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 186
- Sugar: 5 g
- Sodium: 200 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg