Breakfast & Brunchculinaryhill4.9
Blueberry Pancake Recipe
Learn how to make homemade Blueberry Pancakes that are light, fluffy, and popping with blueberry flavor. Use fresh or frozen (but not thawed) blueberries for the cleanest batter in your bowl.
👥 4 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 5 min🔥 Cook: 15 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●frying pan
- ●pan
- ●griddle
📝 Preparation Steps
1
In a large bowl, whisk together flour, baking powder, sugar, and salt. Make a well in the center and pour in the milk, egg, and melted butter; mix until smooth. Gently fold in the blueberries.
egg1
2
Heat a griddle or frying pan over medium high heat, greasing if desired (see note 4). Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
3
When bubbles start to form on the first side, carefully flip and brown the second side. Repeat with remaining batter (you should have about 8 pancakes). Serve hot with butter and maple syrup.
butter and maple syrup, for serving
Nutrition Facts
calories
344 kcal
fat Content
13 g
serving Size
2 (4-inch) pancakes
fiber Content
2 g
sugar Content
11 g
sodium Content
777 mg
protein Content
9 g
trans Fat Content
0.3 g
cholesterol Content
78 mg
carbohydrate Content
49 g
saturated Fat Content
7 g
unsaturated Fat Content
4 g
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