Blueberry Pancakes
Fluffy, buttery pancakes studded with fresh blueberries. Ready in under 20 minutes—perfect for a leisurely breakfast or quick weekend brunch.
- Total time
- 20 min
- Servings
- 4
- Calories
- 298
- Protein
- 7g
Ingredients
- 1.5 cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- ¼ tsp salt
- 2 large eggs
- 1.25 cups milk
- 3 tbsp butter, melted
- 1.5 cups fresh blueberries
Instructions
- 1
Whisk flour, sugar, baking powder, and salt in a large bowl.
- 2
In a separate bowl, whisk eggs, milk, and melted butter until combined.
- 3
Pour wet ingredients into dry. Stir until just combined—lumps are okay; do not overmix.
- 4
Gently fold blueberries into batter.
- 5
Heat a non-stick skillet or griddle over medium-high until water droplets sizzle on contact.
- 6
Pour 1/4 cup batter onto the skillet. Cook until bubbles form on the surface and edges look dry, ~2 minutes.
- 7
Flip and cook until the bottom is golden brown, ~1–2 minutes.
- 8
Transfer to a plate. Repeat with remaining batter.
- 9
Serve warm with maple syrup, butter, or fresh whipped cream.
Tools you’ll need
- 12-inch non-stick skillet or griddle
- large mixing bowl
- medium mixing bowl
- whisk
- measuring cups and spoons
- spatula
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