Description
Blueberry pancake dreams come alive with this irresistible recipe that brings morning magic to your plate. Fluffy stacks studded with juicy berries promise a delightful breakfast journey you’ll savor down to the last sweet bite.
Ingredients
Scale
Main Dry Ingredients:
- 1.5 cups (360 ml) all-purpose flour
- 1 tablespoon (15 ml) baking powder
- 3 tablespoons (45 ml) granulated sugar
- 0.5 teaspoon (2.5 ml) salt
Liquid and Binding Ingredients:
- 1 cup (240 ml) milk (dairy or non-dairy)
- 1 large egg
- 2 tablespoons (30 ml) melted butter (or oil)
- 1 teaspoon (5 ml) pure vanilla extract
Fruit Ingredient:
- 1 cup (150 g) fresh or frozen blueberries (if using frozen, do not thaw)
Optional Serving Ingredients:
- Extra butter
- Maple syrup
Instructions
- Prepare the dry mixture by whisking flour, sugar, baking powder, and salt together in a spacious mixing bowl, ensuring even distribution of ingredients.
- In a separate container, thoroughly blend milk, egg, melted butter, and vanilla extract until the wet ingredients are seamlessly incorporated.
- Gently merge the wet and dry mixtures, stirring with a light touch to maintain a slightly lumpy texture. Carefully introduce blueberries, folding them delicately to prevent crushing.
- Warm a non-stick cooking surface over medium heat, lightly coating with a thin layer of butter or oil to prevent sticking.
- Ladle approximately 1/4 cup of batter for each pancake, allowing sufficient space between them for easy flipping.
- Monitor the cooking process, watching for distinctive bubbles forming across the surface and subtle firming of the pancake’s edges, which typically occurs within 2-3 minutes.
- Confidently flip each pancake, cooking the opposite side until a golden-brown hue develops and the interior becomes fully cooked, roughly 1-2 minutes.
- Transfer the fluffy pancakes to serving plates, presenting them while warm and inviting.
- Embellish with a generous pat of butter and drizzle of pure maple syrup, or customize with preferred toppings like additional fresh blueberries, whipped cream, or a dusting of powdered sugar.
Notes
- Boost the blueberry flavor by mashing a handful of berries and mixing them directly into the batter for an extra fruity punch.
- Achieve ultimate fluffiness by separating egg whites and whipping them to soft peaks before gently folding into the batter, creating an incredibly light texture.
- For a gluten-free version, swap all-purpose flour with a cup-for-cup gluten-free blend, ensuring the same delightful pancake experience for those with dietary restrictions.
- Prevent blueberries from sinking by lightly coating them in a sprinkle of flour before folding into the batter, which helps distribute them evenly throughout the pancakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 290
- Sugar: 6 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 50 mg