Blueberry Pancakes Recipe

Blueberry pancakes are a delicious and fluffy breakfast treat. Made with fresh blueberries, these pancakes are bursting with fruity flavor. The batter is light and airy, resulting in pancakes that are soft on the inside and slightly crispy on the outside. Serve these blueberry pancakes with a drizzle of maple syrup and a dollop of whipped cream for a delightful morning meal.

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15minstotal
15m.total
Blueberry Pancakes
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Ingredients for Blueberry Pancakes Recipe

  • 3/4 cup All Purpose Flour
  • 1.50 tablespoon Sugar
  • 1/2 tablespoon Baking Powder
  • 1/4 teaspoon Salt
  • 0.63 cup Milk
  • 1.50 tablespoon Melted Butter
  • 1 Large Eggs
  • 1/2 cup Fresh Blueberries
  • as required Butter Or Cooking Spray, For Greasing The Skillet
  • as required Maple Syrup And Whipped Cream, For Serving

Directions: Blueberry Pancakes Recipe

Cooking Directions

  • STEP 1.In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  • STEP 2.In a separate bowl, whisk together the milk, melted butter, and eggs.
  • STEP 3.Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can result in tough pancakes.
  • STEP 4.Gently fold in the blueberries.
  • STEP 5.Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
  • STEP 6.Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes, or until golden brown.
  • STEP 7.Repeat with the remaining batter.
  • STEP 8.Serve the blueberry pancakes warm with maple syrup and whipped cream.
  • STEP 9.Enjoy!

Cooking Tips

  • To prevent the blueberries from sinking to the bottom of the pancakes, toss them in a little flour before folding them into the batter.
  • For extra flavor, add a teaspoon of vanilla extract to the batter.
  • If you prefer thinner pancakes, you can add a little more milk to the batter.
  • To keep the pancakes warm while cooking the rest of the batch, place them on a baking sheet in a preheated oven at 200掳F (93掳C).

Storage and Serving

  • Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days.
  • To reheat, place the pancakes in a toaster or warm them in a skillet over low heat.
  • Serve the pancakes with additional blueberries, maple syrup, and a sprinkle of powdered sugar for an extra special touch.
Nutrition
value
319
calories per serving
5 g Fat7 g Protein60 g Carbs6 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    7g
  • Carbs
    60g
  • Fiber
    6g

MacroNutrients

  • Carbs
    60g
  • Protein
    7g
  • Fiber
    6g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    140mg
  • Iron
    1mg
  • Vitamin A
    0mcg
  • Vitamin B1
    0mg
  • Vitamin B2
    0mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    0mg
  • Vitamin B9
    0mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    0mg
  • Copper
    0mcg
  • Magnesium
    0mg
  • Manganese
    0mg
  • Phosphorus
    198mg
  • Selenium
    0mcg
  • Zinc
    0mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp