Best Blueberry Pancakes Recipe
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Best Blueberry Pancakes Recipe
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Looking for light, fluffy pancakes with ingredients already in your pantry? This is the Blueberry Pancake recipe for you! Plus, it's full of juicy blueberries. These pancakes are so easy to whip up for a weekday or weekend morning for the entire family. Top them with warmed syrup and butter then dig into them! They reheat great for a grab and go breakfast when you are in a hurry too!
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Ingredients
- 1 1/2 c. all-purpose flour
- 1 Tbsp baking powder
- 2 Tbsp sugar
- 3/4 tsp salt
- 1 egg
- 1 1/4 c. milk
- 2 Tbsp butter melted
- 1 c. blueberries fresh
- additional butter for greasing pan about 3 Tbsp
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Instructions
- Combine dry ingredients and sift in a bowl.
- In another bowl beat egg until light. Add 1 c. milk and melted butter to bowl. Stir.
- Add wet ingredients to dry ingredients and mix until moistened. At this point if it is to thick add the remaining 1/4 c. of milk to the batter a little at a time until you reach the consistency you want. Gently fold in blueberries.
- Heat griddle or skillet over medium-low heat. Melt about 1/2 Tbsp butter in a large non-stick skillet. Ladle the batter (about 1/4 c. batter) into the skillet making 3-4 pancakes. Cook pancakes until bubbles form on top. Flip and brown the other side.
- Wipe out any excess butter with paper towels. Repeat with remaining batter.
Notes
- Nutrition information does not include butter for cooking or toppings
- HOW TO FREEZE
- Make a double batch and freeze half of these pancakes for easy breakfasts! Here’s some great tips on how to freeze them.
- ADD LEMON!
- For a twist on these easy Blueberry Pancakes add a few Tbsp of lemon zest to the batter. It’s a mouthwatering combination.
- You can substitute frozen blueberries, however, you’ll want to add the blueberries right to the pancake once you’ve ladled it on the skillet as it’s beginning to cook. If you add it to the batter, they will sink to the bottom.
- The pancakes are ready to flip when bubbles form on the top.
- You will want to flash freeze the cooked pancakes, so place them in a single layer on a baking sheet that’s lined with parchment paper. Then place in the freezer until they are frozen, about a hour.
- Remove them from the sheet pan and place them in freezer safe container with a piece of parchment paper between each pancake to prevent them from sticking together.
- Store in freezer for up to 2 months.
- To reheat a frozen pancakes, place in a single layer on baking sheet and cover with foil. Bake at 350 degrees F. for about 10 minutes or until heated through.
- Another option is to reheat frozen pancakes in microwave, but they might be a little more soggy. It will take about 15-20 seconds to reheat one pancake in the microwave.
- The toaster works to warm them up to and this gives them that crisp exterior!
Nutrition Information
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Calories
164kcal
(8%)
Carbohydrates
29g
(10%)
Protein
4g
(8%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Cholesterol
21mg
(7%)
Sodium
179mg
(7%)
Potassium
185mg
(5%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
130IU
(3%)
Vitamin C
1.9mg
(2%)
Calcium
79mg
(8%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 12pancakes
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Calories | 164kcal | 8% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 21mg | 7% |
| Sodium | 179mg | 7% |
| Potassium | 185mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 1.9mg | 2% |
| Calcium | 79mg | 8% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
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