5.0 from 3 votes
Blueberry Pancakes Recipe
These Blueberry Pancakes are so fluffy and light! Loaded with blueberries, it's the perfect weekend breakfast.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6 pancakes
Calories: 447 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 2 tablespoons baking powder
- ¼ teaspoon ground cinnamon
- 2 cups whole milk
- 2 large eggs
- 4 tablespoons unsalted butter melted (½ stick)
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries plus more for serving
- ¾ cup pure maple syrup for serving
Instructions
- In a large bowl, combine the flour, sugar, baking powder, and cinnamon.
- In another bowl, whisk the milk, eggs, melted butter, and vanilla together.
- Pour the wet ingredients into the dry ingredients. Whisk until no large lumps of flour remain.
- Gently fold in the blueberries.
- Heat a large nonstick skillet over medium heat. Grease the pan with nonstick spray or butter.
- Pour the batter into the skillet using a ¼ cup measuring cup. Make sure not to overcrowd the pan.
- Cook the pancakes for 2-3 minutes or until the top starts to bubble and the edges are set. Flip the pancakes and cook for an additional 1-2 minutes, or until the bottom is golden brown.
- Transfer the pancakes to a plate and repeat with the remaining batter. Re-grease the pan as needed.
- Serve warm topped with fresh blueberries and 2 tablespoons of maple syrup.
Cup of Yum
Notes
- Storage: Store blueberry pancakes in an airtight container in the refrigerator for up to 3 days.
- Don't overmix your batter, just mix until the streaks have disappeared, otherwise, you will end up with chewy pancakes.
- Gently folding in the blueberries, instead of mixing them in, will also help to produce a lighter batter.
- Pancakes should be flipped once during cooking. Wait for bubbles to pop and form holes that stay open on the surface before flipping.
- To keep pancakes warm, preheat the oven to 200°F. Place pancakes onto a baking sheet in the oven for up to 30 minutes.
Nutrition Information
Serving
1pancake
Calories
447kcal
(22%)
Carbohydrates
76g
(25%)
Protein
9g
(18%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
84mg
(28%)
Sodium
482mg
(20%)
Potassium
301mg
(9%)
Fiber
2g
(8%)
Sugar
39g
(78%)
Vitamin A
458IU
(9%)
Vitamin C
2mg
(2%)
Calcium
398mg
(40%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6pancakes
Amount Per Serving
Calories 447
% Daily Value*
| Serving | 1pancake | |
| Calories | 447kcal | 22% |
| Carbohydrates | 76g | 25% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 84mg | 28% |
| Sodium | 482mg | 20% |
| Potassium | 301mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 39g | 78% |
| Vitamin A | 458IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 398mg | 40% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.