Perfect Blueberry Pancakes
User Reviews
4.7
Perfect Blueberry Pancakes
Description
This pancake recipe uses a blend of all-purpose flour, sugar, baking powder, baking soda, and salt to create a balanced and leavened batter. Milk and eggs bring moisture and richness, while melted butter contributes flavor and a tender crumb. Blueberries are gently folded in, providing occasional juicy bites within the light pancakes. Cooking on a heated nonstick griddle until bubbles form and edges lose their shine ensures they cook evenly to a golden brown.
These pancakes are served hot and can be complemented by syrup or other toppings of choice. The inclusion of fresh blueberries makes them appealing during berry season, and they can easily be adapted for frozen berries by thawing and drying them thoroughly before use.
The note advises thawing and rinsing frozen blueberries before use and patting them dry to avoid excess moisture in the batter, which helps maintain fluffy pancakes without sogginess.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups milk whole, 2%, 1%, or buttermilk
- 2 large egg
- 1/4 cup butter salted or unsalted, melted
- 1/2 cup blueberries fresh
Instructions
- In a large mixing bowl, stir together 1 1/2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Whisk in 1 1/2 cups milk, 2 large eggs, and 1/4 cup melted butter just until combined. Add more milk if necessary to thin out the batter. Once combined, fold in 1/2 cup fresh blueberries
- Preheat a flat nonstick griddle or skillet over medium-high heat.
- Scoop 1/4 cup of pancake batter directly onto the hot griddle or skillet. Let pancakes cook until bubbles form on top and edges begin to look set and lose their shine.
- Use a spatula to flip the pancake. Cook other side until golden brown. Serve hot with syrup.
Notes
- When using frozen blueberries, thaw and rinse them, then drain and pat dry to remove excess moisture for best pancake texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pancakes
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 133kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 45mg | 15% |
| Sodium | 243mg | 10% |
| Potassium | 147mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 216IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 75mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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