Blueberry Pancakes
These quick and simple blueberry pancakes take just minutes to prepare and are filled with fresh blueberries, making them irresistible.
Servings: 6
Ingredients
- 1¼ cup all-purpose flour
- ½ teaspoon salt
- 1 tablespoon baking powder
- 1¼ teaspoons sugar
- 1 egg
- 1 cup milk
- ½ tablespoon butter, melted
- ½ cup fresh blueberries, quartered
Instructions
- Whisk flour, salt, baking powder, and sugar together in a large bowl.
- In a separate bowl, beat egg and milk.
- Stir the wet ingredients into the dry ingredients. Mix in melted butter and fold in quartered blueberries.
- Pour batter, ¼ cup at a time, onto a hot griddle (about 350°F), greased with cooking spray. Always make 1-2 test pancakes and adjust the temperature if needed. Drop additional blueberries (if desired) to the top of the batter.
Video
Notes
Frozen blueberries. Pour the batter onto the griddle and then drop the quartered blueberries into the batter as the pancake cooks. Flip and finish cooking.
What causes flat pancakes? Using old or not enough baking powder, adding too much liquid, pressing them with a spatula, and stacking cooked pancakes can produce flat pancakes.
Store leftover pancakes in an airtight container at room temperature for 1-2 days, in the refrigerator for 2-3 days, or freeze them for 2-3 months. See How to Freeze Pancakes for tips. Reheat in the microwave or warm oven.
Nutrition
Calories: 150kcal | Carbohydrates: 25g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 232mg | Potassium: 303mg | Fiber: 1g | Sugar: 4g | Vitamin A: 135IU | Vitamin C: 1.2mg | Calcium: 141mg | Iron: 1.5mg