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Classic Blueberry Pancakes
Tender and bursting with sweet blueberries, these fluffy blueberry pancakes will start your day off right with fresh fruit and bright flavors.
5
from
5
rating
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Servings:
4
servings
Prep Time:
10
minutes
minutes
Cook Time:
5
minutes
minutes
Total Time:
15
minutes
minutes
Course:
Breakfast
Cuisine:
American
Calories:
238
kcal
Author:
Rachel Gurk
Ingredients
▢
1
large egg
▢
2/3
cup
milk
▢
2
tablespoons
oil or melted butter
▢
1
cup
all-purpose flour
▢
1
tablespoon
granulated sugar
▢
2
teaspoons
baking powder
▢
1/4
teaspoon
salt
▢
1/2
cup
blueberries
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Instructions
In a mixing bowl, whisk egg, milk, and oil until well combined.
On top of wet ingredients, add flour, sugar, baking powder, and salt. Toss together lightly before stirring into wet ingredients.
Mix only until just combined, do not overmix. Fold in blueberries (see note).
Heat a griddle over medium heat. If desired, grease with butter, oil, or nonstick cooking spray. Add batter to griddle by about 1/4 cup scoops.
Cook for 2-3 minutes or until bubbles appear and don’t disappear. Flip and cook for another 2-3 minutes or until golden brown and cooked through.
Serve immediately with desired toppings.
Notes
You can leave blueberries out and sprinkle them on after pouring batter onto griddle if you prefer a more uniform distribution of the berries.
Makes about 8 pancakes
Serving:
2
pancakes
,
Calories:
238
kcal
,
Carbohydrates:
32
g
,
Protein:
6
g
,
Fat:
10
g
,
Saturated Fat:
7
g
,
Cholesterol:
45
mg
,
Sodium:
391
mg
,
Potassium:
117
mg
,
Fiber:
1
g
,
Sugar:
7
g
,
Vitamin A:
125
IU
,
Vitamin C:
2
mg
,
Calcium:
174
mg
,
Iron:
2
mg