Description
A simple and soul-warming breakfast featuring fluffy pancakes filled with juicy blueberries.
Ingredients
Scale
- 1 ½ cups (about 180 g) all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 1 large egg
- 1 ¼ cups (300 ml) milk (2% recommended)
- 2 tablespoons unsalted butter, melted (plus more for cooking)
- 1 teaspoon vanilla extract
- 1 cup (about 148 g) fresh blueberries
- Butter or oil, for cooking
Instructions
- Preheat a skillet or griddle over medium heat and lightly grease with butter or oil.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- In a separate bowl, beat the egg with the milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined — small lumps are fine. Avoid overmixing.
- Gently fold in the blueberries.
- Pour about ¼ cup of batter per pancake onto the skillet; cook until bubbles form and edges look set, about 2–3 minutes.
- Flip and cook until golden brown, about 1½–2 minutes more. Adjust heat if needed.
- Serve warm with butter, syrup, or your favorite toppings.
Notes
For extra tenderness, use 1 cup milk and ¼ cup yogurt. Substitute with plant-based options for a vegan version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 320
- Sugar: 11g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 70mg