Extra Fluffy Blueberry Pancakes
These Extra Fluffy Blueberry Pancakes are a delightful breakfast treat that are light, airy, and bursting with fresh blueberries. Perfect for a weekend brunch or a special morning, these pancakes are sure to please everyone at the table.
Equipment
- 1 mixing bowls
- 1 whisk
- 1 measuring cups and spoons
- 1 griddle or non-stick skillet
- 1 spatula
- 1 ladle
Ingredients
- 1.5 cups all-purpose flour
- 3.5 teaspoons baking powder
- 0.5 teaspoon salt
- 1 tablespoon sugar
- 1.25 cups milk
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries Or frozen if fresh are unavailable.
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
- In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to over-mix; some lumps are okay.
- Gently fold in the blueberries into the batter.
- Preheat the griddle or non-stick skillet over medium heat. Lightly grease it with a little butter or cooking spray.
- Using a ladle, pour about ½ cup of the batter onto the heated griddle for each pancake.
- Cook for 2-3 minutes or until bubbles form on the surface and the edges start to look set. Flip the pancakes and cook for an additional 2-3 minutes until golden brown on both sides.
- Remove from the griddle and keep warm while you repeat with the remaining batter.
Notes
For extra fluffiness, let the batter sit for a few minutes before cooking.
Serve with maple syrup, whipped cream, or extra fresh blueberries on top for a delicious addition.
If using frozen blueberries, do not thaw them before adding to the batter; this will help prevent the batter from turning blue.