Fluffy Blueberry Pancakes

Embrace The Unseen

Fluffy, golden, and studded with bursting blueberries, these pancakes are a warm, comforting stack of sweetness that tastes like a slow, gentle morning.

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Servings: 8 pancakes

Course: Breakfast

Cuisine: American

Ingredients Method Notes

Ingredients

1 cup all-purpose flour
2 tbsp sugar
2 tsp baking powder
¼ tsp salt
1 cup milk any kind: dairy or non-dairy
1 large egg
1 tsp vanilla extract
1 cup fresh or frozen blueberries don't thaw if frozen
Butter or oil for the pan

Method

In a large bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl or large measuring cup, whisk together the milk, egg, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined—don’t overmix! It’s okay if it’s a little lumpy.
Gently fold in the blueberries.
Heat a nonstick skillet or griddle over medium heat. Add a bit of butter or oil.Pour about 1/4 cup of batter per pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden brown and cooked through.
Serve warm.

Notes

[ss_social_share align="left" shape="rounded" size="small" labels="label" spacing="1" hide_on_mobile="0" total="0" all_networks="1"]Stack 'em up and serve with maple syrup, more blueberries, powdered sugar, or a dollop of yogurt or whipped cream.