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Fluffy pancakes bursting with blueberries! A sweet, energy-giving start, perfect for busy mornings.
Light and fluffy pancakes studded with juicy blueberries. A classic American breakfast favorite that's easy to whip up on a weekend morning for a sweet and satisfying start to the day.
Serving size: 3 pancakes
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Fluffy pancakes bursting with blueberries! A sweet, energy-giving start, perfect for busy mornings.
This american dish is perfect for breakfast. With 365.06 calories and 9.53g of protein per serving, it's a low-calorie option for your meal plan.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. This ensures the leavening agents are evenly distributed.
In a separate medium bowl, lightly beat the egg. Whisk in the milk, melted butter, and vanilla extract until just combined.
Pour the wet ingredients into the dry ingredients. Whisk gently until they are just moistened. Do not overmix; a few lumps are the secret to tender pancakes. Let the batter rest for 5-10 minutes.
Gently fold the blueberries into the batter using a spatula. If using frozen blueberries, do not thaw them first to prevent the batter from turning purple.
Heat a non-stick griddle or large skillet over medium heat. Test the heat by flicking a drop of water on it; it should sizzle and evaporate quickly. Add a small amount of butter to grease the surface.
Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes, or until bubbles start to form and pop on the surface and the edges look dry.
Flip the pancakes carefully with a thin spatula and cook for another 1-2 minutes until the other side is golden brown and cooked through.
Transfer the cooked pancakes to a plate. Keep them warm in a 200°F (95°C) oven while you cook the remaining batter. Serve warm with maple syrup, extra butter, and fresh berries.
