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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.
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.
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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.
This american recipe takes 25 minutes to prepare and yields 4 servings. At 365.06 calories per serving with 9.53g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch.
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.
Add the zest of one lemon to the dry ingredients for a bright, citrusy flavor that pairs wonderfully with blueberries.
Replace half of the all-purpose flour with whole wheat flour for a nuttier flavor and extra fiber. You may need to add an extra tablespoon or two of milk.
Use a plant-based milk (like almond or soy), a flax egg (1 tbsp ground flaxseed + 3 tbsp water), and vegan butter or coconut oil.
Add 1/2 teaspoon of ground cinnamon and a pinch of nutmeg to the dry ingredients for a warm, spiced version.
Blueberries are a superfood packed with antioxidants, particularly anthocyanins, which help protect your body from damage by free radicals.
The carbohydrates from the flour provide a quick and sustained source of energy, making these pancakes a great way to start your day.
Blueberries contribute dietary fiber, which is important for digestive health and can help you feel full and satisfied.
Milk is a key ingredient, providing calcium and vitamin D, which are essential for maintaining strong and healthy bones.
A serving of three pancakes (without toppings) contains approximately 350-400 calories. The final count can vary based on the exact ingredients and toppings like butter and syrup.
They can be part of a balanced diet. Blueberries are rich in antioxidants and fiber. The pancakes provide carbohydrates for energy. To make them healthier, you can use whole wheat flour, reduce the sugar, and top with fresh fruit instead of syrup.
Yes, frozen blueberries work perfectly. Do not thaw them before adding to the batter to prevent them from bleeding color. Tossing them in a little flour first can also help prevent them from sinking to the bottom.
The most common reasons are overmixing the batter, which develops gluten and makes them tough, or using expired baking powder, which won't provide the necessary lift. Let the batter rest for a few minutes before cooking to allow the gluten to relax.
It's best to cook the batter within an hour of making it. The baking powder starts reacting as soon as it's mixed with liquid, and its leavening power will diminish over time. For make-ahead options, cook all the pancakes and refrigerate or freeze them.
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. Reheat them in a toaster, microwave, or on a baking sheet in a 350°F (175°C) oven until warm.