Fluffy Blueberry Pancakes
Tender pancakes studded with fresh blueberries, fluffy enough to sink into with a fork, topped with warm syrup and melting butter.
Ingredients (serves 4)
- 1.5 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1.25 cups milk
- 1 egg
- 2 tablespoons butter
- 1 cup blueberries
- Maple syrup
- Butter
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Save this recipeInstructions
- 1
Whisk together flour, sugar, baking powder, and salt in a large bowl.
- 2
In another bowl, whisk milk, egg, and melted butter until combined.
- 3
Stir wet ingredients into dry until just combined, small lumps are fine. Fold in blueberries gently.
- 4
Heat a lightly buttered griddle or nonstick skillet over medium heat.
- 5
Pour 1/3 cup batter per pancake onto hot surface, cook until edges look dry and bubbles form on top, about 2 minutes.
- 6
Flip and cook until golden brown on the bottom, about 1.5 minutes more, then transfer to a plate.
- 7
Serve warm with maple syrup and butter.
