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Fluffy Blueberry Pancakes: A Weekend Breakfast Delight

Fluffy Blueberry Pancakes Recipe for a Perfect Breakfast

Wake up and smell the sweet aroma of blueberry pancakes drifting through your kitchen! These homemade stacks are loaded with juicy berries and make any morning feel like a weekend brunch.

Todd's Famous Blueberry Pancakes

Category: Breakfast

Cuisine: American

These fluffy blueberry pancakes are simple, delicious, and bursting with juicy blueberries. Perfect for family breakfasts or a lazy Sunday brunch, they pair beautifully with maple syrup, whipped cream, or a sprinkle of powdered sugar.

Ingredients for Homemade Blueberry Pancakes

  • 1.25 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons melted butter (plus extra for cooking)
  • 1 cup fresh or frozen blueberries

Step-by-Step Instructions

  1. Mix dry ingredients: In a large bowl, sift together flour, baking powder, sugar, and salt.
  2. Whisk wet ingredients: In a separate bowl, beat the egg into the milk until well combined.
  3. Combine batter: Pour the egg-milk mixture into the dry ingredients and stir until just combined. Be careful not to overmix.
  4. Add butter and berries: Stir in melted butter, then gently fold in fresh blueberries.
  5. Rest the batter: For extra-fluffy pancakes, let the batter sit for 1 hour at room temperature.
  6. Cook pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter. Pour 1/4 cup batter per pancake. Cook until bubbles form on the surface, then flip and cook until golden brown, about 2–3 minutes per side.
  7. Serve hot: Stack your pancakes, drizzle with maple syrup, and top with extra berries or whipped cream.

Expert Tips & Tricks

  • Tip: Gently fold in the blueberries to avoid bursting them in the batter.
  • Storage: Keep leftover pancakes in an airtight container in the fridge for up to 2 days. Reheat in a toaster or oven for best texture.
  • Make it vegan: Swap the egg for a flax “egg” (1 tbsp ground flaxseed + 3 tbsp water) and use plant-based milk.

Nutrition Facts

Per serving (1 pancake): 146 kcal | Carbs: 25 g | Protein: 5 g | Fat: 3 g | Sugar: 4 g | Fiber: 1 g

Enjoy your homemade blueberry pancakes stacked high with fresh berries to brighten your morning!

Todd's Famous Blueberry Pancakes

These fluffy blueberry pancakes are simple, delicious, and bursting with juicy blueberries. Drizzle with maple syrup for a family-pleasing breakfast!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American

Ingredients
  

  • 1.25 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 cup fresh or frozen blueberries

Method
 

  1. In a large bowl, sift together flour, baking powder, sugar, and salt.
  2. In a separate bowl, beat the egg into the milk until well combined.
  3. Pour the egg-milk mixture into the dry ingredients and stir until just combined.
  4. Stir in melted butter, then gently fold in fresh blueberries.
  5. Let the batter rest for 1 hour for extra fluffiness.
  6. Heat a non-stick skillet over medium heat, grease lightly with butter, and cook pancakes until golden brown, about 2–3 minutes per side.
  7. Serve stacked with maple syrup and extra berries.
Tried this recipe?Let us know how it was!

Recipe courtesy of AllRecipes

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