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.
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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
- Mix dry ingredients: In a large bowl, sift together flour, baking powder, sugar, and salt.
- Whisk wet ingredients: In a separate bowl, beat the egg into the milk until well combined.
- Combine batter: Pour the egg-milk mixture into the dry ingredients and stir until just combined. Be careful not to overmix.
- Add butter and berries: Stir in melted butter, then gently fold in fresh blueberries.
- Rest the batter: For extra-fluffy pancakes, let the batter sit for 1 hour at room temperature.
- 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.
- 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
Ingredients
Method
- In a large bowl, sift together flour, baking powder, sugar, and salt.
- In a separate bowl, beat the egg into the milk until well combined.
- Pour the egg-milk mixture into the dry ingredients and stir until just combined.
- Stir in melted butter, then gently fold in fresh blueberries.
- Let the batter rest for 1 hour for extra fluffiness.
- Heat a non-stick skillet over medium heat, grease lightly with butter, and cook pancakes until golden brown, about 2–3 minutes per side.
- Serve stacked with maple syrup and extra berries.
Recipe courtesy of AllRecipes
