Blueberry Pancakes

Get ready for a total breakfast treat — Fluffy Blueberry Pancakes! These homemade pancakes are perfectly sweet, light, fluffy and completely crave-worthy. Add a drizzle of warm maple syrup and a handful of fresh blueberries for the perfect finishing touch!

Course Breakfast, Brunch

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings pancakes

Calories 125

Author Kim

Ingredients

1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon granulated sugar
1/4 teaspoon nutmeg or cinnamon
1 ¼ cups milk (add 2-3 additional tablespoons, if the mixture seems too thick)
1 large egg beaten
3 tablespoons butter melted
1 teaspoon vanilla extract
1+ cup fresh or frozen blueberries*

Instructions

In a large mixing bowl, whisk together all dry ingredients.
Make a well in the center and stir in the milk, egg, melted butter and vanilla; mix until just combined. Do NOT overmix. Some small lumps are fine. Let batter rest for 5 to 10 minutes.
Heat lightly greased or buttered skillet or griddle over medium to medium-high heat. Portion out 1/4 cup scoops of batter onto skillet or griddle, cooking in batches as needed. You may need to gently spread the batter out some. Arrange blueberries evenly over the tops of the pancakes, as many or few as you prefer.
When bubbles begin to form on the surface and the edges of the pancakes look set (2 to 3 minutes), flip and cook the other side until cooked through, 2 to 3 minutes. Serve warm with maple syrup and butter and/or other favorite toppings.

Notes

*If using frozen blueberries, there's no need to thaw them. If you do thaw them, be sure to drain the access liquid.
**This recipe can easily be doubled, if you're serving a crowd.
***See post for instructions for storing, freezing and reheating pancakes.

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