Ingredients
Scale
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 cup fresh blueberries
Instructions
- In a large bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
- In a separate bowl, whisk together the milk, egg, and melted butter until smooth. Pour into the dry ingredients and stir until just combined, folding in the blueberries.
- Heat a lightly oiled griddle or frying pan over medium heat. Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, flipping when bubbles form on the surface. Serve immediately with desired toppings.
Notes
- Don’t overmix the batter to prevent tough pancakes.
- Use fresh blueberries for the best flavor.
- Control the heat to avoid burning the pancakes.
- Test the first pancake for heat adjustment.
- Keep pancakes warm in a low oven until ready to serve.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle/Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 230 Kcal
- Sugar: 8g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg