Blueberry Pancakes: A Comforting Start to Your Day
Fluffy, fruit-tinged pancakes made with fresh blueberries, all-purpose flour, and a hint of lemon. A cozy brunch staple ready in 35 minutes.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 12 pancakes 1x
- Category: Breakfast
- Method: Pan cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups all-purpose flour
¼ cup granulated sugar
4 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ cups blueberries, fresh or frozen
1¼ cups milk
¼ cup melted butter
2 teaspoons vanilla extract
2 teaspoons fresh lemon juice
1 large egg
Instructions
Whisk flour, sugar, baking powder, baking soda, and salt in a bowl
Create a well in the center and add milk, melted butter, vanilla, lemon juice, and egg
Gently fold wet ingredients into dry until just combined
Let batter rest for 5–10 minutes
Preheat griddle or skillet to medium heat
Portion batter onto griddle and top with blueberries
Cook until bubbles form on surface and edges are dry, 2–3 minutes per side
Notes
Thaw frozen blueberries and drain before use for even spreading
Use buttermilk for extra tenderness
Serve with maple syrup or a dusting of powdered sugar
Nutrition
- Serving Size: 1 pancake
- Calories: 260
- Sugar: 8g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg