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Blueberry Pancakes

Soft and Fluffy Blueberry Pancakes: A Breakfast Delight

Indulge in soft and fluffy blueberry pancakes, a delightful breakfast treat perfect for any brunch occasion.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancake Batter
  • 1 cup All-Purpose Flour Provides structure; can substitute with whole wheat flour
  • 2 teaspoons Baking Powder Ensure freshness for best results
  • 1/2 teaspoon Baking Soda Ensure freshness for best results
  • 2 tablespoons Sugar Adjust based on sweetness preference
  • 1/4 teaspoon Salt Essential for flavor
  • 1 cup Buttermilk Adds moisture; can substitute with milk + lemon juice
  • 1 large Egg Use at room temperature
  • 1 cup Frozen Blueberries Use straight from the freezer

Equipment

  • Mixing Bowl
  • whisk
  • Non-stick skillet

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
  2. In a separate bowl, whisk together buttermilk and egg until smooth.
  3. Pour the wet mixture into the dry ingredients and gently stir until just combined.
  4. Let the batter rest for 5 to 10 minutes at room temperature.
  5. Preheat a non-stick skillet or griddle over medium heat and pour 1/4 cup of batter for each pancake.
  6. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook until golden brown.
  7. Serve warm with butter and syrup.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 25gProtein: 3gFat: 4gSaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 80mgFiber: 1gSugar: 5gVitamin A: 200IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

Avoid overmixing the batter for optimal fluffiness. Serve with maple syrup for a delicious treat.

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