Easy Blueberry Pancakes Recipe : Enjoy a stack of light and tasty blueberry pancakes to kickstart your morning! These simple pancakes are guaranteed to please your palate, whether they are served as a quick weekday snack or as a leisurely weekend breakfast. This recipe for pancakes, which are golden brown on the outside and bursting with luscious blueberries, is sure to become a family favorite for breakfast. This post will provide you with a basic recipe for these delicious pancakes as well as some advice on how to make them consistently.
Easy Blueberry Pancakes Recipe
Ingredient
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 egg
- 1 cup milk
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
Mix the flour, brown sugar, baking powder, and salt in a big bowl.
Whisk the eggs, milk, and vanilla in a another basin.
Mix the dry ingredients with the wet ones until they are well blended. The mixture will be quite lumpy after adding the melted butter and stirring until well mixed. While you preheat your griddle on medium-low heat, set aside the batter. After melting a little amount of butter on the griddle, ladle 1/4 cup of pancake batter onto it. Evenly top with blueberries, adding as many or as few as you like.
Cook until the pancake’s edges are firm and bubbles start to appear on top. Cook until browned after flipping.
Warm up and serve.
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Notes
You can also use frozen (and thawed) blueberries in this recipe, if blueberries aren’t in season.
Nutrition
- Serving Size:Â 2 pancakes
- Calories:Â 342
- Sugar:Â 12.7 g
- Sodium:Â 453.5 mg
- Fat:Â 11.9 g
- Carbohydrates:Â 53.2 g
- Protein:Â 8.9 g
- Cholesterol:Â 88.7 mg
Is that 2 TABLESPOONS Of Baking Powder Correct?
Regarding this dish, this is the most often question I am asked.How is two teaspoons the right amount? That does seem like a lot, I agree. However, this recipe yields a sizable quantity of pancakes—you get twelve thick, fluffy pancakes, in fact. I’ve tested this recipe numerous times and have discovered that 2 tablespoons produces the perfect kind of pancakes.
SUCCESS TIPS:
Ensure that your baking powder is free of aluminum! There is no doubt that this will change the flavor of your pancakes. In addition to raising health issues, using baking powder containing aluminum gives EVERYTHING you bake a strange metallic taste that you should avoid.
Verifying the expiration date of baking powder is another MUST. The effects of your baking powder will change and it may even contribute an odd flavor if it is over its expiration date. This calls for a lot of baking powder, so you want to be sure you’re ready for success! After opening, you should consider updating your baking powder every six months to a year!
If you’d rather have an LESS thick pancake, there’s an easy solution! To make a thinner pancake, simply mix in a couple more tablespoons of milk at a time until your batter has a thinner consistency.
I prefer to cook pancakes on medium-low heat! Steady and low is the best approach! These pancakes will burn on the outside while they are still uncooked on the inside if you cook them at an excessive heat. You want to make sure they are cooked through because they are a thicker pancake!
