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Blueberry Pancakes
Blueberry Pancakes are an easy and delicious breakfast you’ll want to make again and again. With juicy blueberries bursting in every bite and a hint of vanilla in the batter, these pancakes are fluffy, sweet, and simply amazing.
Servings: 12
Calories: 214kcal
Ingredients
- ½ cup butter salted, melted
- ½ cup sugar white granulated
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 3 eggs large
- 1 teaspoon baking powder
- 2 cups flour
- 1 ¼ cup blueberries fresh or frozen
Instructions
- In a large mixing bowl, whisk together the melted butter, milk, eggs, and vanilla extract and sugar.
- Once the wet ingredients are homogenous, whisk in the baking powder and flour until the batter is smooth.
- Gently fold in the blueberries until they are evenly distributed through you the pancake batter.
- Heat a pan over medium-high heat and then cook ¼ cup of batter at a time for about 1-2 minutes per side, or until golden brown.
- Serve and enjoy!
Notes
- Store your pancakes in the freezer for 3 months or in the fridge for a week. Either way you can store your pancakes in an airtight container or Ziploc bag. Reheat your pancakes in the microwave for 30 seconds. Frozen pancakes will need an extra 20-30 seconds.
- You can use fresh or frozen blueberries in this recipe.
- You can use unsalted butter if you don’t have salted butter. If you are using unsalted butter then you will want to add ¼ teaspoon of salt to your pancake batter.
- For a fluffier, richer pancake you can replace the whole milk with buttermilk.
Nutrition
Serving: 1g | Calories: 214kcal | Carbohydrates: 28g | Protein: 4g | Fat: 10g | Trans Fat: 0.3g | Cholesterol: 64mg | Sodium: 120mg | Potassium: 83mg | Fiber: 1g | Sugar: 11g | Vitamin A: 337IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg