Breakfast · Entree
Blueberry Pancakes
Fluffy homemade pancakes packed with fresh blueberries and served warm with butter and maple syrup.
- Prep time
- 10 minutes
- Cook time
- 20 minutes
- Total time
- 30 minutes
- Servings
- 4 servings
Ingredients
- 2 cups all-purpose flour (250 g)
- 2 Tbsp granulated sugar (25 g)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 3/4 cups milk (420 mL)
- 1/4 cup unsalted butter, melted (57 g)
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries (225 g)
For Serving
- Butter
- Maple syrup
- Extra fresh blueberries
Directions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
- Heat a lightly buttered griddle or nonstick skillet over medium heat.
- Pour about 1/3 cup (80 mL) of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
- Stack the pancakes on a serving plate and top with a pat of butter.
- Drizzle generously with warm maple syrup and garnish with extra blueberries.
- Serve immediately.