Blueberry Pancakes (Soft and Fluffy)
Calories: 13
Adjust Servings Here: 6 servings
Description
Soft homemade blueberry pancakes filled with juicy blueberries. These easy pancakes are made with simple pantry ingredients and are perfect for breakfast or weekend brunch.
Ingredients
- 250 g (cups) All-purpose flour
- 3 tbsp sugar
- 2 tbsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 2 large eggs
- 300 g (1¼ cups) milk
- 2 tbsp melted butter
- 1 tsp vanilla extract
- 1 cup blueberries (fresh or frozen)
Instructions
- Prepare the batter - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.250 g All-purpose flour, 3 tbsp sugar, 2 tbsp baking powder, 1 tsp baking soda, ¼ tsp salt
- Add the wet ingredients - Add the eggs, milk, melted butter, and vanilla extract. Whisk until a smooth batter forms with no visible dry flour.2 large eggs, 300 g milk, 2 tbsp melted butter, 1 tsp vanilla extract
- Add the blueberries - Gently fold the blueberries into the batter. If using frozen blueberries, add them directly from the freezer and mix gently.1 cup blueberries (fresh or frozen)
- Cook the pancakes - Heat a non-stick skillet over medium heat and lightly grease with butter or oil. Pour about ⅓ cup batter for each pancake.
- Flip the pancakes - Cook until bubbles form on the surface and the edges begin to set. Flip and cook another 1 to 2 minutes until golden brown and cooked through.
- Serve - Serve warm with butter, maple syrup, and extra blueberries.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov_kitchen on instagram or #hashtag it #veenaazmanovkitchen