Description
Let’s make the best fluffy blueberry pancakes from scratch! These homemade blueberry pancakes are the perfect weekend breakfast. Make them with fresh or frozen blueberries.
Ingredients
Scale
- 2 cups all purpose flour
- 2 tablespoons baking powder
- 1 teaspoon kosher salt
- 3 tablespoons light brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups milk
- 5 tablespoons butter, melted
- 2 cups fresh blueberries
- butter for frying
Instructions
- In a large bowl whisk the flour, baking powder, salt and brown sugar together.
- In separate bowl whisk the eggs, vanilla and milk together.
- Add the wet ingredients into the dry and mix until just combined. Lastly mix in the melted butter and stir until combined, the batter will be slightly lumpy. Set the batter aside while you heat your griddle to medium-low heat. Melt a small pat of butter on the griddle and then scoop out 1/4 cup of pancake batter onto the hot griddle and top evenly with blueberries, as many or few as you prefer.
- Cook until the edges are set and bubbles form on top of the pancake. Flip and cook until browned.
- Serve warm.
Notes
You can also use frozen (and thawed) blueberries in this recipe, if blueberries aren’t in season.
Nutrition
- Serving Size: 2 pancakes
- Calories: 342
- Sugar: 12.7 g
- Sodium: 453.5 mg
- Fat: 11.9 g
- Carbohydrates: 53.2 g
- Protein: 8.9 g
- Cholesterol: 88.7 mg
