Fluffy Blueberry Pancakes
Tender, golden pancakes made with flour, milk, egg, and fresh blueberries. Light, fluffy, and perfect for breakfast with a pat of butter or your favorite topping.
6 Servings
Ingredients
- 1 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- 1 ¼ teaspoons granulated sugar
- ½ teaspoon salt
- 1 cup milk
- 1 large egg
- ½ tablespoon unsalted butter melted
- ½ cup fresh or thawed frozen blueberries
Instructions
Prepare the dry ingredients:
- In a large mixing bowl, sift together the flour, baking powder, sugar, and salt to ensure even distribution and aeration.
Combine wet ingredients:
- In a separate bowl, whisk together the milk and egg until fully blended.
Mix the batter:
- Gradually incorporate the wet mixture into the dry ingredients, stirring until just combined. Avoid overmixing to maintain a tender texture.
Incorporate the butter and blueberries:
- Stir in the melted butter, followed by the blueberries, folding gently to preserve their shape.
Rest the batter (optional):
- For optimal results, allow the batter to rest for approximately one hour at room temperature to enhance the rise and texture.
Cook the pancakes:
- Heat a lightly oiled nonstick frying pan or griddle over medium-high heat. Pour approximately ¼ cup of batter per pancake onto the surface. Cook until bubbles form on the surface and the edges appear set, then flip and cook the other side until golden brown.
Serve:
- Serve the pancakes warm, with your choice of butter, syrup, brown sugar, or other preferred toppings.
Notes
Substitute the all-purpose flour with a 1:1 gluten-free flour blend that includes xanthan gum or a binding agent. Ensure all other ingredients, especially baking powder and blueberries, are certified gluten-free.