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American Blueberry Pancakes Recipe

American · Breakfast · 25 min total

Fluffy, golden pancakes studded with juicy blueberries, perfect for a leisurely weekend breakfast or brunch.

Ingredients

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 1 1/4 cups milk
• 1 large egg
• 3 tablespoons unsalted butter, melted
• 1 cup fresh blueberries
• Butter or oil for cooking

Instructions

1. In a large bowl, whisk together flour, baking powder, sugar, and salt.
2. In a separate bowl, whisk together milk, egg, and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; batter should be slightly lumpy.
4. Gently fold in the blueberries.
5. Heat a griddle or non-stick skillet over medium heat and lightly grease with butter or oil.
6. Pour about 1/4 cup of batter per pancake onto the griddle. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
7. Flip and cook until golden brown on the other side, about 1-2 minutes.
8. Repeat with remaining batter, greasing the griddle as needed.
9. Serve warm with maple syrup and extra blueberries if desired.

Tips

• Use fresh or frozen blueberries (do not thaw) for best results.
• Keep pancakes warm in a 200°F oven while cooking the rest.
• Leftover pancakes can be frozen and reheated in a toaster.

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