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Blueberry or chocolate chip pancakes Recipe

American · Main course · 25 min total

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

Ingredients

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 1/4 cups milk
• 1 large egg
• 3 tablespoons melted butter, cooled
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries, or 1/2 cup chocolate chips

Instructions

1. In a large bowl, whisk together flour, baking powder, sugar, and salt.
2. In a separate bowl, whisk together milk, egg, melted butter, and vanilla.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.
4. Gently fold in blueberries or chocolate chips.
5. Heat a griddle or nonstick pan over medium heat. Lightly grease with butter or oil.
6. Pour 1/4 cup batter per pancake onto the hot surface. 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 more.
8. Serve immediately with maple syrup, extra berries, or butter.

Tips

• For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
• If using frozen blueberries, do not thaw them before adding to the batter to prevent discoloration.
• Keep cooked pancakes warm in a 200°F oven while cooking the rest.

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