Blueberry Pancakes
These blueberry pancakes are fluffy, bursting with juicy berries, and perfect for any morning! Easy to make and delicious to eat.
Servings: 4 servings
Ingredients
- 1 cup All-purpose flour
- 2 tablespoons Cane sugar to sweeten your batter just right
- 2 teaspoons Baking powder to help those pancakes rise
- ½ teaspoon Baking soda for extra fluffiness
- ½ teaspoon Cinnamon to add a warm, comforting flavor
- ½ teaspoon Sea salt a heaping amount to balance the sweetness
- 1 large Egg for binding the ingredients
- 1 cup Milk plus 3 tablespoons for a creamy batter
- 3 tablespoons Milk to add to 1 cup for a creamy batter
- ½ cup Plain whole milk Greek yogurt adding moisture and richness
- 2 tablespoons Avocado oil or melted butter plus more for brushing the pan
- 1 teaspoon Vanilla extract for that delightful aroma
- 2 cups Blueberries fresh or thawed frozen
- Maple syrup for serving
Instructions
Prepare the Batter
- In a large mixing bowl, whisk together the all-purpose flour, cane sugar, baking powder, baking soda, cinnamon, and sea salt.
- In a separate bowl, beat the egg and then add the milk, Greek yogurt, avocado oil (or melted butter), and vanilla extract. Mix until well combined.
Combine Ingredients
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine!
Add Blueberries
- Gently fold in the blueberries, ensuring they’re evenly distributed throughout the batter.
Cook Pancakes
- Preheat your griddle or frying pan over medium heat and brush it lightly with avocado oil or melted butter to prevent sticking.
- Pour about ¼ cup of batter onto the hot griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip carefully and cook for another 2-3 minutes until golden brown.
Serve
- Remove the pancakes from the pan and stack them on a plate. Drizzle with maple syrup and top with additional blueberries if desired. Serve warm for the best experience!
Equipment
- Mixing Bowls
- Whisk
- Griddle or frying pan
- Spatula
- Measuring Cups and Spoons
- Serving plates
Notes
- Let the batter rest for 5-10 minutes before cooking for fluffier pancakes.
- Use a ladle to portion the batter evenly for consistent pancake sizes.
- If using frozen blueberries, thaw and drain them to avoid excess moisture.
- Keep cooked pancakes warm in a low oven (around 200°F) while cooking the rest.
- Store leftover pancakes in the fridge up to 3 days or freeze for up to 2 months.