Get ready to transform your ordinary breakfast into an extraordinary culinary adventure with these mouthwatering Blueberries and Better Pancakes! Imagine fluffy, golden pancakes bursting with juicy, sweet blueberries that melt in your mouth, creating a symphony of flavors that will make your taste buds dance with joy. Whether you're a weekend brunch enthusiast or a breakfast lover looking to impress your family, this recipe is your ticket to pancake perfection.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 cup blueberries
Instructions
- In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Whisk these dry ingredients together until well mixed and any lumps are broken up.
- In a separate medium bowl, whisk together the milk, large egg, and melted butter until thoroughly combined and smooth.
- Pour the wet ingredients into the dry ingredients and gently mix with a spatula or whisk. Stir just until the ingredients are incorporated - do not overmix. Some small lumps are okay and will help create a tender pancake.
- Let the pancake batter rest for 5 minutes at room temperature. This allows the flour to absorb the liquid and helps create a more tender pancake.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray.
- Using a 1/4 cup measuring cup, scoop batter onto the hot skillet. Immediately sprinkle a handful of fresh blueberries onto the wet batter surface.
- Cook the pancake until small bubbles form on the surface and the edges start to look dry, approximately 2-3 minutes.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes, or until golden brown.
- Repeat the process with remaining batter, adjusting heat as needed to prevent burning.
- Serve warm with additional fresh blueberries, maple syrup, or a dusting of powdered sugar.
Tips
- Don't overmix your batter! Lumpy batter is the secret to tender, light pancakes. Mix just until ingredients are combined.
- Let the batter rest for 5 minutes before cooking. This allows the flour to absorb the liquid and creates a more delicate texture.
- Use medium heat to ensure even cooking. Too high, and you'll burn the outside while leaving the inside raw.
- Fresh blueberries work best, but frozen can be used - just don't thaw them first to prevent color bleeding.
- For extra fluffy pancakes, separate your egg whites and beat them until soft peaks form, then gently fold them into the batter.
- Keep cooked pancakes warm in a low-temperature oven (200°F) while preparing the entire batch.
- Experiment with toppings like whipped cream, additional fresh berries, or a drizzle of honey for added excitement!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 7g
Fat: 8g
Saturated Fat: g
Cholesterol: 55mg
