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Blueberry Pancakes

Incredibly light, tender pancakes bursting with juicy berries that practically melt in your mouth
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups whole milk
  • 2 large eggs
  • 4 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries
  • Butter or oil for cooking

Method
 

  1. Whisk together flour, sugar, baking powder, and salt in a large bowl. Create a well in the center for easy mixing.
  2. In a separate bowl, whisk milk, eggs, melted butter, and vanilla extract until smooth. The butter should be cooled slightly to prevent scrambling the eggs.
  3. Pour wet ingredients into the flour well and gently fold together using a spatula. Stop mixing as soon as ingredients are just combined – lumps are perfectly fine.
  4. Gently fold in blueberries with minimal stirring. If using frozen berries, don't thaw them first. Toss berries in a light dusting of flour to prevent them from sinking.
  5. Heat a griddle or large skillet over medium heat. Lightly grease with butter or oil. Pour 1/4 cup batter per pancake, leaving space between each one. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
  6. Flip carefully and cook another 1-2 minutes until golden brown. Avoid pressing down with the spatula.

Notes

Mix dry ingredients the night before for time-saving. Don't thaw frozen berries first. Toss berries in flour to prevent sinking. Let batter rest 2-3 minutes before cooking for best results. Refrigerate leftover pancakes up to 3 days in airtight container. Freeze for up to 2 months with parchment paper between layers. Reheat in toaster or oven at 350°F for crispiest results.