Blueberry Pancakes
Blueberry Pancakes
This is the best pancake recipe to have on hand, especially when blueberries are in season. However, even if you do not have fresh blueberries, you can easily use frozen blueberries for a delicious taste of summer. Try them topped with blueberry compote or blueberry syrup!
Ingredients:
1-1/4 c flour
1 Tbsp baking powder
1 Tbsp sugar
1/2 tsp salt
1 egg
1 c milk
1 Tbsp butter, melted
1 c fresh blueberries or frozen blueberries, thawed
Directions:
- Sift together the flour, baking powder, sugar and salt into a large bowl. Beat the egg and milk together in a small bowl. Stir the milk and egg mixture into the flour mixture. Stir in the melted butter. Gently fold in the blueberries. Set mixture aside for one hour.
- Lightly oil a heavy frying pan or griddle and heat over medium-high heat. For each pancake, pour approximately 1/4 cup batter onto hot pan or griddle. When the top is covered with small bubbles and is just about set, flip it over. Pancakes should be lightly browned on both sides. Serve hot.
Preparation time: 10 minute(s)
Inactive time: 60 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 6
Microformatting by hRecipe.
How to Make Blueberry Pancakes
Blueberry Pancakes Ingredients
Gather the ingredients for Blueberry Pancakes. Be sure the blueberries are thawed and drained if you are using frozen blueberries.
Batter for Blueberry Pancakes
Sift together the dry ingredients in a large bowl. Beat egg and milk in a small bowl and add to the flour mixture. Stir in melted butter. Carefully fold in blueberries. Let mixture sit for one hour before making pancakes.
Cook Blueberry Pancakes
For each pancake, pour about 1/4 cup batter onto a hot griddle. Brown on both sides. Serve hot.
Blueberry Pancakes
Light and fluffy blueberry pancakes. Serve with maple syrup, blueberry compote or blueberry syrup.