Fluffy Blueberry Pancakes from Scratch
Homemade Blueberry Pancakes that are fluffy, delicious, and freezer-friendly! An easy breakfast recipe packed with juicy blueberries.
Servings: 4 servings
Ingredients
- 2 eggs
- 1 ¾ cups milk use any kind
- 1 tablespoon vanilla extract
- 4 tablespoons vegetable oil
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 1 ½ cups fresh blueberries
Instructions
- Heat a griddle to 350°F or a skillet to medium heat.
- Beat eggs in a large bowl, then add milk, vanilla extract, and oil. Whisk together.2 eggs, 1 ¾ cups milk, 1 tablespoon vanilla extract, 4 tablespoons vegetable oil
- Add the flour, baking powder, salt, and sugar. Mix until combined, but it is okay if there are lumps.2 cups all-purpose flour, 2 tablespoons baking powder, 1 teaspoon salt, 2 tablespoons granulated sugar
- Gently fold in the blueberries.1 ½ cups fresh blueberries
- Using a large spoon or ladle, drop batter on the heated skillet to make about a three-inch circle for each pancake, or whatever size you want to make them!
- Flip the pancakes over once they are slightly browned. Cook each side for about two to three minutes.
- Serve warm with maple syrup and butter. Top with additional blueberries, optional.
Notes
Recipe Tips:
Make sure your blueberries are dry before adding them to the pancake mix so that you don't add water to the mix. Gently fold in the blueberries so that they do not get squished and lose their shape. When you see small bubbles start to pop, flip the pancake. That is a great way to tell when it is time to flip them!Nutrition
Calories: 503kcal | Carbohydrates: 69g | Protein: 13g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 95mg | Sodium: 1292mg | Potassium: 306mg | Fiber: 3g | Sugar: 17g | Calcium: 510mg | Iron: 4mg
