Description
This recipe is special because it uses simple pantry staples to create a breakfast that tastes like it came from a professional kitchen, yet it only takes 15 minutes from start to finish. With a low difficulty level, these pancakes are perfect for busy mornings.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk (whole, almond, or oat)
- 1 large egg
- 3 tablespoons melted butter (slightly cooled)
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Prep Your Pan: Heat a large non-stick skillet or griddle over medium heat.
- Mix the Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Mix the Wet Ingredients: In a separate bowl, beat the egg and stir in milk, melted butter, and vanilla.
- Combine: Pour wet ingredients into dry. Stir until just combined.
- Fold and Cook: Gently fold in half the blueberries. Grease the pan and pour 1/4 cup of batter per pancake.
- Add Berries and Flip: Press remaining berries into the tops. Flip when bubbles form and edges look set.
- Rest and Garnish: Stack and garnish with powdered sugar, butter, or extra berries.
Notes
Do not over-mix the batter or the pancakes will be tough. For a bright twist, add the zest of one lemon to the batter. If using frozen blueberries, do not thaw them first.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx 2-3 pancakes)
- Calories: 290
- Sugar: 14g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 65mg