Blueberry Pancakes
Fluffy pancakes made with all-purpose flour, eggs, and fresh blueberries. Cooked on a griddle until golden brown on both sides and served warm.
Ingredients
Method
In a large bowl, whisk together all-purpose flour, baking powder, salt, and sugar.
In a separate bowl, whisk together eggs, milk, melted butter, and vanilla extract until combined.
Pour wet ingredients into dry ingredients; fold gently until just combined (do not overmix; lumps are acceptable).
Fold fresh blueberries into the batter.
Heat a griddle or skillet over medium heat; lightly butter the surface.
Pour 0.25 cup batter onto the griddle for each pancake; cook until bubbles form on the surface and edges look set, about 2–3 minutes.
Flip carefully and cook the other side until golden brown, about 1–2 minutes more.
Transfer cooked pancakes to a warm plate; repeat with remaining batter.
Serve warm with honey or your choice of topping.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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