Easy Blueberry Pancakes

A quick and easy pancake recipe that is enough for four to six hungry people. The blueberries are a perfect complement to the pancakes and are tasty enough to not require any syrup.

5 from 5 votes

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Course: Breakfast

Cuisine: American

Diet: Vegetarian

Prep Time: 10

Cook Time: 10

Rest Time: 30

Total Time: 50

Servings: -18 pancakes

Calories: 126kcal

Author: Michelle

Ingredients

2 1/4 cups flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 cups milk
1/4 cup butter unsalted
3 eggs
1 teaspoon vanilla
2 cups blueberries

Instructions

Melt your butter and set aside.
1/4 cup butter
Add your flour, sugar, baking powder, and salt to a bowl and whisk to thoroughly combine.
2 1/4 cups flour, 1/4 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon salt
Add your milk to a large measuring cup, then add the egg and vanilla and whisk thoroughly. Add the melted butter and whisk again.
2 cups milk, 3 eggs, 1 teaspoon vanilla
Pour your wet ingredients into your dry ingredients, then carefully use your whisk to stir - not whisk - your batter just until the flour is mostly incorporated. Some flour should still be just visible. Don't over mix it.
Let your batter rest, if you can, in the fridge for a half hour. Preheat your griddle, and rub just a bit of oil onto your griddle using a paper towel to ensure you have the bare minimum on there. When your griddle has a drop of water dance and boil, you have the right temperature. If it doesn't dance, it needs to be hotter. If it evaporates before it has a chance to dance, turn your heat down.
Using a half cup measure, scoop and pour your pancakes quickly onto the griddle, knowing you are doing less than a half cup size pancakes, which is your intention. As soon as you get the pancakes on the griddle, add blueberries to each pancake and gently press them in.
2 cups blueberries
Cook your pancakes until they are filled with bubbles and the bubbles are starting to pop. Use a pancake turner to flip and cook on the second side until they're lightly browned on both sides.
Serve immediately, or keep warm in a 150 degree oven until you have finished making your pancakes.

Equipment

Ceramic Griddle

Pancake Spatula

Liquid Measuring Cup

Notes

This recipe uses vanilla bean paste but if not available use vanilla extract.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.