Nani's Fluffy Blueberry Pancakes
These pancakes are light, fluffy, and packed with juicy blueberries for the perfect morning treat.
recipesbynani.comThere is nothing quite like waking up to the smell of fresh pancakes on a weekend morning. These blueberry pancakes are a staple in my kitchen because they turn out soft every single time with those crispy, golden edges we all love.
My best tip is to gently fold the blueberries into the batter right before you start cooking. This keeps the berries whole and prevents your batter from turning a funny shade of purple while you work.
🧺 Ingredients
- 1 1/2 cups all purpose flour
- 3 1/2 teaspoons baking powder
- 1 tablespoon white sugar
- 1 teaspoon salt
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons butter, melted
- 1 cup fresh blueberries
👩🍳Instructions
- 1
Whisk the flour, baking powder, sugar, and salt together in a large bowl.
- 2
Create a small well in the center and pour in the milk, egg, and melted butter.
- 3
Stir the wet and dry ingredients until just combined, being careful not to overmix.
- 4
Gently fold in the fresh blueberries.
- 5
Heat a lightly greased griddle or frying pan over medium high heat.
- 6
Pour about a quarter cup of batter onto the griddle for each pancake.
- 7
Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the other side.
💡 Tips
Serve these warm with a pat of butter and plenty of maple syrup. If you have leftovers, keep them in an airtight container in the fridge for two days and reheat them in your toaster.
Made this recipe? Let us know how it went.
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