Fluffy Blueberry Pancakes 🫐🥞

Fluffy Blueberry Pancakes 🫐🥞

Here’s the complete recipe in English:

Fluffy Blueberry Pancakes

Makes 10-12 medium pancakes | Prep: 10 min | Cook: 15 min

Ingredients:

Dry ingredients:

– 1 1/2 cups all-purpose flour

– 3 1/2 tsp baking powder

– 1 tbsp granulated sugar

– 1/2 tsp salt

Wet ingredients:

– 1 1/4 cups milk

– 1 large egg

– 3 tbsp melted butter, cooled

– 1 tsp vanilla extract

For the pancakes:

– 1 cup fresh or frozen blueberries

– Butter for cooking

– Maple syrup for serving

Instructions:

  1. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, sugar, and salt.

  2. Mix wet ingredients: In another bowl, whisk milk, egg, melted butter, and vanilla until combined.

  3. Combine: Pour wet ingredients into dry ingredients. Stir gently until just combined. Lumps are okay. Do not overmix or pancakes will be tough.

  4. Fold in berries: Gently fold in 3/4 cup of the blueberries. Save the rest for topping.

  5. Cook: Heat a griddle or non-stick pan over medium heat. Add a little butter. Pour 1/4 cup batter per pancake.

  6. Add more berries: Sprinkle a few extra blueberries on top of each pancake while it’s still wet.

  7. Flip: Cook 2-3 minutes until bubbles form on surface and edges look dry. Flip and cook 1-2 more minutes until golden brown.

  8. Serve: Stack them up and serve warm with butter and maple syrup.



Tips:

– Extra fluffy: Let the batter rest 5 minutes before cooking.

– Frozen berries: Do not thaw them first, or the batter will turn purple. Toss frozen berries in a little flour to prevent sinking.

– Storage: Keeps 3 days in fridge. Reheat in toaster or pan. Freezes well for up to 2 months.

Want me to also give you a protein version or a gluten-free version of these pancakes?

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