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Blueberry Pancakes
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Fresh Blueberry Pancakes from Scratch

Light fluffy pancakes with fresh blueberries.
Course Breakfast
Cuisine American
Keyword Blueberries, made from scratch, Pancakes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 people
Calories 182kcal

Equipment

  • Mixing Bowl, serving bowl , spatula
  • Griddle or skillet

Ingredients

  • ¾ cup Fresh Blueberries frozen can be used
  • 1.5 cups All Purpose Flour
  • 1 tsp Granulated Sugar
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • 1 cup Milk
  • 1 Egg
  • 1 tbsp. Melted Butter
  • 1 tsp Vanilla Extract

Condiments

  • Butter
  • Maple Syrup

Instructions

  • In a large bowl, sift together flour, salt, baking powder, baking soda and sugar.
  • In a separate bowl beat together egg, milk and vanilla extract
  • Combine dry ingredients into wet. Add melted butter and fold blueberries into batter.
  • Pre-heat lightly greased skillet or griddle
  • Scoop or pour batter onto hot griddle. (approximately ¼ cup)
  • Brown on both sides
  • Serve with butter and syrup

Nutrition

Serving: 1pancake | Calories: 182kcal | Carbohydrates: 29g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 493mg | Potassium: 113mg | Fiber: 1g | Sugar: 5g | Vitamin A: 177IU | Vitamin C: 2mg | Calcium: 96mg | Iron: 2mg