Fluffy Blueberry Pancakes
197kcal
Ingredients
- 1½ cups all-purpose flour
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 2 tablespoon white sugar
- 2 large eggs
- 1 cup milk
- 2 teaspoon vanilla extract
- ¼ cup butter (melted and cooled down to just above room temperature)
- ¾-1 cup fresh blueberries (or more as needed)
For cooking:
- clarified butter or vegetable oil/spray (as needed)
Method
- In a medium mixing bowl, use a hand mixer to beat the eggs, milk, and vanilla extract for about 3 minutes until foamy. Stir in the melted butter just until it combines.
- Add flour, salt, baking powder, and sugar. Stir the dry and wet ingredients until just incorporated together (some lumps are okay).Set aside and allow to rest for 15 minutes. The batter will thicken a bit as it stands. If you find the batter is too thick, just add about 1 tablespoon of extra milk into the batter at a time until reaching the desired consistency.
- Heat a lightly oiled griddle or frying pan over medium-high heat. When it's hot enough, drop about ¼ cup full of batter onto the pan. Sprinkle about 1 tablespoon or more blueberries atop of each pancake.Flip the pancake when you see the bubbles pop and form holes that stay open on the surface of the pancake.
- Serve with maple syrup. Enjoy!
Nutrition
Calories197kcalCarbohydrates26gProtein5gFat8gSaturated Fat5gCholesterol59mgSodium457mgPotassium91mgFiber1gSugar7gVitamin A294IUVitamin C1mgCalcium134mgIron1mg