Blueberry Pancakes

Published by Paula's Plate on

It’s been a while since my last pancake post, we better fix that with some delicious blueberry pancakes. Yum!

These lightly sweet and fluffy pancakes, perfectly balanced with juicy, sweet-tart blueberries, are a real winner for any weekend brunch. What’s more, the batter yields a fluffier pancake the longer it sits, so throw together the batter, and as it waits, you can prepare the remainder of the meal. Perfect!

With a mixture of whole wheat and all purpose flour, these pancakes are both light and hearty, and the fiber from both the blueberries and the whole wheat will keep you fueled all morning long.

Enjoy these topped with maple syrup, a pat of melted butter, or even this blueberry sauce and enjoy!

What is your favorite kind of pancake? Let me know below!

Blueberry Pancakes

• 3/4 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1/4 teaspoon salt
• 1/4 tsp. cinnamon
• 1 tablespoon baking powder
• 1-2 tbls. granulated sugar (depending on desired sweetness of batter, I use. 2 tbls.)
• 1 egg
• 1 cup milk
• 1 tsp. vanilla
• 1 tbls. butter – melted
• 1 cup fresh blueberries
• You may also use frozen, just let them thaw first

1. In a large bowl, whisk together flour, salt, cinnamon, baking powder and sugar. 
2. In a small bowl, beat together egg, vanilla, melted butter and milk. 
3. Stir milk mixture into flour mixture. 
4. Fold in the blueberries.
5. Heat a nonstick skillet over medium heat. 
6. Spray skillet lightly with cooking spray or grease lightly with additional butter.
7. Pour the batter onto the skillet, using about 1/4 cup for each pancake. 
8. Flip pancakes once top is bubbly and bottom is lightly golden brown.
9. Brown on opposite side.
10. Repeat with remaining batter and serve hot.
11. Enjoy!