Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 1/4 cups milk (whole or 2% preferred)
- 1 egg
- 3 tablespoons butter, melted and cooled slightly
- 1 cup fresh or frozen blueberries
- 1 teaspoon vanilla extract (optional)
- Cooking spray or extra butter for the pan
Instructions
- In a large mixing bowl, sift together the all-purpose flour, baking powder, salt, and sugar. Sifting or whisking these together ensures that the leavening agents are evenly distributed, which helps the pancakes rise uniformly.
- In a separate medium bowl, beat the egg and then whisk in the milk, melted butter, and vanilla extract. Ensure the melted butter isn’t too hot, or it might cook the egg prematurely.
- Make a well in the center of the dry ingredients and pour in the milk mixture. Use a whisk or spatula to mix until just combined. It is perfectly fine if there are a few small lumps remaining; over-mixing will lead to tough pancakes.
- Gently fold the blueberries into the batter. If using frozen blueberries, do not thaw them first, as this can cause the batter to turn purple. Alternatively, you can sprinkle the berries onto the pancakes once they are on the griddle for more even distribution.
- Heat a large skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small pat of butter. Test the heat by dropping a tiny bit of batter onto the pan; if it sizzles, you are ready to cook.
- Pour approximately 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set and dry, about 2 to 3 minutes. Flip carefully with a spatula and cook the other side until golden brown, another 1 to 2 minutes.
- Cook Time: 25 minutes
- Diet: Vegetarian