Fluffy Blueberry Pancakes Recipe

 Fluffy Blueberry Pancakes Recipe

Ingredients:

• 1 ½ cups all-purpose flour

• 3 ½ tsp baking powder

• 1 tbsp sugar

• ½ tsp salt

• 1 ¼ cups milk

• 1 egg

• 3 tbsp melted butter (plus more for cooking)

• 1 tsp vanilla extract

• 1 cup fresh or frozen blueberries

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.

3. Combine: Pour wet mixture into dry mixture and stir until just combined (don’t overmix, batter should be slightly lumpy).

4. Fold in blueberries: Gently fold in the blueberries.

5. Cook pancakes: Heat a skillet or griddle over medium heat and grease lightly with butter.

6. Pour about ¼ cup batter per pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.

7. Serve: Stack pancakes on a plate, drizzle with maple syrup or honey, and add extra blueberries if desired.

❓ Q&A

Q: Can I use frozen blueberries instead of fresh?
A: Yes! Just add them straight from the freezer to the batter (do not thaw), this prevents them from bleeding too much color.

Q: How do I keep pancakes fluffy?
A: Don’t overmix the batter and let it rest for 5 minutes before cooking. This helps activate the baking powder.

Q: Can I make them dairy-free?
A: Yes, use almond milk, oat milk, or soy milk, and substitute melted coconut oil for butter.

Q: How to store leftovers?
A: Store cooled pancakes in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in a toaster or microwave.

Q: Can I make them square like in the picture?
A: Yes! Use a square ring mold or gently shape the batter with a spatula while cooking.