Blueberry Pancakes

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup buttermilk (or milk with 1 tsp lemon juice added)
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1/2 cup fresh or frozen blueberries
• Butter or oil, for cooking

Method

1. Prepare the Batter:
   • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
   • In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until well combined.
   • Pour the wet ingredients into the dry ingredients, stirring until just combined (do not overmix; the batter should be a bit lumpy).
2. Add the Blueberries:
   • Gently fold in the blueberries. If using frozen blueberries, do not thaw to avoid excess moisture.
3. Cook the Pancakes:
   • Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
   • Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
   • Flip the pancake and cook for another 2 minutes or until golden brown. Repeat with the remaining batter.
4. Serve:
   • Serve warm, with a drizzle of maple syrup and extra blueberries on top, if desired.

Nutritional Facts (Per Pancake)

• Calories: 120
• Protein: 3g
• Total Carbohydrate: 18g
• Fiber: 1g
• Sugars: 5g
• Total Fat: 4g
• Saturated Fat: 2g
• Cholesterol: 25mg
• Sodium: 180mg

These fluffy blueberry pancakes are perfect with a touch of maple syrup and make an ideal breakfast for any day

You’ll also love our maple French toast for a Canadian classic.