Blueberry Pancakes
Who doesn't love blueberry pancakes? Make them a weekend tradition at your house.
Servings: 4 servings (two 6-inch pancakes per serving)
Ingredients
- 1½ cups all-purpose flour
- ¼ cup granulated white sugar
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ¾ cup milk + more to thin out the batter, as needed
- 1 large egg
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- ½ cup fresh blueberries (frozen will work, if needed)
Instructions
- Whisk together the first 4 ingredients and then make a well in center of mixture.
- In a separate bowl, whisk together the milk, egg, oil and vanilla; add to the dry ingredients, stirring just until moistened. Gently fold in the blueberries.
- Pour about ¼ cup batter for each pancake onto a hot, lightly greased griddle or skillet. Cook the pancakes until the tops are covered with bubbles and the edges look cooked; turn and cook the other side. Serve with maple syrup.
Nutrition
Serving: 1serving | Calories: 306kcal | Carbohydrates: 54g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 217mg | Potassium: 143mg | Fiber: 2g | Sugar: 17g | Vitamin A: 152IU | Vitamin C: 2mg | Calcium: 126mg | Iron: 3mg