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 you can easily make it the night before for a quick morning breakfast, or throw it together before work for an easy breakfast for dinner.
Whenever you decide to make these pancakes, just be sure you MAKE them, the blueberry lovers in your life will thank you!
- This recipe requires an hour of wait time. Yes. A whole hour. This allows the pancakes to get light and fluffy when you cook them in the skillet. If you don't have an hour, don't fret. The pancakes will still taste delicious with a shorter wait time, though they may not be quite as light.
- I like to drop my pancakes with a two-tablespoon measure, which yields 2 1/2 inch - 3 inch pancakes. If you are looking for bigger pancakes, simply drop by 1/4 or 1/3 cup.
Silver Dollar Blueberry Pancakes
Yields 16-18 mini pancakes (dropped by 2 tbls.)
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 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 tbls. butter - melted
- 1/2 cup fresh blueberries
- You may also use frozen, just let them thaw first
- In a large bowl, whisk together flour, salt, baking powder and sugar.
- In a small bowl, beat together egg, melted butter and milk.
- Stir milk mixture into flour mixture.
- Fold in the blueberries. Set aside for 1 hour.
- Heat a nonstick skillet over medium heat.
- Spray skillet lightly with cooking spray or grease lightly with additional butter.
- Pour the batter onto the skillet, using about 2 tbls. for each pancake.
- Flip pancakes once top is bubbly and bottom is lightly golden brown.
- Brown on opposite side.
- Repeat with remaining batter and serve hot.
Adapted from allrecipes