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Our Favorite Blueberry Pancakes

Course Breakfast
Cuisine Breakfast, Breakfast, Brunch
Keyword Blueberry Pancakes from scratch, Easy Homemade Pancakes, Fluffy Blueberry Pancakes
Prep Time 5 minutes
Cook Time 20 minutes
Servings 8 pancakes
Calories 177kcal
Author Stephanie Simmons

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup white whole wheat flour
  • 1/2 tsp salt
  • 5 tsp baking powder
  • 2 TBSP granulated or cane sugar
  • 1/4 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1 cup milk
  • 1 egg
  • 3 TBSP salted butter, melted
  • 1 1/2 cups blueberries

Instructions

  • Make the batter: Whisk together the dry ingredients (flours, salt, baking powder, sugar, and spices). Add the milk, egg, and melted butter. Whisk until just combined. We WANT lumpy batter, here! 
     Get out a griddle (heat at 350 degrees) or a large skillet (heat on the stove over medium high heat). 
  • Make the pancakes: Once your griddle or pan is heated, grease it well, using butter or nonstick spray. Pour the batter onto the griddle using a 1/4 cup or a 1/3 cup (for slightly larger pancakes) measuring cup. Only pour out a few at a time - if you crowd the pan they won't cook evenly. 
    Once little bubbles start to form and pop, flip the pancakes! (This will only take a few minutes, so don't walk away!).
  • Tips: Spraying your flipper with nonstick spray makes flipping pancakes easier. I always spray a silicone spatula as well, and use it to help nudge the pancake up onto the flipper, for clean flips.
    Another way to check doneness is to lift the edge with your flipper - if the bottom is a nice golden brown, flip it! If your pancakes are getting darker than you'd like, turn down the heat a bit. Pancakes are done when both sides are golden brown. 
  • Serve + Store: Serve warm with lots of butter and maple syrup! Store leftover pancakes in a ziploc bag in the fridge for up to 3 days. Leftover pancakes can also be frozen, in a ziploc bag, for up to 2 weeks. Reheat by popping them in the toaster. 

Nutrition

Calories: 177kcal