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Easy Blueberry Pancakes

Easy Blueberry Pancakes

Ingredients

  • 1 3/4 Cup all-purpose flour
  • 2 Teaspoons baking powder
  • 1/4 Teaspoon salt
  • 1 Tablespoon sugar
  • 2 large eggs
  • 1 1/4 Cup whole milk
  • 4 Tablespoons unsalted butter, melted
  • 1 Cup blueberries
  • Coconut oil, for the pan

Directions

In a medium-size bowl, whisk together the flour, baking powder, salt, and sugar.

In a separate bowl, whisk together the eggs, milk, and unsalted butter until the egg is broken up.

Add the wet ingredients to the dry ingredients. Add the blueberries. Gently stir together to combine.

Place a large non-stick pan over a medium-high heat until the surface is hot.

Melt a teaspoonful of coconut oil in the pan, coating the whole surface.

Pour ½ cup of batter into the pan to make 1 pancake. Use the back of a wooden spoon to spread the batter into a circle.

When bubbles form in the batter, flip the pancakes with a spatula. Cook for 1 minute on the other side before removing from the heat. Repeat for the rest of the batter.

Nutritional Facts

Servings4

Calories Per Serving443

Folate equivalent (total)177µg44%

Riboflavin (B2)0.5mg31.4%


Recipe Summary

  • 1 cup (about 4 1/4 oz.) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup whole buttermilk
  • 1 teaspoon vegetable oil
  • 1 large egg
  • 2 tablespoons unsalted butter
  • 1 cup fresh blueberries
  • Pure maple syrup, for serving
  • Softened unsalted butter, for serving

Preheat oven to 200°F. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl make a well in center of mixture. Stir together buttermilk, oil, and egg add to flour mixture, stirring until smooth.

Place 1 tablespoon of the butter in a large nonstick skillet over medium-high, and heat just until melted and beginning to foam. Reduce heat to medium. Using about half the batter, pour 1/4 cup portions into hot skillet, and sprinkle top of each with some of the blueberries. Cook until golden brown on bottom and bubbles begin to form on top, 2 to 3 minutes. Flip and cook until golden brown on bottom, 1 to 2 minutes. Place cooked pancakes on a baking sheet, and keep warm in preheated oven.

Repeat with remaining butter and batter. Serve pancakes with maple syrup and softened butter.


Recipe Summary

  • 1 cup (about 4 1/4 oz.) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup whole buttermilk
  • 1 teaspoon vegetable oil
  • 1 large egg
  • 2 tablespoons unsalted butter
  • 1 cup fresh blueberries
  • Pure maple syrup, for serving
  • Softened unsalted butter, for serving

Preheat oven to 200°F. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl make a well in center of mixture. Stir together buttermilk, oil, and egg add to flour mixture, stirring until smooth.

Place 1 tablespoon of the butter in a large nonstick skillet over medium-high, and heat just until melted and beginning to foam. Reduce heat to medium. Using about half the batter, pour 1/4 cup portions into hot skillet, and sprinkle top of each with some of the blueberries. Cook until golden brown on bottom and bubbles begin to form on top, 2 to 3 minutes. Flip and cook until golden brown on bottom, 1 to 2 minutes. Place cooked pancakes on a baking sheet, and keep warm in preheated oven.

Repeat with remaining butter and batter. Serve pancakes with maple syrup and softened butter.


Recipe Summary

  • 1 cup (about 4 1/4 oz.) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup whole buttermilk
  • 1 teaspoon vegetable oil
  • 1 large egg
  • 2 tablespoons unsalted butter
  • 1 cup fresh blueberries
  • Pure maple syrup, for serving
  • Softened unsalted butter, for serving

Preheat oven to 200°F. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl make a well in center of mixture. Stir together buttermilk, oil, and egg add to flour mixture, stirring until smooth.

Place 1 tablespoon of the butter in a large nonstick skillet over medium-high, and heat just until melted and beginning to foam. Reduce heat to medium. Using about half the batter, pour 1/4 cup portions into hot skillet, and sprinkle top of each with some of the blueberries. Cook until golden brown on bottom and bubbles begin to form on top, 2 to 3 minutes. Flip and cook until golden brown on bottom, 1 to 2 minutes. Place cooked pancakes on a baking sheet, and keep warm in preheated oven.

Repeat with remaining butter and batter. Serve pancakes with maple syrup and softened butter.


Recipe Summary

  • 1 cup (about 4 1/4 oz.) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup whole buttermilk
  • 1 teaspoon vegetable oil
  • 1 large egg
  • 2 tablespoons unsalted butter
  • 1 cup fresh blueberries
  • Pure maple syrup, for serving
  • Softened unsalted butter, for serving

Preheat oven to 200°F. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl make a well in center of mixture. Stir together buttermilk, oil, and egg add to flour mixture, stirring until smooth.

Place 1 tablespoon of the butter in a large nonstick skillet over medium-high, and heat just until melted and beginning to foam. Reduce heat to medium. Using about half the batter, pour 1/4 cup portions into hot skillet, and sprinkle top of each with some of the blueberries. Cook until golden brown on bottom and bubbles begin to form on top, 2 to 3 minutes. Flip and cook until golden brown on bottom, 1 to 2 minutes. Place cooked pancakes on a baking sheet, and keep warm in preheated oven.

Repeat with remaining butter and batter. Serve pancakes with maple syrup and softened butter.


Recipe Summary

  • 1 cup (about 4 1/4 oz.) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup whole buttermilk
  • 1 teaspoon vegetable oil
  • 1 large egg
  • 2 tablespoons unsalted butter
  • 1 cup fresh blueberries
  • Pure maple syrup, for serving
  • Softened unsalted butter, for serving

Preheat oven to 200°F. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl make a well in center of mixture. Stir together buttermilk, oil, and egg add to flour mixture, stirring until smooth.

Place 1 tablespoon of the butter in a large nonstick skillet over medium-high, and heat just until melted and beginning to foam. Reduce heat to medium. Using about half the batter, pour 1/4 cup portions into hot skillet, and sprinkle top of each with some of the blueberries. Cook until golden brown on bottom and bubbles begin to form on top, 2 to 3 minutes. Flip and cook until golden brown on bottom, 1 to 2 minutes. Place cooked pancakes on a baking sheet, and keep warm in preheated oven.

Repeat with remaining butter and batter. Serve pancakes with maple syrup and softened butter.


Recipe Summary

  • 1 cup (about 4 1/4 oz.) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup whole buttermilk
  • 1 teaspoon vegetable oil
  • 1 large egg
  • 2 tablespoons unsalted butter
  • 1 cup fresh blueberries
  • Pure maple syrup, for serving
  • Softened unsalted butter, for serving

Preheat oven to 200°F. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl make a well in center of mixture. Stir together buttermilk, oil, and egg add to flour mixture, stirring until smooth.

Place 1 tablespoon of the butter in a large nonstick skillet over medium-high, and heat just until melted and beginning to foam. Reduce heat to medium. Using about half the batter, pour 1/4 cup portions into hot skillet, and sprinkle top of each with some of the blueberries. Cook until golden brown on bottom and bubbles begin to form on top, 2 to 3 minutes. Flip and cook until golden brown on bottom, 1 to 2 minutes. Place cooked pancakes on a baking sheet, and keep warm in preheated oven.

Repeat with remaining butter and batter. Serve pancakes with maple syrup and softened butter.


Recipe Summary

  • 1 cup (about 4 1/4 oz.) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup whole buttermilk
  • 1 teaspoon vegetable oil
  • 1 large egg
  • 2 tablespoons unsalted butter
  • 1 cup fresh blueberries
  • Pure maple syrup, for serving
  • Softened unsalted butter, for serving

Preheat oven to 200°F. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl make a well in center of mixture. Stir together buttermilk, oil, and egg add to flour mixture, stirring until smooth.

Place 1 tablespoon of the butter in a large nonstick skillet over medium-high, and heat just until melted and beginning to foam. Reduce heat to medium. Using about half the batter, pour 1/4 cup portions into hot skillet, and sprinkle top of each with some of the blueberries. Cook until golden brown on bottom and bubbles begin to form on top, 2 to 3 minutes. Flip and cook until golden brown on bottom, 1 to 2 minutes. Place cooked pancakes on a baking sheet, and keep warm in preheated oven.

Repeat with remaining butter and batter. Serve pancakes with maple syrup and softened butter.


Recipe Summary

  • 1 cup (about 4 1/4 oz.) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup whole buttermilk
  • 1 teaspoon vegetable oil
  • 1 large egg
  • 2 tablespoons unsalted butter
  • 1 cup fresh blueberries
  • Pure maple syrup, for serving
  • Softened unsalted butter, for serving

Preheat oven to 200°F. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl make a well in center of mixture. Stir together buttermilk, oil, and egg add to flour mixture, stirring until smooth.

Place 1 tablespoon of the butter in a large nonstick skillet over medium-high, and heat just until melted and beginning to foam. Reduce heat to medium. Using about half the batter, pour 1/4 cup portions into hot skillet, and sprinkle top of each with some of the blueberries. Cook until golden brown on bottom and bubbles begin to form on top, 2 to 3 minutes. Flip and cook until golden brown on bottom, 1 to 2 minutes. Place cooked pancakes on a baking sheet, and keep warm in preheated oven.

Repeat with remaining butter and batter. Serve pancakes with maple syrup and softened butter.


Recipe Summary

  • 1 cup (about 4 1/4 oz.) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup whole buttermilk
  • 1 teaspoon vegetable oil
  • 1 large egg
  • 2 tablespoons unsalted butter
  • 1 cup fresh blueberries
  • Pure maple syrup, for serving
  • Softened unsalted butter, for serving

Preheat oven to 200°F. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl make a well in center of mixture. Stir together buttermilk, oil, and egg add to flour mixture, stirring until smooth.

Place 1 tablespoon of the butter in a large nonstick skillet over medium-high, and heat just until melted and beginning to foam. Reduce heat to medium. Using about half the batter, pour 1/4 cup portions into hot skillet, and sprinkle top of each with some of the blueberries. Cook until golden brown on bottom and bubbles begin to form on top, 2 to 3 minutes. Flip and cook until golden brown on bottom, 1 to 2 minutes. Place cooked pancakes on a baking sheet, and keep warm in preheated oven.

Repeat with remaining butter and batter. Serve pancakes with maple syrup and softened butter.


Recipe Summary

  • 1 cup (about 4 1/4 oz.) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup whole buttermilk
  • 1 teaspoon vegetable oil
  • 1 large egg
  • 2 tablespoons unsalted butter
  • 1 cup fresh blueberries
  • Pure maple syrup, for serving
  • Softened unsalted butter, for serving

Preheat oven to 200°F. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl make a well in center of mixture. Stir together buttermilk, oil, and egg add to flour mixture, stirring until smooth.

Place 1 tablespoon of the butter in a large nonstick skillet over medium-high, and heat just until melted and beginning to foam. Reduce heat to medium. Using about half the batter, pour 1/4 cup portions into hot skillet, and sprinkle top of each with some of the blueberries. Cook until golden brown on bottom and bubbles begin to form on top, 2 to 3 minutes. Flip and cook until golden brown on bottom, 1 to 2 minutes. Place cooked pancakes on a baking sheet, and keep warm in preheated oven.

Repeat with remaining butter and batter. Serve pancakes with maple syrup and softened butter.