Ingredients
Scale
- 2 cups all-purpose flour (290g)
- 1/4 cup granulated cane sugar (60g)
- 4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 3/4 cups milk (440ml)
- 1/4 cup butter (60g), melted
- 2 tsp pure vanilla extract
- 1 large egg
- 1 cup dried blueberries (or 2 cups fresh blueberries)
Instructions
- Combine flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Make a well in the center; add milk, melted butter, vanilla extract, and egg.
- Whisk wet ingredients, then fold into dry ingredients until smooth. Adjust with milk if needed.
- Gently fold in blueberries.
- Let batter rest while heating pan or griddle.
- Heat a nonstick pan or griddle over low-medium heat, lightly butter. Pour 1/4 cup batter per pancake, spread gently.
- Cook until bubbles form and underside is golden, flip, and cook until golden.
- Serve warm with honey, maple syrup, powdered sugar, or fresh fruit.
Notes
- Resting the batter briefly improves texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Fried
- Cuisine: American
- Diet: Vegetarian