3.5
2 ratings

Easy Blueberry Pancakes

Add blueberries to this basic pancake batter for a tasty breakfast
Blueberry Pancakes

Photo Modified: Flickr / fenwench / CC BY 4.0

Blueberry Pancakes

There’s no better brunch than a stack of fluffy, blueberry pancakes.

This recipe is courtesy of Food Republic.

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
Total Fat20g31%
Sugar11gN/A
Saturated12g60%
Cholesterol131mg44%
Protein12g23%
Carbs55g18%
Vitamin A173µg19%
Vitamin B120.6µg9.8%
Vitamin B60.1mg5.7%
Vitamin C4mg6%
Vitamin D2µgN/A
Vitamin E1mg4.9%
Vitamin K9µg11%
Calcium283mg28%
Fiber2g9%
Folate (food)34µgN/A
Folate equivalent (total)177µg44%
Folic acid84µgN/A
Iron3mg19%
Magnesium26mg7%
Monounsaturated5gN/A
Niacin (B3)3mg17%
Phosphorus409mg58%
Polyunsaturated1gN/A
Potassium226mg6%
Riboflavin (B2)0.5mg31.4%
Sodium398mg17%
Sugars, added3gN/A
Thiamin (B1)0.5mg32.6%
Trans0.5gN/A
Zinc1mg7%