Blueberry Pancakes
Recipe Introduction: Fluffy, golden pancakes bursting with juicy blueberries make breakfast feel extra special. Serve these easy blueberry pancakes warm with butter, maple syrup and an extra handful of fresh berries for a delicious weekend breakfast or brunch.
Step 1: In a large bowl, whisk together the flour, sugar, baking powder and salt.
Step 2: In a separate bowl, whisk the eggs, milk, melted butter and vanilla extract until combined.
Step 3: Pour the wet ingredients into the dry ingredients. Stir gently until just combined. A few small lumps are fine. Avoid overmixing, as this can make the pancakes dense.
Step 4: Gently fold the blueberries into the batter.
Step 5: Heat a large non-stick skillet or griddle over medium heat. Lightly grease it with butter or cooking oil.
Step 6: Pour approximately ¼ cup of batter onto the skillet for each pancake.
Step 7: Cook for 2 to 3 minutes, or until bubbles form on the surface and the edges begin to look set.
Step 8: Flip and cook for another 1 to 2 minutes, or until the second side is golden and the pancake is cooked through.
Step 9: Repeat with the remaining batter, adding more butter or oil to the pan as needed.
Step 10: Serve warm with maple syrup, butter and additional blueberries, if desired.
Serving Suggestion: Stack the pancakes and top with a pat of butter, maple syrup, and a handful of fresh blueberries for a classic breakfast presentation.
Why You'll Love It: These pancakes are fluffy, golden, and filled with juicy blueberries, making them an easy and comforting choice for breakfast or brunch.
Fresh St. Market Tip: For evenly distributed blueberries, add a few berries directly to each pancake after pouring the batter onto the skillet. If using frozen blueberries, add them while still frozen and avoid overmixing so the batter does not turn purple.
Directions
Recipe Introduction: Fluffy, golden pancakes bursting with juicy blueberries make breakfast feel extra special. Serve these easy blueberry pancakes warm with butter, maple syrup and an extra handful of fresh berries for a delicious weekend breakfast or brunch.
Step 1: In a large bowl, whisk together the flour, sugar, baking powder and salt.
Step 2: In a separate bowl, whisk the eggs, milk, melted butter and vanilla extract until combined.
Step 3: Pour the wet ingredients into the dry ingredients. Stir gently until just combined. A few small lumps are fine. Avoid overmixing, as this can make the pancakes dense.
Step 4: Gently fold the blueberries into the batter.
Step 5: Heat a large non-stick skillet or griddle over medium heat. Lightly grease it with butter or cooking oil.
Step 6: Pour approximately ¼ cup of batter onto the skillet for each pancake.
Step 7: Cook for 2 to 3 minutes, or until bubbles form on the surface and the edges begin to look set.
Step 8: Flip and cook for another 1 to 2 minutes, or until the second side is golden and the pancake is cooked through.
Step 9: Repeat with the remaining batter, adding more butter or oil to the pan as needed.
Step 10: Serve warm with maple syrup, butter and additional blueberries, if desired.
Serving Suggestion: Stack the pancakes and top with a pat of butter, maple syrup, and a handful of fresh blueberries for a classic breakfast presentation.
Why You'll Love It: These pancakes are fluffy, golden, and filled with juicy blueberries, making them an easy and comforting choice for breakfast or brunch.
Fresh St. Market Tip: For evenly distributed blueberries, add a few berries directly to each pancake after pouring the batter onto the skillet. If using frozen blueberries, add them while still frozen and avoid overmixing so the batter does not turn purple.
