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10-Minute Prep Blueberry Pancakes

10-Minute Prep Blueberry Pancakes

The blueberries cook perfectly jammy and the batter is light and fluffy, you will love these pancakes!
5 from 2 votes
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Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
REST TIME: 10 minutes
Total Time: 30 minutes
Servings: 8 PANCAKES
Calories: 148kcal
Author: Katherine - Yummfully

Equipment

  • Large bowl
  • Small bowl
  • Wooden spatula
  • Non-stick skillet or griddle
  • Stove

Ingredients

  • 1 ¼ cups all-purpose flour (whole wheat or gluten-free blend if needed)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 2 tbsp granulated sugar
  • Pinch of salt
  • 1 cup milk (regular or plant-based)
  • 1 egg
  • 1 tsp vanilla extract
  • 2 tbsp unsalted butter, melted
  • 1 cup fresh blueberries

Instructions

  • Sift the dry ingredients into a large bowl: flour, baking powder, sugar, and salt.
  • Mix the milk, egg, and vanilla extract in a small bowl until well combined.
  • Using a rubber spatula or wooden spoon, stir the egg mixture into the flour mixture until just combined. Do not overmix.
  • Stir in the melted butter and gently fold in the blueberries. Let the batter rest for 10 mins.
  • Heat a non-stick skillet or griddle over medium-low heat. Spray with cooking spray.
  • Pour ¼ cup batter for each pancake and cook until bubbles form on the surface. Flip and cook for 2 minutes on the other side.

Nutrition

Calories: 148kcal | Carbohydrates: 22g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 34mg | Sodium: 102mg | Potassium: 72mg | Fiber: 1g | Sugar: 7g | Vitamin A: 6IU | Vitamin C: 8mg | Calcium: 8mg | Iron: 6mg