Blueberry Pancakes – a delicious recipe with flour, milk, egg, baking powder, salt, butter. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Blend the flour, milk, egg, baking powder, salt and 1 tablespoon of butter in the blender for approximately 2 minutes until the batter becomes a little bubbly. Add the blueberries to the batter and stir slightly with a spoon to mix them in.
2
Heat the skillet on medium-high heat. Add 1/2 tablespoon butter to the skillet, distributing it evenly. Pour batter into the center of the skillet to form a pancake shape.
3
After approximately 30 seconds, the top of the pancake will start to bubble and the pancake needs to be flipped.
4
Wait 1 minute and remove from skillet.
5
Add another 1/2 tablespoon of butter to the skillet for the next pancake and repeat.
210
kcal
Calories
7
g
Fat
29
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup flour, 3/4 cup milk, 1 egg, 1 teaspoon baking powder, and more.
Yes, Blueberry Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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