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Blueberry Pancakes
Fresh pancakes, studded with blueberries and with a hint of lemon (as well as a secret ingredient), these Blueberry Pancakes are a popular breakfast!
Course
Breakfast
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
4
Calories
674
kcal
Author
Kylee Ayotte
Equipment
Large Bowl
Wooden Spoon
Sieve
Skillet
Spatula
Microplane grater
Ingredients
2
cups
all purpose flour
3
Tbs
granulated white sugar
1
tsp
baking powder
1/2
tsp
baking soda
1/2
tsp
salt
2
eggs
1 1/2
cups
milk
1
cup
sour cream
1/2
cup
butter
melted, divided
1
tsp
vanilla extract
1
tsp
lemon zest
6
oz
fresh blueberries
Instructions
In a large mixing bowl, sift the flour, sugar, baking powder, baking soda, and salt.
Beat the eggs lightly, then add the milk, sour cream, vanilla and half of the melted butter.
Make a well in the dry ingredients, and add the wet ingredients to the bowl. Mix carefully – but do not over mix. A few flour streaks are okay.
Add the lemon zest and blueberries, and fold in gently.
Add the melted butter to a pan over medium high heat.
Add in the batter – I use 1/4-1/2 cup of batter.
Wait for the bubbles to appear and check that the bottom is golden brown, then flip.
Cook a further few minutes, then stack on a plate.
Devour.
Notes
Don't overmix the batter
. For fluffy, tender pancakes - mix until the batter is JUST combined before adding the fresh blueberries.
Frozen blueberries
can be used, but will tend to be wetter - so your pancakes will be slightly tinged with purple (but will still taste amazing)
Using half white sugar and half brown sugar
will get you a very caramel-y flavor.
Nutrition
Calories:
674
kcal
|
Carbohydrates:
70
g
|
Protein:
14
g
|
Fat:
38
g
|
Saturated Fat:
23
g
|
Cholesterol:
177
mg
|
Sodium:
749
mg
|
Potassium:
445
mg
|
Fiber:
3
g
|
Sugar:
20
g
|
Vitamin A:
1383
IU
|
Vitamin C:
5
mg
|
Calcium:
248
mg
|
Iron:
4
mg