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Blueberry Pancakes

Course: Breakfast
Cuisine: American
Keyword: blueberry pancakes
Servings: 4 servings
Author: Lisa Marie Todd


  • 1 1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1 1/4 cups milk
  • 1 egg
  • 2 tablespoons melted butter
  • 3/4 cup fresh or frozen blueberries unthawed


  1. In a medium bowl or in a stand mixer, add flour, baking powder, sugar and salt. Pour milk into a 2-cup glass measuring cup. Stir in egg and butter until blended well. Add the liquid to the dry ingredients and mix well on a low speed until mixed well and smooth. Don’t over mix the batter. Add the blueberries and gently fold them into the batter.

  2. Pre-heat a non-stick griddle or large frying pan over medium heat and lightly grease the griddle with a small amount of butter.
  3. Pour batter, about 1/4 cup for each pancake, onto the hot griddle. Let the pancakes cook until they are golden brown on one side. The edges will appear cooked. Flip the pancake and loose other side to become golden brown. Don’t press down on the pancakes while they are cooking.
  4. Serve with maple syrup and homemade turkey breakfast sausage.

Recipe Video