Prep Time: 10 mins
Cook Time: 15 mins
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg
2 tablespoons unsalted butter, melted
1 cup fresh blueberries
In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the milk, egg, and melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Be careful not to overmix; a few lumps are okay. Gently fold in the fresh blueberries.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
Pour 1/4 cup of batter onto the skillet for each pancake.
Cook until bubbles form on the surface, then flip and cook for an additional 1-2 minutes or until golden brown.
Repeat with the remaining batter. Serve the blueberry pancakes warm with maple syrup or your favorite toppings.
Nutritional Value (Amount per Serving): Calories: 328; Protein: 8.08; Fat: 7.65; Carbs: 56.95