Description
A quick and flavorful method to make fluffy pancakes with plump blueberries using frozen fruit. Minimal tools and a beginner-friendly approach ensure a perfect balance of texture and fruit intensity in 10 minutes of prep, ideal for American breakfasts and school mornings.
Ingredients
All-purpose flour, 1 cup
White sugar, 2 tbsp
Baking powder, 2 tsp
Baking soda, 1/4 tsp
Salt, pinch
Large egg, 1
Melted butter, 2 tbsp (30g)
Milk, 3/4 cup any type
Vanilla extract, 1 tsp
White vinegar, 1 tsp
Instructions
Combine dry ingredients in large mixing bowl
Add wet ingredients and blend gently
Stir in frozen blueberries without pre-thawing
Heat skillet over medium heat
Pour batter into skillet to form individual pancakes
Cook until bubbles form on surface (about 2 minutes), then flip and cook until golden brown (another 1-2 minutes)
Notes
Use frozen blueberries, no thawing needed
Replace all-purpose flour with whole wheat for extra fiber
Reduce sugar to 1 tbsp for less sweetness
For vegan version, substitute the egg with 1/4 cup chickpea flour mixed with water and butter with coconut oil
Apple cider vinegar works as a substitute for white vinegar with a subtle fruit note
Batch this recipe weekly for convenience
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 15g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg