Blueberry Pancakes
These blueberry pancakes are made using less than ten ingredients, require just one bowl, and come out perfectly light and fluffy while still being so simple to make. They can be made with different types of fruits in season, like blackberries, strawberries, bananas, and peaches, and more!
Servings: 6 servings
Calories: 162kcal
Ingredients
- 1 ½ cups of all-purpose or whole wheat flour
- 1 ½ Tablespoons of baking powder
- ½ teaspoon of salt
- ¾ teaspoon of cinnamon
- 1 ¾ cups of plant milk or water
- 2 Tablespoons of maple syrup
- 1 teaspoon of vanilla extract
- 2 Tablespoons mashed banana
- 1 cup of fresh or frozen blueberries
Instructions
- Add all of the dry ingredients (flour, baking powder, salt, and cinnamon) to a large mixing bowl. Stir to combine.
- Add in the plant milk, maple syrup, vanilla, and mashed banana, and mix everything well until it has a uniform consistency.
- Add in the berries or chopped fruit.
- Heat a lightly oiled pan to medium-high heat. Scoop out large spoonfuls of batter onto the pan and cook until bubbles start to form. Flip and cook until slightly browned on the other side. Repeat with the rest of the batter.
- Top pancakes with more fruit, maple syrup, and enjoy.
Notes
- Do not overmix your batter, or you will have flat and chewy pancakes. Mix until no visible dry spots are left, though a few small lumps are okay.
- Do not flip the pancakes too early or you will be eating deformed, unevenly cooked pancakes instead of perfectly golden round ones. The bubbles will guide you! Gently flip them over once they form and the edges begin to brown.
- If you have extra time on your hands, rest the batter for a few minutes to let the gluten relax resulting in softer pancakes.
Nutrition
Calories: 162kcal | Carbohydrates: 34g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 418mg | Potassium: 87mg | Fiber: 2g | Sugar: 7g | Vitamin A: 17IU | Vitamin C: 3mg | Calcium: 170mg | Iron: 2mg
