Indulge in a stack of fluffy blueberry pancakes that will make your mornings feel like a sweet dream!

1

In a large mixing bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of sugar, 2 teaspoons of baking powder, and 1 teaspoon of salt. This mixture should take about 5 minutes.

2

In another bowl, whisk together 1 cup of milk and 1 egg until well combined. Pour this mixture into the dry ingredients and fold gently until just combined, being careful not to overmix.

3

Add 1 cup of blueberries to the batter and gently fold them in. Your batter will be slightly lumpy, which is perfectly fine.

4

Heat a non-stick skillet or griddle over medium heat, approximately 5 minutes. Melt 2 tablespoons of butter on the skillet.

5

Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface of the pancake, about 3-4 minutes. Flip and cook until golden brown on the other side, about 2-3 minutes.

6

Repeat with remaining batter, adding more butter to the skillet as needed.

7

Serve warm pancakes with maple syrup drizzled on top.

4

• Add a sprinkle of lemon zest to the batter for a refreshing twist.
• Top with whipped cream and additional fresh blueberries for a gourmet touch.
• Incorporate a mix of different berries for a berry medley pancake stack.

• Make sure your cooking surface is well-heated before pouring the batter for even cooking.
• Allow the batter to rest for about 5 minutes for fluffier pancakes.
• Use fresh or frozen blueberries, but if using frozen, do not thaw them to keep the pancakes from turning blue.

• fat: 9g
• fiber: 2g
• sugar: 8g
• protein: 6g
• calories: 250
• carbohydrates: 40g

Provides a source of carbohydrates for energy, protein for muscle repair, and antioxidants from blueberries.

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