Perfect Blueberry Pancakes

By The Stay At Home Chef

Ingredients

1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups milk (whole, 2%, 1%, or buttermilk)
2 large eggs
1/4 cup melted butter (salted or unsalted)
1/2 cup fresh blueberries

Prep Time5mins
Cook Time10mins
Servings12

Instructions

In a large mixing bowl, stir together 1 1/2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.

Whisk in 1 1/2 cups milk, 2 large eggs, and 1/4 cup melted butter just until combined. Add more milk if necessary to thin out the batter. Once combined, fold in 1/2 cup fresh blueberries

Preheat a flat nonstick griddle or skillet over medium-high heat.

Scoop 1/4 cup of pancake batter directly onto the hot griddle or skillet. Let pancakes cook until bubbles form on top and edges begin to look set and lose their shine.

Use a spatula to flip the pancake. Cook other side until golden brown. Serve hot with syrup.