Description
These fluffy blueberry pancakes are bursting with juicy berries and perfect for a cozy weekend breakfast or brunch. Made with simple ingredients, they’re light, flavorful, and easy to whip up.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons cane sugar
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 1 cup almond milk, or any milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 tablespoon olive oil, plus more for the pan
- 1 cup fresh blueberries
- Maple syrup, for serving
Instructions
- In a large bowl, mix the flour, sugar, baking powder, and salt.
- In a medium bowl, whisk together the almond milk, apple cider vinegar, vanilla, and olive oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Heat a nonstick skillet or griddle over medium heat and lightly brush with olive oil.
- Use a ⅓-cup measuring cup to pour the batter onto the skillet. Dot each pancake with blueberries.
- Cook the pancakes for 1 to 2 minutes, or until bubbles form and the edges are dry. Flip and cook for another 1 to 2 minutes, or until golden brown.
- Serve hot with maple syrup.
Notes
- Do not overmix the batter to keep the pancakes fluffy.
- You can substitute dairy milk for almond milk if desired.
- Frozen blueberries can be used – do not thaw before adding to the batter.
- Best served immediately, but can be kept warm in a 200°F oven.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 5g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
