Blueberry Pancakes From Scratch
There is nothing quite like homemade pancakes topped with fresh blueberries. Oh and don't forget to add some berries in the batter!
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Servings: 8 pancakes
Calories: 87kcal
Equipment
- Stove or Griddle
Ingredients
- 1 cup flour
- 1 tsp baking powder
- 1 tsp baking soda
- dash salt
- 1 tbsp ground flax seed
- ½ tsp cinnamon
- 1 tbsp butter melted
- 1 egg
- 1 cup milk - I used skim
- ½ cup fresh blueberries
Instructions
- In a medium bowl combine flour, baking powder, baking soda, salt, ground flax seed, and cinnamon.
- Mix well.
- Add melted butter, egg, and milk and mix until batter forms.
- Gently fold in blueberries.
- Spoon batter onto a hot skillet and cook until bubbles start to form.
- Then flip and cook a little longer until golden brown.
- Serve with favorite toppings and extra blueberries!
- Enjoy!
Notes
I added in the ground flax seed for the extra nutrients, you can easily leave that out if you prefer. It will not affect the taste of your pancakes.
You can add protein powder to the pancake mix if you would like an extra boost of protein. A general guideline is to add one scoop of protein powder (20-25 grams) per cup of dry mix and gradually stir it in. If the batter is too thick, add more liquid and whisk well.
Nutrition
Calories: 87kcal | Carbohydrates: 15g | Protein: 4g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 22mg | Sodium: 213mg | Potassium: 93mg | Fiber: 1g | Sugar: 3g | Vitamin A: 101IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg
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