Fluffy Blueberry Pancakes

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Fluffy Blueberry Pancakes

Make Fluffy Blueberry Pancakes for an easy breakfast recipe! These pancakes are super fluffy and soft and filled with blueberries.

2 from 1 vote

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Yield 8 -10 (4") pancakes

Serving Size 1 /4 recipe

. .

Ingredients

• 
  1 cup 131g all-purpose flour
  


• 
  2 tablespoons 27g granulated sugar
  


• 
  1/4 teaspoon salt
  


• 
  1 teaspoon baking powder
  


• 
  1/2 teaspoon baking soda
  


• 
  1 large egg
  


• 
  1 teaspoon lemon juice
  


• 
  1 cup 237ml Almond Breeze almondmilk Cashew Unsweetened Original
  


• 
  2 tablespoons 30 ml vegetable oil
  


• 
  1/2-1 cup fresh or frozen thawed blueberries
  

Instructions

• Note on blueberries: if using frozen, make sure they are thawed and well rinsed and drained before making pancakes.


• Preheat griddle 350°F or heat frying pan over medium heat until a fleck of water “dances” in the pan.


• Whisk flour, sugar, salt, baking powder, and baking soda. Add egg, lemon juice, almondmilk, and oil. Whisk until combined (batter may be slightly lumpy).


• Gently fold in desired amount of blueberries.


• Cook pancakes immediately, flipping halfway, on griddle or in pan greased with cooking spray. Serve warm with syrup.

Nutrition Information

Serving: 1/4 recipe | Calories: 246kcal | Carbohydrates: 36g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 47mg | Fiber: 2g | Sugar: 11g

Nutritional information not guaranteed to be accurate

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