Make Fluffy Blueberry Pancakes for an easy breakfast recipe! These pancakes are super fluffy and soft and filled with blueberries.
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Servings 8-10 (4") pancakes
Calories 246kcal
Author Dorothy Kern
Ingredients
1cup131g all-purpose flour
2tablespoons27g granulated sugar
1/4teaspoonsalt
1teaspoonbaking powder
1/2teaspoonbaking soda
1large egg
1teaspoonlemon juice
1cup237ml Almond Breeze almondmilk Cashew Unsweetened Original
2tablespoons30 ml vegetable oil
1/2-1cupfresh 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.