Enjoy flavorful Blueberry Pancakes, easy to make and packed with sweet, juicy blueberries. Ready in just 45 minutes, they're a delicious addition to your family's breakfast favorites.
In a large mixing bowl, whisk together the melted butter, milk, eggs, and vanilla extract and sugar.
Once the wet ingredients are homogenous, whisk in the baking powder and flour until the batter is smooth.
Gently fold in the blueberries until they are evenly distributed through you the pancake batter.
Heat a pan over medium-high heat and then cook 1/4 cup of batter at a time for about 1-2 minutes per side, or until golden brown.
Serve and enjoy!
Notes
Store your pancakes in the freezer for 3 months or in the fridge for a week. Either way you can store your pancakes in an airtight container or Ziploc bag. Reheat your pancakes in the microwave for 30 seconds. Frozen pancakes will need an extra 20-30 seconds.
You can use fresh or frozen blueberries in this recipe.
You can use unsalted butter if you don’t have salted butter. If you are using unsalted butter then you will want to add 1/4 teaspoon of salt to your pancake batter.
For a fluffier, richer pancake you can replace the whole milk with buttermilk.