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Fluffy 4-Ingredient Blueberry Pancakes

Fluffy 4-Ingredient Blueberry Pancakes for Perfect Mornings

These Fluffy 4-Ingredient Blueberry Pancakes promise a delightful breakfast experience, perfect for busy mornings.
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Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 20 minutes
Servings: 4 pancakes
Course: Breakfast
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 large Eggs For vegan option, substitute with flaxseed egg (1 tbsp flaxseed meal + 3 tbsp water)
  • 1 cup Flour High-quality all-purpose flour like King Arthur
  • 1 cup Milk Choose whole or plant-based milk like almond milk
  • 1 cup Frozen Blueberries Toss with a little flour before folding into batter

Equipment

  • Mixing Bowl
  • non-stick skillet

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together the flour and baking powder until well combined.
  2. Crack the eggs into the mixture, followed by the milk. Stir gently until just combined.
  3. Carefully fold in the frozen blueberries that have been tossed in a bit of flour.
  4. Let the batter rest for about 5 minutes while you preheat a non-stick skillet over medium heat.
  5. Pour a ladleful of batter onto the preheated pan and cook for about 2-3 minutes until bubbles form.
  6. Flip the pancake and cook for another 2-3 minutes until golden brown.
  7. Transfer pancakes to a plate and serve warm with butter and maple syrup or Greek yogurt.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 25gProtein: 5gFat: 4gSaturated Fat: 2gCholesterol: 55mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 5gVitamin A: 250IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

Serve pancakes immediately for best taste; adjust cooking temperature as needed for subsequent batches.

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