Blueberry Muffin Pancakes from Scratch
Blueberry Muffin Pancakes are lovely for breakfast and will remind you of blueberry muffins.
Calories per serving: 469kcal
Ingredients
- 1 ½ cups *all-purpose flour
- 2 tablespoons white sugar
- 3 teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 tablespoon brown sugar
- 1 ¼ cups milk
- 1 egg
- 1 teaspoon vanilla
- ¼ teaspoon ground cinnamon
- 3 tablespoons melted butter
- 1 cup fresh blueberries
- Vegetable oil for the pan, peanut or other flavorless high-temperature oil would be best
Instructions
- Preheat a skillet to 350.
- Put the flour, white sugar, baking powder, and salt in the sifter and sift the contents into a medium-sized bowl.
- Put the brown sugar in the sifter and sift it over the ingredients in the bowl. Don't worry if not all the brown sugar sifts in, you don't need that much.
- Add the milk and stir completely.
- Add the egg and stir completely.
- Add the vanilla, cinnamon, and melted butter, then whisk to incorporate all the butter.
- Add the blueberries and gently fold them in.
- Put the oil into the skillet when it has reached the proper temperature.
- Using a large spoon or ladle, pour the batter to make cakes. When you see large bubbles form on top of the cake, it is time to gently turn the pancake over, about 3 minutes. Let it cook for another minute or two, then remove to a plate or tortilla warmer.
Notes
Melt more butter to pour over the pancakes, then squeeze lemon juice over, and put powdered sugar over the pancakes.
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