I found this recipe while I was searching online for recipes for corn pancakes. I changed the recipe a bit and also added fresh blueberries. The pancakes turn out quite fluffy too, and the prepping method is a lot easier than my other pancake recipe that calls for egg yolk and egg white separation.
Fluffy Blueberry Pancakes Recipe– adapted from Sweet as Sugar Cookies (makes 13 pieces of 4-inch pancakes)
1 1/2 cup flour
2 tbsp sugar
5 tsp baking powder
1/2 tsp salt– cut down to 1/4 tsp if desired
1 1/3 up milk
3 tbsp melted butter
1 cup fresh blueberries
- Sift flour, sugar, baking powder and salt into a medium bowl. Make a well in the center.
- Whisk milk, eggs and melted butter, then pour into the dry ingredients all at once. Stir until just combined. The batter will be lumpy. Gently stir in blueberries.
- Heat a griddle or non-stick pan, then turn down heat to medium low. Pour about 1/3 cup of batter onto the pan, cook until bubbles form. Carefully turn pancakes over and cook the other side until it is lightly brown. DO NOT attempt to press down pancakes while cooking, or pancakes will be dense. Serve immediately with butter, whipped and maple syrup.