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A stack of blueberry pancakes topped with fresh blueberries and drizzled with syrup sits on a plate.

Fluffy Blueberry Pancakes

Cook Time:
25 Minutes
Difficulty:
Easy
Serves Up To:
8 Servings

Nutrition Information

Total Fat
4.5g
Total Carbohydrates
17g
Cholesterol
27mg
Sodium
230mg
Potassium
30mg
Dietary Fiber
1g
Sugars
4.5g
Protein
2.5g

Ingredients

  • 1 cup (131g) all-purpose flour
  • 2 tablespoons (27g) granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 large egg
  • 1 teaspoon lemon juice
  • 1 cup (237ml) Original Almond Breeze Original Almondmilk (or any other unsweetened varieties)
  • 2 tablespoons (30 ml) vegetable oil
  • 1/2-1 cup fresh or frozen thawed blueberries

Directions

  1. Note on blueberries: if using frozen, make sure they are thawed and well rinsed and drained before making pancakes.

  2. Preheat griddle 350°F or heat frying pan over medium heat until a fleck of water “dances” in the pan.

  3. Whisk flour, sugar, salt, baking powder, and baking soda. Add egg, lemon juice, almondmilk, and oil. Whisk until combined (batter may be slightly lumpy).

  4. Gently fold in desired amount of blueberries.

  5. Cook pancakes immediately, flipping halfway, on griddle or in pan greased with cooking spray. Serve warm with syrup.

Made With These Products

Courtesy of: Crazy for Crust

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