Easy Blueberry Pancake for Two
Start your morning with the comforting simplicity of this Easy Blueberry Pancake for Two recipe—a perfectly portioned breakfast treat designed for small-batch cooking! These pancakes are a delightful balance of fluffy and golden, studded with bursts of juicy, sweet blueberries in every bite. With a prep time of just 5 minutes, this recipe combines pantry staples like all-purpose flour, granulated sugar, and a touch of vanilla extract with fresh blueberries to create a quick and satisfying meal for two. The batter comes together effortlessly, while the gentle folding of blueberries ensures a tender texture and even distribution. Ideal for a cozy breakfast or brunch, these pancakes are best served warm with a drizzle of maple syrup and a pat of butter. Whether you're looking for an indulgent treat or a spontaneous breakfast idea, this recipe is the perfect blend of convenience and flavor.
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Recipe Information
Ingredients
- 0.5 cup All-purpose flour
- 1 tablespoon Granulated sugar
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.25 cup Milk
- 1 large Egg
- 1 tablespoon Unsalted butter (melted)
- 0.25 teaspoon Vanilla extract
- 0.25 cup Fresh blueberries
- 1 tablespoon Vegetable oil or non-stick spray
Instructions
In a medium mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk together until well mixed.
In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
Gradually pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until the batter is combined and no large lumps remain. Be careful not to overmix.
Gently fold in the fresh blueberries, ensuring they're evenly distributed throughout the batter.
Heat a non-stick skillet or griddle over medium heat. Lightly coat the surface with vegetable oil or non-stick spray.
Scoop about 1/4 cup of the pancake batter onto the skillet for each pancake. Spread slightly if needed to form a circle.
Cook the pancake for 2-3 minutes, or until bubbles appear on the surface and the edges look set. Flip the pancake carefully and cook for an additional 2-3 minutes on the other side until golden brown.
Repeat with the remaining batter, reapplying oil or spray as needed to prevent sticking.
Serve the pancakes warm with butter, syrup, or your favorite toppings.
Nutrition Facts
Calories |
650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 256 mg | 85% | |
| Sodium | 1174 mg | 51% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 19.6 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 116 mg | 9% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 264 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
