Light Apple Blueberry Pancakes
Start your morning with a stack of fluffy, flavor-packed Light Apple Blueberry Pancakes, a delightful combination of fresh fruit and simple ingredients. These golden, tender pancakes blend grated apple for natural sweetness and juicy bursts of fresh blueberries, creating a wholesome, fruity twist on a classic breakfast staple. Made with buttermilk for extra fluffiness and a hint of vanilla for warmth, this easy pancake recipe comes together in just 35 minutes, making it perfect for busy mornings or leisurely brunches. Whether you serve them with a drizzle of maple syrup or enjoy them as-is, these light and satisfying pancakes are sure to become a family favorite. Ideal for those seeking a fruity breakfast option that’s both comforting and crowd-pleasing!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 2 tablespoons Granulated sugar
- 1 large Egg
- 1.25 cups Buttermilk
- 2 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 1 medium Apple, peeled and grated
- 0.75 cups Fresh blueberries
- as needed Non-stick cooking spray or butter for greasing
- as needed Maple syrup (optional, for serving)
Instructions
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
In a separate medium bowl, beat the egg. Whisk in the buttermilk, melted butter, and vanilla extract until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold in the grated apple and blueberries gently to distribute them evenly throughout the batter.
Heat a large non-stick skillet or griddle over medium heat. Lightly grease the surface with non-stick cooking spray or a small amount of butter.
Using a 1/4-cup measuring cup, pour the batter onto the skillet for each pancake. Be sure to leave space between the pancakes for easy flipping.
Cook for about 2-3 minutes, or until bubbles form on the surface of the pancakes and the edges look set. Flip the pancakes using a spatula and cook for an additional 2 minutes, or until golden brown and cooked through.
Transfer the cooked pancakes to a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm with a drizzle of maple syrup, if desired. Enjoy your Light Apple Blueberry Pancakes!
Nutrition Facts
Calories |
355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 647 mg | 28% | |
| Total Carbohydrate | 56.2 g | 20% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 17.9 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 107 mg | 8% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 222 mg | 5% | |
*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.
