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Blueberry Pancakes with Powdered Sugar
Created by: Howcan Team
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons melted butter
- 1 cup fresh blueberries
- Powdered sugar for sprinkling
Instructions
- In a large bowl, sift together 1 1/2 cups of flour, 3 1/2 teaspoons of baking powder, 1 teaspoon of salt, and 1 tablespoon of white sugar.
- In a separate bowl, whisk together 1 1/4 cups of milk, 1 egg, and 3 tablespoons of melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in 1 cup of fresh blueberries.
- Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until bubbles form on the surface, then flip and cook until browned on the other side.
- Remove the pancakes from the griddle and sprinkle with powdered sugar. Serve hot and enjoy!
Blueberry pancakes have a rich history dating back to the early 18th century when American colonists were introduced to the small, sweet fruit by Native Americans. The dish gained popularity in the 20th century, becoming a staple in diners and home kitchens across the United States. Chefs like Marion Cunningham and James Beard popularized the recipe, emphasizing the importance of using fresh, plump blueberries and a sprinkle of powdered sugar for a delightful sweetness. Today, the best versions of this dish can be found in cozy diners across New England, where the blueberry pancake reigns supreme as a beloved breakfast classic.
25 min
4 servings
300 calories
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