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Ingredients
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Short Stack
Full Stack
Method
Short Stack Preparation
- 1
Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined.
- 2
- 3
Combine Mixtures
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; some lumps are okay.
- 4
Add Blueberries
Gently fold in the fresh blueberries, being careful not to mash them.
- 5
Cook Pancakes
Heat a non-stick skillet or griddle over medium heat. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown, about 2-3 minutes per side.
Full Stack Preparation
- 6
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined.
- 7
Combine Wet Ingredients
In another large bowl, whisk together the milk, eggs, and melted butter until smooth.
- 8
Combine Mixtures
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are acceptable.
- 9
Add Blueberries
Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
- 10
Cook Pancakes
Heat a large non-stick skillet or griddle over medium heat. Pour 1/3 cup of batter for each pancake onto the skillet. Cook until bubbles appear on the surface, then flip and cook until golden brown, about 2-3 minutes per side.
