Teresa's Recipes
Fluffy Blackberry Pancakes
Indulge in the delightful experience of fluffy blackberry pancakes, bursting with the sweet-tart flavor of fresh blackberries. Perfect for a cozy weekend brunch or a special breakfast treat, these pancakes are lightly sweetened and incredibly soft, making them irresistible. Serve them warm with a drizzle of maple syrup for a comforting, delicious start to your day. Historically, pancakes have been enjoyed since ancient times, and this recipe pays homage to that tradition with a modern twist.
Ingredients
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 1/4 teaspoon Salt
- 2 tablespoons Sugar
- 1 cup Milk
- 1, beaten Egg
- 2 tablespoons Vegetable oil
- 1 teaspoon Vanilla extract
- 1 cup, gently folded in Fresh blackberries
- for greasing the skillet Butter
- for serving Maple syrup
Dietary Notes
- Servings: 4
- Dish Type: Breakfast
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Calories: 250
- Fat: 10g
- Carbs: 36g
- Protein: 6g
- Sodium: 200mg
- Sugar: 5g
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
- In a separate bowl, beat the egg and then add the milk, vegetable oil, and vanilla extract. Mix well until fully combined.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined; it’s okay if there are a few lumps—do not overmix.
- Gently fold in the fresh blackberries, being careful not to break them apart.
- Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter to coat the surface.
- For each pancake, pour 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for an additional 1-2 minutes, or until golden brown.
- Repeat the process with the remaining batter, adding more butter to the skillet as needed.
- Serve the pancakes warm with a generous drizzle of maple syrup.
Tips
- For extra flavor, consider adding a pinch of cinnamon or nutmeg to the dry ingredients.
- You can substitute half of the all-purpose flour with whole wheat flour for a healthier option.
- If fresh blackberries are not available, you can use frozen blackberries, but be sure to thaw and drain them first.