Rich, gooey, and ready faster than your oven even finishes preheating — this mug cake is the answer to a sudden chocolate craving. No mixer, no baking pan, just one mug and a microwave.
Ingredients
1 1/2 cups all-purpose flour
3 1/2 tsp baking powder
1 tsp salt
1 tbsp sugar
1 1/4 cups milk
1 large egg
3 tbsp melted butter
1 cup fresh blueberries
Instructions
In a large bowl, sift together the flour, baking powder, salt, and sugar.
Make a well in the center and pour in the milk, egg, and melted butter. Mix until just smooth — don’t overmix.
Gently fold in the blueberries.
Heat a lightly oiled griddle or frying pan over medium-high heat.
Pour about 1/4 cup of batter per pancake onto the griddle.
Cook until bubbles form on top and the edges look dry, 2-3 minutes, then flip and cook until golden brown, another 1-2 minutes.
Serve warm with maple syrup, extra blueberries, or a dusting of powdered sugar.
Tip: let the batter rest for 5 minutes before cooking — it makes the pancakes noticeably fluffier.
Prep Time: 5 min | Cook Time: 2 min | Total Time: 7 min | Calories: 320 kcal
INGREDIENTS
4 tbsp all-purpose flour
2 tbsp unsweetened cocoa powder
3 tbsp sugar
½ tsp baking powder
3 tbsp milk
2 tbsp melted butter
¼ tsp vanilla extract
2 tbsp chocolate chips
INSTRUCTIONS
In a large mug, mix flour, cocoa, sugar, and baking powder.
Stir in milk, melted butter, and vanilla until smooth.
Fold in the chocolate chips.
Microwave on high for 90–120 seconds until risen and set.
