Breakfast & Brunch > Pancakes & Waffles > Classic Pancakes > Blueberry Pancakes Recipe

Fluffy Blueberry Pancakes

Start your day with these incredibly fluffy and delicious blueberry pancakes! This recipe guarantees light, airy pancakes bursting with juicy blueberries. Perfect for a weekend brunch or a special breakfast treat. They're easy to make and sure to be a family favorite.

Prep Time
10 minutes
Cook Time
15 minutes
Servings
6-8 pancakes
Ingredients
  • 1 1/2 cups All-purpose flour
  • 2 tablespoons Sugar
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Salt
  • 1 1/4 cups Milk
  • 1 large Egg
  • 3 tablespoons Melted butter
  • 1 teaspoon Vanilla extract
  • 1 cup Fresh blueberries
  • as needed Butter or oil

Step 1: Combine Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt. This ensures that the baking powder is evenly distributed, leading to fluffy pancakes.

Step 2: Mix Wet Ingredients

In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract. Make sure the butter has cooled slightly before adding it to the egg mixture to prevent cooking the egg.

Step 3: Combine Wet and Dry

Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix! A few lumps are okay. Overmixing develops the gluten in the flour, resulting in tough pancakes.

Step 4: Add Blueberries

Gently fold in the blueberries. Be careful not to crush them. If using frozen blueberries, you don't need to thaw them, but toss them with a tablespoon of flour to prevent them from sinking to the bottom of the batter and bleeding into the batter too much.

Step 5: Cook the Pancakes

Heat a lightly oiled griddle or frying pan over medium heat. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface and the edges look set.

Step 6: Serve and Enjoy!

Serve immediately with your favorite toppings such as maple syrup, whipped cream, fresh fruit, or a dusting of powdered sugar.

← Easy Berry Compote Fluffy Chocolate Chip Pancakes →

FAQ

  • Can I use frozen blueberries?

    Yes, you can use frozen blueberries. Do not thaw them, and toss them with a tablespoon of flour before adding them to the batter to prevent them from sinking and bleeding.
  • Can I make the batter ahead of time?

    It's best to make the batter fresh for the fluffiest pancakes. However, you can prepare the dry and wet ingredients separately ahead of time and combine them just before cooking.
  • What can I use instead of butter?

    You can use melted coconut oil or another neutral-flavored oil as a substitute for butter.
  • How do I keep the pancakes warm while cooking the rest of the batch?

    Place the cooked pancakes on a baking sheet in a warm oven (about 200°F or 93°C) until ready to serve.