Here’s a classic recipe for Blueberry Pancakes — fluffy, tender, and loaded with sweet blueberries. Perfect for breakfast or brunch.
Blueberry Pancakes Recipe
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1 1/4 cups milk
- 1 large egg
- 3 tablespoons unsalted butter, melted (plus extra for cooking)
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
1. Prepare the batter
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- In another bowl, mix milk, egg, melted butter, and vanilla extract.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Tip: Batter should be slightly lumpy — don’t overmix.
- Gently fold in blueberries.
2. Cook the pancakes
- Heat a nonstick skillet or griddle over medium heat and lightly butter.
- Pour 1/4 cup of batter per pancake onto the skillet.
- Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
- Flip and cook 1–2 minutes more until golden brown and cooked through.
3. Serve
- Stack pancakes and serve warm with maple syrup, honey, or extra fresh blueberries.
Tips
- For extra fluffy pancakes, separate the egg; beat the white until stiff peaks form and fold into batter at the end.
- Frozen blueberries can be used; toss them in a little flour first to prevent sinking.
- Add a pinch of cinnamon or lemon zest to the batter for extra flavor.
I can also give you a 5-minute blender version that makes perfectly smooth, fluffy blueberry pancakes with minimal effort.
Do you want that version?
