How to Make Fluffy Blueberry Pancakes: A Delicious Morning Treat

As a morning snack, nothing beats a stack of light and fluffy blueberry pancakes. The breakfast classic that is hard to top. This blueberry pancake recipe is sure to satisfy your cravings for something special first thing in the morning or to wow your family with a weekend brunch.

Active Time: 10 minutes

Total Time: 25 minutes

Servings: 4

Ingredients

Here’s what you’ll need to make the best blueberry pancakes:

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1 1/4 cups milk
• 1 large egg
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries
• Butter or oil for cooking
• Maple syrup (optional, for serving)

Instructions

Cooking

1. First, gather all your ingredients. In a big mixing bowl, whisk together the flour, baking powder, salt, and sugar. In another bowl, whisk the milk, egg, melted butter, and vanilla until everything’s well combined.
2. Slowly pour the wet ingredients into the dry ones, stirring gently until just combined. Don’t worry about a few lumps—they’re totally fine. Gently fold in the blueberries, spreading them evenly through the batter.
3. Heat up a large non-stick skillet or griddle over medium heat. Add a little butter or oil to coat the surface.
4. Pour 1/4 cup of batter onto the skillet for each pancake. Let them cook for 2-3 minutes, or until bubbles form on top and the edges look set.
5. Flip the pancakes carefully with a spatula, then cook for another 2-3 minutes, or until they’re golden brown and cooked through. Repeat with the rest of the batter, adding more butter or oil to the skillet as needed.

Serving

Warm and freshly baked blueberry pancakes straight off the griddle are served. Finish them off with a dollop of butter, a drizzle of maple syrup, or, if you're feeling really fancy, a dusting of powdered sugar. For more assurance, feel free to add a few extra fresh blueberries. You'll have a fantastic start to the day if you pair these pancakes with your preferred morning beverage.

Nutrition Facts

Here’s a rough estimate of the nutritional content per serving (about 3 pancakes):

Tips and Variations

• Fresh or frozen blueberries: Both work great in this recipe for blueberry pancakes. If you’re using frozen blueberries, no need to thaw them—just fold them into the batter straight from the freezer.
• Make it dairy-free: Swap out the milk for almond or oat milk, and use coconut oil instead of butter.
• Mix it up: Add a teaspoon of lemon zest for a citrusy twist, or toss in some chopped nuts for extra texture.

Conclusion

Anyone who enjoys a cooked breakfast should definitely try this recipe for blueberry pancakes. Every bite of these airy, light pancakes is loaded with blueberries. These tender blueberry pancakes are sure to become a new favorite, whether you're feeding a large group of people for breakfast or just indulging yourself. Try them out, and don't be afraid to experiment with different toppings and recipes!