Blueberry Pancakes
Fluffy, golden pancakes studded with juicy blueberries that burst in every bite. A classic American breakfast that comes together in 20 minutes with basic pantry staples. Perfect for lazy weekend mornings.
For 4 servings
- prep · ~1 min
Mix the dry ingredients.
1.In a large mixing bowl, whisk together 1.5 cups all-purpose flour, 2 tbsp sugar, 2 tsp baking powder, and 1 pinch salt.2.Make a well in the center of the dry mixture. - mix · ~1 min
Combine the wet ingredients.
1.In a medium bowl, whisk 1 large egg until lightly beaten.2.Add 1.25 cups milk, 2 tbsp melted butter, and 1 tsp vanilla extract.3.Whisk until smooth and well combined. - mix · ~1 min
Make the pancake batter.
1.Pour the wet ingredients into the well of the dry ingredients.2.Stir gently with a whisk until just combined — a few lumps are fine.3.Gently fold in 1 cup fresh blueberries until evenly distributed.TIPDon't overmix. Overmixing develops gluten and makes pancakes tough instead of fluffy. Stop when you still see small lumps. - rest · ~5 min
Let the batter rest.
Let the batter sit for 5 minutes. This gives the baking powder time to activate and the gluten to relax for lighter pancakes.
TIPPreheat your griddle while the batter rests. - prep · ~2 min
Preheat the griddle.
1.Heat a griddle or large non-stick skillet over medium heat.2.Lightly grease the surface with a small pat of butter.3.The griddle is ready when a few drops of water sizzle and dance on the surface.TIPMedium heat is key — too hot and the pancakes burn before cooking through; too low and they turn out pale and dense. - fry · ~8 min
Cook the pancakes.
1.Pour about 0.25 cup of batter per pancake onto the hot griddle, spacing them apart.2.Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.3.Flip carefully with a spatula and cook the other side until golden brown, about 1 to 2 minutes more.4.Transfer to a plate and repeat with the remaining batter, greasing the griddle as needed.TIPFlip only once. Pressing down on the pancake with the spatula squeezes out air and makes them flat. - serve
Serve warm.
Stack the pancakes on a plate and serve immediately while warm. Top with a pat of butter, a drizzle of maple syrup, and a handful of fresh blueberries if desired.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Fold blueberries in gently to avoid crushing them and turning the batter purple.
- 2Let the batter rest 5 minutes so the baking powder activates for fluffier pancakes.
- 3Use a ¼-cup measure to pour batter for evenly sized pancakes that cook uniformly.
- 4Flip pancakes only when bubbles appear across the surface and edges are set.
- 5Wipe the griddle clean and re-grease between batches to prevent burnt butter residue.
- 6Keep cooked pancakes in a single layer on a baking sheet in a 200°F oven to stay warm.
- 7For less dense pancakes, avoid pressing down on them after flipping.
Adapt it for your goals.
Whole-wheat
Substitute half the all-purpose flour with whole wheat flour for more fiber and a nutty flavor; add 1 extra tablespoon milk to keep the batter from being too thick.
dairy freeDairy-free
Replace milk with unsweetened almond or oat milk, and use a neutral oil or vegan butter instead of melted butter to make the recipe completely dairy-free.
lemon blueberryLemon-blueberry
Add 1 tablespoon fresh lemon juice and 1 teaspoon finely grated lemon zest to the wet ingredients for a bright citrus note that complements the blueberries.
gluten freeGluten-free
Use a 1:1 gluten-free all-purpose flour blend (containing xanthan gum) in place of regular flour; let the batter rest an extra 2-3 minutes for better hydration.
Why this is on our healthy list.
Rich in Antioxidants
Blueberries are packed with anthocyanins, powerful antioxidants that help protect cells from oxidative stress and support overall health.
Good Source of Calcium
Milk and butter in the batter provide calcium, essential for strong bones and teeth.
Provides Quick Energy
The flour and sugar offer readily available carbohydrates to fuel your morning, while protein from the egg and milk helps keep you full longer.
Frequently asked questions
Yes, but do not thaw them first. Toss frozen blueberries in a little flour before folding into the batter to prevent them from bleeding color and sinking to the bottom.
