Go Back
A delicious stack of golden-brown Blueberry Pancakes generously topped with fresh blueberries and drizzled with maple syrup.
Layla

Blueberry Pancakes

Start your day right with a stack of fluffy, golden pancakes bursting with juicy blueberries, guaranteed to bring a smile to any breakfast table.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Pancakes
  • 1.5 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 1 cup milk whole or 2%, room temperature
  • 1 large egg room temperature
  • 2 tbsp unsalted butter melted
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries
For Cooking
  • vegetable oil or unsalted butter for greasing griddle

Equipment

  • Large Mixing Bowl
  • Medium mixing bowl
  • Whisk
  • Spatula
  • Griddle or large non-stick skillet

Method
 

Prepare the Batter
  1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
  2. In a separate medium bowl, whisk together the milk, large egg, melted butter, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients. Mix gently with a whisk or spoon just until combined. Don't worry about a few lumps – overmixing will lead to tough pancakes!
  4. Gently fold in the fresh blueberries into the batter.
Cook the Pancakes
  1. Heat a lightly oiled or buttered griddle or large non-stick skillet over medium heat. A good test is to flick a few drops of water onto the surface; if they sizzle and evaporate immediately, it's ready.
  2. Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and bubbles form on the surface before you flip them.
  3. Transfer cooked pancakes to a plate and serve immediately with your favorite toppings like maple syrup, extra blueberries, or whipped cream. If making a large batch, you can keep cooked pancakes warm on a baking sheet in a low oven (200°F/95°C).

Notes

1. **Don't overmix!** The secret to fluffy pancakes is a lightly mixed batter with a few lumps. Overmixing develops the gluten in the flour, resulting in tough pancakes.
2. **Room Temperature is Key:** Using milk and eggs at room temperature helps them incorporate more smoothly into the batter, leading to a more uniform texture and better rise.
3. **Make Ahead Tip:** You can whisk together all the dry ingredients (flour, sugar, baking powder, salt) the night before and store them in an airtight container. In the morning, whisk the wet ingredients fresh and combine.