Fluffy Blueberry Pancakes (Printer-Friendly)

Warm fluffy pancakes with fresh blueberries, butter, and maple syrup for a classic morning treat.

# What You Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1 1/4 cups milk
06 - 2 large eggs
07 - 3 tablespoons unsalted butter, melted and slightly cooled
08 - 1 teaspoon pure vanilla extract

→ Add-ins

09 - 1 cup fresh blueberries (or frozen, unthawed)

→ For Serving

10 - Butter, to serve
11 - Maple syrup, to serve

# How-To Steps:

01 - Whisk together flour, sugar, baking powder, and salt in a large mixing bowl.
02 - In a separate bowl, whisk milk, eggs, melted butter, and vanilla extract until smooth.
03 - Pour wet ingredients into the dry mixture and stir gently until just combined, leaving some small lumps.
04 - Fold in the blueberries carefully to avoid breaking them.
05 - Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour 1/4 cup batter per pancake onto the skillet. Cook until bubbles form on the surface and edges set, approximately 2 minutes.
07 - Flip and cook for another 1 to 2 minutes until golden brown and cooked through.
08 - Transfer cooked pancakes to a plate, keep warm, and repeat with remaining batter. Serve hot with butter and maple syrup.

# Helpful Hints:

01 -
  • They actually turn out fluffy and tender, not dense or gummy, because you're not overthinking the mixing.
  • Fresh blueberries burst with tartness against the sweet batter, and frozen ones work just as beautifully if that's what you've got on hand.
  • The whole process, from bowl to plate, takes less than half an hour, so you can have hot pancakes without the weekend-long commitment.
02 -
  • The difference between fluffy and dense pancakes comes down to not overmixing the batter—lumps are okay, and the batter should look almost shaggy when you stop stirring.
  • Frozen blueberries won't bleed into your batter if you don't thaw them first, so keep them straight from the freezer for the most vibrant, burst-able pockets of flavor.
03 -
  • Melted butter that's been cooled slightly prevents the eggs from cooking when you stir them in, which keeps your batter smooth and tender instead of scrambled.
  • The secret to consistent cooking is maintaining medium heat and letting the pan tell you when it's ready with gentle sizzles, not aggressive pops.
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