🫐 Blueberry Pancakes
Fluffy, moist, and bursting with blueberries — ready in just 25 minutes!
⭐ Prep: 10 min
⭐ Cook: 15 min
⭐ Total: 25 min
⭐ Servings: 6
⭐ Yield: ~12 pancakes
⭐ Per pancake: 146 kcal · 3g fat · 25g carbs · 5g protein
📝 Ingredients
Dry Ingredients
1 ½ cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
¼ teaspoon salt
Wet Ingredients
1 ¼ cups milk (room temperature)
1 large egg
3 tablespoons melted butter (or vegetable oil)
1 teaspoon vanilla extract
Add-In
1 cup fresh or frozen blueberries (do not thaw frozen ones)
For Cooking
Butter or oil for greasing the pan
Maple syrup or honey for serving
⭐ Instructions
- Mix the Dry Ingredients
In a large bowl, whisk together:
flour
sugar
baking powder
salt
Mix until well combined and lump-free.
- Mix the Wet Ingredients
In a separate bowl, whisk together:
milk
egg
melted butter
vanilla
Whisk until smooth and creamy.
- Combine Wet and Dry
Pour the wet mixture into the dry ingredients.
Gently stir with a spatula just until combined.
The batter should be slightly lumpy — do not overmix or pancakes will be dense.
Fold in the blueberries gently.
- Cook the Pancakes
- Heat a nonstick skillet or griddle over medium heat.
- Lightly grease with butter or oil.
- Pour about ¼ cup of batter per pancake.
- Cook until bubbles form on the surface and edges look set (about 2–3 minutes).
- Flip and cook for another 1–2 minutes until golden brown.
- Repeat with remaining batter, greasing the pan as needed.
- Serve
Stack the pancakes on a plate and drizzle generously with:
warm maple syrup
honey
or a berry compote
Top with extra blueberries for a beautiful finish!
💡 Tips for Perfect Pancakes
For extra fluffiness: let the batter rest 5 minutes before cooking.
For crisp edges: cook with a mix of butter + a little oil.
Using frozen blueberries? Add them directly without thawing to avoid bleeding.