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Blueberry Pancakes Recipe

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These Blueberry Pancakes are soft, fluffy, and packed with juicy blueberries in every bite. Serve them warm with butter, maple syrup, and extra berries for an easy homemade breakfast or weekend brunch.

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 3/4 cups milk
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries
  • Butter or cooking oil, for the pan
  • Maple syrup, for serving

Instructions

  1. Add the flour, sugar, baking powder, baking soda, and salt to a large mixing bowl and whisk to combine.
  2. In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and gently stir until just combined. A few small lumps are fine; avoid overmixing.
  4. Gently fold the blueberries into the batter. If using frozen blueberries, add them while still frozen.
  5. Heat a large nonstick skillet or griddle over medium heat and lightly grease with butter or cooking oil.
  6. Pour about 1/4 cup of batter onto the hot skillet for each pancake, leaving enough space between them for easy flipping.
  7. Cook for 2 to 3 minutes, until bubbles appear on the surface and the edges begin to set.
  8. Flip the pancakes and cook for another 1 to 2 minutes, until golden brown and cooked through.
  9. Repeat with the remaining batter, adding more butter or oil to the pan as needed.
  10. Serve warm with butter, maple syrup, and extra blueberries.

Notes

  • Use frozen blueberries directly from the freezer without thawing to reduce streaking in the batter.
  • Avoid overmixing the batter to keep the pancakes light and fluffy.
  • For lemon blueberry pancakes, add 1 to 2 teaspoons finely grated lemon zest.
  • For a richer, tangier variation, substitute buttermilk for the regular milk.
  • For whole wheat pancakes, replace half of the all-purpose flour with whole wheat flour.
  • Chocolate chips, cinnamon, chopped nuts, or almond extract can be added for different flavor variations.
  • Refrigerate cooled leftover pancakes in an airtight container for up to 4 days.
  • Freeze pancakes for up to 2 months and reheat them directly from frozen in a toaster or microwave.

Nutrition

Find it online: https://thefamilycooking.com/63710-blueberry-pancakes-recipe/