Blueberry Pancakes

Why You’ll Love This Recipe

You’ll love these Blueberry Pancakes because they’re light, fluffy, and bursting with fresh blueberries in every bite. The pancakes have just the right balance of sweetness, and the blueberries add a natural pop of flavor that makes each bite even more enjoyable. This recipe is easy to prepare, and the pancakes cook up perfectly every time. It’s a great way to elevate your breakfast routine and impress your family or guests.

Ingredients

• 1 1/2 cups all-purpose flour

• 2 tablespoons granulated sugar

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1 1/4 cups milk (or non-dairy milk)

• 1 large egg

• 2 tablespoons unsalted butter, melted (or use vegetable oil for a dairy-free version)

• 1 teaspoon vanilla extract

• 1 cup fresh or frozen blueberries

• Butter or oil for cooking

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.

2. Mix the wet ingredients: In a separate bowl, whisk together the milk, egg, melted butter (or oil), and vanilla extract until well combined.

3. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir gently to combine. Be careful not to overmix; it’s okay if there are a few lumps. Overmixing can make the pancakes tough.

4. Add the blueberries: Gently fold in the blueberries, being careful not to crush them.

5. Cook the pancakes: Heat a griddle or large skillet over medium heat and lightly grease with butter or oil. Once hot, pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, until bubbles form on the surface of the pancake and the edges begin to look set. Flip and cook for another 1-2 minutes, until golden brown and cooked through. Continue with the remaining batter.

6. Serve: Serve the pancakes warm with maple syrup, powdered sugar, and extra blueberries, if desired.

Servings and Timing

• Servings: 4 (about 8 pancakes)

• Prep Time: 5 minutes

• Cook Time: 15 minutes

• Total Time: 20 minutes

Variations

• Add nuts: For extra texture, fold in some chopped walnuts or pecans along with the blueberries.

• Make them dairy-free: Use a non-dairy milk like almond milk or oat milk and substitute the butter with oil or a dairy-free butter alternative.

• Make them fluffy: For extra fluffiness, separate the egg yolk and white. Whisk the egg white separately until stiff peaks form, then gently fold it into the batter before cooking.

• Use other fruit: Swap the blueberries for other fruits like raspberries, strawberries, or blackberries. You can also use a mix of berries for a colorful variety.

• Add a streusel topping: For a decadent touch, sprinkle a streusel made of sugar, butter, and cinnamon on top of the pancakes before flipping them.

Storage/Reheating

• Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days.

• Reheating: Reheat the pancakes in a toaster or microwave until warmed through. You can also reheat them in a skillet over low heat for a few minutes.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work great in this recipe. Just fold them into the batter while still frozen to prevent them from bleeding too much into the batter. You may want to reduce the cooking time slightly to prevent burning.

Can I make the batter ahead of time?

You can prepare the batter ahead of time and refrigerate it for up to 2 hours. However, the batter may thicken slightly as it sits, so you might need to add a little more milk to loosen it before cooking.

How can I make these pancakes healthier?

To make the pancakes healthier, you can substitute half of the all-purpose flour with whole wheat flour for added fiber. You can also reduce the sugar or use a natural sweetener like honey or maple syrup in place of granulated sugar.

Can I freeze pancakes for later?

Yes, you can freeze the pancakes for up to 3 months. Allow them to cool completely, then stack them with parchment paper between each pancake to prevent sticking. Store in a freezer-safe bag or container. Reheat in the microwave or toaster when ready to eat.

What’s the best way to cook pancakes evenly?

Make sure your skillet or griddle is at the right temperature — medium heat is ideal. If the pan is too hot, the pancakes will burn on the outside before cooking through, and if it’s too cool, they’ll cook too slowly. Test the heat by dropping a small amount of batter onto the pan. If it sizzles gently, it’s ready.

Conclusion

Blueberry Pancakes are the ultimate breakfast indulgence, combining light, fluffy texture with the sweetness of juicy berries in every bite. This recipe is easy to make and can be customized with your favorite add-ins. Whether you enjoy them plain, with syrup, or topped with fresh fruit and whipped cream, these pancakes are sure to become a breakfast favorite. Perfect for a weekend brunch or any day you need a comforting start to your morning!