Blueberry Pancakes
Golden, fluffy blueberry pancakes bursting with juicy berries and topped with melting butter and warm maple syrup. Easy to make and irresistibly delicious, these pancakes are perfect for a cozy morning or a special brunch treat.
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula
Ingredients
For the Pancakes:
- 1 ½ cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 ¼ cups milk
- 1 large egg
- 2 tbsp melted butter plus extra for cooking
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
Optional Toppings:
- Maple syrup
- Butter
- Whipped cream
- Extra blueberries
Instructions
Prepare the Batter:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until well combined.
Combine Wet and Dry Ingredients:
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix; lumps are fine.
Fold in the Blueberries:
- Gently fold in the blueberries, ensuring even distribution. If using frozen blueberries, do not thaw them first to prevent excess moisture.
Heat the Pan:
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
Cook the Pancakes:
- Pour about ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form and edges start to set. Flip and cook for another 1–2 minutes until golden brown.
Serve and Enjoy:
- Stack the pancakes on a plate and top with butter, maple syrup, or your favorite toppings.
Notes
For extra fluffiness, let the batter rest for 5 minutes before cooking.
To prevent blueberries from sinking, toss them in a teaspoon of flour before adding to the batter.
Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months.
To prevent blueberries from sinking, toss them in a teaspoon of flour before adding to the batter.
Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months.