Fluffy Blueberry Pancakes (Print View)

Warm fluffy pancakes filled with fresh blueberries, served with butter and maple syrup for a classic start.

# What You’ll 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 (can use frozen, do not thaw)

→ For Serving

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

# How To Make It:

01 - Whisk together flour, sugar, baking powder, and salt in a large bowl.
02 - In a separate bowl, whisk milk, eggs, melted butter, and vanilla extract until blended.
03 - Pour wet mixture into dry ingredients and stir gently until just combined; small lumps are acceptable.
04 - Carefully fold fresh or frozen blueberries into the batter.
05 - Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour 1/4 cup batter for each pancake onto the skillet, cook until bubbles form and edges are set, about 2 minutes.
07 - Flip and cook for an additional 1 to 2 minutes until golden brown and cooked through.
08 - Transfer cooked pancakes to a plate and keep warm. Repeat with remaining batter, then serve with butter and maple syrup.

# Expert Suggestions:

01 -
  • They're done in under 30 minutes from start to finish, which means you can actually enjoy breakfast instead of rushing through it.
  • The blueberries burst into little pockets of tartness that balance the sweetness, so every bite feels intentional and not cloying.
  • You don't need fancy ingredients or techniques—just a bowl, a whisk, and the willingness to not overthink it.
02 -
  • Do not overmix the batter—I learned this the hard way when I stirred everything until it was smooth and ended up with tough, dense pancakes that my eight-year-old could've used as a hockey puck.
  • Room temperature melted butter makes a difference; if it's too hot it scrambles the eggs, and if it's too cold it clumps up and never fully combines.
  • Frozen blueberries work beautifully, but adding them straight from the freezer is the only way to keep them from turning your batter into blueberry soup.
03 -
  • Let your melted butter cool to roughly room temperature before stirring it in—this prevents any chance of cooking the eggs and keeps your batter smooth.
  • Medium heat is your friend here; go too hot and the outside burns before the inside cooks, go too cool and you end up with rubbery pancakes that need far more syrup to be bearable.
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