Go Back

Blueberry Pancakes

These warm, fluffy blueberry pancakes are bursting with juicy berries and a hint of sweetness, making them a perfect choice for breakfast or brunch any day of the week.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour You can substitute with whole wheat flour for a healthier twist.
  • 2 teaspoons baking powder Make sure it's fresh for best results!
  • 1/4 teaspoon salt Just a little to balance the sweetness.
  • 2 tablespoons sugar Adds a hint of sweetness throughout the batter.
Wet Ingredients
  • 3/4 cup milk Choose whole, skim, or plant-based alternatives.
  • 1 large egg For a vegan option, consider using flaxseed meal mixed with water.
  • 2 tablespoons butter Melted; feel free to substitute with coconut oil for a dairy-free option.
Add-ins
  • 1 cup blueberries Fresh or frozen work well. If using frozen, no need to thaw.

Method
 

Preparation
  1. In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
  2. In another bowl, whisk the milk, egg, and melted butter together until smooth.
  3. Pour the wet ingredients into the dry ingredients. Gently stir until just combined; it’s okay if there are a few lumps—don’t overmix!
  4. Gently fold the blueberries into the batter, being careful not to crush them.
Cooking
  1. Preheat a non-stick skillet or griddle over medium heat. If needed, lightly grease it with butter or oil.
  2. Pour scoops of batter onto the hot skillet. Cook for about 2-3 minutes, or until small bubbles form on the surface.
  3. Carefully flip the pancakes and cook for another 1-2 minutes, until golden brown on both sides.
  4. Stack them high and serve warm with your favorite toppings!

Notes

Pro Tips: Do not overmix; heat control is important to prevent burning; consider adding lemon or orange zest for a twist.