Fluffy Blueberry Pancakes

Start your morning with a stack of Blueberry Pancakes that are light, fluffy, and filled with juicy bursts of blueberry in every bite. These pancakes are perfect for cozy weekends, family breakfasts, or brunch gatherings. They’re easy to whip up, cook beautifully golden, and taste heavenly with a drizzle of syrup or a sprinkle of powdered sugar.

Why You’ll Love This Recipe

• Light and fluffy texture with perfect golden edges
• Bursting with fresh blueberry flavor in every bite
• Easy, one-bowl batter ready in minutes
• Freezer-friendly for quick weekday breakfasts
• Perfect for brunch, holidays, or lazy Sundays

Ingredients

• 1 ½ cups all-purpose flour
• 3 ½ teaspoons baking powder
• 1 tablespoon sugar
• ¼ teaspoon salt
• 1 ¼ cups milk
• 1 large egg
• 3 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries
• Butter or oil for cooking

Step-by-Step Instructions

1. In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
2. In a separate bowl, combine milk, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry mixture and stir gently until just combined.
4. Fold in the blueberries — be careful not to overmix to keep the batter airy.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
6. Pour about ¼ cup of batter for each pancake.
7. Cook until bubbles appear on the surface and edges look set, then flip.
8. Cook for another 1–2 minutes until golden brown and fluffy.
9. Serve warm with syrup, butter, or a sprinkle of powdered sugar.

Tips & Variations

• Add lemon zest: A teaspoon brightens the flavor and complements the blueberries.
• Try buttermilk: Replace milk with buttermilk for a tangier flavor.
• Use frozen blueberries: Add straight from the freezer to prevent purple batter.
• Make it heartier: Mix in a tablespoon of oats for added texture.
• Add sweetness: A drizzle of honey or a scoop of whipped cream on top makes it special.

Storage & Freezer Instructions

• Refrigerate: Store leftover pancakes in an airtight container for up to 3 days.
• Reheat: Warm in the toaster or microwave until soft and fluffy again.
• Freeze: Stack pancakes with parchment between each layer and freeze up to 2 months.
• Reheat from frozen: Microwave 20–30 seconds or toast until warm and golden.

Serving & Pairing Ideas

• Serve with warm maple syrup, honey, or berry compote.
• Pair with scrambled eggs or Greek yogurt for a balanced breakfast.
• Add a topping of fresh blueberries or sliced bananas.
• A cup of hot coffee or chai latte makes the perfect morning pairing.

Frequently Asked Questions

Can I use frozen blueberries?

Yes! You can use frozen blueberries without thawing them. Just fold them gently into the batter and cook as usual to avoid streaking the batter purple.

How can I make the pancakes extra fluffy?

Avoid overmixing your batter, a few small lumps are okay. Let the batter rest for 5 minutes before cooking to allow the baking powder to activate.

What’s the best pan for pancakes?

A non-stick skillet or a griddle works best. Ensure it’s evenly heated and lightly greased to achieve perfect golden edges.

Can I make the batter ahead of time?

It’s best to cook pancakes fresh, but you can mix the dry ingredients ahead. Combine with the wet ingredients just before cooking for the best texture.

Ready to Make It?

These Blueberry Pancakes are the kind of breakfast everyone looks forward to — light, golden, and bursting with berry sweetness. Save this recipe, whip up a batch this weekend, and enjoy the best homemade pancakes right from your kitchen.

You Might Also Like

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• Oatmeal Raisin Cookies – Soft, chewy, and perfectly spiced
• Red Velvet Crinkle Cookies – A festive cookie with rich cocoa flavor

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