Blueberry Pancakes
These fluffy Blueberry Pancakes are the kind of breakfast that always hits the mark—light in the middle, crisp on the edges, and packed with juicy blueberries that stay whole as they cook. They come together quickly with basic ingredients and work just as well for a quiet morning as they do for a big family brunch. You can make them ahead, keep them warm in the oven, or freeze extras for later without losing texture or flavor. It’s an easy, reliable recipe that fits right into whatever kind of day you’re having.
Equipment
Ingredients
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon sugar
- 1 ¼ cups milk
- 1 large egg
- 3 tablespoons unsalted butter melted
- 1 cup blueberries fresh or frozen
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.1 ½ cups all-purpose flour, 3 ½ teaspoons baking powder, ½ teaspoon salt, 1 tablespoon sugar
- Make a well in the center and pour in the melted butter, egg, and milk. Stir until just combined — a few small lumps are fine. Avoid overmixing. Gently fold in the blueberries with a spatula, being careful not to overwork the batter.1 ¼ cups milk, 1 large egg, 3 tablespoons unsalted butter, 1 cup blueberries
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil or butter.
- Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
- Flip and cook for another 1–2 minutes, or until golden brown and cooked through. Transfer to a plate and repeat with the remaining batter.
- Serve warm with maple syrup, extra blueberries, or a dusting of powdered sugar.
Video
Notes
- Measure flour the right way: Use the spoon-and-level method to avoid compacting the flour, which can lead to dense pancakes.
- Use what you have on hand wisely: Try avocado oil instead of butter, brown sugar for deeper flavor, and buttermilk for extra fluffiness. No buttermilk either? Mix milk with a splash of vinegar. A little vanilla also adds nice warmth.
- Stir, don’t beat: Mix the batter until just combined. Overmixing activates too much gluten and makes pancakes chewy instead of fluffy.
- Let the batter rest: Letting the batter rest—about 5-10 minutes—gives the flour time to absorb the liquid, which gives the pancakes a softer and fluffier texture once cooked.
- Help blueberries stay put: Tossing them in a little flour before folding them in keeps them from sinking so you get berries in every bite.
- Use medium heat: Too hot and the outsides will brown before the inside is done. Keep it moderate for even cooking.
- Wipe the skillet as needed: Between batches, clean off any burnt bits or butter to keep the next round of pancakes golden, not patchy. I wipe mine using this paper towel; it's non-scratch, reusable, and super simple and effective.
- Hold pancakes in a warm oven: Place finished pancakes on a baking sheet in an oven if you want to keep them warm while finishing the rest of the batch.
Nutrition
Calories: 114kcalCarbohydrates: 16gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 24mgSodium: 236mgPotassium: 71mgFiber: 1gSugar: 4gVitamin A: 155IUVitamin C: 1mgCalcium: 106mgIron: 1mg
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