How to Make Perfectly Fluffy Blueberry Pancakes Every Time
There’s something magical about waking up to a plate of fluffy blueberry pancakes on a lazy weekend morning. The kind of pancakes that are soft, warm, and packed with juicy, fresh blueberries in every bite.
Servings: 12 pancakes
Calories: 250kcal
Ingredients
- 1 ½ cups all-purpose flour
- 1 ¼ cups milk
- ½ teaspoon salt
- 3 ½ teaspoons baking powder
- 3 tablespoons butter melted
- 1 tablespoon sugar
- 1 cup blueberries fresh or frozen
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Start by whisking together the flour, baking powder, salt, and sugar in a bowl to ensure everything is evenly mixed with no lumps.
- In a separate bowl, whisk the egg, then add the milk, melted butter, and vanilla extract. Mix until smooth and fully blended.
- Next, gently pour the wet ingredients into the dry mixture.
- Stir just until everything comes together, making sure to leave a few lumps. Overmixing can result in dense pancakes, and we want them light and fluffy!
- Carefully fold in the blueberries, being mindful not to crush them. This keeps the berries intact, giving you those delicious bursts of blueberry goodness in every bite.
- Now, heat a griddle or non-stick pan and lightly grease it with butter or oil.
- Scoop about a quarter cup of batter onto the griddle for each pancake, and cook until bubbles form on the surface.
- Flip them over and cook for 2-3 minutes on the other side, or until golden brown. Enjoy!
Notes
- Be gentle when adding the blueberries. Don’t mix them in too early or too hard, or they might bleed into the batter and turn everything blue.
- If you're using frozen blueberries, don't thaw them first, just fold them in frozen to prevent the batter from getting too runny.