Blueberry Pancakes
Deliciously fluffy blueberry pancakes that are easy to make and perfect for any breakfast occasion.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 3.5 teaspoons baking powder
- 1 tablespoon granulated sugar
- 0.5 teaspoon salt
Wet Ingredients
- 1.25 cups milk (dairy or non-dairy)
- 1 large egg
- 3 tablespoons unsalted butter, melted plus more for cooking
- 1 teaspoon vanilla extract
Fruits
- 0.5 cups fresh or frozen blueberries Do not thaw if frozen
Instructions
Preparation
- In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
- In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in the blueberries, distributing them evenly throughout the batter.
Cooking
- Heat a large non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook the other side until golden brown, another 1-2 minutes.
- Repeat with the remaining batter, adjusting the heat as needed to prevent burning.
Serving
- Serve warm with your favorite toppings, such as maple syrup, fresh berries, or a dollop of whipped cream.
Notes
Use fresh blueberries when in season for the best flavor. Let the batter rest before cooking for fluffier pancakes. Store leftovers in an airtight container and reheat before serving.