Feastical

Start Your Morning with a Stack of Sunshine

Hey friends, Beau here from Feastical! Is there anything in this world that smells more like a perfect morning than pancakes sizzling on a griddle? That sweet, buttery, slightly caramelized scent that drifts through the house, acting as the world’s best (and tastiest) alarm clock. It’s a universal signal for a slow, happy, delicious start. And when those pancakes are Fluffy Blueberry Pancakes, bursting with juicy berries that turn into little pockets of warm jam? Well, that’s not just breakfast. That’s morning magic on a plate.

I’m a firm believer that the best recipes are the ones that feel like a warm hug and come together without a fuss. This blueberry pancake recipe is exactly that. It’s my go-to, my forever favorite, the one I’ve made so many times I could probably do it in my sleep. It’s simple enough for a sleepy Wednesday, yet special enough for a celebratory weekend brunch. We’re talking cloud-like, tender interiors, golden-brown exteriors, and that glorious moment when you slice your fork through and a river of melted blueberry goodness mixes with maple syrup. It’s pure, unadulterated joy.

So, whether you’re a pancake pro or you’re just figuring out that the whisk isn’t just for decoration, I’ve got you. Grab your favorite bowl, your trusty spatula, and let’s make a memory—one fluffy, berry-filled bite at a time. Let’s dig in!

The Pancake Chronicles: A Sticky, Sweet Memory

This recipe always takes me back to my dad’s tiny, yellow-tiled kitchen on Saturday mornings. He wasn’t a fancy cook, but man, could he make pancakes. He’d wear this old apron with a faded chili pepper print, and I’d perch on the countertop, my job being the official blueberry distributor. He’d pour these wobbly circles of batter onto the electric griddle, and just as the bubbles would start to pop, he’d give me the nod. “Now, Beau!” I’d scramble to press the berries into each pancake with my small fingers, always trying to get an even distribution (and always sneaking a few fresh ones into my mouth).

The magic, though, was in his flip. He’d use that thin, flexible spatula like a surgeon’s tool, getting right under the edge with a confident *shhhk* sound. The pancake would sail through the air in a perfect half-rotation, landing with a gentle slap. To my six-year-old eyes, it was the greatest circus act I’d ever seen. We’d eat them stacked high, syrup pooling on the plate, talking about nothing and everything. Those mornings taught me that the best food isn’t about perfection; it’s about the laughter, the shared sticky fingers, and the love you fold into the batter. That’s the spirit I try to bring to every recipe I share with you here on Feastical.

Gathering Your Sunshine: What You’ll Need

Here’s the beautiful part: you likely have most of this in your pantry right now. Simple ingredients, extraordinary results. Let’s break them down.

• 1 cup all-purpose flour: The trusty foundation. It gives our pancakes structure. For a slightly nuttier, heartier taste, you can swap in ½ cup whole wheat flour, but keep at least ½ cup all-purpose for that classic fluffiness.
• 2 tablespoons sugar: Just enough to give the pancakes a gentle sweetness and help with that gorgeous golden-brown color. I use regular granulated, but cane sugar works beautifully too.
• 1 tablespoon baking powder: This is our FLUFF MAKER! It’s the chemical leavener that creates those lovely air bubbles. Make sure yours is fresh for maximum lift. If it doesn’t fizz when you add a drop of water to it, it’s time for a new can.
• ¼ teaspoon salt: The flavor enhancer. It might seem small, but it balances the sweetness and makes every other ingredient sing. Don’t skip it!
• 1 cup milk: The liquid that brings it all together. Whole milk gives the richest flavor, but any milk you have works. For a delightful tang, try buttermilk! If you go buttermilk, add a tiny pinch of baking soda (⅛ tsp) to the dry ingredients to balance the acid.
• 1 large egg: Our binder and extra richness provider. It gives the batter stability and a tender crumb. For a vegan swap, a “flax egg” (1 tbsp ground flax + 3 tbsp water, rested for 5 mins) works in a pinch.
• 2 tablespoons melted butter, plus more for the pan: Butter equals flavor and tenderness. Melt it and let it cool slightly so it doesn’t cook the egg when you mix it in. The extra for the pan gives us that irresistible, crispy, lacy edge.
• 1 teaspoon vanilla extract: The secret whisper of warmth. It adds a beautiful background note that makes the blueberries taste even more blueberry-ish. Pure extract is worth it here!
• ¾ cup fresh or frozen blueberries: The starring act! Fresh berries in season are sublime. Pro-Tip: If using frozen, do NOT thaw them. Toss them in a tablespoon of the measured flour first—this little hack prevents them from sinking to the bottom and bleeding too much purple into the batter.

Let’s Make Some Magic: The Step-by-Step

Alright, team! Let’s fire up the griddle and get cooking. Follow these steps, and you’ll be a pancake hero in no time.

Step 1: The Dry Team Assembly. In a large mixing bowl, whisk together your flour, sugar, baking powder, and salt. I mean really give it a good 30-second whisk. This isn’t just mixing; it’s aerating the flour and making sure our baking powder is evenly distributed. No one wants a pocket of pure baking powder in their pancake! Set this bowl aside.

Step 2: The Wet Team Huddle. In a separate medium bowl (or a large measuring cup—less cleanup!), whisk together the milk, egg, melted (and slightly cooled) butter, and vanilla. Whisk it until it’s completely smooth and homogenous. You’ll see little flecks of butter—that’s perfect.

Step 3: The Gentle Merge. Here comes the most important chef hack of the day: DO NOT OVERMIX. Make a well in the center of your dry ingredients. Pour the wet ingredients into the well. Using your whisk or a spatula, gently stir the two together. It’s okay if there are lumps! I repeat: Lumps are your friends. Overmixing develops the gluten in the flour, which leads to tough, chewy pancakes. We want tender, fluffy clouds. Mix just until the last traces of dry flour disappear. The batter will be thick and slightly lumpy—that’s the goal.

Step 4: The Berry Fold-In. Sprinkle your blueberries (flour-coated if frozen) over the batter. Using a rubber spatula, gently fold them in with just 2-3 turns. You want them incorporated, not smashed. Let the batter rest for 5 minutes. This allows the flour to fully hydrate and the baking powder to start working, which equals fluffier pancakes.

Step 5: Griddle Time! Heat a non-stick skillet, griddle, or cast-iron pan over medium heat. I test the heat by flicking a few drops of water onto the surface. If they dance and sizzle away, you’re good. Add a small pat of butter and swirl to coat. Use a ¼ cup measuring cup or a large ice cream scoop to pour your batter. This gives you perfectly uniform pancakes. Don’t crowd the pan.

Step 6: The Patient Cook & The Big Flip. Now, be patient. Cook the first side for 2-3 minutes. You’ll know it’s ready to flip when the edges look set, the surface is covered in bubbles that have popped and stayed open, and the bottom is a deep golden brown (peek with your spatula!). Slide your spatula all the way under, then flip with confidence! Cook for another 1-2 minutes on the second side until golden and puffed. Transfer to a plate. I like to keep mine in a single layer on a baking sheet in a 200°F oven while I finish the batch—this keeps everyone warm and perfect.

Plating Your Masterpiece: How to Serve

Presentation is part of the fun! I’m a firm believer in stacking pancakes high—it just feels more celebratory. Place 2-3 pancakes on a warm plate. Immediately add a pat of cold butter to the top so it starts melting into rivulets down the sides. Then, the syrup! Pour warm, pure maple syrup over the stack, letting it pool around the base. For a pretty finish, scatter a few extra fresh blueberries on top and give it a light dusting of powdered sugar through a fine-mesh sieve (it looks like a light snowfall).

Want to make it a feast? These pancakes love company! Serve them with crispy bacon or breakfast sausage for that sweet-salty combo. A dollop of whipped cream or a spoonful of Greek yogurt adds a lovely creamy element. And for the ultimate indulgence, swap the maple syrup for a homemade blueberry compote: just simmer ½ cup blueberries with a tbsp of maple syrup and a squeeze of lemon until jammy.

Mix It Up! Fun Flavor Twists

Once you’ve mastered the classic, the kitchen playground opens up! Here are a few of my favorite ways to riff on this perfect recipe:

• Lemon Blueberry Bliss: Add the zest of one lemon to the dry ingredients. The bright citrus makes the blueberries pop even more. A squeeze of lemon juice in the syrup is divine.
• Cozy Cinnamon Spice: Whisk 1 teaspoon of ground cinnamon into the dry ingredients. It adds a warm, comforting aroma that’s perfect for fall mornings.
• “Everything But The…” Pancake: Fold in a mix of berries! Raspberries, blackberries, and chopped strawberries work wonderfully. Just be gentle, as some berries are more delicate.
• Vegan Sunshine Cakes: Use a flax egg, your favorite plant-based milk (oat milk is fantastic here), and replace the butter with melted coconut oil or vegan butter. They’re still incredibly fluffy and delicious.
• Whole-Grain Goodness: Substitute ½ cup of the all-purpose flour with oat flour or whole wheat pastry flour. You get a heartier texture and a lovely nutty flavor.

Beau’s Kitchen Corner: Notes from My Counter

This recipe has been my faithful companion for years, and it’s evolved in tiny ways. I didn’t always add the vanilla, but once I tried it, there was no going back—it just rounds out the flavor so nicely. I also used to mix the blueberries right into the wet ingredients, which led to a purple-tinged batter. The “fold-in-at-the-end” method is a game-changer for picture-perfect (and tasty) pancakes.

One Saturday, I ran out of regular milk and had to use a vanilla-flavored almond milk. Guess what? It was delicious! It taught me that pancakes are forgiving and welcoming to improvisation. The most important tool in your kitchen isn’t the whisk or the pan—it’s a relaxed attitude. So if a pancake isn’t a perfect circle, or if you flip it a little too early, just laugh it off. Call it “rustic.” I promise, it will still taste amazing. That’s the real magic of homemade food.

Your Pancake Questions, Answered

Q: My pancakes are flat, not fluffy! What happened?
A: The usual suspects are old baking powder or overmixing. Check your baking powder’s freshness. And remember, mix the batter until just combined—lumps are welcome! Also, make sure your pan isn’t too hot; extreme heat can cause the outside to burn before the inside has a chance to rise.

Q: How do I keep the blueberries from turning the whole batter purple?
A: Two key tips! 1) Use fresh berries if possible. 2) If using frozen, do NOT thaw them, and toss them in a light coating of flour before folding in. This creates a barrier and helps them stay suspended in the batter.

Q: Can I make the batter ahead of time?
A: You can mix the dry and wet ingredients separately the night before and keep them in the fridge. In the morning, combine them and cook. I don’t recommend mixing the full batter and letting it sit overnight, as the baking powder will lose its oomph and the blueberries can bleed.

Q: What’s the best way to keep pancakes warm for a crowd?
A: Preheat your oven to 200°F (95°C). As you cook the pancakes, place them in a single layer on a baking sheet (you can use a wire rack on the sheet for extra crispness) and pop them in the oven. They’ll stay warm and perfect for up to 30 minutes.

Fluffy Blueberry Pancakes : Bursting with Juicy Berries & Morning Magic

---

• Author: BeauCollier

Print Recipe

Pin Recipe

Description

There’s nothing quite like a stack of warm blueberry pancakes to start the day right. These pancakes are light and fluffy on the inside, perfectly golden on the outside, and packed with sweet bursts of blueberries in every bite. Simple ingredients, minimal effort, and guaranteed morning happiness.

---

Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour

• 2 tablespoons sugar

• 1 tablespoon baking powder

• ¼ teaspoon salt

• 1 cup milk

• 1 large egg

• 2 tablespoons butter, melted and slightly cooled

• 1 teaspoon vanilla extract

• ¾ cup blueberries (fresh or frozen)

• Butter or oil, for cooking

---

Instructions

1. Mix dry ingredients
   In a large bowl, whisk together flour, sugar, baking powder, and salt.

2. Mix wet ingredients
   In a separate bowl, whisk milk, egg, melted butter, and vanilla until smooth.

3. Combine gently
   Pour wet ingredients into dry ingredients and stir just until combined.
   Do not overmix—small lumps are perfectly fine.

4. Add blueberries
   Gently fold in blueberries. If using frozen berries, do not thaw them first.

5. Rest the batter
   Let the batter rest for 5 minutes for extra fluffy pancakes.

6. Cook pancakes
   Heat a non-stick skillet or griddle over medium heat and lightly butter it.
   Pour about ¼ cup batter per pancake.

7. Flip & finish
   Cook until bubbles form and edges look set (2–3 minutes). Flip and cook another 1–2 minutes until golden.

8. Serve warm
   Stack high and serve immediately with butter and maple syrup.

Notes

• Do not overmix – Overmixing makes pancakes dense instead of fluffy

• Fresh baking powder matters – Old baking powder = flat pancakes

• Frozen blueberry trick – Toss frozen berries with 1 tablespoon flour to prevent bleeding

• Keep warm for a crowd – Hold cooked pancakes in a 200°F (95°C) oven

Nutritional Information (A Quick Note!)

Hey, I’m a chef, not a dietitian, but I believe in being transparent about what we’re enjoying! The following is an estimate per pancake (based on a batch of 8, using 2% milk and real butter). Remember, food is about nourishment and joy!

• Calories: ~120
• Protein: 3g
• Carbohydrates: 18g
• Fat: 4g

These pancakes offer a boost of energy from the carbs, a bit of protein to keep you satisfied, and the blueberries bring a dose of antioxidants and vitamin C. To balance the meal, I love serving them with a side of scrambled eggs or Greek yogurt for added protein. As always, listen to your body and enjoy every mindful, delicious bite!

The Last Bite: Until Next Time!

And there you have it, friends—my heart, my story, and my foolproof recipe for the fluffiest, most joyful blueberry pancakes around. I hope this recipe finds its way into your kitchen and becomes a part of your own family’s story, creating those slow, syrup-drizzled moments of connection that we all cherish.

Remember, cooking is a journey, not a destination. If your first pancake is a little wonky (we call those “chef’s samples”), just smile and try again. The most important ingredient is always the love you put into it. If you make these, I’d be absolutely thrilled if you tagged @Feastical on social media so I can see your beautiful stacks! Now go forth, get flipping, and make today delicious.