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
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1 cup all-purpose flour
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2 tablespoons sugar
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1 tablespoon baking powder
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¼ teaspoon salt
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1 cup milk
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1 large egg
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2 tablespoons butter, melted and slightly cooled
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1 teaspoon vanilla extract
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¾ cup blueberries (fresh or frozen)
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Butter or oil, for cooking
Instructions
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Mix dry ingredients
In a large bowl, whisk together flour, sugar, baking powder, and salt. -
Mix wet ingredients
In a separate bowl, whisk milk, egg, melted butter, and vanilla until smooth. -
Combine gently
Pour wet ingredients into dry ingredients and stir just until combined.
Do not overmix—small lumps are perfectly fine. -
Add blueberries
Gently fold in blueberries. If using frozen berries, do not thaw them first. -
Rest the batter
Let the batter rest for 5 minutes for extra fluffy pancakes. -
Cook pancakes
Heat a non-stick skillet or griddle over medium heat and lightly butter it.
Pour about ¼ cup batter per pancake. -
Flip & finish
Cook until bubbles form and edges look set (2–3 minutes). Flip and cook another 1–2 minutes until golden. -
Serve warm
Stack high and serve immediately with butter and maple syrup.
Notes
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Do not overmix – Overmixing makes pancakes dense instead of fluffy
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Fresh baking powder matters – Old baking powder = flat pancakes
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Frozen blueberry trick – Toss frozen berries with 1 tablespoon flour to prevent bleeding
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Keep warm for a crowd – Hold cooked pancakes in a 200°F (95°C) oven