Description
Fluffy Blueberry Pancakes
Your New Favorite Weekend Ritual
Soft, tender pancakes with golden edges and juicy blueberries in every bite. Simple ingredients, foolproof steps, and perfectly fluffy results—every single time.
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 (dairy or non-dairy)
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1 large egg
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2 tablespoons butter, melted (plus more for cooking)
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1 teaspoon pure vanilla extract
- 1 cup blueberries (fresh or frozen, do not thaw if frozen)
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 (slightly cooled), and vanilla. -
Combine Gently
Pour wet ingredients into dry and stir just until combined. Batter should be slightly lumpy—do not overmix. -
Fold in Blueberries
Gently fold in blueberries with a spatula. -
Heat the Pan
Heat a non-stick skillet or griddle over medium heat. Lightly butter the surface. -
Cook Pancakes
Pour about ¼ cup batter per pancake. Cook 2–3 minutes until bubbles form and edges look set. Flip and cook another 1–2 minutes until golden. - Serve Warm
Serve immediately or keep warm in a 200°F (95°C) oven while finishing the batch.
Notes
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Let the batter rest 5–10 minutes before cooking
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Make sure baking powder is fresh
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Keep heat at medium, not high
- Thick batter = taller pancakes