Easy Blueberry Pancakes for Perfect Mornings
Fluffy, golden blueberry pancakes packed with juicy berries and ready in under 30 minutes—perfect for cozy, stress-free mornings.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 cup all-purpose flour
- 2 tablespoon granulated sugar
- 1.5 teaspoon baking powder
- 0.25 teaspoon fine salt
- 1.25 cup milk whole milk recommended
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoon unsalted butter melted, slightly cooled
- 1 cup blueberries fresh or frozen; do not thaw if frozen
- 2 teaspoon neutral oil for greasing skillet
Instructions
Preparation Steps
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk milk, egg, and vanilla. Stream in melted butter while whisking.
- Pour wet ingredients into dry and stir just until combined; a few small lumps are fine. Gently fold in blueberries.
- Heat a nonstick skillet or griddle over medium heat and lightly oil it.
- Scoop 0.25 cup batter per pancake. Cook until bubbles form on top and edges look set, 2 to 3 minutes. Flip and cook 1 to 2 minutes more until golden and cooked through.
- Serve warm with butter, maple syrup, and extra berries if desired.
Notes
For extra fluffiness, let the batter rest 5 minutes before cooking. If using buttermilk, use 1.25 cups buttermilk and reduce baking powder to 1.0 teaspoon plus add 0.25 teaspoon baking soda. If the batter seems thick, whisk in 1 to 2 tablespoons milk to loosen.