Fluffy Blueberry Pancakes
These fluffy blueberry pancakes cook up soft and golden with juicy berries scattered through every stack.
About This Recipe
Blueberry pancakes should be light in the middle, golden at the edges, and full of berries without turning soggy. A thick batter and gentle mixing make that happen.
They are quick enough for breakfast but special enough for a weekend brunch with butter and warm maple syrup.
Ingredients
- ✓1 1/2 cups all-purpose flour
- ✓2 1/2 teaspoons aluminum-free baking powder
- ✓1/2 teaspoon salt
- ✓1 tablespoon sugar
- ✓1 1/4 cups milk
- ✓1 egg
- ✓3 tablespoons butter (melted)
- ✓1 teaspoon vanilla (optional)
- ✓1 cup blueberries (fresh or frozen)
Ingredient Notes
- Blueberries: Fresh berries hold their shape best, but frozen berries can work if added straight from the freezer.
- Flour: Measure gently so the pancakes stay tender.
- Leavening: Baking powder or soda gives the lift, so make sure it is fresh.
- Milk or buttermilk: Use the liquid listed in the recipe to keep the batter at the right thickness.
Instructions
- 1
In a large bowl, sift together the flour, baking powder, salt, and sugar. Make a well in the middle and pour in the milk, egg, butter, and vanilla extract (if using it to add flavor). Break up the egg first with a fork and incorporate it with the liquid. Then, mix in the flour, working from the outside of the bowl in, until just combined and mostly smooth.
- 2
Add the blueberries to the batter, and using a spatula, gently fold them into the batter just enough to coat all of them with batter.
- 3
Heat a non-stick griddle or large pan over medium heat, and once hot, grease it. Immediately, pour ¼ cup of pancake batter onto the greased pan, making sure each pancake has about the same amount of berries. The batter is thick, so using the back of the scoop to spread it out as needed makes it easier.
- 4
Cook the pancakes for about 2 minutes, until the edges appear defined and bubbles form on the surface. Flip the pancakes over and cook for another minute on the other side. Avoid pressing down on the pancake after flipping; this will smoosh the berries and place them closer to the heat, and can burn them. It yields denser pancakes and causes the batter to ooze out on the sides, leaving you with uncooked batter around the edges.
- 5
Remove the pancakes from the pan onto a plate and keep them warm while you cook the remaining batter. Serve them warm with your favorite syrup and toppings.
Katy’s Kitchen Tips
- Let the pan heat fully before adding batter.
- Flip only once, when bubbles form and the edges look set.
- Wipe the pan between batches if butter starts to brown too much.
- Keep cooked pancakes warm on a baking sheet in a low oven.
Variations and Substitutions
- Lemon blueberry: Add lemon zest to brighten the berries.
- Extra berries: Sprinkle a few berries on each pancake after pouring the batter.
- Whole grain: Replace a small portion of flour with whole wheat flour.
- Mini pancakes: Use smaller scoops for kids or brunch boards.
What to Serve With Fluffy Blueberry Pancakes
Serve with butter, maple syrup, honey, yogurt, whipped cream, or extra fresh blueberries.
Storage and Reheating
Refrigerate leftovers for up to 3 days.
Freeze pancakes between parchment sheets and reheat in a toaster or warm oven.
Common Mistakes to Avoid
- Overmixing batter: Stop when the dry streaks disappear.
- Heat too high: High heat burns the outside before the center cooks.
- Flipping too early: Wait until the edges look set.
- Pressing pancakes: Pressing with a spatula pushes out the fluffiness.
FAQ
Can I use frozen blueberries?
Yes. Add them frozen so they bleed less into the batter.
Why are my pancakes flat?
Old leavening or overmixed batter can make pancakes flat.
Can I make the batter ahead?
It is best cooked soon after mixing, but you can measure dry and wet ingredients separately ahead.
How do I keep pancakes warm?
Place them on a baking sheet in a 200°F oven while you finish the batch.
Nutrition Facts
- Calories: 107 kcal
- Carbohydrates: 16 g
- Cholesterol: 22 mg
- Fiber: 1 g
- Protein: 3 g
- Sodium: 237 mg
- Sugar: 4 g
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.3 g
- Trans Fat: 0.1 g