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Fluffiest Blueberry Pancakes

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These blueberry pancakes are incredibly fluffy, tender, and bursting with juicy blueberries in every bite. Perfect for weekend brunch or a cozy breakfast, they’re made from scratch with simple ingredients and cook up beautifully golden every time.

Ingredients

Scale

  • 1 and 1/2 cups all-purpose flour

  • 3 tablespoons granulated sugar

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1 cup milk (dairy or non-dairy)

  • 1 large egg

  • 2 tablespoons melted butter (or oil), plus more for cooking

  • 1 teaspoon pure vanilla extract

  • 1 cup fresh or frozen blueberries (if using frozen, do not thaw)

  • Optional: extra butter and maple syrup for serving

Instructions

  1. Mix Dry Ingredients:
    In a large bowl, whisk together the flour, sugar, baking powder, and salt.

  2. Mix Wet Ingredients:
    In a separate bowl or large measuring cup, whisk the milk, egg, melted butter, and vanilla until combined.

  3. Combine:
    Pour the wet ingredients into the dry ingredients and gently mix until just combined. The batter will be a bit lumpy—don’t overmix. Gently fold in the blueberries.

  4. Cook Pancakes:
    Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden brown and cooked through.

  5. Serve:
    Serve warm with butter and maple syrup, or your favorite pancake toppings.

 

Notes

  • For ultra-fluffy pancakes, let the batter rest for 5–10 minutes before cooking.

  • Add a pinch of cinnamon or lemon zest for extra flavor.

  • These freeze well—just reheat in the toaster or microwave.

Find it online: https://ukfinda.com/fluffiest-blueberry-pancakes/