The Best Homemade Fluffy Blueberry Pancakes Recipe
If there’s one breakfast that feels like a warm hug on a plate, it’s blueberry pancakes. There’s something magical about the way those juicy blueberries burst in your mouth with every bite, mingling with the warm, fluffy pancake crumbs
Equipment
- Mixing bowls
- Whisk
- Measuring Cups/Spoons
- Spatula
- Non-Stick Griddle or Skillet
- Ladle or measuring cup
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- A pinch of salt
Wet Ingredients
- 1 ¼ cups buttermilk or DIY it with milk + lemon juice
- 2 large eggs room temperature
- 3 tablespoons unsalted butter melted (plus more for the griddle)
- 1 teaspoon vanilla extract
The Star of the Show
- 1 cup fresh or frozen blueberries no need to thaw!
Instructions
Step 1: Mix the Dry Ingredients
- Grab a mixing bowl and stir together the flour, sugar, baking powder, and salt. This helps everything mix well, so your pancakes will cook evenly.
Step 2: Mix the Wet Ingredients
- In another bowl, whisk the egg, milk, melted butter, and vanilla. Make sure it’s all mixed together smoothly. This will make the pancake batter easy to work with.
Step 3: Combine Wet and Dry Ingredients
- Pour the wet mix into the bowl with the dry ingredients. Gently stir them with a spatula until just combined. It’s okay if there are a few lumps—don’t overmix! Overmixing can make pancakes heavy instead of soft and fluffy.
Step 4: Add the Blueberries
- Now for the fun part! Gently mix in the blueberries so they’re spread out in the batter. If you’re using frozen blueberries, you don’t need to thaw them—they’ll turn out just right.
Step 5: Heat the Pan
- Heat a non-stick pan or griddle on medium heat. To check if it’s ready, sprinkle some water on the surface. If the water sizzles and disappears, it’s good to go! Add a little butter or cooking spray to stop the pancakes from sticking.
Step 6: Cook the Pancakes
- Scoop out about ¼ cup of batter for each pancake and pour it onto the pan. Cook until you see bubbles on the surface and the edges look dry, about 2-3 minutes. Flip the pancake carefully and cook the other side for another 2 minutes until it’s golden brown.
Step 7: Serve and Enjoy.
- Stack the pancakes on a plate and top them with butter, syrup, or extra blueberries. Serve them warm and watch how fast they disappear!
Notes
Don’t overmix the batter—lumps are totally okay! Overmixing can make the pancakes dense rather than fluffy. Also, make sure your pan is hot enough before pouring the batter, but not too hot to avoid burning. Perfect pancakes are all about balance! 🥞