Light, golden, and just a smidge crisp at the edges, these fluffy blueberry pancakes are a dreamy stack of cozy. Made with flour, milk, eggs, butter, and plump blueberries, they’re everything a lazy morning hopes for.
Warm vanilla wafts through the batter while juicy berries burst into sweet-tart pockets as they cook. Pour on the maple syrup and call it therapy.
Here’s the thing. You don’t need a brunch reservation or a double boiler—just a bowl, a whisk, and an annoying little timer that actually helps here (we’re letting the batter rest a bit). These pancakes are light and puffy, not those rubbery saucers we’ve all known and resented at least once.
They’re lovely on a quiet Sunday or when you’ve lost patience with toast. Also, if you love blueberry muffins but wish they were flatter and faster, this is your moment.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Fluffy Blueberry Pancakes Recipe
No drama here—just an unfussy stack of joy. It’s the kind of breakfast that smells like you’re winning at life. Even my sleepy brain can stir this one together before coffee’s done brewing.
- Ridiculously simple to make: You whisk, pour, and flip. No electric mixers or obscure tools hiding behind your toaster.
- Fluffy like a dream couch: That baking powder and soda combo? They puff up the batter into tender pillows, not sad frisbees.
- Slightly sweet but not dessert: The sugar gives just enough sweetness to balance the blueberries without turning it into cake.
- Blueberries that pop: Suddenly warm and soft inside, those little berries give tart contrast and a jammy burst in each bite.
- Great with fresh or frozen berries: Use whatever’s lurking in your freezer or those summer blueberries you bought in a moment of hope.
- Works for breakfast or dinner: I’m not saying “brinner” out loud, but you’re definitely allowed.
Ingredient Notes
The ingredient list is short and friendly. Nothing boutique or “you’ll only use this once” here. Let’s walk through a few of the key players.
- All-purpose flour: Just the classic stuff. It gives structure and holds fluffiness without turning into a brick.
- Baking powder and baking soda: Yes, both. The duet works with the milk and egg to create that soft, airy rise we’re going for.
- White sugar: A touch of sweetness that keeps the pancake from veering into biscuit territory. You can tweak it if you like things sweeter or more restrained.
- Salt: Don’t skip it! Just a pinch sharpens the sweetness and balances the butter. Bland pancakes are a crime.
- Milk: Whole milk gives richness and flavor, but 2% works just fine. I’ve tried it with almond milk—still yummy, just a bit less rich.
- Egg: Helps things stay tender and give a bit of lift. Also makes the batter behave.
- Melted butter: This deepens the flavor and helps keep the texture soft. Plus, butter. You know.
- Vanilla extract: A sneaky background note that makes everything feel cozy and homey.
- Blueberries: Fresh is fabulous, but frozen blueberries work too. No need to thaw—just toss them in at the end before folding.
- Maple syrup: Let’s not pretend it’s optional.
How To Make This Fluffy Blueberry Pancakes Recipe
Once your ingredients are lined up and you’ve gathered enough mugs of coffee to stay conscious, we’re in business.
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Whisk the dry ingredients: In a large bowl, whisk your flour, sugar, salt, baking powder, and baking soda together. Don’t skip this—it helps distribute the leavening so you don’t end up with weird lopsided fluff blobs.
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Whisk the wet stuff separately: In a smaller bowl (or, honestly, a big measuring cup), beat together the milk, egg, melted butter, and vanilla extract. Stir it well until everything’s smoothish.
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Combine wet and dry: Pour the wet mix into the dry mix and stir just until combined. Really—stop when it looks a little lumpy still. Overmixing turns them chewy, and that’s just sad.
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Gently fold in blueberries: If you’re using fresh ones, great. If they’re frozen, toss them in still frozen so they don’t bleed and make your batter look like zombie brains. Use a spatula, not a mixer.
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Let the batter rest for 10 minutes: This step is surprisingly key. It makes the pancakes puffier and lets the flour hydrate. You can clean up while you wait or just stare longingly at your pan.
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Preheat your skillet or griddle on medium heat: A little butter or spray helps prevent sticking. Too hot and the outsides burn before the insides set.
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Scoop batter into the pan: Use about 1/4 cup per pancake. Cook until bubbles start to appear across the top and the edges look a bit set—usually around 2 minutes. Flip once, gently, and cook for another 1–2 minutes till golden brown.
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Serve hot and stack ’em proudly: Drizzle with maple syrup. Maybe throw a pat of butter on top and just enjoy the moment.
Storage Options
I get it—maybe you got excited and made a double batch. Or maybe someone bailed on brunch (rude). Either way, you’ve got leftovers.
Here’s how to make them last without turning to rubber:
Pop cooled pancakes into an airtight container or wrap them tightly in foil. They’ll last in the fridge for about 3 days. You can reheat them in a toaster oven or skillet over low heat—bonus points for a little crispy edge.
Freezing is totally fine too. Just place pancakes in a single layer on a sheet pan and freeze for an hour, then transfer to a zip-top bag. They won’t stick together this way. Reheat straight from frozen in a toaster or microwave (though the toaster method wins for texture).
Avoid reheating in the oven unless you’re doing a big batch—you’ll dry them out faster than that last pancake you forgot on the griddle.
Variations and Substitutions
Sometimes you’re out of something—or just in the mood for a new twist. Here are a few fun ways to riff on this pancake situation.
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Buttermilk instead of regular milk: It makes the pancakes even tangier and richer. Just reduce the baking powder slightly since buttermilk is acidic on its own.
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Lemon zest: A little zest stirred into the batter brightens everything up and plays nicely with the blueberries.
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Chocolate chips + blueberries: Yes, both. Just don’t overload the batter so it still holds together. Trust me on this.
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Gluten-free flour blends: I’ve tried it with a 1:1 GF baking mix, and it holds up nicely. Fluffiness might take a tiny dip, but they’re still satisfying.
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Banana mash: Swap some of the milk for mashed banana for extra moisture and a fun banana-bread-meets-pancake vibe. It actually pairs weirdly well with blueberries too.
What to Serve with Fluffy Blueberry Pancakes
If you’re building a whole breakfast spread or just want a bit of contrast on the plate, a few extras make the stack sing.
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A side of salty bacon or crisp sausage patties balances the soft sweetness of these pancakes. I think it’s the contrast between syrupy and savory that makes my brain do a happy little shimmy.
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A dollop of whipped cream or a spoonful of vanilla Greek yogurt adds a creamy little topper. Especially good if your berries are leaning tart that day.
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Try pairing these with something bright and fresh, like grapefruit halves or a tangle of citrus slices. The burst of acidity cuts the richness and adds a refreshing little zing.
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If you’re feeling a bit more ambitious, something like this pan-seared salmon with pomegranate reduction could make this brunch feel like an art installation. Not even kidding.
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For those sweet-tooth types, I’d consider pulling out these peanut butter & banana ice cream sandwiches for dessert. Because pancakes for breakfast and ice cream for brunch dessert? That’s living, baby.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make this pancake batter ahead of time?
It’s better to mix it fresh, but if you’re prepping ahead, you can whisk together the dry and wet ingredients separately the night before. Then combine them in the morning and fold in the blueberries. Once mixed, the batter loses some of its fluff factor if it sits too long.
Can I use frozen blueberries instead of fresh?
Totally! No need to thaw them—just fold them in straight from frozen. If you’re worried about purple streaks in your batter, you can toss them with a little flour first. Bonus: they help keep the batter cool so pancakes puff up extra.
Why let the batter rest before cooking?
That little 10-minute nap allows the flour to hydrate fully and the leavening agents to activate. In English? It gives you fluffier, softer pancakes instead of flat ones. Your patience will be rewarded with pillowy goodness.
How can I tell when to flip my pancakes?
Look for bubbles forming across the surface, especially in the middle, and check that the edges look set. That’s your cue. Flip gently, and don’t panic if the first one’s weird—pancake #1 is always the test pancake (it’s practically a rule).
Fluffy Blueberry Pancakes
Ingredients
Pancake Batter
- 1 1/2 cups (190 g) all-purpose flour
- 2 tbsp (25 g) white sugar
- 1 tsp (4 g) baking powder
- 1/2 tsp (2 g) baking soda
- 1/4 tsp (1 g) salt
- 1 1/4 cups (300 ml) milk whole or 2%
- 1 large egg
- 3 tbsp (42 g) unsalted butter melted and cooled slightly
- 1 tsp (5 ml) vanilla extract
- 1 cup (150 g) blueberries fresh or frozen
For Cooking & Serving
- butter or nonstick spray for cooking
- maple syrup for serving
Equipment
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Skillet or griddle
Instructions
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract until well blended.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined; some small lumps are okay. Do not overmix.
- Fold in the blueberries gently using a spatula. If using frozen berries, add them straight from the freezer to minimize bleeding.
- Let the batter rest for 10 minutes while you heat your skillet or griddle over medium heat.
- Lightly grease your skillet or griddle with butter or nonstick spray. Scoop about 1/4 cup of batter per pancake onto the hot surface.
- Cook until bubbles form on the surface and the edges look set, about 2 minutes. Flip gently and cook for 1–2 minutes more, until golden brown.
- Repeat with remaining batter, adding more butter or spray as needed. Serve hot, stacked and drizzled with maple syrup.
