Fluffy Blueberry Pancakes
These light, golden, and just-a-bit-crisp fluffy blueberry pancakes are everything a lazy morning deserves. The scent of vanilla and warm, bursting blueberries fill each stack. Simple ingredients, a quick rest for the batter, and in no time you're winning breakfast with ridiculously fluffy pancakes. Serve with maple syrup and let yourself linger a little longer—it’s the joy you need for today.
4
servings
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.
Notes
For extra flavor, try adding a little lemon zest to the batter. Pancakes can be made with fresh or frozen blueberries (no need to thaw frozen). If making ahead, store cooled pancakes in an airtight container in the fridge for up to 3 days, or freeze in a single layer and reheat in a toaster for best texture.
Nutrition
Calories: 256kcal | Carbohydrates: 38g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 340mg | Potassium: 128mg | Fiber: 1g | Sugar: 10g | Vitamin A: 350IU | Vitamin C: 3mg | Calcium: 126mg | Iron: 1.6mg