Description
These Easy Blueberry Pancakes are fluffy, buttery, and packed with juicy blueberries in every bite. Made from simple pantry staples, they come together quickly and are perfect for cozy weekend mornings or weekday breakfast treats. Serve them warm with syrup, yogurt, or a dollop of butter for a breakfast that feels like a hug on a plate.
Ingredients
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 tablespoon granulated sugar
1/2 teaspoon salt
1 1/4 cups milk
1 large egg
3 tablespoons melted butter
1 teaspoon vanilla extract
3/4 cup blueberries (fresh or frozen)
1 tablespoon oil or butter (for cooking)
Instructions
1. In a large bowl, whisk together flour, baking powder, sugar, and salt.
2. In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry and stir gently until just combined. Don’t overmix.
4. Gently fold in the blueberries with a spatula.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter.
6. Scoop 1/4 cup of batter for each pancake onto the skillet.
7. Cook until bubbles form on the surface and the edges look set (about 2–3 minutes).
8. Flip and cook another 2 minutes, until golden brown and cooked through.
9. Serve warm with maple syrup, butter, or extra blueberries.
Notes
Don’t overmix the batter—it’s okay if there are a few lumps.
Use frozen blueberries straight from the freezer to prevent bleeding.
For crisp edges, make sure your skillet is properly preheated and lightly oiled.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 6g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg