Description
The best fluffy blueberry pancakes recipe with fresh blueberries, perfect golden-brown exterior, and impossibly light, airy texture. These easy homemade pancakes are ready in 30 minutes for the ultimate weekend breakfast.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
Wet Ingredients:
- 1¾ cups whole milk
- 2 large eggs
- ¼ cup unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
Mix-Ins:
- 1 to 1½ cups fresh or frozen blueberries (do not thaw if frozen)
For Cooking:
- Butter or oil for greasing griddle
For Serving:
- Pure maple syrup
- Additional butter
- Extra fresh blueberries
- Powdered sugar (optional)
- Whipped cream (optional)
Instructions
- Prepare Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and cinnamon (if using) until well combined. Make a well in the center of the dry ingredients.
- Mix Wet Ingredients: In a medium bowl, whisk together milk, eggs, melted butter, and vanilla extract until smooth and fully combined.
- Combine Wet and Dry: Pour the wet ingredients into the well of the dry ingredients. Using a whisk or wooden spoon, gently stir just until combined. The batter should be slightly lumpy—don’t overmix or pancakes will be tough. A few flour streaks remaining is fine. Let batter rest for 5 minutes while griddle heats.
- Preheat Griddle: Heat a large non-stick griddle or skillet over medium heat (about 350°F if your griddle has temperature control). Lightly grease with butter or oil—the surface should be hot enough that a drop of water sizzles and evaporates.
- Gently Fold in Blueberries: After batter has rested, very gently fold in blueberries with a rubber spatula. Use a light hand to avoid crushing berries or overmixing batter.
- Pour Batter: Using a ¼ cup measuring cup or ladle, pour batter onto the hot griddle. Don’t spread it out—let it naturally form a circle about 4-5 inches in diameter. Leave space between pancakes for easy flipping.
- Cook First Side: Cook for 2-3 minutes until bubbles form on the surface and edges look set. The bottom should be golden brown. You’ll see bubbles forming all over the top—when most have popped and edges are starting to look dry, it’s time to flip.
- Flip and Cook Second Side: Using a wide spatula, carefully flip each pancake in one confident motion. Cook for another 1-2 minutes until the second side is golden brown and pancake springs back when gently pressed. The second side cooks faster than the first.
- Keep Warm: Transfer cooked pancakes to a baking sheet in a 200°F oven or cover with a clean kitchen towel to keep warm while you cook the remaining batter. Don’t stack them too high or they’ll get soggy.
- Adjust Heat as Needed: If pancakes are browning too quickly or burning, reduce heat slightly. If they’re taking too long to brown, increase heat a bit. The griddle temperature affects cooking time.
- Re-grease Between Batches: Lightly grease the griddle between batches as needed to prevent sticking.
- Serve Immediately: Stack pancakes on plates, top with butter, drizzle with warm maple syrup, and garnish with extra fresh blueberries if desired. Serve hot!
Notes
- Don’t overmix: Lumpy batter is good! Overmixing develops gluten and creates tough, dense pancakes.
- Let batter rest: The 5-minute rest allows flour to hydrate and baking powder to activate.
- Frozen blueberries: Use them straight from freezer—don’t thaw or they’ll bleed color into batter.
- Consistent size: Use the same measuring cup for each pancake for even cooking.
- Test temperature: First pancake is often a test—adjust heat based on how it cooks.
- Make ahead: Freeze cooked pancakes and reheat in toaster for quick breakfasts.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2-3 pancakes
- Calories: 285
- Sugar: 11g
- Sodium: 310mg
- Fat: 9g
- Saturated Fat: 5G
- Unsaturated Fat: 3G
- Trans Fat: 0G
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 75mg