Fluffy Blueberry Pancakes
These golden, tender pancakes are studded with juicy blueberries, making them a delightful breakfast or brunch treat any time of year.
- Prep5 min
- Cook10 min
- Total15 min
- DifficultyEasy
- Servings4
There's nothing quite like a stack of homemade pancakes on a lazy morning. These blueberry pancakes are light, fluffy, and bursting with berries in every bite. Whether you use fresh or frozen blueberries, they come together quickly with simple pantry staples.
Serve them warm with a pat of butter and a drizzle of maple syrup for a classic breakfast that feels special. They're also perfect for weekend brunches or a fun breakfast-for-dinner night.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat a griddle to 350°F. If you don't have a griddle, heat a large frying pan over medium-low to medium heat. Grease the surface. When it's hot enough, a drop of water will sizzle and evaporate immediately.
- In a bowl, beat the eggs, milk, and vanilla until light and foamy, about 3 minutes on high speed with a stand or hand mixer. Stir in the melted butter or oil.
- Add the flour, salt, baking powder, and sugar, stirring just until combined. A few lumps are fine. Let the batter rest for a couple of minutes; it will thicken slightly. If it's too thick to pour, add a little more milk.
- Drop the batter by 1/4 cupfuls onto the hot griddle or pan; a muffin scoop works well. Sprinkle about 1 tablespoon of berries over each pancake.
- Cook until the bottoms are golden brown, about 2 minutes. Flip and cook the other side until golden, 2 to 2 1/2 minutes.
- Serve immediately, or keep warm on a platter covered in a 200°F oven. Enjoy with butter and maple syrup.
💡 Tips
- For extra fluffiness, don't overmix the batter; lumps are okay.
- If using frozen blueberries, don't thaw them first; add them straight to the batter to avoid discoloration.
- Keep cooked pancakes warm in a low oven while making the rest.
Inspired by a recipe from King Arthur Baking