Fluffy Blueberry Pancakes
These Fluffy Blueberry Pancakes are light, soft, and perfectly golden with juicy blueberries in every bite. Made with simple pantry ingredients, they’re ideal for a cozy breakfast or weekend brunch. The secret is gentle mixing and the right balance of leavening—resulting in cloud-like pancakes that stay tender inside.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 (about 8–10 pancakes)
Ingredients
Dry Ingredients
1½ cups all-purpose flour
2 tbsp sugar
1 tbsp baking powder
¼ tsp salt
Wet Ingredients
1¼ cups milk (room temperature)
1 large egg
3 tbsp melted butter or neutral oil
1 tsp vanilla extract
Add-ins
1 cup blueberries (fresh or frozen)
Extra butter or oil for cooking
Instructions
Mix Dry Ingredients
In a large bowl, whisk flour, sugar, baking powder, and salt.
Mix Wet Ingredients
In another bowl, whisk milk, egg, melted butter, and vanilla.
Combine
Pour wet ingredients into dry.
Gently fold until just combined. Do not overmix (small lumps are okay).
Add Blueberries
Fold blueberries gently into the batter.
Cook Pancakes
Heat a non-stick pan or griddle over medium heat.
Lightly grease with butter or oil.
Pour ¼ cup batter per pancake.
Cook 2–3 minutes until bubbles form, flip and cook another 1–2 minutes.
Serve
Serve warm with maple syrup, extra blueberries, or honey.
Notes & Tips
For extra fluffy pancakes, let the batter rest 5 minutes before cooking.
If using frozen blueberries, do not thaw—this prevents streaking.
Keep pancakes warm in a low oven (90°C / 200°F) while cooking batches.
Avoid pressing pancakes after flipping—they’ll lose fluffiness.