- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 tablespoon granulated sugar (optional, for a touch of sweetness)
- 1/4 teaspoon salt
- 1 1/4 cups milk (whole milk for richness, or any milk of choice)
- 1 large egg
- 3 tablespoons melted butter (plus extra for greasing the pan)
- 1 teaspoon vanilla extract (optional, for added flavor)
- 1 cup fresh or frozen blueberries
For Serving:
- Maple syrup
- Butter
- Fresh blueberries or powdered sugar (optional, for garnish)
Step-by-Step Instructions
1. Mix the Dry Ingredients
- In a large mixing bowl, whisk together the flour, baking powder, sugar (if using), and salt until well combined.
2. Mix the Wet Ingredients
- In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
3. Combine Wet and Dry Ingredients
- Pour the wet ingredients into the bowl with the dry ingredients.
- Stir gently until just combined—the batter should be lumpy, not overmixed. Overmixing can make the pancakes dense instead of fluffy.
4. Fold in the Blueberries
- Gently fold in the fresh or frozen blueberries, being careful not to crush them. This ensures juicy bursts of flavor in every bite.
5. Cook the Pancakes
- Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil.
- Scoop about 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and the edges look set (about 2–3 minutes), then flip and cook for an additional 1–2 minutes, or until golden brown.
6. Serve and Enjoy
- Stack the pancakes on a plate and top with your favorite toppings—maple syrup, butter, fresh blueberries, or a dusting of powdered sugar.
- Enjoy every bite of these fluffy, flavorful, and indulgent Blueberry Pancakes!
- Perfect as a standalone breakfast or paired with scrambled eggs and bacon for a complete meal.
Tips for Success
- Use Fresh or Frozen Blueberries: Both work beautifully—just toss frozen berries in a little flour before folding them in to prevent them from sinking.
- Don’t Overmix the Batter: Lumps are okay! Overmixing can lead to dense pancakes instead of light and fluffy ones.
- Keep Pancakes Warm: Place cooked pancakes on a baking sheet in a 200°F (95°C) oven while you finish cooking the rest.
- Experiment with Flavors: Add lemon zest, cinnamon, or nutmeg for extra depth.
- Store Leftovers: Store in an airtight container in the fridge for up to 2 days. Reheat in a toaster oven or microwave for best results.
Why This Recipe Works
These Very Best Blueberry Pancakes combine the simplicity of a classic pancake batter with the juicy sweetness of blueberries into a dish that’s both satisfying and versatile. The straightforward preparation ensures consistent results without requiring advanced cooking skills, while the customizable options allow you to tailor the recipe to your taste. Whether served as a standalone breakfast or customized with your favorite toppings, this recipe delivers big on taste and simplicity.
Conclusion: A Dish Everyone Will Love
Whether you’re craving something sweet and fluffy, looking for a way to simplify breakfast prep, or simply want to indulge in a homemade treat, these Very Best Blueberry Pancakes are sure to delight. Their bold flavors, satisfying textures, and practical preparation make them a standout recipe that’s as versatile as it is delicious. Plus, their adaptability means you can tailor them to suit any occasion.
We’d love to see your creations! Tag us in your photos or share your favorite variations—your take on these pancakes might just inspire others to try them too! 🍴✨
