Blueberry Pancake Recipe
Fluffy, fruity, and bursting with juicy berries, this Blueberry Pancake Recipe is a delightful way to elevate your breakfast or brunch. Fresh or frozen blueberries add a burst of natural sweetness and a pop of color to every bite, perfectly complementing the soft, tender pancakes.
Equipment
- 1 Mixing bowls
- 1 Whisk
- 1 Measuring cups and spoons
- 1 Non-stick skillet or griddle
- 1 Spatula
- 1 Ladle or measuring cup for pouring batter
Ingredients
- 1 ½ cups purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tbsp salt
- 1 ¼ cups milk
- 1 large egg
- 2 tbsp melted butter or oil
- 1 tbsp vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth.
- Make the Batter: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. The batter should be thick and slightly lumpy.
- Fold in Blueberries: Gently fold the blueberries into the batter, reserving a few to sprinkle on top while cooking if desired.
- Let the Batter Rest: Allow the batter to rest for 5 minutes to improve texture.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2–3 minutes, or until bubbles form and edges start to dry. Flip and cook for another 1–2 minutes until golden brown.
- Serve Warm: Serve immediately with syrup, butter, and extra blueberries if desired.
Notes
- Don’t overmix the batter—lumps help make the pancakes fluffier.
- If using frozen blueberries, add them directly to the batter to prevent streaking.
- For even distribution, you can also sprinkle blueberries on top of each pancake after pouring the batter into the skillet.