Ingredients

• 1½ cups all-purpose flour
• 2 tbsp sugar
• 1½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt

• 1¼ cups milk
• 1 egg
• 2 tbsp melted butter or oil
• 1 tsp vanilla essence

• ¾ cup fresh or frozen blueberries
• Butter or oil for cooking

Instructions

1. Mix Dry Ingredients: In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
2. Prepare Wet Mixture: In another bowl, whisk milk, egg, melted butter, and vanilla.
3. Make the Batter: Pour wet ingredients into dry ingredients and mix gently until just combined.
4. Add Blueberries: Fold in blueberries carefully without overmixing.
5. Heat the Pan: Heat a non-stick pan or griddle and lightly grease with butter.
6. Cook Pancakes: Pour batter onto pan and cook until bubbles appear on the surface.
7. Flip & Cook: Flip gently and cook until golden brown on the other side.
8. Serve: Serve hot with butter, syrup, or fresh fruits.

Why You’ll Love This Recipe

• Fluffy and light texture
• Juicy blueberries in every bite
• Quick breakfast option
• Perfect for kids and adults
• No boxed mix required

Common Mistakes

• Overmixing batter
• Cooking on high heat
• Pressing pancakes while cooking
• Adding too many blueberries

Variations

Eggless: Replace egg with yogurt or flax egg.
Whole Wheat: Use half whole wheat flour.
Lemon: Add lemon zest for freshness.

Personal Note

Blueberry pancakes are my favourite way to make mornings feel special. The moment blueberries start bursting on the pan, the aroma fills the kitchen. Served warm with syrup, they always bring smiles to the table.