Blueberry Pancakes
American Blueberry Pancakes — fluffy, golden pancakes studded with juicy blueberries. A breakfast classic: tender inside, lightly crisp edges, and perfect with maple syrup, butter, or fresh fruit.
2 weeks ago
Ingredients
Dry ingredients
Wet ingredients
Add-ins & toppings
Nutrition Facts (per 2 pancakes)
- Calories 220
- Total Fat 8 g
- Saturated Fat 4 g
- Carbohydrates 30 g
- Protein 5 g
Instructions
- 1 Whisk dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- 2 Mix wet ingredients: In a separate bowl, whisk milk, egg, melted butter, and vanilla (if using) until combined.
- 3 Combine: Pour wet ingredients into dry and stir gently until just combined. It's okay if a few lumps remain — do not overmix to keep pancakes fluffy.
- 4 Fold in blueberries: Gently fold 3/4 cup blueberries into the batter. Reserve the rest for sprinkling on top while cooking.
- 5 Heat pan: Heat a non-stick skillet or griddle over medium heat. Brush lightly with butter or oil.
- 6 Cook pancakes: Pour 1/4 cup batter for each pancake onto the skillet. Scatter a few extra blueberries on top. Cook 2–3 minutes until bubbles appear and edges look set. Flip and cook another 1–2 minutes until golden and cooked through.
- 7 Keep warm & serve: Keep pancakes warm in a low oven (90–100°C) while you finish the batch. Serve stacked with butter and maple syrup.
Storage Tips
- 1 Cooked pancakes: Store in an airtight container in the fridge for up to 2 days. Reheat on a skillet or in the toaster for best texture.
- 2 Freezing: Cool completely, then freeze separated by parchment paper in a zip bag for up to 1 month. Reheat from frozen in toaster or oven.
Pro Tips
- 1 For extra fluffy pancakes, separate the egg; whisk the white to soft peaks and fold it into the batter at the end.
- 2 If using frozen blueberries, toss them briefly in a little flour to prevent the batter from turning purple.
- 3 Do not press pancakes after flipping — let them cook undisturbed for airy texture.
- 4 For richer flavour, substitute half the milk with buttermilk and reduce baking powder to 1 1/2 tsp.
