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Fluffy Homemade Blueberry Pancakes

Close-up of three golden-brown Blueberry Pancakes stacked on a white plate, bursting with cooked blueberries.
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Follow this simple recipe to make light and airy blueberry pancakes from scratch. Includes a tip to keep blueberries suspended in the batter.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 cups milk
  • 1 egg
  • 3 tablespoons butter, melted
  • 1 cup fresh or frozen blueberries

Instructions

  1. Whisk together the flour, baking powder, salt, and sugar in a large bowl.
  2. In a separate bowl, whisk the milk, egg, and melted butter.
  3. Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix. A few lumps are fine for fluffy pancakes.
  4. Gently toss the blueberries with one tablespoon of flour from the measured amount before folding them into the batter. This helps prevent sinking.
  5. Heat a lightly oiled griddle or frying pan over medium-high heat.
  6. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
  7. Cook until bubbles appear on the surface and the edges look set, about 2 to 3 minutes.
  8. Flip the pancakes and cook for another 1 to 2 minutes until golden brown.
  9. Serve immediately.

Notes

  • For extra flavor, add 1 teaspoon of lemon zest to the wet ingredients.
  • If you prefer buttermilk pancakes, substitute the milk with buttermilk and reduce the baking powder to 2 teaspoons.
  • Serve with maple syrup, powdered sugar, or a dollop of whipped cream.

Nutrition

Find it online: https://savorandpin.com/blueberry-pancakes-fluffy-recipe/