Fluffy Blueberry Pancakes (Printable version)

Fluffy American pancakes filled with fresh blueberries, perfect with butter and maple syrup.

# What You’ll Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1 1/4 cups whole milk
06 - 2 large eggs
07 - 3 tablespoons unsalted butter, melted and cooled
08 - 1 teaspoon pure vanilla extract

→ Add-ins

09 - 1 cup fresh blueberries (or frozen, unthawed)

→ For Serving

10 - Butter
11 - Maple syrup

# Directions:

01 - Whisk together flour, sugar, baking powder, and salt in a large bowl until evenly combined.
02 - In a separate bowl, beat milk, eggs, melted butter, and vanilla extract until smooth.
03 - Pour the wet mixture into the dry ingredients and fold gently until just combined; small lumps are acceptable to avoid overmixing.
04 - Carefully fold fresh or frozen blueberries into the batter.
05 - Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour approximately 1/4 cup batter per pancake onto the skillet; cook until bubbles appear on the surface and edges begin to firm, about 2 minutes.
07 - Turn pancakes and cook for an additional 1 to 2 minutes until golden brown and cooked through.
08 - Transfer cooked pancakes to a plate, keep warm, and repeat with remaining batter. Serve hot with butter and maple syrup.

# Expert Tips:

01 -
  • They're genuinely fluffy without any fussy or fiddly steps, just the right balance of ingredients that actually works.
  • Fresh or frozen blueberries both work beautifully, so you can make this any time of year without hunting down the perfect berry.
  • The whole process takes less than half an hour, which means hot pancakes on the table before anyone gets too hungry.
02 -
  • Lumpy batter is not a failure; smooth batter means overmixed and tough pancakes that nobody asked for.
  • The pan temperature matters more than any ingredient—too hot and they burn outside while staying raw inside, too cool and they spread thin and rubbery.
  • Frozen blueberries need to stay frozen when they hit the batter or they'll bleed color and texture everywhere.
03 -
  • A non-stick skillet changes everything; if you're using cast iron or stainless steel, you'll need more grease and more patience.
  • Let your batter rest for five minutes before cooking so the baking powder can start working its magic and the flour can fully hydrate.
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