There’s something simple yet special about a plate of blueberry pancakes. They’re soft, fluffy, and full of sweet berries that pop with flavor. Whether it’s a slow Sunday or a quick weekday breakfast, this recipe brings a cozy feel to your table. You don’t need fancy skills or rare ingredients — just basics from your kitchen.
Ready to make breakfast better? Let’s get started.
Ingredients for Easy Blueberry Pancakes
For the Batter
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup whole milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 3/4 cup fresh or frozen blueberries
For Cooking
- Butter or oil for greasing the pan
- Maple syrup or toppings of your choice
Essential Kitchen Tools
Keep it simple. Here’s what you’ll need:
- 1 large mixing bowl
- 1 medium mixing bowl
- Whisk or fork
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula
Step-by-Step Guide to Make Blueberry Pancakes
Step 1: Mix the Dry Ingredients
Grab your large mixing bowl. Add the flour, sugar, baking powder, and salt. Give them a good whisk to spread everything evenly.
Step 2: Combine Wet Ingredients
In your medium bowl, crack the egg. Pour in the milk, melted butter, and vanilla extract. Whisk until the mixture looks smooth and combined.
Step 3: Bring the Batter Together
Pour the wet mix into the dry ingredients. Stir slowly. Don’t try to make it perfect — a few lumps are okay. Gently fold in the blueberries last.
Step 4: Heat the Pan Properly
Place your skillet on medium heat. Add a bit of butter or oil. Wait until it’s hot but not smoking. You can test it by sprinkling a few drops of water — if they sizzle, it’s ready.
Step 5: Cook the Pancakes
Scoop about 1/4 cup of batter for each pancake onto the pan. Leave space between them so they can spread.
Watch the surface. When you see bubbles forming and edges look set (about 2-3 minutes), it’s time for the next step.
Step 6: Flip to Golden Perfection
Use a spatula to flip each pancake. Cook for another 2 minutes or until both sides turn golden brown.
If you’re cooking in batches, keep the finished pancakes warm in a low oven.
Step 7: Serve and Enjoy
Stack the pancakes on a plate. Add a pat of butter, pour some maple syrup, and maybe throw on extra blueberries for good measure.
Tips for Fluffy Pancakes Every Time
Mix Gently
Don’t overmix the batter. A few lumps are fine. Stirring too much makes pancakes heavy.
Use Blueberries Smartly
Fresh or frozen both work well. If you use frozen, add them straight from the freezer. No need to thaw.
Control the Heat
Medium heat works best. If pancakes brown too fast, lower the heat a bit.
Topping Ideas to Boost Flavor
Want to dress up your pancakes? Try these:
- Whipped cream for a creamy touch
- A sprinkle of powdered sugar
- Greek yogurt and a drizzle of honey
- Chopped nuts for crunch
- Lemon zest for a bright twist
Storing and Reheating Leftovers
Let leftover pancakes cool fully. Stack them with parchment between each one. Store in an airtight container.
- In the fridge: Up to 3 days
- In the freezer: Up to 2 months
To reheat, use the toaster, microwave, or oven until warmed through.
Nutritional Breakdown
Here’s an estimate per serving (about 2 pancakes):
- Calories: 290
- Protein: 6g
- Carbohydrates: 35g
- Fat: 13g
- Fiber: 2g
- Sugar: 8g
Keep in mind, these numbers change with toppings and portion sizes.
Conclusion: Enjoy Pancakes Anytime
There’s nothing like homemade blueberry pancakes to start your morning right. Simple ingredients, easy steps, and a comforting result. Whether you’re making breakfast for one or feeding the whole family, this recipe works every time. Give it a try — your mornings just got a little brighter.
FAQs About Blueberry Pancakes
1. Can I prepare the batter the night before?
Yes. Store the batter in the fridge for up to 24 hours. Stir it gently before cooking.
2. What flour is best for these pancakes?
All-purpose flour keeps them light. You can try half whole wheat for a heartier texture.
3. How do I stop the blueberries from sinking?
Toss the blueberries in a bit of flour before adding them to the batter.
4. Can I make them dairy-free?
Yes. Swap the milk for almond or oat milk, and use plant-based butter or oil.
5. How do I keep pancakes warm while cooking batches?
Place them on a baking sheet in a 200°F (90°C) oven until you’re ready to serve.
Easy Blueberry Pancakes
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- Whisk or fork
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula
Ingredients
- For the Batter
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup whole milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 3/4 cup fresh or frozen blueberries
- For Cooking
- Butter or oil for greasing the pan
- Maple syrup or toppings of your choice
Instructions
- Step 1: Mix the Dry Ingredients
- Grab your large mixing bowl. Add the flour, sugar, baking powder, and salt. Give them a good whisk to spread everything evenly.
- Step 2: Combine Wet Ingredients
- In your medium bowl, crack the egg. Pour in the milk, melted butter, and vanilla extract. Whisk until the mixture looks smooth and combined.
- Step 3: Bring the Batter Together
- Pour the wet mix into the dry ingredients. Stir slowly. Don’t try to make it perfect — a few lumps are okay. Gently fold in the blueberries last.
- Step 4: Heat the Pan Properly
- Place your skillet on medium heat. Add a bit of butter or oil. Wait until it’s hot but not smoking. You can test it by sprinkling a few drops of water — if they sizzle, it’s ready.
- Step 5: Cook the Pancakes
- Scoop about 1/4 cup of batter for each pancake onto the pan. Leave space between them so they can spread.
- Watch the surface. When you see bubbles forming and edges look set (about 2-3 minutes), it’s time for the next step.
- Step 6: Flip to Golden Perfection
- Use a spatula to flip each pancake. Cook for another 2 minutes or until both sides turn golden brown.
- If you’re cooking in batches, keep the finished pancakes warm in a low oven.
- Step 7: Serve and Enjoy
- Stack the pancakes on a plate. Add a pat of butter, pour some maple syrup, and maybe throw on extra blueberries for good measure.
