These Easy Fluffy Blueberry Pancakes are light, soft, and bursting with juicy blueberries in every bite. Perfect for a relaxed weekend brunch or a special breakfast, they cook up golden on the outside with a tender, airy center that stacks beautifully on your plate.
Ingredients
1½ cups all-purpose flour
2 tbsp sugar
1 tbsp baking powder
¼ tsp salt
1¼ cups milk
1 large egg
3 tbsp melted butter or neutral oil
1 tsp vanilla extract
1 cup fresh or frozen blueberries (do not thaw if frozen)
Butter or oil, for cooking
Instructions
Mix the dry ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Combine the wet ingredients
In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth.
Make the batter
Pour the wet ingredients into the dry ingredients and gently stir just until combined. Do not overmix—the batter should be slightly lumpy for fluffy pancakes. Gently fold in the blueberries.
Preheat the pan
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Cook the pancakes
Pour about ¼ cup of batter onto the hot skillet for each pancake. Cook for 2–3 minutes, until bubbles form on the surface and the edges look set. Flip and cook another 1–2 minutes, until golden brown and cooked through.
Serve
Remove from the skillet and keep warm while cooking the remaining batter. Stack the pancakes and serve hot.
✨ Tip: Serve with warm maple syrup, extra blueberries, and a dusting of powdered sugar for the ultimate brunch presentation.
