Fluffy Blueberry Pancakes

The Sunday morning my youngest daughter announced she'd become a vegetarian, I stood in my kitchen slightly panicked at 7 AM wondering what to make. Blueberry pancakes saved the day that week, and honestly, they've saved countless weekend mornings since. There's something about the way those little purple berries burst against golden batter that makes everything feel right.

Last summer, my neighbor's kids wandered over when they smelled butter melting and caught a glimpse of the blueberry stash on my counter. Suddenly I was cooking for a small crowd, watching them squeeze fresh lemon over stacks I kept warm in the oven. The way their eyes lit up when I brought out the real maple syrup cemented this recipe's permanent place in my weekend rotation.

Ingredients

• 1 1/2 cups all-purpose flour: This forms the foundation, giving structure while staying tender
• 2 tbsp granulated sugar: Just enough to enhance the blueberries' natural sweetness
• 1 tbsp baking powder: The secret to those tall, airy pancakes that still feel substantial
• 1/2 tsp salt: Balances everything and prevents the pancakes from tasting flat
• 1 1/4 cups milk: I've found whole milk gives the richest result, but any milk works beautifully
• 2 large eggs: Room temperature eggs incorporate better and create superior fluffiness
• 3 tbsp unsalted butter, melted: Butter adds flavor that oil simply cannot replicate
• 1 tsp pure vanilla extract: Don't skip this, it makes the kitchen smell incredible
• 1 cup fresh blueberries: Frozen work too, but fresh ones explode delightfully when you bite into them
• Butter and maple syrup: For serving, because some traditions exist for a reason

Instructions

Mix the dry foundation:

Whisk flour, sugar, baking powder and salt in a large bowl until everything's evenly distributed

Combine the wet ingredients:

In another bowl, whisk milk, eggs, melted butter and vanilla until completely smooth

Bring them together gently:

Pour wet over dry and fold until just combined, leaving those reassuring small lumps untouched

Add the blueberries:

Fold them in last so every pancake gets its fair share without turning the batter purple

Get your pan ready:

Heat a nonstick skillet over medium heat, then add just enough butter to coat the surface

Cook until bubbly:

Pour 1/4 cup batter per pancake, wait for bubbles to form and edges to set, about 2 minutes

Flip and finish:

Cook another 1-2 minutes until golden brown, then keep warm while you repeat with remaining batter

Serve immediately:

Stack them up with butter between layers and let everyone add their own maple syrup

Save

These became my go-to when friends sleep over because nothing builds bonds like standing around the stove, flipping pancakes and stealing the ones that don't make the cut onto the serving plate.

Getting That Perfect Fluffiness

Buttermilk instead of regular milk creates extra height and tang, but if you don't have any, add a tablespoon of vinegar to your milk and let it sit five minutes first.

Freezing For Busy Mornings

Cool cooked pancakes completely, layer them between parchment paper in freezer bags, then reheat in the toaster for those weekdays when you deserve weekend breakfast anyway.

Serving Variations That Work

Sometimes I swap blueberries for chopped strawberries, or add pecans for crunch, or serve with whipped cream when nobody's watching their sugar intake.

• Frozen wild blueberries actually work better than fresh in winter months
• A dusting of powdered sugar makes them feel like restaurant quality
• Extra syrup never hurt anyone

Save

Some recipes are just worth mastering, and this one's paid me back in smiles and sticky syrup-covered plates for years.

Recipe FAQs

→ How do I keep blueberries from sinking in the batter?

Gently fold the blueberries into the batter just before cooking to prevent them from sinking. A slightly thicker batter helps them stay suspended.

→ Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries can be used directly without thawing to avoid excess moisture in the batter.

→ What makes these pancakes fluffy?

The combination of baking powder and careful mixing ensures an airy, tender texture without overworking the batter.

→ How should I cook the pancakes to get golden edges?

Cook on medium heat until bubbles appear on the surface and edges look set, then flip and cook for another 1–2 minutes until golden brown.

→ Are there tips to enhance the flavor?

Add a teaspoon of lemon zest to the batter for a fresh, bright note or substitute buttermilk for richer fluffiness.