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Stack of fluffy blueberry pancakes with golden edges, fresh blueberries, and maple syrup dripping down the sides

Fluffy Blueberry Pancakes

Light-as-air pancakes bursting with juicy blueberries, perfect for lazy weekend brunches.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 3 1/2 tsp baking powder
  • 1 tbsp granulated sugar
  • 1/2 tsp salt
  • 1 1/4 cups milk
  • 1 large egg
  • 3 tbsp melted butter
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries
  • Butter or oil for greasing

Method
 

  1. Whisk flour, baking powder, sugar, and salt in large bowl.
  2. In separate bowl, beat milk, egg, melted butter, and vanilla.
  3. Pour wet ingredients into dry ingredients, stirring until just combined (lumps are okay).
  4. Gently fold in blueberries, being careful not to overmix.
  5. Heat griddle or skillet over medium heat and lightly grease with butter.
  6. Pour 1/4 cup batter per pancake onto hot surface.
  7. Cook until bubbles form on surface and edges look set (about 2-3 minutes).
  8. Flip and cook other side until golden brown (1-2 minutes more).

Notes

For extra fluffiness, let batter rest 5 minutes before cooking. Frozen blueberries work too - don't thaw them first to prevent color bleeding.