The Very Best Blueberry Pancakes Recipe

These Blueberry Pancakes are soft, fluffy, and packed with juicy blueberries in every bite. Perfect for breakfast or brunch, they cook up golden on the outside while staying light and tender inside. Serve them warm with butter and maple syrup for a classic, comforting meal.

Recipe Information

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4

Ingredients

• 1½ cups all-purpose flour
• 3½ teaspoons baking powder
• 1 tablespoon sugar
• ½ teaspoon salt

• 1¼ cups milk
• 1 egg
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

• 1 cup fresh or frozen blueberries
• Butter or oil for cooking

Optional toppings:

• Maple syrup
• Powdered sugar
• Extra blueberries
• Whipped cream

Instructions

1. Mix the Dry Ingredients
   In a large bowl, whisk together:
   • Flour
   • Baking powder
   • Sugar
   • Salt
2. Prepare the Wet Ingredients
   In another bowl, whisk together:
   • Milk
   • Egg
   • Melted butter
   • Vanilla extract
3. Combine the Batter
   Pour the wet ingredients into the dry ingredients.
   Mix gently until just combined. Do not overmix; a few lumps are fine.

   Fold the blueberries into the batter.

4. Cook the Pancakes
   Heat a lightly buttered skillet or griddle over medium heat.

   Pour about ¼ cup batter for each pancake onto the pan.

   Cook until bubbles form on the surface and the edges look set (about 2–3 minutes).
   Flip and cook another 1–2 minutes until golden brown.

5. Serve
   Serve the pancakes warm with:
   • Butter
   • Maple syrup
   • Fresh blueberries
   • Powdered sugar

Tips for Perfect Pancakes

• Do not overmix the batter to keep pancakes fluffy.
• If using frozen blueberries, add them straight from the freezer to avoid purple batter.
• Let the batter rest for 5 minutes before cooking for extra fluffiness.

Storage

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Freeze pancakes for up to 2 months.
• Reheating: Reheat in a toaster or microwave.