Light, fluffy blueberry pancakes made from scratch with pantry staples and fresh berries. Golden edges, soft centers and ready in under 15 minutes, a weekend breakfast favorite.

Prep time: 5 minutesCook time: 8 minutesTotal time: 13 minutes

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These blueberry pancakes are light, fluffy, loaded with juicy blueberries and made completely from scratch. A weekend favorite that kids and adults love equally.

If regular pancakes are good, blueberry pancakes are even better. Picture soft, fluffy pancakes fried in a little butter, dotted all over with sweet berries and drizzled with a generous pour of maple syrup. They come out golden with slightly crisp edges and tender, pillowy centers. Blueberry pancakes with fresh berries are definitely not just for special occasions, and the baking powder in this recipe is what makes them so fluffy.

The recipe could not be easier. You very likely have every ingredient in your kitchen right now, apart from the blueberries. One important tip: heat your griddle over medium-low heat. If it is too hot, the pancakes brown too quickly and flipping them becomes a disaster.

Ingredients

  • 250 g (2 cups) all-purpose flour
  • 2 tablespoons baking powder
  • 1 teaspoon kosher salt
  • 3 tablespoons light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 360 ml (1 1/2 cups) milk
  • 70 g (5 tablespoons) butter, melted
  • 300 g (2 cups) fresh blueberries
  • Butter, for frying

Instructions

  1. In a large bowl, whisk together the flour, baking powder, salt and brown sugar.
  2. In a separate bowl, whisk together the eggs, vanilla and milk.
  3. Add the wet ingredients to the dry ingredients and stir until just combined. Stir in the melted butter last, mixing until incorporated; the batter will be slightly lumpy. Set the batter aside while you heat a griddle or large skillet over medium-low heat. Melt a small pat of butter on the griddle, then scoop 1/4 cup of batter per pancake onto the hot surface and scatter blueberries evenly over the top, using as many or as few as you like.
  4. Cook until the edges are set and bubbles form on the surface of the pancakes. Flip and cook until golden brown on the second side.
  5. Serve warm with butter and maple syrup.

Tips

  • Frozen blueberries work too. Thaw them first and pat them dry so there is not too much extra moisture on the berries.
  • Do not overmix the batter; a few lumps are exactly what you want for tender pancakes.
  • Keep the heat at medium-low so the pancakes cook through before the outside browns.
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