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Fluffy Blueberry Pancakes from Scratch

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A simple, forgiving recipe for tender, airy pancakes bursting with fresh blueberries, perfect for a cozy breakfast.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 1 ¼ cups (300 ml) buttermilk (or milk plus 1 tablespoon lemon juice, let sit 5 minutes)
  • 1 large egg, room temperature
  • 3 tablespoons unsalted butter, melted and cooled
  • 1 teaspoon pure vanilla extract
  • 1 cup (150 g) fresh blueberries (frozen can be used, do not thaw before adding)

Instructions

  1. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
  2. In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined; batter will be lumpy.
  4. Carefully fold in the blueberries, trying not to break them.
  5. Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
  6. Pour about ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
  7. Flip carefully and cook the other side until golden brown, about 2 minutes more.
  8. Transfer cooked pancakes to a cooling rack or plate lined with paper towels to keep warm while cooking the rest.

Notes

Do not overmix the batter; lumps are okay. Use fresh baking powder and baking soda for best rise. Medium heat is key to avoid burning. If batter is too thin, add a tablespoon or two of flour; if too thick, add a splash more buttermilk. Frozen blueberries can be used directly without thawing.

Nutrition

Keywords: blueberry pancakes, fluffy pancakes, breakfast recipe, easy pancakes, homemade pancakes, cozy breakfast

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