Fluffy Blueberry American Pancakes (Printable)

Light and airy pancakes filled with juicy blueberries, perfect for a comforting morning meal.

# What You Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1 1/4 cups milk
06 - 2 large eggs
07 - 3 tablespoons unsalted butter, melted and cooled
08 - 1 teaspoon pure vanilla extract

→ Add-ins

09 - 1 cup fresh blueberries (or frozen, unthawed)

→ For Serving

10 - Butter, as needed
11 - Maple syrup, as needed

# How-To:

01 - Whisk together flour, sugar, baking powder, and salt in a large bowl.
02 - In a separate bowl, whisk milk, eggs, melted butter, and vanilla extract until smooth.
03 - Pour wet mixture into dry ingredients and stir gently until just combined, leaving some lumps.
04 - Carefully fold fresh or frozen blueberries into the batter without overmixing.
05 - Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour 1/4 cup batter per pancake onto the skillet; cook until bubbles appear and edges set, about 2 minutes.
07 - Flip pancakes and cook 1 to 2 minutes until golden brown and cooked through.
08 - Transfer pancakes to a plate and keep warm; repeat with remaining batter.
09 - Serve pancakes warm topped with butter and maple syrup.

# Expert Tips:

01 -
  • The batter mixes up in under ten minutes with ingredients you probably already have on hand.
  • Fresh blueberries cook into jammy pockets of flavor that make every bite feel special without any extra effort.
  • These pancakes stay fluffy even when you reheat them the next day, which means weekend breakfast can stretch into Monday morning.
02 -
  • Overmixing the batter is the number one mistake that leads to dense, rubbery pancakes, so stop stirring as soon as you don't see dry flour anymore.
  • If your pancakes are browning too fast on the outside but staying raw in the middle, your heat is too high, medium is the sweet spot.
  • Frozen blueberries should go straight from the freezer into the batter, thawing them first releases too much juice and turns everything soggy.
03 -
  • Let the batter rest for five minutes before cooking, it gives the flour time to hydrate and results in a more tender pancake.
  • Use a quarter-cup measuring cup to portion the batter so all your pancakes come out the same size and cook evenly.
  • If you're cooking for a crowd, keep finished pancakes warm in a 200-degree oven on a baking sheet instead of stacking them on a plate where they'll steam and get soggy.
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