Go Back
Blueberry Pancakes

Fluffy Blueberry Pancakes

These Fluffy Blueberry Pancakes are golden, tender, and bursting with juicy berries—perfect for lazy weekend brunches or sweet weekday mornings. Simple ingredients, easy steps, and a rest time for the fluffiest results make them a must-try classic!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 145
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 2.5 cups all-purpose flour
  • 2 tbsp baking powder
  • 2.5 tsp granulated sugar
  • 1 tsp salt
Wet Ingredients
  • 2 cups milk
  • 2 large eggs
  • 1 tbsp unsalted butter, melted and cooled
Add-Ins
  • 1 cup blueberries

Method
 

  1. In a large bowl, sift together flour, baking powder, sugar, and salt. Set aside.
  2. In a separate bowl, whisk together milk and eggs until well blended. Pour wet mixture into dry ingredients and stir until just combined—don’t overmix.
  3. Gently stir in melted butter, then fold in blueberries. Let batter rest at room temperature for 30–60 minutes for best results.
  4. Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. When hot, scoop ¼ cup of batter per pancake onto surface.
  5. Cook for 2–3 minutes, until bubbles form and edges look set. Flip and cook another 2–3 minutes until golden brown.
  6. Serve immediately or keep warm in a 200°F (93°C) oven while finishing the batch.

Notes

Use room temperature ingredients for best results. Letting the batter rest enhances fluffiness. Make gluten-free with a 1:1 flour blend. For dairy-free, use almond or oat milk and vegan butter. Add vanilla or lemon zest for flavor. Adjust batter consistency with a splash of milk or flour if needed.