Blueberry Pancakes Recipe
Make Blueberry Pancakes Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dry Ingredients
Wet Ingredients
Add-ins
Method
Preparation of Dry Ingredients
- 1
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
Preparation of Wet Ingredients
- 2
Combine Wet Ingredients
In a separate bowl, whisk together the milk, large egg, melted unsalted butter, and vanilla extract until smooth.
Combining Ingredients and Cooking
- 3
Combine Wet and Dry Mixtures
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined; do not overmix. It’s okay if there are a few lumps.
- 4
Add Blueberries
Carefully fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
- 5
Heat the Pan
Heat a non-stick skillet or griddle over medium heat. If desired, lightly grease with additional melted butter or cooking spray.
- 6
Cook the Pancakes
Pour about 1/4 cup of batter onto the heated skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- 7
Flip the Pancakes
Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side, until golden brown.
- 8
Serve
Remove the pancakes from the skillet and serve warm with your favorite toppings such as maple syrup, additional blueberries, or whipped cream.