Blueberry Pancakes Recipe

Dry ingredients

In a large mixing bowl whisk together the flour, sugar, baking powder, and salt until evenly combined and aerated.

Wet ingredients

In a separate medium bowl or large measuring cup whisk the milk, egg, melted butter, and vanilla extract until smooth and homogenous.

Pour the wet mixture into the dry ingredients. Using a rubber spatula or wooden spoon, stir gently until just combined. The batter should be slightly lumpy — avoid overmixing to keep pancakes tender. If batter seems very thick, add up to 2 tablespoons more milk to reach a pourable, thick-but-scoopable consistency.

Let the batter rest 5–10 minutes at room temperature. This allows the flour to hydrate and the baking powder to activate for fluffier pancakes.

If using frozen blueberries, keep them frozen until ready to add (this prevents the batter from turning purple). Gently fold 3/4 of the blueberries into the batter, saving the rest to add to pancakes while cooking. Folding keeps fruit distributed without crushing.

Heat a large nonstick skillet or griddle over medium heat until evenly hot — about 3–5 minutes. Lightly grease with the indicated butter or oil and wipe off excess with a paper towel so the surface is coated but not smoking.

For each pancake, pour about 1/4 cup of batter onto the skillet, leaving space between pancakes. Immediately scatter a few of the reserved blueberries onto the top of each pancake (if using frozen, add 3–6 per pancake).

Cook until the edges look set and bubbles form and begin to pop on the surface, about 2–3 minutes. Gently lift an edge with a spatula to check for a golden-brown underside.

Flip the pancakes and cook the second side until golden and cooked through, about 1–2 minutes more. Adjust heat as needed — lower it if bottoms are browning too quickly.

Transfer cooked pancakes to a warm plate or oven set to low (around 175°F / 80°C) while you cook the remaining batter. If the batter thickens while you cook, stir gently to loosen before pouring.

Stack pancakes, top with remaining fresh blueberries if desired, dust with confectioners' sugar (optional), and serve warm with maple syrup to taste.

Leftovers can be cooled and refrigerated in an airtight container for up to 2 days or frozen between sheets of parchment in a zip-top bag for up to 1 month. Reheat gently in a toaster or low oven.