Blueberry Pancakes Recipe

Mix dry ingredients

In a medium bowl, whisk together 1.25 cups all-purpose flour, 1 teaspoon granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon fine salt until evenly combined.

Combine wet ingredients

In a separate bowl or large measuring cup, whisk 1 cup milk, 1 large egg, 2 tablespoons melted unsalted butter, and 1/2 teaspoon vanilla extract until smooth.

Make batter

Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Do not overmix; a few small lumps are fine. Fold in 1/2 cup fresh blueberries gently so they are evenly distributed.

Rest batter (optional)

Let the batter rest for 5 minutes at room temperature to hydrate the flour and produce fluffier pancakes.

Preheat pan

Heat a nonstick skillet or griddle over medium heat. Lightly grease with 1 teaspoon vegetable oil or a little butter and wipe off excess with a paper towel so the surface is lightly coated.

Cook pancakes

For two large pancakes, spoon or pour about 1/3 to 1/2 cup batter for each pancake onto the hot skillet. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook the second side until golden and cooked through, about 1.5–2 minutes. Transfer to a warm plate and keep loosely covered while preparing the sauce. Repeat with remaining batter if needed.

Combine berries and sugar

In a small saucepan, combine 3/4 cup fresh blueberries, 1/4 cup raspberries, 1/4 cup quartered strawberries, 2 tablespoons granulated sugar, 1 teaspoon lemon juice, and 2 tablespoons water. Stir to combine.

Simmer berries

Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally. After about 3–4 minutes the berries will soften and release juices.

Thicken sauce

In a small bowl, whisk 1/2 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Stir the slurry into the simmering berries. Continue to cook and stir for 1–2 minutes until the sauce thickens slightly. If you prefer a smoother sauce, lightly mash with a fork or use an immersion blender for a few seconds; otherwise leave some whole berries for texture.

Finish sauce

Remove from heat and stir in 1/2 tablespoon butter if using for a glossy finish. Taste and adjust sweetness with a pinch more sugar or a few drops of lemon juice if desired. Keep warm until ready to serve.

Place two pancakes on each plate. Spoon warm mixed berry sauce over the pancakes. Add 1/2 tablespoon unsalted butter on top of pancakes if desired and garnish with 1/4 cup extra fresh blueberries. Serve with 1 tablespoon maple syrup on the side if you like additional sweetness.

Enjoy immediately while pancakes are warm.