Blueberry White Chocolate Chip Pancakes Recipe

Prepare dry ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and sea salt until evenly combined.

Combine wet ingredients

In a separate medium bowl or measuring cup, beat the egg lightly, then whisk in the milk, Greek yogurt (or sour cream), melted butter, and vanilla extract until smooth.

Combine wet and dry

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon just until the flour is mostly incorporated. The batter should be slightly lumpy — do not overmix to avoid tough pancakes.

Fold in add-ins

Gently fold the blueberries and white chocolate chips into the batter, distributing them evenly. If using frozen blueberries, fold quickly to avoid turning the batter purple; a few streaks are fine.

Let the batter rest for 5–10 minutes at room temperature to allow the baking powder to activate and the gluten to relax (this gives lighter pancakes). If the batter thickens too much, stir in 1–2 tablespoons additional milk to reach a pourable but thick consistency.

Preheat pan or griddle

Place a nonstick skillet or griddle over medium heat and allow it to warm for 3–5 minutes. Test the temperature by flicking a few drops of water onto the surface; they should sizzle and dance. Reduce heat slightly if the pan gets too hot.

Grease the surface

Add 1 teaspoon of butter or oil to the pan and swirl to coat. Wipe excess with a paper towel if necessary to leave a thin, even film.

Cook pancakes

For each pancake, pour about 1/4 cup of batter onto the hot pan (adjust size as desired). Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Gently lift an edge with a spatula to check for golden-brown color. Flip and cook the second side until golden and cooked through, about 1–2 minutes more. Repeat, adding a little more butter or oil to the pan between batches as needed.

Keep warm

If making multiple batches, keep finished pancakes on a baking sheet in a single layer in a 200°F (95°C) oven to stay warm and maintain texture while you finish cooking the rest.

Serve

Serve pancakes immediately topped with extra blueberries and white chocolate chips if desired. Drizzle with maple syrup and dust with powdered sugar to taste.