Why eat regular pancakes when you can eat delicious and beautiful-looking blueberry pancakes? You have to try them. The blueberries cook perfectly jammy and the batter is so light and fluffy, that these will be your new favorite breakfast meal!
Ingredients For Fluffy Blueberry Pancakes
To make these beautiful-looking pancakes, you need the following ingredients:
- All-purpose flour (or whole wheat or half and half for a healthier option)
- Baking powder
- Baking soda
- Granulated sugar
- Salt
- Milk (or plant-based if needed)
- Egg
- Vanilla extract
- Butter
- Blueberries
How To Make The Fluffiest Blueberry Pancakes?
- Sift the dry ingredients into a large bowl: flour, baking powder, sugar, and salt.
- In a small bowl, mix the milk, egg, and vanilla extract until well combined.
- Using a rubber spatula or wooden spoon, stir the egg mixture into the flour mixture until just combined. Do not overmix.
- Stir in the melted butter and gently fold in the blueberries. Let the batter rest for 10 mins.
- Heat a non-stick skillet or griddle over medium-low heat. Spray with cooking spray.
Pour ¼ cup batter for each pancake and let cook until bubbles form on the surface. Flip and cook for 2 minutes on the other side.
How Do I Make My Pancakes Fluffy?
Do not overmix the batter. Add the wet ingredients to the dry and gently mix just until the flour disappears into the batter. Let the batter sit for about 10 minutes to let the baking powder and soda activate.
10-Minute Prep Blueberry Pancakes
Equipment
- Large bowl
- Small bowl
- Wooden spatula
- Non-stick skillet or griddle
- Stove
Ingredients
- 1 ¼ cups all-purpose flour (whole wheat or gluten-free blend if needed)
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tbsp granulated sugar
- Pinch of salt
- 1 cup milk (regular or plant-based)
- 1 egg
- 1 tsp vanilla extract
- 2 tbsp unsalted butter, melted
- 1 cup fresh blueberries
Instructions
- Sift the dry ingredients into a large bowl: flour, baking powder, sugar, and salt.
- Mix the milk, egg, and vanilla extract in a small bowl until well combined.
- Using a rubber spatula or wooden spoon, stir the egg mixture into the flour mixture until just combined. Do not overmix.
- Stir in the melted butter and gently fold in the blueberries. Let the batter rest for 10 mins.
- Heat a non-stick skillet or griddle over medium-low heat. Spray with cooking spray.
- Pour ¼ cup batter for each pancake and cook until bubbles form on the surface. Flip and cook for 2 minutes on the other side.
Nutrition
Frequently Asked Questions
Can I Use Frozen Blueberries?
Yes, but do not thaw them before adding them to the batter, or it will turn blue.
How Do I Know When To Flip The Pancakes?
When the edges of the pancake turn slightly golden and bubbles form on the surface, it’s time to flip them.
Can I Use Other Fruits?
You can use any berries or fruit you have on hand. Strawberries and bananas work especially well. You can also add chocolate chips, and chopped nuts to the batter. For toppings, try adding whipped cream, Greek yogurt, or blueberry compote for a tasty twist!
How Can I Keep My Pancakes Warm Until I’m Ready To Serve Them?
Preheat the oven to 200 F. Place the cooked pancakes on a baking sheet in a single layer and into the oven until you are ready to serve them.
