Blueberry Fluffy American Pancakes (Print Version)

Light and fluffy pancakes filled with fresh blueberries, perfect for a classic breakfast.

# Ingredient List:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1 1/4 cups whole milk
06 - 2 large eggs
07 - 3 tablespoons unsalted butter, melted and cooled
08 - 1 teaspoon pure vanilla extract

→ Add-ins

09 - 1 cup fresh blueberries (or frozen, unthawed)

→ For Serving

10 - Butter, as needed
11 - Maple syrup, as desired

# How to Make:

01 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
02 - In a separate bowl, whisk whole milk, eggs, melted butter, and vanilla extract until evenly combined.
03 - Pour the wet ingredients into the dry ingredients and stir gently until just blended, leaving some small lumps intact to avoid overmixing.
04 - Carefully fold fresh or frozen blueberries into the batter.
05 - Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour 1/4 cup batter per pancake onto the skillet. Cook until bubbles appear on the surface and edges set, approximately 2 minutes.
07 - Turn pancakes and cook for an additional 1 to 2 minutes until golden brown and cooked through.
08 - Transfer cooked pancakes to a plate and keep warm. Repeat cooking with remaining batter.
09 - Serve pancakes warm with butter and a generous drizzle of maple syrup.

# Expert Advice:

01 -
  • They're genuinely fluffy without any of that dense, heavy feeling that makes you regret breakfast before noon.
  • Fresh blueberries burst with tart sweetness when they warm up, creating little pockets of flavor throughout.
  • The whole thing comes together in under 30 minutes, which means you can sleep in and still have homemade pancakes on the table.
02 -
  • Overmixing batter is the single biggest reason pancakes turn out rubbery; the moment you don't see dry flour, stop stirring.
  • Frozen blueberries actually work better than fresh because they don't bleed their color and juice all over the batter before cooking.
  • Your griddle or skillet temperature matters more than you'd think; too hot and the outside burns before the inside cooks, too cool and they'll be pale and dense.
03 -
  • If you don't have fresh blueberries, frozen wild blueberries are genuinely better because they stay whole and don't release their color into the batter before cooking.
  • A small ice cream scoop gives you perfectly consistent pancakes every time without the mental math of measuring with a 1/4 cup.
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