Here’s a simple, fluffy, and delicious blueberry pancake recipe 🥞🫐 — perfect for breakfast or brunch.
🫐 Fluffy Blueberry Pancakes
Ingredients (Serves 2–3)
- 1 cup all-purpose flour (or gluten-free flour if needed)
- 2 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup milk (dairy or plant-based)
- 1 large egg
- 2 tbsp melted butter (or oil)
- ½ tsp vanilla extract
- ½–¾ cup fresh or frozen blueberries
Instructions
- Mix dry ingredients
- In a bowl, combine flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients
- In another bowl, whisk milk, egg, melted butter, and vanilla.
- Combine
- Pour wet into dry ingredients and mix until just combined — lumps are okay.
- Gently fold in blueberries.
- Cook pancakes
- Heat a non-stick pan or griddle over medium heat and lightly grease.
- Pour ¼ cup batter for each pancake.
- Cook 2–3 minutes until bubbles form and edges look set.
- Flip and cook another 1–2 minutes until golden.
- Serve warm
- Top with maple syrup, extra blueberries, or a sprinkle of powdered sugar.
💡 Tips for Perfect Blueberry Pancakes
- Don’t overmix — makes them fluffy.
- Frozen blueberries: toss in a little flour first to prevent sinking.
- Extra fluff: separate egg, whip the white, fold in at the end.
- Variation: Add a pinch of cinnamon or lemon zest for extra flavor.
If you want, I can also give a gluten-free, dairy-free, and sugar-free version of blueberry pancakes that’s just as fluffy and delicious.
Do you want me to do that?