Name: Easy Blueberry Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 2 tablespoons granulated sugar; 2 teaspoons baking powder; 1/4 teaspoon salt; 1 cup milk; 1 large egg; 2 tablespoons unsalted butter, melted (plus extra for the pan); 1/2 cup fresh or frozen blueberries (do not thaw if using frozen)

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Fluffy, golden, and bursting with juicy blueberries—these easy blueberry pancakes are everything you could want in a breakfast treat! They’re light, buttery, and so simple to whip up that you’ll never go back to store-bought mixes. Whether it’s a lazy weekend morning or a quick weekday treat, trust me, these pancakes will make your day sweeter!

Why You’ll Love Easy Blueberry Pancakes

Versatile

Perfect for breakfast, brunch, or even a fun breakfast-for-dinner moment!

Budget-Friendly

Made with simple pantry staples—no fancy ingredients required.

Quick and Easy

From mixing to flipping, these pancakes come together in just 20 minutes!

Customizable

Swap in different fruits, add chocolate chips, or drizzle with your favorite syrup.

Crowd-Pleasing

Kids and adults alike will devour these! They’re soft, fluffy, and packed with juicy blueberries.

Ingredients

Ingredients in Easy Blueberry Pancakes

These pancakes use simple ingredients, but the result is restaurant-worthy!

Flour: The base for soft and fluffy pancakes.

Baking Powder: Gives them that perfect rise.

Salt: Balances the sweetness and enhances the flavor.

Sugar: Just a touch to add sweetness.

Egg: Helps bind everything together for the perfect texture.

Milk: Keeps the batter smooth and adds moisture.

Butter: A little melted butter makes these pancakes rich and delicious.

Vanilla Extract: Adds a warm, cozy flavor.

Blueberries: The star of the show! Use fresh or frozen—both work great.

Instructions

Preheat Your Pan

Heat a non-stick pan or griddle over medium heat and lightly grease with butter or oil.

Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, salt, and sugar.

Combine the Wet Ingredients

In another bowl, beat the egg, then stir in the milk, melted butter, and vanilla extract.

Mix the Batter

Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix—lumps are okay!

Fold in the Blueberries

Gently fold in the blueberries, being careful not to crush them.

Cook the Pancakes

Pour ¼ cup of batter onto the hot pan for each pancake. Cook for 2-3 minutes until bubbles form on the surface. Flip and cook for another 1-2 minutes until golden brown.

Serve Warm

Stack them up, drizzle with syrup, and dig in!

Nutrition Facts

Servings: 4-6 pancakes
Calories per serving: 200-250 (approx.)

Notes: Exact calorie count may vary based on ingredients and modifications.

Preparation Time

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

How to Serve Easy Blueberry Pancakes

Classic Style: Drizzle with maple syrup and a pat of butter.
With Whipped Cream: Add a dollop of whipped cream for extra indulgence.
Berry Blast: Top with extra fresh blueberries and a dusting of powdered sugar.
Nutty Twist: Sprinkle with chopped nuts for crunch.
Chocolate Drizzle: A drizzle of chocolate or caramel sauce makes them even more decadent!

Additional Tips

Don’t Overmix: Stir the batter until just combined for light, fluffy pancakes.
Use Fresh or Frozen Blueberries: If using frozen, don’t thaw—just toss them in!
Preheat the Pan: A hot pan ensures even cooking and a golden crust.
Keep Pancakes Warm: Place cooked pancakes in a low oven (200°F/90°C) while making the rest.

FAQ’s

1. Can I make these pancakes dairy-free?

Yes! Use almond milk and coconut oil instead of regular milk and butter.

2. Can I freeze these pancakes?

Absolutely! Let them cool, then freeze them in a single layer. Reheat in a toaster or oven.

3. What’s the best way to reheat leftover pancakes?

Use a toaster, oven, or microwave for quick reheating.

4. Can I use whole wheat flour?

Yes! Just note that whole wheat flour makes denser pancakes.

5. How do I prevent blueberries from sinking?

Toss them in a little flour before adding them to the batter.

6. Can I add other mix-ins?

Of course! Try chocolate chips, nuts, or even lemon zest for a fun twist.

7. Can I make the batter ahead of time?

It’s best to cook the pancakes right after mixing, but you can refrigerate the batter for up to 24 hours.

8. Why are my pancakes not fluffy?

Overmixing the batter or using old baking powder can make them dense.

9. Can I make mini pancakes?

Yes! Just use a tablespoon of batter per pancake for bite-sized treats.

10. Do I have to grease the pan?

A little butter or oil helps prevent sticking and adds flavor!

Conclusion

These easy blueberry pancakes are the perfect way to start your day! Light, fluffy, and packed with sweet, juicy blueberries, they come together in just 20 minutes. Whether you’re making a quick breakfast or treating yourself on a lazy weekend, these pancakes are a guaranteed win. So grab your whisk and get flipping—your perfect stack awaits!

Easy Blueberry Pancakes

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Author: Grace Sullivan
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings (approximately 8 pancakes) 1x
Category: Breakfast / Pancakes
Method: Griddle Cooking / Frying
Cuisine: American
Diet: Vegetarian

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Description

These Easy Blueberry Pancakes are a perfect way to start your morning. Light, fluffy, and bursting with juicy blueberries, they’re quick to prepare and make for a delicious breakfast treat. Enjoy them on their own or with your favorite syrup, butter, or fresh fruit.

Ingredients

Units Scale

1 cup all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1 large egg
2 tablespoons unsalted butter, melted (plus extra for the pan)

1/2 cup fresh or frozen blueberries (do not thaw if using frozen)

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Instructions

In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, beat the egg with the milk and melted butter until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
Gently fold in the blueberries.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
Flip the pancakes and cook for an additional 2 minutes, until golden brown and cooked through.

Serve warm with your favorite toppings, such as maple syrup, extra blueberries, or a dusting of powdered sugar.

Notes

For an extra burst of flavor, consider adding a splash of vanilla extract to the wet ingredients.
If you prefer thinner pancakes, add an extra 2–3 tablespoons of milk.
Frozen blueberries work just as well, but avoid thawing them to prevent the batter from turning blue.