Blueberry Pancakes

5 from 1 vote

The best blueberry pancakes are light, fluffy and loaded with juicy blueberries in every bite! The perfect weekend breakfast or brunch.

Prep Time10

Cook Time20

Course: Breakfast, Dessert

Cuisine: American

Diet: Vegan

Servings: Pancakes

Calories: 161kcal

Author: Alison

Ingredients

1 ½ cups All Purpose Flour (188g)
3 Tablespoons White Granulated Sugar
1 Tablespoon Baking Powder
¼ teaspoon Salt
1 cup Milk (240ml)
2 Large Eggs
¼ cup Butter (57g) Melted
1 cup Fresh Blueberries (125g) Plus more to dot on top of each pancake
Oil or Butter For Frying

Instructions

Sift all purpose flour into a mixing bowl and add white granulated sugar, baking powder and salt. Mix together.
Add milk, eggs and melted butter and whisk into a batter. Don't overmix.
Add fresh blueberries and fold in gently.
Heat a frying pan or griddle with a little oil or butter to medium high heat and add around ¼ cup of pancake batter.
Add a few extra blueberries directly to the top of the pancake batter as it cooks.
When the edges of the pancake begin to look dry and bubbles start appearing on the top of the wet batter then flip the pancake.
Cook until both sides are browned.
Repeat with the next pancake until you run out of batter.
Serve topped with a pat of butter, drizzles of syrup and extra fresh blueberries.

Notes

Measure the flour correctly. Measuring the flour correctly ensures you get light and fluffy pancakes. If you accidentally use too much flour the pancakes may be dry and heavy. So either weigh out your flour on a food scale (best option) or use the spoon and level method to measure it. Spoon the flour into your measuring cup and then level it off with the back of a knife. Don't scoop it, don't pack it into the cup.
Baking powder - this recipe uses a whole tablespoon of baking powder. This is perfect for fluffy pancakes!
Butter - the butter is melted and mixed into the batter. Melted coconut oil also works!
Blueberries - fresh blueberries work best! Frozen blueberries can also work but it's best to thaw them first and then very gently fold them into the batter, so that they don't turn your batter blue.
Milk - you can use any milk including non-dairy options.
Make them gluten free. If you'd like to make gluten free blueberry pancakes then all you have to do is replace the regular flour with a gluten free all purpose flour blend, in the same quantity.
Make them dairy free. Switch the melted butter for melted coconut oil and use a non-dairy milk like soy milk or almond milk instead.
Need more pancakes? You can easily double or triple this recipe if you have a big family to feed.
Storing: They are best served hot and fresh! Leftovers don't store that well because they can become soggy from the blueberries. So it's best to freeze leftovers instead.
Freezing: They freeze very well. So if you have leftovers then freeze them in a freezer safe bag or container. Reheat them directly from frozen in the toaster.

Nutrition