Blueberry Pancakes
Fluffy and delicious blueberry pancakes that are soft on the inside and slightly crispy on the outside. Perfect for a weekend breakfast!
Prep
10 minutes
Cook
10 minutes
Level
Easy
Serves
4
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Illustrated cooking guide
Step-by-step visual method
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Instructions
- 1
In a mixing bowl, combine 1 cup of all-purpose flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt.
- 2
In another bowl, whisk together 1 cup of milk, 1 large egg, and 2 tablespoons of melted butter until well combined.
- 3
Pour the wet ingredients into the dry ingredients and mix gently until just combined. There may be a few lumps, which is okay.
- 4
Fold in 1 cup of fresh blueberries, ensuring they're evenly distributed in the batter.
- 5
Heat a non-stick skillet over medium heat and add a small amount of butter to coat the pan.
- 6
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2 minutes until golden brown.
- 7
Serve warm, and season with additional butter, if desired.
Tips
Use fresh blueberries for the best flavor, but frozen can work in a pinch; just thaw and drain them first.
To keep pancakes warm, you can place them in a low oven while you cook the rest.
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Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Pancakes can be stored in an airtight container in the refrigerator for up to 2 days.
- To freeze, place pancakes in layers separated by parchment paper, then freeze in an airtight bag.
Substitutions
- For a dairy-free option, use almond milk instead of regular milk.
- You can substitute the all-purpose flour with whole wheat flour for a healthier version.
What to Serve With
- Maple syrup
- Fresh fruit
- Whipped cream
Common Mistakes
- Over-mixing the batter can lead to tough pancakes; stir until just combined.
- Cooking at too high a temperature can cause the pancakes to brown on the outside while remaining raw on the inside.
Recipe FAQ
Can I use frozen blueberries instead?
Yes, frozen blueberries work fine; just thaw and drain them before adding to the batter.
How do I make pancakes fluffier?
Make sure not to over-mix the batter; a few lumps are okay.
Can I prepare the batter in advance?
It's best to make the batter fresh, but you can mix dry ingredients and wet ingredients separately and combine them just before cooking.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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