Fluffy Blueberry Pancakes

These Blueberry Pancakes are perfect for breakfast, brunch, or a snack. They are fluffy and can be topped with amazing maple syrup and fresh blueberries.

Ingredients Needed

• All-Purpose Flour: You can also use 1:1 Gluten Free AP Flour to make gluten-free pancakes.
• Granulated Sugar: This is traditional but you can also use brown sugar.
• Egg: Be sure to buy large eggs.
• Lemon Juice: The acidity activates the baking soda which works with the baking powder to make these the fluffiest pancakes you’ll ever eat. You can also use white vinegar. This is my secret to fluffy pancakes!
• Milk: You can use ANY kind of milk – regular or nondairy. Or omit milk and lemon juice and use buttermilk instead.
• Vegetable Oil: A little oil helps them be moist and not stick. You can also use melted butter or canola oil.
• Blueberries: Fresh or frozen blueberries will taste perfect, but be sure if using frozen berries that they are thawed and drained.

How to make Fluffy Pancakes

• Whisk flour, sugar, salt, baking powder, and baking soda.
• Whisk egg, lemon juice, milk, and oil. Pour wet ingredients into dry ingredients.
• Pour pancakes on prepared pan and sprinkle blueberries on top. This will ensure the blueberries won’t sink in or discolor the batter.
• Cook pancakes immediately, flipping halfway, on griddle or in pan greased with cooking spray. Serve warm with syrup.

Expert Tips

• You can cook these on a griddle preheated to 350°F or in a skillet over medium heat. You know the pan is ready for your pancakes when a fleck of water “dances” in the pan.
• If you are using frozen blueberries, make sure the thaw them and dry them before going into the batter. The water from the ice can water down the pancakes if not dried.
• You know a pancake is ready to be flipped when the top bubbles. They are done when they become a golden brown color.
• You can make pancakes with other fruit or mix-ins too: strawberries, raspberries, bananas, blackberries, or chocolate chips!
• To make ahead: Cool pancakes in a single layer on a baking sheet covered with paper towels. Store in an airtight container in the refrigerator or freezer.
• Freeze cooled pancakes between paper towels or parchment paper in an airtight container so you can grab single pancakes.
• Cold or frozen pancakes can be reheated in the microwave or in a toaster.

Fluffy Blueberry Pancakes Recipe

4.29 from 7 votes

Make Fluffy Blueberry Pancakes for an easy breakfast recipe! These pancakes are super fluffy and soft and filled with blueberries.

Recipe Video

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Yield 8 pancakes

Serving Size 1 /4 recipe

Cook ModePrevent your screen from going dark

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Ingredients

 

• ▢ 1 cup (124g) all-purpose flour
• ▢ 2 tablespoons (25g) granulated sugar
• ▢ ¼ teaspoon salt
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ 1 large egg
• ▢ 1 teaspoon lemon juice (or white vinegar)
• ▢ 1 cup milk (any kind, regular or nondairy)
• ▢ 2 tablespoons (30 ml) vegetable oil
• ▢ ½-1 cup fresh or frozen thawed blueberries

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Instructions

• Note on blueberries: if using frozen, make sure they are thawed and well rinsed and drained before making pancakes.
• Preheat griddle 350°F or heat frying pan over medium heat until a fleck of water “dances” in the pan.
• Whisk flour, sugar, salt, baking powder, and baking soda. Add egg, lemon juice, almondmilk, and oil. Whisk until combined (batter may be slightly lumpy).
• Pour pancakes of desired size on griddle or pan. Place some blueberries on top of each pancake.
• Cook pancakes immediately, flipping halfway, on griddle or in pan greased with cooking spray. Serve warm with syrup.

Recipe Notes

• You know the pan is ready for your pancakes when a fleck of water “dances” in the pan.
• If you are using frozen blueberries, make sure the thaw them and dry them before going into the batter. The water from the ice can water down the pancakes if not dried.
• You know a pancake is ready to be flipped when the top bubbles. They are done when they become a golden brown color.
• You can make pancakes with other fruit or mix-ins too: strawberries, raspberries, bananas, blackberries, or chocolate chips!
• To make ahead: Cool pancakes in a single layer on a baking sheet covered with paper towels. Store in an airtight container in the refrigerator or freezer.
• Freeze cooled pancakes between paper towels or parchment paper in an airtight container so you can grab single pancakes.
• Cold or frozen pancakes can be reheated in the microwave or in a toaster.

Recipe Nutrition

Serving: 1/4 recipe | Calories: 246kcal | Carbohydrates: 36g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 47mg | Fiber: 2g | Sugar: 11g

Nutritional information not guaranteed to be accurate

Course Breakfast

Cuisine American

Author Dorothy Kern

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