...
Go Back
Fluffy blueberry pancakes stacked on a white plate, bursting with juicy berries and golden edges, with a wedge cut out to show the soft center and syrup drizzle.

Blueberry Pancakes

5 from 1 vote
Fluffy, golden blueberry pancakes packed with juicy berries and weekend joy. This easy 1 bowl recipe is Max-approved and perfect for cozy mornings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Family-Style
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup All-purpose flour Can sub with oat or gluten-free flour
  • 1.5 teaspoon Baking powder Helps fluffiness
  • 0.25 teaspoon Salt Balances the sweetness
  • 1 tablespoon Sugar Optional — adds mild sweetness
  • 1 Egg Room temperature
  • 0.75 cup Milk Or buttermilk or plant-based milk
  • 1 tablespoon Butter (melted) Or coconut oil
  • 0.5 teaspoon Vanilla extract Optional, but recommended
  • 0.5–0.75 cup Blueberries Fresh or frozen

Equipment

  • 1 Mixing bowl Large enough for easy folding
  • 1 Whisk To combine wet and dry ingredients
  • 1 Spatula Ideal for folding and flipping
  • 1 Nonstick skillet Ensures golden edges and no sticking
  • 1 Measuring set Cups and spoons for accurate results
  • 1 Ladle or scoop Keeps portion sizes even

Method
 

  1. Whisk dry ingredients, then combine with wet ingredients. Don’t overmix.
    Thick pancake batter being mixed in a glass bowl.
  2. Fold in blueberries gently. Toss frozen ones with flour to prevent bleeding.
    Blueberries being gently folded into pancake batter to prevent sinking.
  3. Heat skillet on medium, pour batter, flip when bubbles form and edges set.
    Blueberry pancakes cooking on a skillet with golden edges and popping berries.

Notes

Nutrition facts are estimated using automated tools and may vary based on ingredients and portion sizes. For the most accurate results, please calculate using your specific ingredients.