This recipe for Fluffy Blueberry Pancakes will give you moist, sweet pancakes with bursts of blueberry in every bite! Topped with butter and syrup, they are a delicious choice for breakfast, brunch, or dinner.
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I’m not so sure there is such a thing as the perfect pancake for me. I like fluffy pancakes, but I also don’t mind if they aren’t super fluffy either. I guess I’m just happy as long as they taste really good!
However, I know some people prefer the fluffiest pancakes you can find, so that’s what I’m giving you with this Fluffy Blueberry Pancakes recipe! These babies came out super fluffed up and loaded with sweet blueberry flavor!
Why This Recipe Works
- These are the fluffiest pancakes you can even imagine!
- They are full of classic, sweet blueberry flavor.
- Enjoy these pancakes for breakfast, brunch, or even dinner!
How to Make Fluffy Blueberry Pancakes
Prep!
Rinse the blueberries and remove any stems.
Create!
Combine the flour, sugar, baking powder, and salt in a medium size bowl. Stir to combine.
Make a well in the middle of the flour mixture and add the egg, milk, and vanilla extract.
Tip: you can substitute vanilla coffee creamer instead of milk to give these pancakes added sweetness with a hint of vanilla.
Whisk until everything is just combined. Be sure not to over-mix the batter. Doing so can result in rubbery pancakes. It’s okay if there are still some small lumps in the batter.
Gently fold in the blueberries. Set aside to rest while you preheat your griddle or pan.
Preheat your griddle to 300°F.
Tip: cook the pancakes at a lower temperature so that they cook more slowly. This will allow the pancakes to cook through all the way without browning too much on the outside.
Scoop out 1/4 cup batter per pancake and place on the griddle. Cook until lightly golden on the bottom and bubbles just start appearing on top. Flip and cook 2-3 more minutes or until the bottom is golden as well. Remove from the griddle.
Present!
Stack up a few pancakes and top with butter, maple syrup, and/or more blueberries!
Tip: If you really want to take the blueberry flavor over the top, try topping these Fluffy Blueberry Pancakes with my recipe for Perfect Blueberry Sauce!
Tips and Techniques for the Best Fluffy Blueberry Pancakes
- Try vanilla coffee creamer instead of milk to give these pancakes added sweetness with a hint of vanilla.
- Be sure not to over-mix the batter. Doing so can result in rubbery pancakes. It’s okay if there are still some small lumps in the batter.
- These pancakes are cooked at a lower temperature to allow the center to cook fully without the outside getting too dark.
- Top these pancakes with butter, maple syrup, or even Blueberry Sauce for even more blueberry flavor!
FAQ’s
- How do you make pancakes fluffy? The addition of extra baking powder makes pancakes more fluffy.
- Do you cut blueberries for pancakes? There is no need to cut the blueberries that you use in pancakes.
- Can you freeze pancakes? Yes. Freeze pancakes with a sheet of wax paper between each one. Use within 1-2 months for the best results.
More Blueberry Recipes to Try
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Fluffy Blueberry Pancakes
Ingredients
- 2 cups all purpose flour
- 2 tablespoons granulated sugar
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg
- 1 1/2 cups milk
- 1 teaspoon vanilla extract
- 1 cup blueberries
- butter or non-stick cooking spray for cooking
Instructions
- Combine the flour, sugar, baking powder, and salt in a medium size bowl. Stir to combine.
- Make a well in the middle of the flour mixture and add the egg, vanilla creamer, and vanilla extract. Whisk until everything is just combined (do not overmix - it's okay if there are still some small lumps in the batter).
- Gently fold in the blueberries, then set aside to rest while you preheat your griddle or pan to 300°F.
- Scoop out 1/4 cup of the batter per pancake and place on the griddle.
- Cook until lightly golden on the bottom and bubbles just start appearing on top.
- Flip and cook 2-3 more minutes or until the bottom is golden as well.
Notes
Tips and Techniques for the Best Fluffy Blueberry Pancakes
- Try vanilla coffee creamer instead of milk to give these pancakes added sweetness with a hint of vanilla.
- Be sure not to over-mix the batter. Doing so can result in rubbery pancakes. It's okay if there are still some small lumps in the batter.
- These pancakes are cooked at a lower temperature to allow the center to cook fully without the outside getting too dark.
- Top these pancakes with butter, maple syrup, or even Blueberry Sauce for even more blueberry flavor!
FAQ's
- Do you cut blueberries for pancakes? There is no need to cut the blueberries that you use in pancakes.
- Can you freeze pancakes? Yes. Freeze pancakes with a sheet of wax paper between each one. Use within 1-2 months for the best results.
Nutrition
This recipe was originally published on April 12, 2018. It was updated with more thorough instructions, tips, techniques, and FAQ’s in August 2019.
