I perfected Fluffy Blueberry Pancakes with a little pantry trick that keeps the berries from sinking and makes leftovers reheat perfectly.

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I never planned to perfect pancakes but these Blueberry Pancakes changed that. Bursting with berry flavor they are quick, forgiving, and reheat like a dream.

I use simple basics like all purpose flour and fold in fresh or frozen blueberries so you get surprise pockets of jammy fruit. Sometimes I call them Fluffy Blueberry Pancakes when they puff up, other times I think of them as Pancakes With Frozen Blueberries because they save mornings when I am rushed.

Hope you try them, they are messy in the best way and make breakfast feel worth the fuss.

Ingredients

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All purpose flour: gives structure and carbs, low protein, makes pancakes fluffy when mixed right.
Blueberries: sweet-tart, high in fiber and antioxidants, add bursts of juice and color.
Egg: adds protein, helps bind batter, makes pancakes richer and a bit more tender.
Butter: adds flavor and fat, makes edges crisp when cooked, can make them richer.
Milk: hydrates flour, provides some calcium and protein, thins batter for better cooking.
Sugar: sweetens, helps browning, use less if fruit is very sweet or syrup will be used.
Baking powder: lifts batter, gives fluffiness, not a flavor, dont overmix or you lose lift.

Ingredient Quantities

1 1/2 cups all purpose flour (about 190 g)

2 tablespoons granulated sugar

1 tablespoon baking powder

1/2 teaspoon fine salt

1 1/4 cups milk (about 300 ml)

1 large egg lightly beaten

3 tablespoons melted butter plus extra for the pan

1 teaspoon vanilla extract (optional)

1 to 1 1/2 cups fresh or frozen blueberries (150 to 225 g)

Butter or neutral oil for frying about 1 tablespoon

Maple syrup and powdered sugar for serving (optional)

How to Make this

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1. In a large bowl whisk together 1 1/2 cups all purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder and 1/2 teaspoon fine salt until evenly combined.

2. In a separate bowl whisk 1 1/4 cups milk, 1 large lightly beaten egg, 3 tablespoons melted butter and 1 teaspoon vanilla extract if using, until smooth.

3. Pour the wet into the dry and stir gently with a spatula or wooden spoon just until most of the flour is hydrated, it’s okay if the batter is a little lumpy — don’t overmix or the pancakes get tough. Let the batter sit 5 minutes to thicken a bit.

4. Gently fold in 1 to 1 1/2 cups blueberries. If using frozen berries, add them straight from the freezer so they don’t turn the whole batter purple, and fold carefully so they don’t burst.

5. Heat a nonstick skillet or griddle over medium heat and brush or swirl about 1 tablespoon butter or neutral oil to coat the pan. Test with a drop of batter, it should sizzle lightly.

6. Scoop about 1/4 cup batter per pancake into the pan, give them a little space. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes, then flip and cook 1 to 2 minutes more until golden and cooked through. Turn the heat down if they brown too fast.

7. Add a bit more butter or oil between batches as needed and keep finished pancakes warm on a baking sheet in a 200 F oven or loosely tented with foil while you finish the rest.

8. Serve stacked with maple syrup and a dusting of powdered sugar if you like. They’re great right away but also reheat well.

9. Reheat and store tips: refrigerate leftovers up to 3 days or freeze single layers on a tray then bag for up to a month. To reheat, pop frozen or chilled pancakes in a 350 F oven or toaster oven for 6 to 10 minutes, or zap in the microwave 20 to 40 seconds covered with a damp paper towel so they stay fluffy.

Equipment Needed

1. Large mixing bowl, for the dry ingredients and to let the batter rest
2. Medium bowl, to whisk the milk, egg, melted butter and vanilla
3. Whisk, to combine both wet and dry mixtures smoothly
4. Spatula or wooden spoon, to fold the batter without overmixing
5. Measuring cups and spoons, for accurate flour, milk and leavening amounts
6. Nonstick skillet or griddle, heated over medium for cooking the pancakes
7. Silicone brush or paper towel, to spread butter or oil on the pan
8. 1/4 cup scoop or small ladle, to portion even pancakes onto the griddle
9. Baking sheet and foil or an oven set to 200 F, to keep pancakes warm while you finish

FAQ

Q: Can I use frozen blueberries? A: Yes. Use them straight from the freezer or toss them in a teaspoon of flour first so they dont sink or stain the batter. Fold them in gently and cook a little longer on medium low so they heat through.

Q: How do I get fluffy pancakes? A: Keep the batter slightly lumpy and dont overmix it. Let it rest 5 to 10 minutes so the baking powder wakes up and the gluten relaxes. Use fresh baking powder and cook on medium low so the inside cooks without burning the outside.

Q: My batter is too thick or too thin what should I do? A: If too thick add a splash of milk until its pourable. If too thin stir in a tablespoon of flour at a time till it holds shape. Mix gently after adjusting so you dont make it tough.

Q: Can I swap ingredients like milk or butter? A: Sure. Swap milk for buttermilk for extra tang and add about 1/2 teaspoon baking soda to help it rise. You can use melted oil instead of butter for frying if you want a higher smoke point. Butter in the batter gives best flavor though.

Q: How do I keep blueberries from sinking to the bottom? A: Toss them in a little flour before folding, or pour the batter on the griddle and drop the berries on top of each pancake. Using fewer berries per pancake also helps keep them distributed.

Q: Can I make these ahead and how do I store leftovers? A: You can make the batter and let it sit up to 30 minutes. Cooked pancakes keep in the fridge for about 3 days or freeze for 1 to 2 months. Reheat in a 200 C oven for 5 to 10 minutes or pop them in a toaster for best texture.

Blueberry Pancakes Recipe Substitutions and Variations

All purpose flour: swap with whole wheat pastry flour 1:1 by volume. It’ll be a bit denser so add 1 to 2 tbsp extra milk if the batter seems thick, or use a 1 to 1 gluten free flour blend cup for cup for gluten free pancakes.
Milk: use buttermilk cup for cup for extra tang and tender crumb, add 1/2 tsp baking soda to help lift. Or use unsweetened almond, oat or soy milk cup for cup, you might notice a slightly different flavor and a slightly thinner batter.
Egg: replace 1 large egg with a flax “egg” 1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes, or use 1/4 cup unsweetened applesauce. Pancakes will be a touch denser and more moist but still great.
Melted butter: swap with neutral oil like canola or melted coconut oil same amount (3 tbsp). For frying use about 1 tbsp oil or clarified butter, it won’t burn as fast but you wont get quite the same buttery taste.

Pro Tips

– Measure flour by weight or spoon it into the cup then level it off. If you scoop with the cup you’ll probably pack too much and get dense pancakes. Let the batter rest 5 to 10 minutes after mixing so the baking powder can wake up and the texture evens out.

– If you use frozen blueberries, fold them in while still frozen and dust them lightly with a teaspoon of flour first. That helps them not to sink or burst and keeps your batter from turning blue all over.

– Heat control matters more than fancy pans. Preheat your skillet so a drop of batter sizzles gently, and cook at medium to medium-low. Use a little oil plus butter so you get flavor without the butter burning. If they brown too fast, lower the heat, dont crank it up.

– For leftovers, freeze single layers on a tray then bag them; to reheat, pop them in a toaster or a dry skillet to bring back some crispness. Microwaving makes them soft, which is fine, but the toaster/skillet gives better texture.

Blueberry Pancakes Recipe

Recipe by Jot Punji

0.0 from 0 votes

I perfected Fluffy Blueberry Pancakes with a little pantry trick that keeps the berries from sinking and makes leftovers reheat perfectly.

Servings

servings

Calories

388

kcal

Equipment: 1. Large mixing bowl, for the dry ingredients and to let the batter rest
2. Medium bowl, to whisk the milk, egg, melted butter and vanilla
3. Whisk, to combine both wet and dry mixtures smoothly
4. Spatula or wooden spoon, to fold the batter without overmixing
5. Measuring cups and spoons, for accurate flour, milk and leavening amounts
6. Nonstick skillet or griddle, heated over medium for cooking the pancakes
7. Silicone brush or paper towel, to spread butter or oil on the pan
8. 1/4 cup scoop or small ladle, to portion even pancakes onto the griddle
9. Baking sheet and foil or an oven set to 200 F, to keep pancakes warm while you finish

Ingredients

1 1/2 cups all purpose flour (about 190 g)
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon fine salt
1 1/4 cups milk (about 300 ml)
1 large egg lightly beaten
3 tablespoons melted butter plus extra for the pan
1 teaspoon vanilla extract (optional)
1 to 1 1/2 cups fresh or frozen blueberries (150 to 225 g)
Butter or neutral oil for frying about 1 tablespoon
Maple syrup and powdered sugar for serving (optional)

Directions

In a large bowl whisk together 1 1/2 cups all purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder and 1/2 teaspoon fine salt until evenly combined.
In a separate bowl whisk 1 1/4 cups milk, 1 large lightly beaten egg, 3 tablespoons melted butter and 1 teaspoon vanilla extract if using, until smooth.
Pour the wet into the dry and stir gently with a spatula or wooden spoon just until most of the flour is hydrated, it's okay if the batter is a little lumpy — don't overmix or the pancakes get tough. Let the batter sit 5 minutes to thicken a bit.
Gently fold in 1 to 1 1/2 cups blueberries. If using frozen berries, add them straight from the freezer so they don't turn the whole batter purple, and fold carefully so they don't burst.
Heat a nonstick skillet or griddle over medium heat and brush or swirl about 1 tablespoon butter or neutral oil to coat the pan. Test with a drop of batter, it should sizzle lightly.
Scoop about 1/4 cup batter per pancake into the pan, give them a little space. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes, then flip and cook 1 to 2 minutes more until golden and cooked through. Turn the heat down if they brown too fast.
Add a bit more butter or oil between batches as needed and keep finished pancakes warm on a baking sheet in a 200 F oven or loosely tented with foil while you finish the rest.
Serve stacked with maple syrup and a dusting of powdered sugar if you like. They're great right away but also reheat well.
Reheat and store tips: refrigerate leftovers up to 3 days or freeze single layers on a tray then bag for up to a month. To reheat, pop frozen or chilled pancakes in a 350 F oven or toaster oven for 6 to 10 minutes, or zap in the microwave 20 to 40 seconds covered with a damp paper towel so they stay fluffy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.