Fluffy Blueberry Pancakes

Sunday mornings in our house have a soundtrack and it's the sizzle of butter hitting a hot griddle. I started making these blueberry pancakes during college when my roommate and I needed something that felt like home but didn't break our budget. Now they're the request I get whenever friends sleep over.

Last summer my niece asked if she could help make breakfast and I handed her the blueberry folding duty. She took the job so seriously concentrating on each berry like she was placing jewels. Those pancakes tasted better than any I've made alone.

Ingredients

• All-purpose flour: Forms the tender structure that holds everything together
• Granulated sugar: Just enough to enhance the blueberries natural sweetness
• Baking powder: This is what makes them puff up into clouds
• Salt: A pinch balances the sweetness and wakes up all the flavors
• Milk: Creates the creamy base but buttermilk makes them extra fluffy
• Eggs: Bind the batter and add richness for that diner style texture
• Unsalted butter: Melted and cooled it adds that irresistible buttery taste
• Pure vanilla extract: Rounds out the flavor with warmth
• Fresh blueberries: The star of the show frozen works too just don't thaw them

Instructions

Mix the dry ingredients:

Whisk flour sugar baking powder and salt in a large bowl until well combined

Combine wet ingredients:

In another bowl whisk milk eggs melted butter and vanilla until smooth

Bring them together:

Pour wet into dry and stir gently until just combined some lumps are your friend

Add the blueberries:

Fold them in carefully so you don't crush the berries or turn the batter purple

Heat your pan:

Get a skillet or griddle to medium heat and add a little butter to coat

Cook the pancakes:

Pour 1/4 cup batter per pancake wait for bubbles and set edges then flip

Finish cooking:

Give them another minute or two until golden brown and cooked through

Keep them warm:

Stack cooked pancakes on a plate while you finish the rest of the batter

Serve immediately:

Top with butter and maple syrup while they're still steaming hot

Save

My dad claims he can taste the difference between pancakes made with love and pancakes made in a rush. I think he's just trying to get me to visit more often.

Getting The Fluffiest Texture

The secret is in how gently you handle the batter. I learned this the hard way after years of making hockey pucks instead of pancakes. Treat the batter like it's fragile and it will reward you with incredible height.

Blueberry Selection Tips

Fresh blueberries are fantastic but don't shy away from frozen especially in winter. Wild frozen blueberries actually have more concentrated flavor and they hold their shape better in the batter.

Serving Ideas And Variations

Sometimes I'll add a handful of chopped pecans or walnuts for crunch. Lemon zest in the batter makes these taste like sunshine. A dollop of Greek cheese on top adds protein.

• Try swapping half the flour for whole wheat for a nuttier taste
• Leftovers reheat beautifully in the toaster oven
• Double the batch and freeze extras for busy mornings

Save

There's something about standing at the stove flipping pancakes that makes any morning feel like a celebration. Even on Tuesdays.

Recipe Questions & Answers

→ How do I make my pancakes extra fluffy?

Don't overmix the batter—some small lumps are perfectly fine. Overmixing develops gluten, which can make pancakes tough. For even fluffier results, try using buttermilk instead of regular milk.

→ Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work wonderfully. Just add them directly to the batter without thawing to prevent them from bleeding too much color into the pancakes.

→ What's the best way to keep pancakes warm while cooking the batch?

Transfer cooked pancakes to a plate and cover loosely with aluminum foil or place them in a 200°F oven until you're ready to serve. This keeps them warm without drying them out.

→ Can I make the batter ahead of time?

It's best to cook the pancakes immediately after mixing the batter, as the baking powder starts working right away. However, you can mix the dry ingredients and wet ingredients separately the night before, then combine them just before cooking.

→ How do I know when to flip the pancakes?

Wait until bubbles form on the surface and the edges appear set and slightly dry—usually about 2 minutes. The bottom should be golden brown. Gently slide your spatula underneath and flip in one confident motion.

→ Can I make these gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking. The texture may vary slightly, but they'll still be delicious and safe for those avoiding gluten.