Blueberry Fluffy American Pancakes (Printable)

Fluffy pancakes loaded with fresh blueberries, served warm with butter and maple syrup for a classic start.

# Required Ingredients:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1 1/4 cups milk
06 - 2 large eggs
07 - 3 tablespoons unsalted butter, melted and cooled
08 - 1 teaspoon pure vanilla extract

→ Add-ins

09 - 1 cup fresh blueberries (or frozen, not thawed)

→ For Serving

10 - Butter, to serve
11 - Maple syrup, to serve

# Directions:

01 - Whisk together flour, sugar, baking powder, and salt in a large mixing bowl.
02 - In a separate bowl, whisk milk, eggs, melted butter, and vanilla extract until homogenous.
03 - Pour wet mixture into dry ingredients and stir gently until just combined; small lumps are acceptable to avoid overmixing.
04 - Fold in blueberries carefully to maintain batter consistency.
05 - Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour 1/4 cup batter per pancake onto skillet; cook until bubbles appear on surface and edges begin to set, approximately 2 minutes.
07 - Flip pancakes and cook an additional 1 to 2 minutes until golden brown and cooked through.
08 - Transfer cooked pancakes to a warm plate, repeat with remaining batter, then serve with butter and maple syrup.

# Expert Suggestions:

01 -
  • They're genuinely fluffy without any pretense or fancy technique required.
  • The blueberries stay intact and juicy, not mushy or bleeding into everything.
  • You can have them on the table faster than you'd think, yet they taste like you spent all morning on them.
02 -
  • Don't overmix the batter; it's the number one reason pancakes come out dense and rubbery instead of cloud-like.
  • If you're using frozen blueberries, keep them frozen when you fold them in so they don't bleed purple throughout the batter.
03 -
  • Make the batter and let it rest for 5 minutes before cooking; it gives the baking powder time to start working and creates extra lift.
  • Buttermilk is a secret weapon if you want them even fluffier; it reacts with the baking soda and creates more lift.
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