Fluffy Blueberry Pancakes

Fluffy Blueberry Pancakes

Introduction

Few breakfasts can compare to a warm stack of Fluffy Blueberry Pancakes — golden on the outside, soft and pillowy on the inside, and bursting with sweet, juicy blueberries in every bite. The combination of light, buttery batter and the fresh pop of fruit makes these pancakes both comforting and refreshing. Perfect for a lazy weekend morning or a special family brunch, these pancakes fill the kitchen with a cozy aroma that feels like a hug in food form. Serve them with maple syrup, butter, or a dusting of powdered sugar for the ultimate breakfast treat.

Ingredients

Dry Ingredients:

• 2 cups all-purpose flour (250 g)

• 2 tablespoons granulated sugar

• 2 teaspoons baking powder

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• ½ teaspoon baking soda

• ½ teaspoon salt

Wet Ingredients:

• 1 ½ cups buttermilk (360 mL) or 1 ½ cups milk + 1 tablespoon lemon juice (let sit 5 minutes)

• 2 large eggs

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• ¼ cup melted butter (60 g) or vegetable oil

• 1 teaspoon pure vanilla extract

Add-ins:

• 1 ½ cups fresh or frozen blueberries (do not thaw if frozen)

• Butter or oil for greasing the griddle

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Optional Toppings:

• Maple syrup

• Whipped cream

• Fresh blueberries

• Powdered sugar

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Directions

1. Prepare the Batter
   In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
   In another bowl, combine the buttermilk, eggs, melted butter, and vanilla extract. Whisk until smooth and well blended.

2. Combine Wet and Dry Ingredients
   Pour the wet mixture into the dry ingredients. Gently stir until just combined — a few small lumps are perfectly fine. Overmixing can make the pancakes dense instead of fluffy.

3. Add the Blueberries
   Gently fold the blueberries into the batter using a spatula. If using frozen blueberries, toss them lightly in a spoonful of flour before adding to prevent the batter from turning blue.

4. Preheat the Pan or Griddle
   Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil. To test readiness, sprinkle a few drops of water on the surface — if they dance and sizzle, it’s ready.

5. Cook the Pancakes
   Pour about ¼ cup of batter per pancake onto the griddle. Cook until small bubbles form on the surface and the edges look set, about 2–3 minutes.
   Flip carefully and cook the other side for another 1–2 minutes until golden brown and fluffy.

6. Keep Warm and Repeat
   Transfer cooked pancakes to a plate and cover lightly with foil to keep warm. Repeat with the remaining batter, greasing the griddle as needed.

7. Serve
   Stack the pancakes high and serve warm with butter, maple syrup, or your favorite toppings. The juicy blueberries and fluffy texture make every bite melt in your mouth.

Conclusion

These Fluffy Blueberry Pancakes are the perfect way to start your morning with a touch of homemade love. They strike the perfect balance of sweetness, richness, and fruitiness — soft, airy, and bursting with juicy berries. Whether you’re cooking for your family or treating yourself, these pancakes will make your breakfast table feel like a cozy café. Serve them fresh off the griddle, drizzle with syrup, and enjoy a taste of pure morning happiness.