Description
This Blueberry Pancakes from Scratch recipe provides fluffy, golden pancakes studded with fresh blueberries. Perfect for a cozy weekend breakfast, these pancakes are lightly sweetened and served with butter and maple syrup for a classic, comforting meal.
Ingredients
Scale
Dry Ingredients
- 1½ cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 large egg
- 1½ cups whole milk
- 3 tablespoons vegetable oil (divided)
Add-ins and Toppings
- 1 cup fresh blueberries (plus more for serving)
- maple syrup (for serving)
- butter (for serving)
Instructions
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt. Make a well in the center of the dry ingredients and set aside.
- Combine Wet Ingredients: In a separate medium bowl, beat the egg until frothy. Then mix in the milk and 2 tablespoons of vegetable oil until well blended.
- Mix Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Stir gently until just combined; the batter should remain slightly lumpy to ensure fluffy pancakes. Avoid overmixing.
- Rest Batter and Add Blueberries: Allow the batter to rest for 10 minutes, then gently fold in the blueberries to distribute them evenly without breaking them.
- Preheat Griddle: Preheat your griddle or large skillet to medium-low heat (about 250-275°F). Lightly grease with the remaining 1 tablespoon of vegetable oil.
- Cook Pancakes: Using a ¼ cup measuring cup, pour batter onto the preheated griddle. Cook until the bottoms turn golden and bubbles appear and pop on the edges and surface of the pancakes.
- Flip and Cook Other Side: Flip the pancakes carefully and cook for an additional minute or until golden brown on the other side.
- Serve Warm: Top pancakes with butter and maple syrup. Keep cooked pancakes warm on a parchment-lined baking sheet in a 200°F oven while finishing the remaining batter.
Notes
- Do not overmix the batter to ensure fluffy pancakes.
- Resting the batter helps the baking powder activate and improves texture.
- If you don’t have fresh blueberries, frozen can be used; add them directly without thawing.
- Keep cooked pancakes warm in a low-temperature oven to maintain their texture while cooking remaining batches.
- Adjust heat as necessary to avoid burning pancakes before they are cooked through.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 290 kcal
- Sugar: 7 g
- Sodium: 340 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 40 mg
Keywords: blueberry pancakes, breakfast, fluffy pancakes, homemade pancakes, easy weekend breakfast
