🫐 Fluffy Blueberry Pancakes Recipe
Ingredients:
1 ½ cups all-purpose flour
3 ½ tsp baking powder
1 tbsp sugar
½ tsp salt
1 ¼ cups milk
1 egg
3 tbsp melted butter (plus more for cooking)
1 tsp vanilla extract
1 cup fresh or frozen blueberries
Instructions:
Mix dry ingredients: In a large bowl, whisk together flour, baking powder, sugar, and salt.
Mix wet ingredients: In another bowl, whisk milk, egg, melted butter, and vanilla.
Combine: Pour wet mixture into dry mixture and stir until just combined (don’t overmix, batter should be slightly lumpy).
Fold in blueberries: Gently fold in the blueberries.
Cook pancakes: Heat a skillet or griddle over medium heat and grease lightly with butter.
Pour about ¼ cup batter per pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
Serve: Stack pancakes on a plate, drizzle with maple syrup or honey, and add extra blueberries if desired.
❓ Q&A
Q: Can I use frozen blueberries instead of fresh?
A: Yes! Just add them straight from the freezer to the batter (do not thaw), this prevents them from bleeding too much color.
Q: How do I keep pancakes fluffy?
A: Don’t overmix the batter and let it rest for 5 minutes before cooking. This helps activate the baking powder.
Q: Can I make them dairy-free?
A: Yes, use almond milk, oat milk, or soy milk, and substitute melted coconut oil for butter.
Q: How to store leftovers?
A: Store cooled pancakes in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in a toaster or microwave.
Q: Can I make them square like in the picture?
A: Yes! Use a square ring mold or gently shape the batter with a spatula while cooking.
