Name: Fluffy Blueberry Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 ½ cups all-purpose flour; 1 Tablespoon granulated sugar; 1 Tablespoon baking powder; ½ teaspoon salt; 1 egg; 2 Tablespoons vegetable oil (1 Additional Tablespoon of oil for frying); 1 ½ cups milk; 1 cup blueberries; Optional garnishes are syrup (whipped cream and more berries)

With easy to find pantry staples, these Fluffy Blueberry Pancakes are a fun, tasty, and delicious breakfast recipe the whole family will enjoy!

Hand pouring syrup over stacked Fluffy Blueberry Pancakes on white plate.

When it comes to breakfast, there is really nothing better than a delicious stack of Fluffy Blueberry Pancakes. This recipe is GOLD, people.

We’ve been a pancake-loving family for a long time and we’ve made all sorts of varieties, but nothing really tops this one! Of course, we love them with berries but the pancakes are amazing even plain. My husband’s dad is known for making the best pancakes EVER and he lovingly shared his secret tips for how to make them so we can indulge in a batch on Saturday mornings at our house since we only get to see them a few times a year!

I am all about easiness and I’ve used box pancake mixes most of my life but you just cannot beat how simple it is to throw these common pantry ingredients together…totally worth the extra five minutes!

Trust me when I say that when you try these Fluffy Blueberry Pancakes, you will fall in love and you won’t want another pancake recipe again! My 15 month old eats these like they are her new favorite thing every time I make them!

Other Delicious Blueberry Breakfast Recipes You Will Love:

Stacked Fluffy Blueberry Pancakes on white plate with blueberries and syrup.

WHY THIS RECIPE WORKS:

With easy-to-find pantry staple ingredients, they come together quickly.
You can easily double this recipe to make more for larger family or to store for later.
You can omit the blueberries and use other fruit if you are not the hugest blueberry loving fan. This is a great base pancake recipe as well.

INGREDIENTS NEEDED:

All-purpose flour
Granulated sugar
Baking powder
Salt
Egg
Vegetable oil
Milk
Blueberries

HOW TO MAKE FLUFFY BLUEBERRY PANCAKES:

In a medium-size bowl, whisk together the flour, sugar, baking powder, and salt. Make a large dip in the center of this mixture, as it is where you will be adding the wet ingredients later. Set this aside.
In a separate medium bowl, beat the egg until frothy.
Then mix in 2 Tablespoons of oil and the milk.
Pour the wet ingredients (egg, oil, and milk mixture) into the dry ingredients (flour mixture).
Stir this gently until just mixed – the batter should still be a little lumpy. (Do not over mix, or you will not get fluffy pancakes.)
Allow the batter to rest for 10 minutes. Gently fold in the blueberries.
Heat your griddle to low- medium heat (about 250 degrees). Use about 1 Tablespoon of oil to coat the pan. Ladle the batter onto the griddle. Or you may use a ¼ cup measure if you want the pancakes to be uniform.
Cook each pancake until the bottom is golden and bubbles begin to pop on the top. Then flip and cook the other side.

You really can’t get much easier than this recipe. This is one reason that we make it so often – it is super simple!

You really can’t get much more simple than these Fluffy Blueberry Pancakes, and that is how I love my food, approachable, yet delicous.

CAN I USE FROZEN BLUEBERRIES?

Absolutely! We like to use frozen a lot of the time because we keep a frozen fruit on hand for various recipes. Just place them in a bowl while making the batter and they should be thawed enough by the time they are mixed in.

WHY DO YOU LET THE BATTER REST?

Letting the batter rest helps aid in the fluffiness of the pancakes. This will give the gluten time to activate and for the starches to absorb the liquid in the batter.

Wedge taken out of stack of pancakes showing inside.

HOW TO STORE:

Store your Fluffy Blueberry Pancakes in an airtight container in the refrigerator where they will keep for up to 2-3 days.

These can also be frozen, place pancakes in freezer bag or container and they will keep in the freezer for up to 3 months.

If you have leftover batter, you may keep it in the fridge for 2-4 days.

Pancakes may be reheated in the microwave oven. Cook them on a plate, in a single layer, for about 10 seconds per pancake. Or you may reheat them on a foil-lined cookie sheet in a 375-degree oven for about 10 minutes.

EXPERT TIPS & TRICKS:

Make sure to let the batter rest for at least 10 minutes, this is important.
You can use fresh or frozen blueberries for this recipe.
Double this recipe to serve more people or to store for later.
These can be frozen, see my tips above.
Blueberries can be omitted, the batter makes a great plain base pancake recipe.
The batter itself can be made up to 4 days ahead of time, stored covered in the refrigerator. Add blueberries when ready to cook.

Stacked Fluffy Blueberry Pancakes with fork holding bites of pancakes.

If you are looking for that perfect breakfast recipe that will get your mornings started off on the right foot, then these Fluffy Blueberry Pancakes are just what you need!

If you’ve tried these FLUFFY BLUEBERRY PANCAKES or any other recipe on my site, let me know in the comment section how they turned out. We love hearing from you! You can also follow along with me on FACEBOOK AND INSTAGRAM to see more colorful recipes!