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Square image of pancakes stacked topped with blueberries and syrup.

Fluffy Blueberry Pancakes

With easy to find pantry staples, these Fluffy Blueberry Pancakes are a fun, tasty, and delicious breakfast recipe the whole family will enjoy!
5 from 1 vote
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Course: Breakfast
Cuisine: American
Keyword: Blueberry Pancakes, Fluffy Blueberry Pancake Recipe, Fluffy Blueberry Pancakes
Prep Time: 10 minutes
Cook Time: 10 minutes
Resting Time:: 10 minutes
Total Time: 30 minutes
Servings: 10
Author: Rachel

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

Instructions

  • 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 overmix, 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.

Notes

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