There’s something truly comforting about a plate piled high with fluffy blueberry pancakes. I’ve experimented with countless pancake recipes as a chef, but this one holds a special place in my heart. It all started years ago when my niece visited for the summer. She’d request pancakes every morning, and I’d whip up a batch. This recipe results from those playful mornings in the kitchen, constantly tweaking and perfecting until we achieved the ultimate stack – light, fluffy, and bursting with juicy blueberries.

Now, whenever I make these pancakes, I’m transported back to those sunny mornings filled with laughter and the sweet aroma of maple syrup. It’s a reminder that the best recipes are often the ones infused with love and shared experiences.

Let’s get to stacking those perfect pancakes!

Ingredients for Fluffy Blueberry Pancakes

• 2 cups all-purpose flour (290g)
• 1/4 cup granulated cane sugar (60g)
• 4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 3/4 cups milk (440ml)
• 1/4 cup butter (60g), melted and cooled slightly
• 2 teaspoons pure vanilla extract
• 1 large egg
• 1 cup dried blueberries (or 2 cups fresh blueberries)

Equipment

• Mixing bowl
• Whisk
• Measuring cups and spoons
• Nonstick skillet or griddle
• Spatula
• Ladle (optional)

Directions for Fluffy Blueberry Pancakes

• Whisk the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Ensure everything is evenly incorporated.
• Combine the Wet Ingredients: In a separate bowl, whisk together the milk, melted butter, vanilla extract, and egg.
• Wet Meets Dry: Create a well in the center of the dry ingredients. Pour the wet ingredients into the well and gently whisk until just combined. Important Note: Don’t overmix! A few lumps are fine, and overmixing can lead to tough pancakes.
• Fold in the Blueberries: Gently fold the blueberries into the batter. If using fresh blueberries, toss them in flour to prevent excessive bleeding.
• Heat the Griddle: Preheat your nonstick skillet or griddle over medium heat. Add a pat of butter or a drizzle of cooking oil to coat the surface.
• Pour and Cook: For perfectly round pancakes, use a measuring cup or ladle to portion the batter onto the preheated grill. Leave some space between each pancake for spreading.
• The Pancake Dance: Watch for bubbles forming on the surface of the batter. Once the bubbles appear and start to pop, it’s time to flip! The edges should also be slightly set.
• Golden Goodness: Carefully flip the pancakes using a spatula and cook for an additional 1-2 minutes or until golden brown on the bottom.
• Stack ‘Em Up! Transfer the cooked pancakes to a plate and keep them warm in a preheated oven (around 200°F) while you cook the remaining batter.

Serving and Timing

This Fluffy Blueberry Pancakes recipe yields approximately 12-14 pancakes, perfect for a family breakfast or a delightful brunch with friends.  The total preparation time is around 15 minutes, making it a quick and easy option for busy mornings.

Side Dish

These pancakes are delicious on their own, but for an extra special treat, consider pairing them with a side of whipped cream, fresh fruit, or crispy bacon. Maple syrup is a classic topping, but feel free to experiment with other options like honey, fruit compote, or even a dollop of Greek yogurt.

Conclusion

Fluffy Blueberry Pancakes are a breakfast time staple for a reason. They’re simple to make, incredibly versatile, and always a crowd-pleaser.  With this recipe, you can achieve light and fluffy pancakes every time. So grab your whisk, gather your loved ones, and get ready to create a stack of breakfast magic!

FAQs

Can I use buttermilk instead of milk?

Absolutely! Buttermilk adds a slight tang and extra fluffiness to the pancakes. Substitute the same amount of buttermilk for the milk.

What if I don’t have dried blueberries?

Fresh blueberries work just as well! Use 2 cups of fresh blueberries and toss them in some flour to prevent excessive bleeding before folding them into the batter.