Blueberry Pancakes

A morning staple, blueberry pancakes are fluffy, golden-brown pancakes topped with luscious blueberries. These pancakes are a sweet and filling breakfast delicacy created with a batter of flour, eggs, milk, and sugar. Typically, they are served with a drizzle of maple syrup.

Blueberry pancake

Blueberry pancakes are fluffy, golden pancakes bursting with sweet, juicy blueberries, perfect for a delightful breakfast.
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 2 people


  • 3/4 cup milk
  • 2 tablespoons white vinegar
  • 1 cup flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 2 tablespoons melted butter
  • 1 + cup fresh blueberries
  • more butter for the pan


  • Prepare Your Griddle or Skillet: While preparing the pancake batter, heat up a griddle or nonstick skillet over medium-high heat. When a few drops of water start to sizzle and evaporate on the surface, it is ready.
  • Prepare the dry ingredients by combining the flour, sugar, baking powder, and a dash of salt in a mixing dish. Mix the two of them thoroughly.
  • The Wet Ingredients are combined by first whisking the eggs in a separate bowl, then adding the milk, melted butter (or oil), and, if needed, vanilla extract. Mix each ingredient thoroughly.
  • Making the batter In the basin containing the dry ingredients, add the wet components. Gently blend while stirring. The batter might be slightly lumpy; overmixing can result inBlueberries should be well incorporated into the batter after being added. Avoid crushing the fruit by being gentle.
  • Grease the Griddle or pan: Lightly brush some butter or oil on the hot griddle or pan.
  • Cook the Pancakes: Spoon portions of the batter onto the griddle in the proper sizes using a ladle or measuring cup. Cook them for approximately two to three minutes, or until bubbles start to appear on the surface and the edges start to look firm.
  • Flip and Cook: Use a spatula to flip the pancakes once bubbles have formed and the bottom has turned golden brown. Cook the second side for a further 1-2 minutes, or until golden brown and well done.
  • When ready to serve, place the warm pancakes on a dish and continue cooking the remaining batter.
  • Enjoy: Serve the hot blueberry pancakes with maple syrup, whipped cream, powdered sugar, and as many more blueberries as you’d like on top.

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