Blueberry Fluffy American Pancakes (Printable Version)

Light, fluffy pancakes with fresh blueberries, served warm with butter and maple syrup.

# What You Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1 1/4 cups milk
06 - 2 large eggs
07 - 3 tablespoons unsalted butter, melted and cooled
08 - 1 teaspoon pure vanilla extract

→ Add-ins

09 - 1 cup fresh blueberries (can be frozen, not thawed)

→ For Serving

10 - Butter, to serve
11 - Maple syrup, to serve

# Step-by-Step Guide:

01 - Whisk together flour, sugar, baking powder, and salt in a large bowl.
02 - In a separate bowl, whisk milk, eggs, melted butter, and vanilla extract until smooth.
03 - Pour wet ingredients into dry mixture and stir gently until just combined; small lumps are acceptable.
04 - Gently fold fresh or frozen blueberries into the batter without overmixing.
05 - Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour 1/4 cup batter per pancake onto skillet. Cook until bubbles form on the surface and edges are set, about 2 minutes.
07 - Flip pancakes and cook an additional 1 to 2 minutes until golden brown and cooked through.
08 - Transfer pancakes to a plate and keep warm. Repeat with remaining batter. Serve hot topped with butter and maple syrup.

# Expert Advice:

01 -
  • They're genuinely fluffy without being fussy, and the blueberries burst with actual flavor instead of turning into sad little pellets.
  • The whole thing takes less time than you'd spend scrolling through your phone, but somehow feels homemade in the best way.
02 -
  • Lumpy batter is not a problem—it's actually the goal—because overworking the batter develops gluten and makes pancakes rubbery instead of feathery.
  • Frozen blueberries are your secret weapon; they won't bleed into the batter and they thaw as the pancakes cook, bursting with bright flavor.
03 -
  • Let your batter rest for five minutes after mixing; this gives the baking powder time to activate and the flour time to fully hydrate, which means better rise and more consistent results.
  • Medium heat is your friend—turn the heat down slightly if your pancakes are browning too fast on the outside but staying pale and gummy inside.
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