The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.

Blueberry Pancakes

Fluffy Blueberry Pancakes! Whip up a batch of sweet and tangy breakfast treats in no time! Simply mix, cook, and indulge - get the easy recipe now and start your day off right!

Fluffy, flavorful, and packed with sweet blueberries, these pancakes are a breakfast dream come true. Made with fresh ingredients and a hint of vanilla, they’re perfect for a lazy Sunday morning or a special occasion.

So go ahead, treat yourself to a short stack (or two!) and start your day off right.

Ready Time

40 mins


8 servings


  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup milk
  • 1 large egg
  • 2 tablespoons unsalted butter, melted
  • 2 teaspoons vanilla extract
  • 2 cups fresh or frozen blueberries
  • Confectioners’ sugar for dusting


In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, whisk together the sugar, milk, egg, and melted butter until well combined.

Add the vanilla extract to the wet ingredients and whisk until smooth. Gradually add the dry ingredients to the wet ingredients, whisking until just combined.

Do not overmix.

Gently fold in the blueberries. Heat a non-stick skillet or griddle over medium heat.

Grease with butter or cooking spray if necessary.

Using a 1/4 cup measuring cup, scoop the batter onto the skillet or griddle. Cook for 2-3 minutes or until bubbles appear on the surface and the edges start to dry.

Flip the pancakes and cook for an additional 1-2 minutes or until golden brown.

Repeat with the remaining batter, greasing the skillet or griddle as needed. Dust with confectioners’ sugar and serve warm.


For the fluffiest pancakes, make sure to whisk the wet ingredients until smooth and don’t overmix the batter once you add the dry ingredients. Fresh or frozen blueberries work equally well in this recipe, but if using frozen, be sure to pat them dry with a paper towel before adding to the batter to avoid excess moisture.

If you don’t have unsalted butter, you can substitute with salted butter – just omit the additional salt called for in the recipe.

You can also prep the dry ingredients and wet ingredients separately the night before to make the morning prep a breeze. Let the pancakes rest for a minute or two after you flip them – this helps them cook evenly.

And don’t overcrowd the skillet or griddle – cook in batches if necessary, to ensure those gorgeous bubbles form on the surface.

Nutrional Value

  • Calories: 220
  • Total Fat: 4g
  • Saturated Fat: 1.5g
  • Cholesterol: 20mg
  • Sodium: 250mg
  • Total Carbohydrates: 40g
  • Dietary Fiber: 2g
  • Sugars: 20g
  • Protein: 4g
Blueberry Pancakes
Blueberry Pancakes

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