Blueberry Pancakes Recipe

Course: Breakfast

Cuisine: American

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: pancakes

Calories: 447kcal

These Blueberry Pancakes are so fluffy and light! Loaded with blueberries, it's the perfect weekend breakfast.

In a large bowl, combine the flour, sugar, baking powder, and cinnamon.
2 cups all-purpose flour, ¼ cup granulated sugar, 2 tablespoons baking powder, ¼ teaspoon ground cinnamon
In another bowl, whisk the milk, eggs, melted butter, and vanilla together.
2 cups whole milk, 2 large eggs, 4 tablespoons unsalted butter, 1 teaspoon pure vanilla extract
Pour the wet ingredients into the dry ingredients. Whisk until no large lumps of flour remain.
Gently fold in the blueberries.
1 cup fresh blueberries
Heat a large nonstick skillet over medium heat. Grease the pan with nonstick spray or butter.
Pour the batter into the skillet using a ¼ cup measuring cup. Make sure not to overcrowd the pan.
Cook the pancakes for 2-3 minutes or until the top starts to bubble and the edges are set. Flip the pancakes and cook for an additional 1-2 minutes, or until the bottom is golden brown.
Transfer the pancakes to a plate and repeat with the remaining batter. Re-grease the pan as needed.
Serve warm topped with fresh blueberries and 2 tablespoons of maple syrup.
¾ cup pure maple syrup

Don't overmix your batter, just mix until the streaks have disappeared, otherwise, you will end up with chewy pancakes.
Gently folding in the blueberries, instead of mixing them in, will also help to produce a lighter batter.
Pancakes should be flipped once during cooking. Wait for bubbles to pop and form holes that stay open on the surface before flipping.
To keep pancakes warm, preheat the oven to 200°F. Place pancakes onto a baking sheet in the oven for up to 30 minutes.

Storage: Store blueberry pancakes in an airtight container in the refrigerator for up to 3 days.