Here’s a quick and easy Blueberry Pancakes recipe — fluffy, golden, and bursting with blueberries. Ready in under 20 minutes!
🫐 Quick Blueberry Pancakes
Ingredients (makes about 8 pancakes):
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- ¼ tsp salt
- 1 cup milk (any kind)
- 1 large egg
- 2 tbsp melted butter or oil (plus more for cooking)
- 1 tsp vanilla extract (optional)
- ¾ cup fresh or frozen blueberries (no need to thaw)
Instructions:
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Mix Wet Ingredients:
- In another bowl, whisk milk, egg, melted butter (or oil), and vanilla.
- Combine:
- Pour the wet mixture into the dry ingredients. Stir just until combined — batter should be a little lumpy.
- Gently fold in blueberries.
- Cook Pancakes:
- Heat a lightly greased skillet or nonstick pan over medium heat.
- Pour ¼ cup batter per pancake onto the pan.
- Cook until bubbles form on the surface (about 2 minutes), then flip and cook another 1–2 minutes until golden brown.
- Serve:
- Serve warm with butter, maple syrup, or extra blueberries on top.
🔄 Tips & Variations:
- Using frozen blueberries? Toss them in 1 tsp flour before mixing in to prevent color bleeding.
- Add lemon zest for a fresh flavor twist.
- Dairy-free version: Use plant-based milk and oil instead of butter.
Want a small batch version or gluten-free option? Just ask!