Ingredients
1½ cups (190 g) all-purpose flour
3½ teaspoons baking powder
1 tablespoon sugar
¼ teaspoon salt
1¼ cups (300 ml) milk
1 large egg
3 tablespoons melted butter (plus extra for cooking)
1 cup (150 g) fresh or frozen blueberries
1 teaspoon vanilla extract (optional)
Instructions
Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
Prepare the Wet Ingredients
In a separate bowl, lightly beat the egg, then add the milk, melted butter, and vanilla extract if using. Mix until smooth.
Combine the Batter
Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be slightly lumpy. Do not overmix.
Fold in the Blueberries
Gently fold the blueberries into the batter. If using frozen blueberries, add them directly without thawing.
Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter. Pour about ¼ cup of batter for each pancake. Cook for 2–3 minutes until bubbles form on the surface and edges look set. Flip and cook for another 1–2 minutes until golden brown.
Serve
Serve warm with butter, maple syrup, honey, or extra blueberries.
Tips for Extra Fluffy Pancakes
Let the batter rest for 5–10 minutes before cooking
Cook over medium heat for even browning
Avoid pressing pancakes while cooking
Use buttermilk instead of milk for a softer texture
Storage & Meal Prep
Store leftovers in the refrigerator for up to 3 days
Freeze pancakes for up to 2 months
Reheat in a skillet, toaster, or microwave
Prep & Cooking Time
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8–10 pancakes