Fluffy Blueberry Pancakes

Blueberries remind me of summer farmers’ markets and vacations in Maine, and they make their way into my classic fluffy blueberry pancake recipe whenever I find a really good pint. I love how the height of these pancakes allows the berries to stay nestled inside, where they become juicy and even sweeter from the heat of the pan. A bit of butter and a generous drizzle of maple syrup finishes a homemade stack perfectly.

On weekend mornings, I rotate through a variety of recipes including these ricotta pancakes, whole grain spelt versions, and plenty of fruit-laden buttermilk stacks. Making pancakes from scratch is simple, and they can be customized in so many ways, which I’ll share below. The possibilities are rather endless, and they’re always a satisfying way to start a cozy couple of days.  When you’re in the mood to make fluffy blueberry pancakes from scratch, this is your recipe. Make sure to save it for those glorious summer market days!

Ingredients

1 cup all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
¼ teaspoon kosher salt
Optional: ⅛ teaspoon ground nutmeg
⅔ cup whole milk or preferred milk
1 egg
2 tablespoons oil or melted butter
¾ teaspoon pure vanilla extract
Generous ¾ cup blueberries

Yields about 8 pancakes

Tips for Making Homemade Pancakes

• Gentle mixing keeps pancakes tender and fluffy, but you might notice small lumps. Rather than whisk them out, allow the batter to rest briefly, during which time they will dissolve. While you wait, there is plenty of time to prepare your pan and a plate on which to transfer the pancakes as they are cooked.
• The batter for these fluffy blueberry pancakes intentionally is thick but additional milk can be added to thin it out if preferred, 1 tablespoon at a time. If you add much extra, they will still be incredibly delicious but less tall.
• Always look for the edges of pancakes to appear slightly drier than the rest of the batter before flipping them. Also look for small bubbles that will begin to form in the center of the pancake. Both of these are signs you are ready to flip.
• Depending on the size of the blueberries, you can always add a few extra as you work through the batter if needed (or if they weren’t distributed evenly at first).
• Customize with your preferred fruit, by adding spices (cinnamon and nutmeg are delicious with blueberry), and even adding some ground flax to boost fiber and omega-3 fatty acids.

How to Make the Homemade Pancake Batter

Measure flour using the spoon and level method. Fluff the flour in your canister then spoon it into the measuring cup. Level it off with a flat surface such as a knife. This helps to avoid adding too much flour to the batter.

Combine the flour, sugar, baking powder, salt, and optional nutmeg in a mixing bowl and whisk to combine.

In a smaller bowl whisk the milk, oil or butter, egg, and vanilla extract. Pour the wet ingredients into the bowl with the flour mixture then whisk gently and briefly to combine. If any lumps are present, they will soften while the batter sits. This batter is intentionally thick, but it can be thinned by adding additional milk 1 tablespoon at a time.

Gently fold in the blueberries then let the batter sit for about 10 minutes.

How to Cook the Blueberry Pancakes

Once the batter has rested, it’s time to cook up a batch of these fluffy blueberry pancakes. Heat a skillet over medium heat and lightly coat with a bit of neutral oil or cooking spray to prevent sticking.  (Repeat in between pancakes as necessary to keep them from sticking to the pan surface.)

Spoon about ¼ cup batter per pancake into the skillet being careful not to overcrowd them so you have space to flip easily. I like to use a dry measuring cup to scoop the batter, then I spoon it from there into the skillet.

Cook the first side for about 3 minutes (longer if the skillet is on lower heat) or until the edges of the pancake no longer look shiny and small bubbles appear. Gently flip and cook for a shorter amount of time on the second side until the pancakes are golden. 

Repeat with remaining batter. Adjust heat as necessary throughout process, lowering it slightly if edges are darkening too quickly.

Serve pancakes warm with butter and pure maple syrup.