Healthy and Tasty Blueberry Pancakes Recipe

Try these simple, fluffy blueberry pancakes! Every mouthful tastes like blueberries. Serve them with butter and maple syrup for brunch perfection.  

– 1½ cups all-purpose flour (180g) – ▢3 tablespoons granulated sugar – ▢2 teaspoons baking powder – ▢¼ teaspoon baking soda – ▢¾ teaspoon salt – ▢1 cup whole milk (300ml) – ▢1 tablespoon fresh lemon juice – ▢2 large egg – ▢4 tablespoons unsalted butter melted plus more for cooking (56g) – ▢2 teaspoons vanilla extract – ▢1 cup fresh or frozen blueberries (158g)


Mix milk and lemon juice in a medium bowl and let settle for 5 minutes. Whisk eggs, melted butter, and vanilla until blended.  

Step 1

Mix flour, sugar, baking powder, baking soda, and salt in a large bowl. Stir the wet and dry mixtures until mixed. (Don't whisk the batter completely smooth—a few lumps make fluffier pancakes.)  

Step 2

Heat a big nonstick pan or griddle on medium. Grease lightly with butter. Place ¼ cup of pancake batter per pancake into the hot skillet, working in batches.   

Step 3

Top pancakes with blueberries. Cook pancakes for 3–4 minutes until edges are set and bubbles appear on top.  

Step 4

Flip carefully and cook until golden brown and springy, 1–2 minutes. Keep warm on a dish while cooking the rest of the pancakes.   

Step 5

Before each batch, butter the skillet. The skillet may need to be cleaned occasionally from caramelised blueberry juices. Serve hot with maple syrup and butter.  

Step 6

Also See

Chocolate Chip Pancakes Recipe