Fluffy Blueberry Pancakes Recipe

stacked blueberry pancakes on plate with another stack of pancakes behind.

Fluffy Blueberry Pancakes Recipe

Easy, delicious, and perfect for any morning! These Blueberry Pancakes are sure to be a crowd-pleaser that will become a breakfast staple. Bonus? They're ready in less than 30 minutes!

Course: Breakfast

Cuisine: American

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: pancakes

Calories: 395kcal

Ingredients

2 cups all purpose flour
2 teaspoons lemon zest
4 Tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon salt
1 ½ cups milk room temperature
2 large eggs room temperature
4 Tablespoons butter melted
1 ½ cups blueberries

Instructions

Preheat griddle to 375°F (190°C).
Whisk together flour, lemon zest, sugar, baking powder, and salt.
In another bowl, whisk together milk, eggs, and melted butter.
Pour wet ingredients into dry ingredients and mix only until all ingredients are wet.
Fold in blueberries.
Spray griddle with cooking spray or brush it with vegetable oil.
Spoon batter using ⅓ cup measure onto griddle and cook until bubbles form and the sides dry out, about 2-3 minutes.
Flip gently and cook through, about 1-2 minutes.
Repeat as necessary until all batter is used.

Notes

Storing Your Blueberry Pancakes

Short-term storage:

Let pancakes cool completely to room temperature.
Place in a zip-top bag or airtight container and store in the refrigerator for up to 3 days.

Long-term storage:

Let pancakes cool completely.
Wrap individually in plastic wrap.
Place wrapped pancakes in a freezer-safe bag and squeeze out excess air.
Freeze for up to 2 months.

Tips For Perfect Blueberry Pancakes:

Don't overmix: Over-mixing the batter will lead to tough pancakes. Gently combine the ingredients until just combined.
Let the batter rest: Allow the batter to rest for a few minutes before cooking. This gives the baking powder time to activate, resulting in fluffier pancakes.
Perfect the pan temperature: The pan should be hot but not too hot. Test it by splashing a few drops of water on the pan; they should sizzle and evaporate quickly.
Don't overcrowd the pan: Cook a few pancakes at a time to ensure even cooking. Overcrowding the pan may result in uneven cooking and cause pancakes to form together.
Don't flip too early: Resist the urge to flip the pancakes before they're ready. Let them cook until bubbles form on the surface and the edges start to set before flipping!

Nutrition