These pancakes are everything I love about comfort food — simple ingredients, soft edges, and a golden surface that soaks up syrup like it was made for it. They’re fluffy and warm, dotted with sweet little bursts of blueberries that pop when your fork hits them. Nothing fancy, just honest breakfast food that brings everyone to the table.
There’s something about slow mornings that makes me want to linger in the kitchen a little longer. Maybe it’s the light slipping through the blinds, or the hush before the day really begins. I first made these blueberry pancakes on a rainy Saturday — the kind where you don’t rush, you just pour another cup of coffee and decide breakfast deserves a little love. The scent of vanilla and butter filled the air before I’d even flipped the first pancake, and I remember thinking, this is what home feels like.
I start by whisking together the dry ingredients in a medium bowl — flour for structure, a spoonful of sugar for gentle sweetness, baking powder for lift, and a pinch of salt to wake everything up. Then I make a little well in the center and pour in milk, an egg, vanilla, and a bit of melted butter. The batter comes together thick and smooth, the kind that lazily drips from the whisk. The trick is not to overmix; a few small lumps are fine and actually help keep the pancakes tender.
When I fold in the blueberries, I do it gently, like tucking them into a blanket. If you’re using frozen berries, don’t thaw them first — they’ll bleed less and keep their shape. Fresh berries have a brighter pop and a little tartness that I love, but both versions make a beautiful pancake. If you want that diner-style look, scatter a few berries onto each pancake right after you pour the batter in the pan so the fruit stays right near the surface.
Heat a non-stick skillet or griddle over medium heat and melt a small pat of butter. You want that quiet sizzle when the butter hits the pan — not smoke. I scoop in about a quarter cup of batter for each pancake and let them be. After a minute or two, tiny bubbles form on top and the edges turn slightly matte. That’s your cue to flip. The underside should be golden with a gentle nuttiness from the butter. The second side goes quickly; another minute or so and you’re done. I stack the pancakes on a plate, cover them loosely with a towel to keep warm, and keep going until the batter is gone.
There’s room to play here. Swap the vanilla for a little lemon zest if you want a brighter flavor. Use buttermilk in place of regular milk for extra tang and loft. Add a pinch of cinnamon if that’s your thing. I’ve even stirred in a spoonful of sour cream when I had some lingering in the fridge — the pancakes baked up plush and rich.
Fluffy Blueberry Pancakes
Ingredients
Method
- Whisk the flour, sugar, baking powder, and salt in a bowl.
- Make a well; add milk, egg, vanilla, and melted butter. Whisk just until combined — it should be thick and pourable.
- old in the blueberries gently. Heat a non-stick skillet over medium and melt a little butter.
- Pour 1/4-cup scoops of batter and cook until bubbles form and edges look set, 1–2 minutes.
- Flip and cook 1 minute more, until golden and puffy.
- Keep warm under a towel while you finish the batch.
- Serve with warm maple syrup, extra berries, and a dab of butter.
Notes
Ingredients
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
Pinch of salt
1 cup milk (whole milk for richness, but any works)
1 large egg
1 teaspoon vanilla extract
1 tablespoon melted butter (plus more for cooking)
1/2 cup blueberries (fresh or frozen)
Instructions
Whisk the flour, sugar, baking powder, and salt in a bowl. Make a well; add milk, egg, vanilla, and melted butter. Whisk just until combined — it should be thick and pourable. Fold in the blueberries gently. Heat a non-stick skillet over medium and melt a little butter. Pour 1/4-cup scoops of batter and cook until bubbles form and edges look set, 1–2 minutes. Flip and cook 1 minute more, until golden and puffy. Keep warm under a towel while you finish the batch. Serve with warm maple syrup, extra berries, and a dab of butter.
Tools You’ll Need
Mixing bowl
Whisk
Measuring cups and spoons
Non-stick skillet or griddle
Flexible spatula
A small story from my kitchen: that first rainy Saturday turned into a little ritual. Now and then, when the week has been loud and hurried, I pull out the bowl, grab the berries, and give us a quiet morning. The kitchen gets messy, the pancakes aren’t always perfectly round, and that’s exactly the point. You can taste the pause in every bite.
If you make these, let them be yours. Use what you have. Stack them high or eat them straight from the pan. Take a breath between bites. Breakfast doesn’t have to be impressive to be special — it just has to be warm, simple, and made with care.
