Fluffy Blueberry Pancakes

Fluffy Blueberry Pancakes

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.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4

Cuisine: American

Ingredients Method Notes

Ingredients

1 cup all-purpose flour
1 tbsp sugar
1 tsp baking powder
Pinch of salt
1 cup milk (whole milk for richness, but any works)
1 large egg
1 tsp vanilla extract
1 tbsp melted butter (plus more for cooking)
1/2 cup blueberries (fresh or frozen) or any berries

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

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.