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Fluffy Blueberry Pancakes

Start your day with these irresistibly fluffy blueberry pancakes! Bursting with juicy blueberries, they're a breakfast favorite for everyone.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

For the Pancakes:

  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 large egg
  • 1 teaspoon lemon juice (or white vinegar)
  • 1 cup milk (any kind, regular or nondairy)
  • 2 tablespoons vegetable oil
  • 1 cup fresh or frozen thawed blueberries

Instructions

Instructions:

  • Step 1: Combine the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, salt, baking powder, and baking soda until well combined.
  • Step 2: Mix the Wet Ingredients: In another bowl, crack the large egg and whisk it lightly. Add the milk, vegetable oil, and lemon juice (or vinegar). Whisk until well combined.
  • Step 3: Combine the Mixtures: Pour the wet ingredients into the dry ingredients. Gently fold the mixtures together using a spatula or a wooden spoon.
  • Step 4: Add the Blueberries: Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
  • Step 5: Heat the Skillet: Preheat a non-stick skillet or griddle over medium heat.
  • Step 6: Cook the Pancakes: Lightly grease the skillet and pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
  • Step 7: Serve and Enjoy!: Remove the pancakes from the skillet and serve warm with maple syrup, fresh fruit, or whipped cream.

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Non-stick Skillet or Griddle
  • Spatula

Notes

  • For extra fluffiness, do not over-mix the batter.
  • Use room temperature ingredients for the best results.
  • Store cooked pancakes in an airtight container for up to 3 days.