1. Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
2. Prepare the Wet Ingredients
In another bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth.
3. Combine the Batter
Pour the wet ingredients into the dry ingredients.
Gently mix until just combined — do not overmix (a few lumps are perfect!).
4. Add the Blueberries
Fold in the blueberries carefully, or sprinkle them directly onto each pancake while cooking for even distribution.
5. Cook the Pancakes
- Heat a non-stick pan or griddle over medium heat
- Lightly grease with butter
- Pour about ¼ cup batter per pancake
- Cook for 2–3 minutes until bubbles form
- Flip and cook another 1–2 minutes until golden brown
🍯 Serve & Enjoy
Stack your pancakes high and top with:
- Maple syrup 🍁
- Extra butter 🧈
- Fresh blueberries 🫐
- Powdered sugar or whipped cream
🔥 Pro Tips for Perfect Pancakes
- Use buttermilk for extra softness and flavor
- Let the batter rest for 5–10 minutes before cooking
- Cook on medium heat to avoid burning
- Don’t press pancakes after flipping — keep them fluffy!
💡 Optional Variations
- Add lemon zest for a fresh citrus twist 🍋
- Mix in chocolate chips for a sweet treat 🍫
- Use whole wheat flour for a healthier version
❤️ Final Thought
These blueberry pancakes are the kind of breakfast that makes everyone gather around the table. Soft, fluffy, and bursting with juicy berries—once you try them, you’ll never go back to boxed mixes again!
