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Fluffy Blueberry Pancakes

Weekend mornings were made for these pancakes. They’re impossibly fluffy, golden on the outside, and bursting with juicy blueberries in every bite. The trick to perfect pancakes is not overmixing the batter—a few lumps are fine. Let the batter rest while you heat the griddle, and you’ll get the fluffiest pancakes every time. Stack them high, drizzle with maple syrup, and watch them disappear.
Print Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 2 cups flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 3/4 cups milk
  • 1/4 cup melted butter
  • 1 teaspoon vanilla
  • 1 cup fresh blueberries

Method
 

  1. Mix flour, sugar, baking powder, and salt. Take your time here and make sure everything is evenly distributed. I like to use a large bowl so there's plenty of room to work. Always taste as you go — you can add more seasoning, but you can't take it away!
  2. Whisk eggs, milk, butter, and vanilla.
  3. Gently fold wet into dry ingredients.
  4. Let batter rest 5 minutes. I know it's tempting to dig in right away, but this resting time allows everything to set properly and makes a real difference in the final result.
  5. Heat griddle to medium.
  6. Pour 1/4 cup batter per pancake.
  7. Add blueberries to each pancake.
  8. Flip when bubbles form, cook until golden.