American Blueberry Pancakes Recipe


Dry Ingredients

  • 1 1/2 cups (190g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup milk (can use buttermilk for extra tang)
  • 1 large egg
  • 3 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract


  • 1 cup fresh or frozen blueberries
  • Butter or oil for cooking


  • Whisk the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • Combine the wet ingredients: In a separate medium bowl, whisk together the milk, egg, melted butter, and vanilla extract.
  • Create the batter: Make a well (a little dip) in the center of the dry ingredients. Pour the wet ingredients into the well and gently whisk until just combined (a few lumps are okay; overmixing leads to tough pancakes).
  • Fold in the blueberries: Carefully fold in the blueberries, trying not to crush them too much.
  • Let it rest (optional): For extra fluffy pancakes, let the batter rest for 5-10 minutes. This allows the baking powder to work its magic.
  • Heat your cooking surface: Heat a large skillet or griddle over medium heat. Add a little butter or oil to coat the surface.
  • Cook the pancakes: Pour about 1/4 cup of batter for each pancake onto the heated skillet. Cook for 2-3 minutes per side, or until bubbles form on the surface and the edges look set. Flip and cook until golden brown on the other side.
  • Keep them warm: If making a large batch, place cooked pancakes on a baking sheet in a warm oven (around 200°F/95°C) to keep them warm while you finish the rest.
  • Serve and enjoy: Serve hot with your favorite toppings like maple syrup, butter, whipped cream, fresh fruit, or powdered sugar.


  • Don’t overmix: Overmixing the batter will develop gluten and result in tough, dense pancakes.
  • Buttermilk option: Substitute regular milk with buttermilk for an extra tangy flavor and even fluffier texture.
  • Frozen blueberries: If using frozen blueberries, don’t thaw them. Just fold them in directly; this will prevent the color from bleeding into the batter too much.
  • Pancake size: Adjust the amount of batter you use for each pancake depending on how large you like them.


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