If you’re a fan of pancakes, you’ll love this recipe for Super Fluffy Blueberry Pancakes! These pillowy pancakes are made with self-rising flour and baking powder, which give them their light and airy texture. Of course, this simple pancake recipe is loaded with fresh blueberries for a burst of sweetness in every bite. Plus, these fluffy pancakes are easy to make, and perfect for a lazy weekend breakfast or brunch.
Oh, and if you have never tried using Fluffy, Homemade Pancakes as the base for Eggs Benedict, then you need to try my sweet and savory, Sausage Eggs Benedict recipe!
WHY YOU SHOULD MAKE THESE HOMEMADE BLUEBERRY PANCAKES!
- these Super Fluffy Blueberry Pancakes are so simple to make
- homemade pancakes are perfect for a grab and go breakfast
- sweet and juicy blueberries add the perfect amount of tartness to the pancakes
- there are so many variations you can make with this simple pancake batter recipe
- fluffy pancakes are perfect for meal prep
- light and airy pancakes are a great addition to your breakfast for dinner (Brinner)
- most of the pancake ingredients are tucked away in your pantry
- make extra pancakes and easily freeze for a quick breakfast (see the “how-to” below)
INGREDIENTS FOR SUPER FLUFFY BLUEBERRY PANCAKES
As mentioned above, most of the ingredients are probably in your pantry. Grab a container of fresh blueberries and you are good to go!
SELF-RISING FLOUR – Adds that extra fluffiness to the pancakes. Substitute with AP flour (may not be quite as fluffy).
BAKING POWDER – Helps to create thick and fluffy pancakes.
BLUEBERRIES – Fresh, or even frozen will work in this Homemade Pancake Recipe. Can be substituted with your favorite berry. Bananas and/or chocolate chips are also great alternatives.
LEMON ZEST – Although not called for in this Blueberry Pancake recipe, lemon zest would be a great addition.
VANILLA – Also, a great addition to the pancake batter!
BUTTER FOR FRYING – I prefer salted, but unsalted will also do!
TOPPINGS – Go traditional with butter and warmed maple syrup. Alternatively, top with whipped cream, extra berries, jam, or peanut butter. The possibilities are endless!
INSTRUCTIONS:
- In a large bowl, whisk together the self-rising flour, baking powder and salt.
- In a separate bowl, beat the egg with the sugar and melted butter, until light and frothy. Add the 1 cup of the milk and and whisk until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to over mix – a few lumps are okay.
- If the batter is too thick, add in the remaining 1/4 cup milk.
- Coat the blueberries in the flour and gently fold in the blueberries.
- Heat a non-stick pan or griddle over medium heat. Use a ladle to pour batter onto the pan, making pancakes about 3-4 inches in diameter.
- Cook the pancakes for 2-3 minutes on each side, or until golden brown and cooked through.
- Serve the pancakes warm with your favorite toppings, such as warmed maple syrup, whipped cream, and/or extra blueberries.
TIPS ON MAKING SUPER FLUFFY BLUEBERRY PANCAKES
- If you don’t have self-rising flour, you can make your own by mixing 1 1/2 cups of all-purpose flour with 2 1/4 teaspoons of baking powder and 3/4 teaspoon of salt.
- For extra fluffiness, separate the egg and beat the whites until stiff peaks form. Fold the beaten egg whites into the batter just before cooking the pancakes.
- Do NOT over mix! It’s ok to have a few lumps. Over mixing pancake batter can cause tough and chewy pancakes.
- You can substitute the blueberries for other berries, such as raspberries or blackberries. Diced bananas, chocolate chips, and/or nuts are also great substitutes.
- If using frozen blueberries (no need to thaw), do NOT mix them in the batter. Add them to the batter once you’ve ladled it into the pan.
- Add in lemon zest, vanilla, or cinnamon for extra flavor.
- Pan or griddle should not be too hot. Medium heat is best!
- Top with warmed maple or blueberry syrup, extra butter, and/or your favorite toppings!
- Leftover Pancakes can be stored in the refrigerator or freezer. To reheat, simply pop them in the toaster or microwave.
Helpful Tools to Prepare Pancakes!
- Sifter – Not necessary to make these breakfast pancakes, but may be helpful when using clumpy flour.
- Whisk – A kitchen must-have in all sizes
- Spatula – Great for folding in the blueberries into the pancake batter, and scraping the bowls (a set in all shapes and sizes)
- Glass Mixing Bowls – I use these daily!
- Measuring Cups and Spoons – Take a look at these magnetic measuring spoons!
- Non-Stick Pan and/or Electric Griddle – Loving this HexClad non-stick pan (so worth the investment)
How to know when to flip?
For me, this is the most difficult part to making a perfect, Fluffy Pancake. In fact, I am sure the most intimidating part of pancake making for most people. After you ladle the pancake batter into the pan of warm melted butter, you will notice the edges will bubble, and become crispy and brown.
Once you notice bubbles on the entire surface of the pancake, you are ready to flip! The pancake should flip easily. Cook for just about a minute more and you will have the fluffiest and most perfect pancakes, every single time!
HOW TO FREEZE PANCAKES
Double this Super Fluffy Blueberry Pancake recipe, so that you can enjoy pancakes as an easy breakfast. Flash freezing works best to ensure the pancakes do not stick together. Once cooked and cooled, place them on a parchment lined baking sheet and into the freezer for about an hour.
Store in an airtight container making sure to separate the pancakes with wax paper or parchment paper. Store in freezer for up to three months.
As mentioned above, reheat frozen pancakes in a toaster, in a single layer in the oven at 350° for about 8 minutes, or in the microwave (not the best option as they may become soggy) for 20 seconds.
MORE BREAKFAST AND BRUNCH IDEAS!
If you love breakfast and brunch as much as I do, or love serving breakfast for dinner, here are a few recipes I think you will enjoy:
Print
Super Fluffy Blueberry Pancakes
- Total Time: 25 minutes
- Yield: 8 pancakes 1x
Description
If you’re a fan of pancakes, you’ll love this recipe for Super Fluffy Blueberry Pancakes! These pillowy pancakes are made with self-rising flour and baking powder, which give them their light and airy texture. Of course, this simple pancake recipe is loaded with fresh blueberries for a burst of sweetness in every bite. Plus, these fluffy pancakes are easy to make, and perfect for a lazy weekend breakfast or brunch.
Ingredients
- 1 1/2 cups self-rising flour
- 1 tablespoon baking powder
- 1/8 teaspoon salt
- 1 egg
- 2 tablespoons sugar
- 2 tablespoons melted butter
- 1 1/4 cup milk
- 1 cup blueberries
- 1/2 teaspoon flour
- 2 tablespoons butter for frying
Instructions
- In a larger bowl, whisk together the flour, baking powder and salt
- In a separate bowl, whisk together the egg, sugar and melted butter until frothy. Whisk in 1 cup of the milk.
- Add the wet ingredients to the dry. Do NOT over mix. A few clumps are ok!
- If the batter is too thick, whisk in the remaining 1/4 cup of milk.
- Coat the blueberries with the flour.
- Gently fold the blueberries into the flour.
- Allow the batter to rest for 5 to 10 minutes.
- Coat a non-stick pan with the butter (Add non-stick spray if you desire)
- Heat the pan to medium.
- Butter should form tiny bubbles.
- Add a few spoonfuls of the batter to the pan (form to your desired size).
- Once a crust has formed on the bottom and you see bubbles in the batter, flip (about 3 to 5 minutes, depending on the size).
- Cook for just about a minute on the flipped side.
- Finish remaining pancakes.
- Serve with butter, warmed maple syrup and a dusting of powdered sugar, or your favorite toppings.
- ENJOY!
Notes
- Self-rising flour can be substituted with AP flour.
- Make sure the melted butter is not too hot when adding to the egg mixture.
- Do NOT over mix the batter. A few lumps are ok!
- Keep on medium heat.
- This recipe will make 4 giant pancakes, or 8 regular-sized pancakes.
- See post for more tips!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Easy
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
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I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!
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