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Fluffy baby blueberry pancakes topped with fresh blueberries and syrup

Baby Blueberry Pancakes

Fluffy and delicious pancakes bursting with fresh blueberries, perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Pancakes
  • 1 cup all-purpose flour (or whole wheat flour) Opt for whole wheat flour for a healthier twist.
  • 1 tablespoon sugar Adjust to your taste.
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk Dairy or plant-based.
  • 1 large egg Can substitute with a flax egg or applesauce.
  • 2 tablespoons melted butter Or coconut oil for a dairy-free option.
  • 1 cup fresh blueberries Use frozen, thawed and drained if fresh are unavailable.
For Serving
  • Maple syrup
  • Additional fresh blueberries For garnishing.
  • Whipped cream or yogurt Optional.

Method
 

Preparation
  1. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  2. In another bowl, mix the milk, egg, and melted butter. Stir until smooth.
  3. Pour the wet ingredients into the dry mixture and mix gently. Be careful not to overmix; a few lumps are okay. The batter should have a thick yet pourable consistency.
  4. Gently fold in the blueberries, being cautious as you don’t want to burst them.
Cooking
  1. Preheat a non-stick skillet or griddle over medium heat. You can lightly grease it with butter or oil if necessary.
  2. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
  3. Flip the pancakes and cook for an additional 2 minutes, until golden brown on both sides. Keep them warm in a low oven while you finish the rest.
Serving
  1. Serve the pancakes warm topped with maple syrup, extra blueberries, and a dollop of whipped cream or yogurt if desired.

Notes

For extra fluffiness, let the batter rest for about 5 minutes before cooking. You can make it gluten-free by substituting the flour with a gluten-free blend. Store leftovers in an airtight container in the refrigerator for up to 3 days.