Breakfast
Fresh Blueberry Pancakes That Pop in Every Bite
Prep
15 min
Cook
20 min
Servings
4
Level
Easy
Soft, fluffy pancakes topped with fresh blueberries that burst with a sweet-tart pop in every bite, cooked until the edges turn slightly crisp and golden. Perfect for a weekend breakfast that instantly lifts your mood. Drizzled with maple syrup and dusted with powdered sugar, it looks just like something from your favorite brunch café.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250 grams medium-protein all-purpose flour
- 40 grams granulated sugar
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 300 ml whole milk
- 2 eggs
- 50 grams unsalted butter, melted
- 1 tsp vanilla extract
- 200 grams fresh blueberries (or frozen)
- to taste butter, for cooking
- to taste maple syrup or honey, for serving
- to taste powdered sugar, for dusting
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👩🍳 Instructions
- 1 In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk well to make sure everything is evenly mixed and lump-free.
- 2 In a separate bowl, beat the eggs, then whisk in the milk, melted butter, and vanilla extract until well combined.
- 3 Pour the wet mixture into the dry mixture a little at a time, stirring gently. Mix just until no dry flour lumps remain—don't overmix, so the pancakes stay soft and fluffy.
- 4 Let the batter rest for 10 minutes so the gluten relaxes, resulting in more tender pancakes once cooked.
- 5 Heat a nonstick skillet over low heat and lightly grease it with butter. Pour one ladleful of batter into the center of the pan.
- 6 Immediately sprinkle 5-6 blueberries over the still-wet batter before the surface sets.
- 7 Cook until small bubbles form on the surface and the edges look set, about 2-3 minutes.
- 8 Carefully flip the pancake and cook the other side for 1-2 minutes until golden brown and fully cooked through.
- 9 Remove from the pan and stack a few pancakes on a serving plate. Drizzle with maple syrup and dust with powdered sugar before serving warm.
💡 Tips
• If using frozen blueberries, don't thaw them first so their color doesn't bleed into the batter.
• Keep the heat consistently low so the inside of the pancake cooks through without burning the outside.
• Letting the batter rest briefly before cooking gives the pancakes a fluffier, softer texture.
• Store leftover pancakes in the fridge and reheat briefly in a skillet before serving again.
📊 Nutrition Facts / serving
310 kkal
Calories (kcal)
8 gg
Protein
11 gg
Fat
45 gg
Carbs
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