I still remember the first time I made blueberry pancakes and I was so sure they would turn out perfect yet of course they didn’t because the batter was too thick and the blueberries sank right to the bottom so I ended up with what looked more like a sad flat cake than real blueberry pancakes but the kids still ate them with sticky fingers and happy faces and that’s when I realized that making blueberry pancakes doesn’t have to be perfect to be special.

Now every Saturday morning I pull out the flour and sugar and eggs and I tell myself okay this time the pancakes will be fluffy and round and golden yet sometimes they come out lopsided or the blueberries burst too soon and the juice runs everywhere, but honestly that makes them even better because they look homemade and smell like love. I’ve learned that blueberry pancakes are not just a recipe, they’re a memory each time.

Last weekend I was rushing because we had soccer practice early and I almost forgot the vanilla extract so the first batch tasted kind of plain and I laughed and thought well that’s life because nothing really goes as planned yet by the second batch, the blueberries were popping and the kitchen smelled so sweet and cozy that I didn’t even care anymore. The truth is blueberry pancakes bring people together even when they aren’t picture perfect.

When I make blueberry pancakes, I always think of small ways to make them fun, like sometimes I shape them into little hearts or tiny bite-sized rounds and sometimes I burn one side a little because I get distracted telling a story at the stove but the kids call that the “extra crispy” pancake and they fight over it.

And oh my favorite part is deciding what to eat with blueberry pancakes because I’ve tried so many pairings and they all taste amazing. Warm maple syrup dripping down the sides and a pat of melting butter is always classic, yet I also love them with a spoon of strawberry jam from the blog strawberry jam recipe or sometimes with a slice of banana bread, which makes the pancakes taste like dessert. Fresh bananas sliced on top are wonderful too and I’ve even eaten them with yogurt and honey when I wanted something lighter.

INGREDIENTS

• All-purpose flour
• Baking powder
• Salt
• Granulated sugar
• Milk
• Eggs
• Butter (melted)
• Fresh blueberries
• Vanilla extract

INGREDIENTS NOTES

• All-purpose flour: This is the white powder we use to make pancakes fluffy and soft.
• Baking powder: This is the magic that makes the pancakes puff up big like little pillows.
• Salt: Just a tiny bit makes the pancakes taste better.
• Granulated sugar: This makes the pancakes sweet and yummy.
• Milk: It makes the batter smooth and creamy.
• Eggs: They hold everything together, so your pancakes don’t fall apart.
• Butter (melted): This makes the pancakes rich and gives them a yummy golden color.
• Fresh blueberries: The star of the show! They pop with sweetness and color inside the pancakes.
• Vanilla extract: It makes the pancakes smell like dessert and taste extra special.

LIST OF KITCHEN EQUIPMENT

• Mixing bowls
• Whisk
• Measuring cups
• Measuring spoons
• Frying pan or skillet
• Spatula
• Ladle or scoop
• Plate for serving

How to Make Blueberry Pancakes ?

Step 1: Mix the dry things

In a big bowl, put the flour, baking powder, salt, and sugar. Stir them together with a whisk until they all look the same. This makes sure your pancakes won’t have lumps.

Step 2: Mix the wet things

In another bowl, crack the eggs, pour in the milk, and add the vanilla extract. Whisk them until they look smooth. Then add the melted butter. This mix makes the pancakes soft and tasty.

Step 3: Put the dry and wet together

Pour the wet mixture into the dry mixture slowly. Stir gently until everything is mixed. Don’t stir too much, or the pancakes will be tough. It’s okay if the batter has a few lumps.

Step 4: Add the blueberries

Gently fold in the fresh blueberries. Try not to smash them, or the batter will turn purple. Keep them whole so they burst when you cook them.

Step 5: Heat the pan

Put your pan on the stove and turn it to medium heat. Add a little butter to the pan so the pancakes don’t stick.

Step 6: Pour the batter

Use a ladle to scoop some batter and pour it onto the pan. Make circles about the size of your hand.

Step 7: Cook the pancakes

Wait until little bubbles show up on top of the pancake and the edges look dry. This means it’s ready to flip. Use the spatula to flip it over carefully. Cook the other side until golden brown.

Step 8: Keep cooking

Repeat until all the batter is used. Put the finished pancakes on a plate and stack them up.

Step 9: Enjoy!

Serve the pancakes warm. You can add syrup, butter, or more blueberries on top.

STORAGE OPTIONS

If you make too many pancakes, you can save them. Put extra pancakes in a box with a lid and keep them in the fridge. They will stay good for 2–3 days. You can also freeze them. Put a little paper between each pancake so they don’t stick together. Then put them in a bag and freeze. When you want to eat them, warm them in the toaster or microwave.

SOME VARIATIONS

You can make these pancakes in different ways. If you don’t have blueberries, you can use chocolate chips for a sweet surprise. You can also add banana slices for a fruity flavor. If you like nuts, you can add walnuts or pecans for crunch. Some people even use strawberries instead of blueberries. You can also make mini pancakes by pouring only a little batter in the pan. Kids love tiny pancakes!

FAQ

What is this recipe made of?

This recipe is made of simple things like flour, milk, eggs, sugar, butter, and blueberries. They all mix together to make a fluffy breakfast treat.

What does it taste like?

Blueberry pancakes taste sweet, soft, and juicy. The pancake part tastes buttery and fluffy, while the blueberries make it fruity and fresh.

Can I use frozen blueberries?

Yes, you can! Just don’t thaw them first. Put them straight into the batter so they don’t turn everything purple.

Can I make this without eggs?

Yes. You can use mashed bananas or applesauce instead of eggs. The pancakes will still taste good.

Do I need syrup to eat these?

No, but syrup makes them extra yummy. You can also use honey or just eat them plain with extra fruit.

Can I make them smaller?

Yes, you can pour little circles of batter to make mini pancakes. They cook faster and are fun to eat.

Can I use whole wheat flour?

Yes, you can. Whole wheat flour makes the pancakes a little darker and nuttier in taste, and also a bit healthier.

How do I know when to flip the pancakes?

When you see bubbles on top and the edges look dry, that’s the magic moment to flip them!