Blueberry Pancakes

There’s a particular, profound joy in bursting a warm, juicy blueberry with your tongue against the soft, fluffy pillow of a pancake. It’s a taste of summer mornings, of lazy weekends, and for me, it’s the taste of victory. You see, for the longest time, my blueberry pancakes were a disaster. The berries would all sink to the bottom, creating a burnt, sticky mess that would weld itself to my pan. I tried everything. Then, my friend Sarah, a diner waitress of 20 years, leaned over one morning and whispered, “Honey, you gotta toss ’em in flour.” It was a revelation. So simple. So brilliant. This recipe is for everyone who’s ever had a blueberry pancake fall apart. Let’s fix that.

Quick Look

Why You’ll Love This Recipe

• Every single blueberry is perfectly suspended throughout the pancake, no sinking, no burning.
• The burst of juicy, tart berry against the sweet, vanilla-scented batter is pure bliss.
• They feel decadent but are just as easy as my classic pancake recipe.
• Using lemon zest brightens the whole thing up and makes the blueberries sing.

Grab These

• 1 ½ cups (180g) all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• Zest of one lemon
• 1 ¼ cups (300ml) whole milk
• 1 large egg
• 3 tablespoons unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 1 heaping cup fresh blueberries (frozen work too, don’t thaw them!)

Let’s Make It

Alright, let’s get this blueberry party started. In your large mixing bowl, whisk together the flour, sugar, baking powder, salt, and that beautiful lemon zest. The zest isn’t just for flavor—the oils help to infuse the entire batter with a sunny brightness. Trust me on this.

In another vessel, whisk the milk, egg, melted butter, and vanilla until it’s one homogenous, pale yellow liquid. Now, pour the wet ingredients into the dry. Switch to a spatula and stir until it’s just combined. Lumps are your friend. Walk away from the bowl. Let it rest for 5 minutes. This is non-negotiable for fluffiness.

While it rests, this is our moment. Take your heaping cup of blueberries and toss them in a small bowl with about a teaspoon of extra flour. Just coat them lightly. This is the magic trick. The thin layer of flour helps the berries grip the batter instead of sinking like tiny, delicious stones.

Heat your pan or griddle over medium heat. Butter it up. Give your rested batter one very gentle stir, then fold in the flour-dusted blueberries. Be gentle—you don’t want to crush them. Pour ¼ cup portions onto the hot griddle. You’ll see those blueberries sitting pretty, right where you put them. Watch for bubbles to form on the surface and the edges to lose their wet shine—about 2-3 minutes. Then, flip with confidence. The other side will take just 1-2 minutes. You’ll be rewarded with golden-brown cakes dotted with pockets of purple-blue goodness.

Nutritional Facts (Per Serving – 2 pancakes)

Variations & Add-Ins

• Blueberry-Lemon Ricotta: For an incredibly tender, protein-packed pancake, replace ¼ cup of the milk with an equal amount of whole milk ricotta, mixed into the wet ingredients. The texture is sublime.
• Streusel Top: Before flipping, sprinkle a buttery crumb topping (mix 2 tbsp flour, 1 tbsp brown sugar, 1 tbsp cold butter with your fingers) over the cooking pancakes for a coffee-shop-worthy treat.
• Mixed Berry Bonanza: Use a mix of blueberries, raspberries, and chopped strawberries for a rainbow effect.

Serving Ideas

• A drizzle of warm blueberry compote (just simmer some berries with a touch of maple syrup and lemon juice) takes these over the top.
• A sprinkle of powdered sugar and a squeeze of fresh lemon juice is a classic, elegant way to serve them.
• With a side of crispy bacon or breakfast sausage. The salty-sweet combination is everything.

Storage & Reheating

These are best eaten immediately, but leftover pancakes can be cooled on a wire rack and stored in an airtight container in the fridge for 2 days. Reheat in a toaster or a 350°F oven to regain some of their crispness. The blueberries will make them a bit more moist, so the microwave is not your friend here.

My Two Cents (Pro-Tip)

If you’re using frozen blueberries, do not thaw them! Toss them straight from the freezer in the flour. Thawing them will turn your batter a strange greenish-purple and make it soupy.

You Asked, I’m Answering (FAQ)

• “Can I use frozen blueberries?” Absolutely! Just keep them frozen until the moment you toss them in flour and fold them in.
• “My berries are still sinking a little!” Are you sure your baking powder is fresh? An old canister is often the culprit. Also, make sure your batter isn’t too thin—if it is, the berries will fight their way through.