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Blueberry Pancakes

Delicious blueberry pancakes

Course Breakfast
Cuisine American
Keyword breakfast, easy, eggs, flapjacks, griddle
Prep Time 8 minutes
Cook Time 15 minutes
Servings 9 pancakes
Author Kristen | Ella Claire & Co.


  • 1 3/4 cups milk
  • 2 T lemon juice
  • 2 cups flour all purpose
  • 1/4 cup sugar
  • 2 tsp. baking powder
  • 3/4 tsp. salt
  • 4 T melted butter
  • 1 large egg
  • 2 tsp. vanilla
  • 1 1/2 cups blueberries fresh or frozen


  1. Mix milk and lemon juice and set aside for 5 minutes. (you are making "buttermilk" with this step"

  2. Lightly spoon flour into measuring cup, level top, and dump into a. mixing bowl. Add baking powder, salt, and sugar. Whisk dry ingredients until well combined.

  3. Make a well in the center of the dry ingredients and crack an egg into it. Pour vanilla, milk mixture, and slightly cooled melted butter. Whisk all ingredients until just combined. Don't overmix.

  4. Heat frying pan or griddle on medium to madium-low heat. Grease with cooking spray or a little pat of butter (butter will give pancakes that golden brown outside).

  5. Pour 1/3 cup batter onto pan and gently push edges out to make a circle. Batter will be thick to make those fluffy cakes. Drop several blueberries around the top of the pancake. Cook until bubbles start to form and the edges firm up. Flip and cook for another 1-2 minutes until pancakes are fluffy and cooked through.

  6. Serve with butter and maple syrup.

Recipe Notes

For lighter pancakes, add extra 1/2 cup milk to batter.