There’s something truly comforting about waking up to the scent of pancakes sizzling on the skillet. I find these fluffy blueberry pancakes to be one of the most satisfying ways to start my day. The tender, golden layers are bursting with warm blueberries, and when I drizzle them with rich maple syrup, the result is absolutely mouthwatering. Whether it’s a weekend breakfast or a cozy brunch, I always come back to this recipe when I want something simple, delicious, and a little indulgent.

Why You’ll Love This Recipe

I love how easy and quick this recipe is to prepare using pantry staples. The texture of the pancakes is perfectly fluffy—light and soft on the inside with a golden exterior. The fresh blueberries add just the right amount of tartness that balances the sweetness of the maple syrup. These pancakes feel like a special treat, but they come together in less than 30 minutes, making them perfect even on a busy morning. Plus, I can easily make a double batch and freeze some for later.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 and 1/2 cups of all-purpose flour – This is the base of the pancake batter, giving the pancakes their structure.

• 3 and 1/2 teaspoons of baking powder – I use this to give the pancakes a nice rise and fluffy texture.

• 1 teaspoon of salt – This balances out the sweetness and enhances the overall flavor.

• 1 tablespoon of granulated sugar – Just enough to slightly sweeten the batter.

• 1 and 1/4 cups of whole milk – It adds richness and helps to create a smooth batter.

• 1 large egg – This binds the ingredients together and adds lightness to the batter.

• 3 tablespoons of unsalted butter, melted – I like using melted butter for extra flavor and moistness.

• 1 cup of fresh blueberries – These burst with juicy flavor in every bite.

• Maple syrup – I use this for drizzling over the pancakes before serving.

Directions

1. I begin by combining the dry ingredients. In a large mixing bowl, I whisk together the all-purpose flour, baking powder, sugar, and salt until everything is evenly mixed.

2. In a separate medium bowl, I whisk together the milk, egg, and melted butter until smooth.

3. I then pour the wet ingredients into the bowl with the dry ingredients. I stir gently using a spatula or wooden spoon, just until the batter is combined. I make sure not to overmix—lumps are perfectly fine and help keep the pancakes fluffy.

4. Once the batter is mixed, I gently fold in the fresh blueberries, being careful not to crush them.

5. I heat a non-stick skillet or griddle over medium heat and lightly grease it with butter.

6. Using a 1/4 cup measuring cup, I scoop the batter onto the skillet, leaving space between each pancake.

7. I cook the pancakes for about 2 to 3 minutes, or until bubbles start to form on the surface and the edges look set.

8. I carefully flip each pancake and cook the other side for another 2 minutes, or until golden brown and cooked through.

9. As I finish each batch, I stack the pancakes on a plate and keep them warm. Finally, I drizzle them generously with maple syrup and serve immediately.

Servings And Timing

This recipe makes approximately 8 pancakes, which is enough to serve 3 to 4 people depending on portion size.

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Sometimes I like to switch things up depending on what I have in my kitchen. If I’m out of fresh blueberries, I use frozen ones straight from the freezer without thawing them to avoid excess moisture in the batter. For a little extra warmth, I add a pinch of cinnamon or a splash of vanilla extract. When I want something more decadent, I swap the blueberries for chocolate chips or sliced bananas. I’ve even added chopped nuts for a little crunch, and it turns out great every time.

Storage/Reheating

If I have leftovers, I let the pancakes cool completely and store them in an airtight container in the refrigerator for up to 3 days. To freeze, I stack them with parchment paper between each pancake and place them in a zip-top freezer bag—they’ll keep well for up to 2 months.

To reheat, I pop them into the toaster or warm them in the microwave for about 30 to 60 seconds. If I’m reheating a large batch, I arrange them on a baking sheet and warm them in a 350°F oven for about 10 minutes.

FAQs

How Do I Make My Pancakes Extra Fluffy?

I make sure not to overmix the batter, as that can lead to tough pancakes. I also let the batter rest for a few minutes before cooking to help the baking powder activate fully.

Can I Use Frozen Blueberries?

Yes, I use frozen blueberries often. I add them straight into the batter without thawing to prevent them from bleeding into the mixture and turning it purple.

What’s The Best Way To Keep Pancakes Warm While Cooking?

I keep the cooked pancakes on a plate in a warm oven (about 200°F) until I’ve finished making the entire batch. This keeps them warm without drying them out.

Can I Make The Batter The Night Before?

I prefer to mix the dry and wet ingredients separately and store them overnight. I combine them just before cooking to ensure the pancakes stay fluffy and fresh.

What Can I Use Instead Of Butter In The Batter?

If I’m out of butter, I use a neutral oil like vegetable or canola oil in the same amount. It works well and still keeps the pancakes moist.

Conclusion

These fluffy blueberry pancakes with maple syrup drizzle are one of my favorite go-to breakfasts. They’re easy to prepare, incredibly comforting, and always hit the spot whether I’m cooking for myself or a small crowd. I love how versatile the recipe is, and the balance of sweetness with the tart blueberries makes each bite something special.