Best Blueberry Pancakes (Extra Fluffy Every Time!)

5 from 11 votes

Fluffy blueberry pancakes served with rich ganache and berry sauce—perfect for a weekend breakfast!

Prep Time10

Cook Time15

Total Time25

Cuisine: American

Servings:

Calories: 578kcal

Add all your wet and dry ingredients straight into a blender, along with the blueberries, and blitz until smooth. If you prefer, blend only half of the blueberries and fold in the rest afterward to keep some whole in the batter.
1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, 2 tablespoon brown sugar, ½ cup milk, 1 large egg, 2 tablespoon melted unsalted butter, 250 g fresh/frozen blueberries
Let it sit for 5–10 minutes while you heat up a non-stick pan over medium heat. Lightly grease with a bit of butter, then pour in a ladle of batter. When bubbles appear on the surface, flip and cook until golden on both sides. They’ll puff up nicely—about 1 cm thick.
Keep going until all the batter is used, adding more butter if needed between batches.
Stack the pancakes on a plate. I like to drizzle warm chocolate ganache between the layers and over the top, or serve them with berry sauce and a spoon of Greek yogurt—it’s refreshing and so good. Want to make it extra special? Add a few fresh berries and a dusting of powdered sugar. Serve right away—this one’s always a hit!

Thick Batter is Best: The batter should be thick, but if it’s too dense, add a little milk.
Don’t Overmix: Mixing too much can make pancakes tough. Mix just until everything is combined.
Perfect Heat: Medium heat prevents the pancakes from burning while cooking evenly.