Print

Fluffy One-Bowl Blueberry Pancakes

fluffy one-bowl blueberry pancakes - featured image

A quick and easy recipe for fluffy blueberry pancakes made in one bowl, perfect for busy mornings or cozy weekend breakfasts.

Ingredients

Scale
  • 1 1/2 cups (190g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 1/4 cups (300ml) buttermilk (or milk with 1 tablespoon lemon juice or white vinegar, let sit 5 minutes)
  • 1 large egg, room temperature
  • 3 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 cup (150g) fresh blueberries (or frozen, unthawed)

Instructions

  1. In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and sugar until evenly mixed (about 1-2 minutes).
  2. Make a well in the center of the dry ingredients and add buttermilk, egg, melted butter, and vanilla extract. Gently stir with a whisk or fork until just combined; batter will be lumpy (about 2-3 minutes).
  3. Carefully fold in blueberries with a spatula, being gentle to avoid breaking berries.
  4. Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil if needed.
  5. Pour 1/4 cup batter per pancake onto the skillet. Cook 2-3 minutes until bubbles form and edges set, then flip and cook another 1-2 minutes until golden and cooked through.
  6. Transfer cooked pancakes to a plate and keep warm while cooking remaining batter. Serve warm.

Notes

Do not overmix the batter; lumps are okay. Use room temperature ingredients for best results. Fold blueberries gently to avoid coloring the batter. Use frozen blueberries straight from the freezer without thawing. Rest batter for 5 minutes if time allows for extra fluffiness. Adjust skillet heat to avoid burning or undercooking.

Nutrition

Keywords: blueberry pancakes, fluffy pancakes, one-bowl recipe, easy breakfast, quick pancakes, homemade pancakes