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Pancakes with fresh blueberries and strawberries for a healthy breakfast

Classic Blueberry Pancakes

Fluffy golden pancakes packed with fresh blueberries—perfect for a cozy, antioxidant-rich breakfast!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Brunch
Cuisine American
Servings 4 servings
Calories 230 kcal

Equipment

  • Mixing bowls
  • Whisk
  • Non-stick skillet or griddle
  • Spatula

Ingredients
  

  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup milk any kind
  • 1 large egg
  • 2 tbsp melted butter
  • 1 cup fresh or frozen blueberries fold in gently

Instructions
 

  • In a large bowl, whisk together flour, sugar, baking powder, and salt.
  • In another bowl, whisk milk, egg, and melted butter. Pour wet into dry ingredients and stir until just combined.
  • Fold in blueberries gently. Let batter rest for 2–3 minutes.
  • Heat skillet over medium heat. Grease lightly. Pour batter and cook until bubbles form; flip and cook until golden.
  • Serve warm with maple syrup, extra berries, or a dollop of yogurt.

Notes

Frozen berries should be thawed and drained to avoid soggy batter. Avoid overmixing to keep pancakes light and fluffy.
Keyword berries, blueberry pancakes, fluffy pancakes