There’s something about the smell of blueberries and vanilla that just pulls me back to cozy mornings, the kind where the sun isn’t quite awake and neither am I, really. I remember once trying to rush making these pancakes, accidentally letting the batter sit too long, which made them a bit denser than usual—still delicious, but a reminder to keep an eye on the timing. These pancakes capture that tender, crumbly feel of a blueberry muffin, but in a soft, fluffy pancake form that just melts in your mouth. Every bite bursts with juicy blueberries, and the subtle vanilla notes bring a sweetness that’s never overpowering. It’s like a little morning hug on a plate, especially on those weekends when you can afford to linger over breakfast.
- Fluffy texture balances perfectly with the juicy pop of fresh blueberries.
- Hints of vanilla add a delicate sweetness without overwhelming the pancakes.
- It’s simple — and that’s kind of the point. No complicated steps or unusual ingredients, just a comforting twist on a classic pancake.
- Great for brunch, but also perfect when you find yourself craving something sweet early in the day.
If you’re nervous about flipping pancakes or cooking them evenly, don’t worry—this recipe is pretty forgiving. Just keep the heat moderate and watch for those little bubbles on top before flipping. It’s a small detail that makes a big difference.
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Blueberry Muffin Pancakes
- Total Time: 25 minutes
- Yield: 4 1x
Description
Fluffy pancakes bursting with juicy blueberries and a hint of vanilla, inspired by classic blueberry muffins. Perfect for a delicious breakfast or brunch treat.
Ingredients
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon granulated sugar
1 1/4 cups whole milk
1 large egg
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 cup fresh blueberries
Butter or oil for cooking
Instructions
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar until well combined.
In a separate bowl, beat the egg and then whisk in the whole milk, melted unsalted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; the batter should be slightly lumpy.
Fold in the fresh blueberries carefully to avoid breaking them.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.
Flip the pancakes and cook for another 2 minutes or until golden brown and cooked through.
Transfer the cooked pancakes to a plate and keep warm. Repeat with the remaining batter, greasing the skillet as needed.
Serve warm with maple syrup, extra blueberries, or your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
These pancakes come together easily with just basic kitchen tools, so no need to hunt down fancy gear. I usually serve them right away, topped with a drizzle of maple syrup and a handful of extra blueberries, but they’re also great with a dollop of yogurt or even a smear of cream cheese if you’re feeling adventurous. Sometimes I’ve tried swapping in frozen blueberries when fresh ones weren’t around—works fine, though the texture changes slightly and I’d recommend adding them straight from frozen to avoid too much bleeding into the batter. You might also try adding a sprinkle of cinnamon or nutmeg, but honestly, the vanilla flavor is so comforting that I tend to keep it simple. Oh, and if you want to make them a bit more decadent, folding in some lemon zest can add a nice bright twist, but I haven’t tested that one thoroughly yet.
FAQ
Can I use frozen blueberries? Yes, but add them frozen to the batter to minimize color bleed.
How do I keep pancakes warm while cooking the rest? Place cooked pancakes on a plate in a low oven (around 200°F) covered loosely with foil.
Can I make the batter ahead of time? I usually make it fresh because the pancakes are fluffier, but you can refrigerate the batter for up to an hour.
What’s the best way to reheat leftovers? A toaster or a quick zap in the microwave works well.
Give these blueberry muffin pancakes a try the next time you want a breakfast that feels like a treat without the fuss. Save the recipe, gather your blueberries, and see how a simple twist can brighten your morning.