Easy Fluffy Blueberry Pancakes Recipe with Step-by-Step Photos: Vegan and Gluten-Free Options
Fluffy Blueberry Pancakes
That first fluffy bite? Pure comfort. Let’s bust the myth that perfect pancakes are hard – my simple tricks guarantee golden stacks every time.
Why you’ll love this:
✓ 20-min breakfast – Faster than waiting in line at brunch
✓ Flexible – Works with regular, vegan, or gluten-free ingredients
✓ Berry bliss – Juicy blueberries in every bite
Secret weapon: Leave the batter slightly lumpy – overmixing makes pancakes tough!
Ingredients
Step-by-Step Instructions
-
Prep Dry Ingredients
-
In a large bowl, whisk together:
-
1 cup flour (all-purpose or GF blend)
-
2 tbsp sugar
-
2 tsp baking powder
-
¼ tsp salt
-
-
-
Mix Wet Ingredients
-
In another bowl, combine:
-
¾ cup milk (dairy or plant-based)
-
1 egg (or flax egg)
-
2 tbsp melted butter (or oil)
-
1 tsp vanilla extract
-
-
-
Combine & Rest
-
Pour wet into dry ingredients
-
Stir just until combined (lumps are okay!)
-
Gently fold in ½ cup blueberries
-
Let batter rest 5 mins (for fluffier pancakes)
-
-
Cook to Perfection
-
Heat skillet over medium-low heat
-
Grease lightly with butter/oil
-
Pour ¼ cup batter per pancake
-
Cook until bubbles form (~2 mins)
-
Flip, cook 1-2 mins until golden
-
-
Serve Warm
-
Stack high, top with:
-
Extra blueberries
-
Maple syrup drizzle
-
Dusting of powdered sugar
-
-
Serving Suggestions & Tips
🍯 Top It Your Way
| Topping | Best For |
|---|---|
| Maple syrup | Classic sweetness |
| Greek yogurt | Protein boost + tang |
| Almond butter | Nutty richness |
| Lemon zest | Bright contrast |
♻️ Pro Tips
-
Make ahead: Store cooked pancakes in fridge (4 days) or freezer (2 months)
-
Reheat: 30 sec in microwave or toaster for crisp edges
-
Vegan swap: Use chia eggs + coconut yogurt
-
Extra fluffy: Separate eggs, whip whites, and fold in last
Brunch hack: Set up a DIY topping bar with fresh fruit, nuts, and syrups!
Submit your review | |