Rustic Blueberry Pancakes

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

Fluffy pancakes studded with fresh blueberries and a hint of vanilla. This American-inspired breakfast recipe, ready in about 22 minutes, layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2 tbsp granulated sugar
• 1 1/4 cups milk
• 1 large egg
• 3 tbsp unsalted butter, melted
• 1 tsp pure vanilla extract
• 1 cup fresh blueberries

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp salt, and 2 tbsp granulated sugar until evenly combined.
2. Step 2: In a separate bowl, beat 1 large egg with 1 1/4 cups milk, 3 tbsp melted unsalted butter, and 1 tsp pure vanilla extract until smooth.
3. Step 3: Pour the wet ingredients into the dry ingredients and gently fold together until just combined; do not overmix. Fold in 1 cup fresh blueberries evenly.
4. Step 4: Heat a non-stick pan over medium heat and lightly grease it. Pour 1/4 cup batter per pancake and cook for 2-3 minutes until bubbles form on the surface and edges look set. Flip and cook for another 2 minutes until golden and cooked through.
5. Step 5: Serve warm with maple syrup or your favorite topping.