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The Boat Shed Kitchen

Fluffy Blueberry Pancakes

These Fluffy Blueberry Pancakes are thick, tender, and packed with sweet, juicy blueberries in every bite. Made with simple pantry staples and ready in under 20 minutes, they’re perfect for breakfast or brunch with your favorite syrup and toppings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 1 large egg
  • ¾ cup milk
  • 2 tablespoons melted butter
  • ½ cup blueberries fresh or frozen

Method
 

  1. In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
  2. Add egg, milk, and melted butter. Mix just until combined.
  3. Gently fold in the blueberries.
  4. Heat a greased griddle or skillet over medium-high heat (around 350°F).
  5. Scoop batter onto the hot surface.
  6. Cook for 4–5 minutes, until bubbles form. Flip and cook the other side until golden.
  7. Serve immediately with desired toppings.
  8. See full steps with tips & photos → https://theboatshedcafe.com/fluffy-blueberry-pancakes-2/

Notes

• For extra lemony brightness, add ½ tsp lemon zest to the batter.
• If using frozen blueberries, don’t thaw to prevent discoloring the batter.
• Batter too thick? Add a splash more milk.