Classic Grandma's Blueberry Pancakes Recipe
Fluffy, golden pancakes bursting with sweet blueberries, just like Grandma used to make. This timeless recipe creates perfectly tender pancakes with crispy edges and juicy blueberries in every bite.
About This Pancakes Recipe
There's something magical about waking up to the smell of pancakes sizzling on the griddle, especially when they're made with love using a cherished family recipe. Our Classic Grandma's Blueberry Pancakes bring back those nostalgic memories of weekend mornings spent with grandma in her cozy kitchen. These pancakes are everything you could want - light, fluffy, and loaded with plump blueberries that burst with sweetness in every bite. The secret lies in the batter's perfect consistency and the gentle folding technique that keeps the blueberries evenly distributed without breaking. Whether you're serving them to your own family or hosting a special brunch, these pancakes are guaranteed to become a new tradition. The aroma of vanilla and butter fills the kitchen as they cook, creating an irresistible invitation to gather around the table. Slather them with butter and drizzle with pure maple syrup, or enjoy them simply dusted with powdered sugar. No matter how you serve them, these pancakes will make every morning feel like a celebration.
Classic Grandma's Blueberry Pancakes Recipe Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg
- 1 ¼ cups milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 1 tablespoon flour (for tossing blueberries)
How to Make Classic Grandma's Blueberry Pancakes Recipe
- 1
In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
- 2
In a separate bowl, beat egg, then add milk, melted butter, and vanilla extract. Whisk until well combined.
- 3
Pour wet ingredients into dry ingredients. Gently fold together until just combined - about 10-12 strokes. Don't overmix.
- 4
Toss blueberries with 1 tablespoon flour in a small bowl. Gently fold into batter.
- 5
Heat griddle or skillet over medium heat (375°F). Lightly grease with butter or oil.
- 6
Pour ¼ cup batter per pancake onto hot griddle. Cook 2-3 minutes until bubbles form and edges look set.
- 7
Flip pancakes and cook 1-2 minutes more until golden brown on both sides.
- 8
Transfer to warm plate. Cover with kitchen towel to keep warm while cooking remaining batter.
Chef's Tips
- Use room temperature ingredients for better mixing
- Let batter rest 5-10 minutes before cooking
- Don't press down on pancakes while cooking
- Toss blueberries in flour before adding to batter
- Wipe griddle clean between batches
- Test griddle temperature with water droplet
- Serve on preheated plates to keep warm
- Use wide spatula for easy flipping
Nutrition Facts
180 per pancake
Calories
4g
Protein
6g
Fat
28g
Carbs
Serving Suggestions
Serve these pancakes warm, stacked high on plates with butter melting between layers. Drizzle generously with pure maple syrup or warm honey. For an extra special touch, serve with fresh whipped cream or vanilla bean ice cream that melts into the warm pancakes. Garnish with additional fresh blueberries and a light dusting of powdered sugar. These pancakes pair beautifully with crispy bacon or sausage for a complete breakfast experience. For a healthier option, serve with Greek yogurt and a sprinkle of granola instead of syrup.
Frequently Asked Questions
Recipe card
Classic Grandma's Blueberry Pancakes Recipe
Fluffy, golden pancakes bursting with sweet blueberries, just like Grandma used to make. This timeless recipe creates perfectly tender pancakes with crispy edges and juicy blueberries in every bite.
Prep
15 min
Cook
20 min
Total
35 min
Servings
12 pancakes
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg
- 1 ¼ cups milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 1 tablespoon flour (for tossing blueberries)
Instructions
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, beat egg, then add milk, melted butter, and vanilla extract. Whisk until well combined.
- Pour wet ingredients into dry ingredients. Gently fold together until just combined - about 10-12 strokes. Don't overmix.
- Toss blueberries with 1 tablespoon flour in a small bowl. Gently fold into batter.
- Heat griddle or skillet over medium heat (375°F). Lightly grease with butter or oil.
- Pour ¼ cup batter per pancake onto hot griddle. Cook 2-3 minutes until bubbles form and edges look set.
- Flip pancakes and cook 1-2 minutes more until golden brown on both sides.
- Transfer to warm plate. Cover with kitchen towel to keep warm while cooking remaining batter.
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