Blueberry Pancakes – Fluffy Homemade Recipe
Fluffy homemade blueberry pancakes from scratch. 400 calories per serving with juicy berries in every bite — ready in 20 minutes.
Why You'll Love This Blueberry Pancakes Recipe
Fluffy homemade blueberry pancakes from scratch. 400 calories per serving with juicy berries in every bite — ready in 20 minutes. This recipe is designed to be simple, nutritious, and satisfying — perfect for meal prep or a quick homemade meal. With 14g protein, 58g carbs, and 12g fat per serving, it fits seamlessly into a balanced diet.
Nutrition Breakdown
Each serving delivers 400 calories with a solid macronutrient profile. Whether you're tracking macros for muscle gain, fat loss, or general health, this recipe keeps you on target without sacrificing flavor.
Ingredients
- 150 g All-purpose flour
- 180 ml Milk
- 1 large Egg
- 2 tsp Baking powder
- 100 g Fresh blueberries
- 20 g Butter (melted)
- 1 tbsp Sugar
Instructions
Make batter
Whisk flour, baking powder, and sugar. In another bowl, mix milk, egg, and melted butter. Combine wet and dry — stir until just mixed (lumps are fine).
Fold in blueberries
Gently fold blueberries into the batter. Do not overmix or the berries will break and turn the batter blue.
Cook pancakes
Heat a buttered pan over medium heat. Pour ¼ cup batter per pancake. Cook until bubbles form and edges look set (2-3 min), flip, cook 1-2 min more.
Serve warm
Stack pancakes and serve with maple syrup, extra blueberries, and a dusting of powdered sugar if desired.
Recipe Notes & Tips
- — Mix the batter gently — lumps are your friend when making fluffy pancakes.
- — Drop a few extra blueberries on top of each pancake right after pouring onto the pan.
- — Keep cooked pancakes warm in a 95°C (200°F) oven while cooking the rest of the batch.
Variations
- Low-carb version: Reduce or swap the carb source for extra vegetables or cauliflower rice.
- Higher protein: Add an extra serving of protein or a side of Greek yogurt.
Common Mistakes to Avoid
- Overcooking: Watch the timing carefully — overcooked ingredients lose texture and nutrients.
- Under-seasoning: Healthy food should still taste great. Don't skip the seasoning step.
How to Store
Store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop.
What to Serve With This
- Side salad: A fresh green salad with lemon vinaigrette adds volume and vitamins.
- Water or herbal tea: Stay hydrated with a calorie-free beverage to complement this meal.
Final Thoughts
This Blueberry Pancakes recipe proves that healthy eating doesn't have to be complicated. With simple ingredients and minimal prep time, you can enjoy a nutritious breakfast that supports your fitness goals. Bookmark this recipe and add it to your weekly rotation.
Frequently Asked Questions
Why are my blueberry pancakes flat?
Overmixing the batter develops gluten, making pancakes tough and flat. Stir until just combined — a few lumps are perfectly fine and actually desirable.
Can I use frozen blueberries in pancakes?
Yes, but do not thaw them first. Add frozen berries directly to the batter to prevent them from bleeding and turning your pancakes purple.
How do I keep pancakes fluffy?
Three key tips: fresh baking powder, minimal mixing, and medium heat. Also, let the batter rest 2 minutes before cooking.
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