These Blueberry Pancakes Will Make You Swear Off Diner Flapjacks Forever

Nicholas Ascanio

What is a more satisfying breakfast than a huge stack of blueberry pancakes? Man, we could go on and on about what makes for good ones: large, sweet blueberries, fluffy texture, buttery finish… But anyway! We’ve got news to share with you all: we’ve cracked the code on how to make the absolute best blueberry pancakes in the world.

You guys already know that pancakes don’t take long to fry up. All you need is a trusty spatula and a hungry appetite, and you’ve got a steaming plate of the best pancakes your favorite diner couldn’t even rival. Yep, we’re that confident. 😎

Nicholas Ascanio

Damn Good Blueberry Pancakes

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/2 tsp. salt
  • 1 Tbsp. honey
  • 1 egg
  • 1/2 Tbsp. unsalted butter, melted, plus more for cooking
  • 1 cup milk of your choice
  • 1 cup fresh blueberries

Instructions

In a big bowl, combine all dry ingredients and mix well. Add the honey, egg, butter and milk and mix until just combined (you want those lovely air pockets to stay in there so your pancakes are nice and fluffy!). Then, gently fold in the blueberries.

In a large skillet on medium-high heat, add enough melted butter to lightly coat the surface and drop large scoops of the mix onto the skillet. Let cook for a minute or two, or until you notice bubbles forming at the top of the pancake and the underside is golden brown. Flip and cook another minute, or until the bottom has browned. Enjoy with more butter, honey or maple syrup!