Looking for light, fluffy pancakes with ingredients already in your pantry? This Blueberry Pancake recipe is full of juicy blueberries and is super easy to whip up any morning. PLUS, they reheat great for a grab and go breakfast when you are in a hurry too!
We love our breakfasts here and I know you do too! Whether it’s a quick weekday breakfast or a lazy Saturday pancakes are always a favorite! And don’t even get me started about breakfast for dinner, I can totally wrap my head around that!
One of my favorite breakfast recipes is Easy Homemade Pancakes. In fact, for the longest time I used box pancake mix, but once I developed this recipe, that all changed! Pancakes are easy to make and everyone loves them!
Is your mouth watering yet? It should be! Now I’m featuring this amazing recipe for Homemade Blueberry Pancakes!
Why You’ll Love These Blueberry Pancakes!
- Sweet, juicy blueberries that burst in your mouth with every forkful
- These pancakes are light, fluffy and a yummy way to start your day!
- All you need is pantry staples to whip up this homemade pancake batter no special ingredients needed.
Blueberry Pancake Recipe Ingredients
The best part is all the ingredients are probably in your pantry except the blueberries! You might need to grab some of those from the grocery store.
Better yet, buy some frozen ones so you are always ready to make these whenever you have a craving.
- Flour – All-purpose flour is the only type of flour we have tested in this recipe
- Baking Powder – Makes them light and fluffy and gives them their lift. Make sure it’s aluminum free.
- Sugar – You don’t want your batter to sweet, but a little bit of sugar will help to perfectly sweeten these pancakes.
- Salt – A little bit of salt will help round out the flavor, feel free to reduce or skip this if you are using salted butter.
- Egg – Helps combine the ingredients and gives the pancakes structure.
- Milk – You could also use buttermilk.
- Butter – Salted or unsalted butter works, if you are using salted butter consider cutting back the salt by 1/4 – 1/2 teaspoons.
- Blueberries – Fresh or frozen works, if you use frozen check out the tips below for best results.
Can Frozen Blueberries Be Substituted For Fresh?
Sure, you can substitute frozen blueberries, however, you’ll want to add the blueberries right to the pancake once you’ve ladled it on the skillet as it’s beginning to cook. If you add it to the batter, they will sink to the bottom.
They will work frozen, just might bleed more, but it will still taste delicious!
Should You Use Frozen Or Thawed Blueberries For Pancakes?
Do not thaw your frozen blueberries before adding them to the pancake batter. Leave them frozen.
Helpful Tools
How to Make the Best Blueberry Pancakes
- Combine the dry ingredients and sift into a bowl.
- In a second bowl beat egg, then add the milk and melted butter. Stir to combine.
- Combine the dry and wet ingredients and mix until moistened. Gently fold in blueberries.
- Heat griddle or skillet over medium-low heat. Generous coat with butter. Ladle the batter into the skillet making 3-4 pancakes.
- Cook pancakes until bubbles form on top. Flip and brown on side two.
- Repeat with remaining batter.
How Can You Tell When A Pancake Is Ready To Flip?
I think pancakes can be intimidating for some people, but they shouldn’t be! It’s actually really easy to tell when a pancake is ready to be flipped. After you ladle the batter on the grill, the edges begin to brown and bubbles will rise. When the pancake can easily be lifted off the skillet it’s ready to be flipped.
Cook the pancake on side two until it’s golden brown and you’ll have the lightest, fluffiest pancakes every time!
How to Free Homemade Blueberry Pancakes
Make a double batch and freeze half of these pancakes for easy breakfasts! Here’s some great tips on how to freeze them.
- You will want to flash freeze the cooked pancakes, so place them in a single layer on a baking sheet that’s lined with parchment paper. Then place in the freezer until they are frozen, about a hour.
- Remove them from the sheet pan and place them in freezer safe container with a piece of parchment paper between each pancake to prevent them from sticking together.
- Store in freezer for up to 2 months.
- To reheat a frozen pancakes, place in a single layer on baking sheet and cover with foil. Bake at 350 degrees F. for about 10 minutes or until heated through.
- Another option is to reheat frozen pancakes in microwave, but they might be a little more soggy. It will take about 15-20 seconds to reheat one pancake in the microwave.
- The toaster works to warm them up to and this gives them that crisp exterior!
Blueberry Pancake Variations
- Mix in 1 teaspoon of cinnamon for a little spice.
- Add 1 Tablespoon of lemon zest for a Blueberry Lemon Pancake.
- Sprinkle a few white chocolate chips on top of the pancakes before flipping for a sweet addition.
- Instead of topping with syrup and butter try peanut butter or a blueberry syrup.
Blueberry Pancakes Recipe FAQ
Either fresh or frozen blueberries can be used in Blueberry Pancakes. We prefer fresh blueberries, but frozen work in a pinch! The same amount will be used either way. If you use frozen blueberries do not thaw them before adding them to your batter.
If you use frozen blueberries they tend to streak the batter more and bleed into it so your pancake batter might have blue/purplish streaks, but they will still taste great!
The biggest mistake made is over mixing your pancake batter. Mix your batter just until the flour streaks have disappeared in the batter. It will still have lumps and that is fine.
If you over-mix the pancake batter gluten will develop and leave you with chewy pancakes instead of fluffy pancakes.
You also need the correct consistency of batter. The goal is to have pancake batter that slowly runs off a spoon. If it’s too thin the pancakes will spread and not fluff up. If it’s too thick the pancakes will be under cooked and mushy on the inside.
Make sure you have the heat set correctly. You want the pan or griddle to be hot, but not super hot or the pancakes cook on the outside, but are mushy and under cooked on the inside.
Another thing to watch is the consistency of your batter. If the batter is too thick it takes more heat to cook them through and they might not be getting cooked all the way through leaving the pancake mushy in the middle.
Other pancake variations could be blackberries, raspberries, diced strawberries, and diced peaches.
Topping Options
You can’t go wrong with slathering in the classic options like butter and maple syrup!
If you are looking to mix it up try sliced bananas, strawberries or fresh blueberries for a mixed fruit option.
A dallop of homemade whipped cream is another classic option.
These pancakes are so easy and have so much flavor they have become a recipe that I always go to when I’m in a pinch and don’t know what to make.
We love them for a quick dinner with sausage and eggs too.
You don’t need to save them for breakfasts!
Complete Your Breakfast!
- The quickest and easiest way to make Bacon is in the oven!
- No breakfast is completely without light, fluffy Scrambled Eggs!
- Treat yourself to a homemade White Chocolate Latte!
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Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Best Blueberry Pancakes Recipe
Ingredients
- 1 1/2 c. all-purpose flour
- 1 Tbsp baking powder
- 2 Tbsp sugar
- 3/4 tsp salt
- 1 egg
- 1 1/4 c. milk
- 2 Tbsp butter melted
- 1 c. blueberries fresh
- additional butter for greasing pan about 3 Tbsp
Instructions
- Combine dry ingredients and sift in a bowl.
- In another bowl beat egg until light. Add 1 c. milk and melted butter to bowl. Stir.
- Add wet ingredients to dry ingredients and mix until moistened. At this point if it is to thick add the remaining 1/4 c. of milk to the batter a little at a time until you reach the consistency you want. Gently fold in blueberries.
- Heat griddle or skillet over medium-low heat. Melt about 1/2 Tbsp butter in a large non-stick skillet. Ladle the batter (about 1/4 c. batter) into the skillet making 3-4 pancakes. Cook pancakes until bubbles form on top. Flip and brown the other side.
- Wipe out any excess butter with paper towels. Repeat with remaining batter.
Tips
- You can substitute frozen blueberries, however, you’ll want to add the blueberries right to the pancake once you’ve ladled it on the skillet as it’s beginning to cook. If you add it to the batter, they will sink to the bottom.
- The pancakes are ready to flip when bubbles form on the top.
- You will want to flash freeze the cooked pancakes, so place them in a single layer on a baking sheet that’s lined with parchment paper. Then place in the freezer until they are frozen, about a hour.
- Remove them from the sheet pan and place them in freezer safe container with a piece of parchment paper between each pancake to prevent them from sticking together.
- Store in freezer for up to 2 months.
- To reheat a frozen pancakes, place in a single layer on baking sheet and cover with foil. Bake at 350 degrees F. for about 10 minutes or until heated through.
- Another option is to reheat frozen pancakes in microwave, but they might be a little more soggy. It will take about 15-20 seconds to reheat one pancake in the microwave.
- The toaster works to warm them up to and this gives them that crisp exterior!
Celeste says
Really good! My 9 year old son made them. The best blueberry pancakes I’ve had.
We did add a pinch of cinnamon and a half tsp of vanilla because we always add those to our pancakes.
Julie Evink says
Wonderful to hear Celeste and great additions! Thanks for commenting and rating the recipe!
Mary says
This was a very simple recipe that anyone can make. Best Blueberry pancakes I have ever had.
Annette says
My favorite recipe for blueberry pancakes. Moist, fluffy and simply delicious. I followed the recipe exactly….didn’t see a need to change anything.
Kim says
I thought this recipe would of been much better with less salt. Next time I would definitely reduce the amount to maybe 1/4 tsp or opt for unsalted butter as the pancakes alone without syrup were extremely too salty for my taste.