The BEST Blueberry Pancakes!

Looking for light, fluffy pancakes with ingredients already in your pantry? This is the Blueberry Pancake recipe for you! Plus, it’s full of juicy blueberries. These pancakes are so easy to whip up for a weekday or weekend morning for the entire family.

Top them with warmed syrup and butter then dig into them! 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! This time of year Pumpkin Spice Pancakes and Chocolate Chip Pancakes are favorites too!

Is your mouth watering yet? It should be! Now I’m featuring this amazing recipe for Homemade Blueberry Pancakes! Sweet, juicy blueberries that burst in your mouth with every forkful – YUM!!! Just like the other recipes, these are light fluffy pancakes and a yummy way to start your day!

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.

Steps To Prepare

1. Combine the dry ingredients and sift into a bowl.
2. In a second bowl beat egg, then add the milk and melted butter. Stir to combine.
3. Combine the dry and wet ingredients and mix until moistened. Gently fold in blueberries.
4. Heat griddle or skillet over medium-low heat. Generous coat with butter. Ladle the batter into the skillet making 3-4 pancakes.
5. Cook pancakes until bubbles form on top. Flip and brown on side two.
6. Repeat with remaining batter.

Making blueberry pancakes from scratch is not hard at all! The egg and baking powder makes the pancakes light and fluffy and the perfect easy and affordable meal!

Helpful Tools

• Sifter – a sifter will help remove the lumps and keep the pancakes light and fluffy!
• Ladle or 1/4 cup measuring cup – using a ladle or measuring cup will ensure the pancakes are all about the same size, this will help the blueberry pancakes to cook evenly.
• Cast iron skillet or griddle pan

Are you a blueberry fan? Two of my kids eat them like candy and one kid refused to touch them. I kind of feel like it’s a love or hate type of relationship with them.

I hope you LOVE them, so you can enjoy them in these pancakes!

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!

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 Freeze

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!

Add Lemon!

For a twist on these easy Blueberry Pancakes add a few Tbsp of lemon zest to the batter. It’s a mouthwatering combination.

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!

Be sure to snap a photo for Instagram and tag me! You can find me at @julieseatsandtreats or just #julieseatsandtreats – that way I’ll get to see how your stack of pancakes turned out!

Take a moment and comment below too! I know you’ll love these pancakes and they definitely deserve a five-star rating! Enjoy!!!

The BEST Blueberry Pancake Recipe!

Julie Evink

Looking for light, fluffy pancakes with ingredients already in your pantry? This is the Blueberry Pancake recipe for you! Plus, it's full of juicy blueberries. These pancakes are so easy to whip up for a weekday or weekend morning for the entire family. Top them with warmed syrup and butter then dig into them! They reheat great for a grab and go breakfast when you are in a hurry too!

5 from 7 votes

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Breakfast

Cuisine American

Servings 12 pancakes

Calories 164 kcal

Ingredients

  

1x2x3x

• 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.

Notes

Nutrition information does not include butter for cooking or toppings

• 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.

HOW TO FREEZE

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!

ADD LEMON!

For a twist on these easy Blueberry Pancakes add a few Tbsp of lemon zest to the batter. It’s a mouthwatering combination.

Nutrition

Calories: 164kcalCarbohydrates: 29gProtein: 4gFat: 3gSaturated Fat: 1gCholesterol: 21mgSodium: 179mgPotassium: 185mgFiber: 1gSugar: 5gVitamin A: 130IUVitamin C: 1.9mgCalcium: 79mgIron: 1.6mg

Tried this recipe?Let us know how it was!