Why You’ll Love This Recipe

Fluffy, tender, and bursting with sweet blueberries, these Blueberry Pancakes are a classic breakfast favorite. They’re easy to make from scratch, cook quickly, and can be enjoyed with maple syrup, butter, or your favorite fruit toppings. The pancakes stay soft on the inside with a light golden exterior, and the fresh blueberries add natural sweetness and a pop of juiciness in every bite. Perfect for weekend breakfasts, brunches, or a special morning treat.

Blueberry Pancakes Recipe

Ingredients

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon granulated sugar
1 1/4 cups milk
1 large egg
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
Extra butter or oil for greasing the pan

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, salt, and sugar.
Combine Wet Ingredients: In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract until smooth.
Make the Batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay.
Add Blueberries: Gently fold in the blueberries. If using frozen blueberries, do not thaw to prevent the batter from turning purple.
Heat the Pan: Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
Cook Pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook for another 2–3 minutes until golden and cooked through.
Serve: Stack pancakes on plates and serve with maple syrup, butter, or additional blueberries.

Servings and Timing

Servings: 4 (makes about 8 pancakes)
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Lemon Blueberry Pancakes: Add 1 teaspoon lemon zest to the batter for a fresh citrus flavor.
Banana Blueberry Pancakes: Fold in 1 mashed banana for added sweetness and moisture.
Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
Vegan: Use a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) and plant-based milk and butter alternatives.

Storage/Reheating

Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Freezing: Layer pancakes with parchment paper in a freezer-safe bag for up to 2 months.
Reheating: Reheat in a toaster, oven at 350°F (175°C) for 5–10 minutes, or in the microwave for 20–30 seconds.

FAQs

1. Can I use frozen blueberries?

Yes, use them directly without thawing to prevent the batter from turning purple.

2. Can I make the batter ahead of time?

Yes, the batter can be made and refrigerated for up to 24 hours before cooking.

3. How do I make pancakes fluffier?

Do not overmix the batter and use fresh baking powder for maximum rise.

4. Can I add other fruits?

Yes, raspberries, blackberries, or chopped strawberries work well.

5. Can I make them dairy-free?

Yes, substitute milk and butter with plant-based alternatives.

6. Can I use whole wheat flour?

Yes, but the pancakes may be slightly denser. Mix half whole wheat and half all-purpose flour for a lighter texture.

7. How do I prevent pancakes from sticking?

Use a nonstick skillet or lightly grease with butter or oil. Ensure the pan is hot before pouring batter.

8. Can I freeze cooked pancakes?

Yes, layer with parchment paper in a freezer-safe container for up to 2 months.

9. Can I add chocolate chips?

Yes, fold in 1/2 cup chocolate chips along with or instead of blueberries.

10. Can I make mini pancakes?

Yes, use a tablespoon of batter for each small pancake, perfect for kids or bite-sized servings.

Conclusion

Blueberry Pancakes are a simple, classic breakfast treat that combines fluffy texture with juicy bursts of blueberry flavor. Easy to make and customizable, they’re perfect for a cozy morning at home or a fun weekend brunch.

Chef MARTHA