Homemade Blueberry Pancakes

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The best ever homemade blueberry pancakes are super easy to make from scratch.

This easy recipe makes super fluffy flapjacks filled with fresh juicy blueberries and a hint of maple.

It’s the perfect weekend breakfast!

plated Blueberry Pancakes with butter and syrupFluffy Blueberry Pancakes Pancakes are the perfect cozy recipe for the family to enjoy around the breakfast table. They are so incredibly easy to make with everyday ingredients. This blueberry pancake recipe comes out incredibly light and fluffy with a delicious homemade flavor. They are perfect to make ahead of time and can be refrigerated or frozen for a quick and easy breakfast any day of the week! Ingredients in Blueberry Pancakes

Simple pantry ingredients make the best blueberry pancakes.

Dry Ingredients: All-purpose flour is the base of this recipe and can be substituted with half whole wheat flour if you’d like. Baking powder and baking soda ensure the light and fluffy pancakes.

Wet Ingredients: Milk, eggs, and melted butter and moisture and richness to the batter. We love the flavor butter adds, but vegetable oil can be used in place. Swap the milk for any non-dairy variety.

Blueberries: Fresh blueberries (or frozen blueberries) add a burst of sweetness and a pop of color to the pancakes. Blueberries are sprinkled on each pancake after pouring on the griddle for even distribution and to prevent the pancake batter from turning blue. Frozen blueberries do not need to be thawed first.

pancake batter and blueberries to make Blueberry PancakesVariations and Additions Mix in your favorite extracts like almond extract. Add lemon zest for some fresh tangy flavor. Replace the maple syrup with sugar, honey, or agave. Out of butter? You can use canola oil or vegetable oil in place. This recipe is the perfect base for any berries, try blackberries, raspberries, or even strawberries! Blueberry Pancakes cooking in the panHow to Make Blueberry Pancakes

For a happy and hearty breakfast, just follow these three quick steps!

Whisk the dry ingredients (per the recipe below). Add the wet ingredients and stir until just moistened. Pour batter on a hot griddle or skillet and sprinkle with blueberries. Once the bubbles begin to pop, flip the pancakes over for a minute or so. Tips for Success Do not overmix the batter, the batter should just be moistened but still slightly lumpy. Drop the blueberries onto the wet batter instead of stirring them. This keeps the batter from turning blue and ensures blueberries in every bite. Cook just until the bubbles forming on the pancakes start to pop, and then flip. To avoid blue pancakes (from the leftover blueberry juice on the griddle), wet a paper towel and, using tongs, wipe the griddle before cooking the next batch. close up of Blueberry PancakesLeftovers

Refrigerate: If there are leftover blueberry pancakes, keep them in an airtight container for up to 4 days.

Freeze: Stack them with parchment paper between them and place them in a zippered bag with the date on it. Lay the bag flat in the freezer and when they are frozen, the bag can be placed upright to save freezer space.

Reheat:  Pull out one or more to thaw and reheat! Simply pop them in the microwave until heated through.

Perfect Pancake Recipes

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plated Blueberry Pancakes with butter and syrup

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Blueberry Pancakes

Fluffy homemade blueberry pancakes are the perfect weekend treat!

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

2 cups all-purpose flour4 teaspoons baking powder½ teaspoon baking soda¼ teaspoon salt1 ¾ cups milk or as needed2 eggs3 tablespoons butter melted3 tablespoons maple syrup1 cup blueberries or more to taste

In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.

In another bowl, combine milk, eggs, melted butter, and maple syrup.

Add the wet mixture to the dry ingredients, stirring just until combined. The batter should look slightly lumpy.

Preheat a nonstick pan or griddle to medium heat (350°F) and lightly grease with vegetable oil.

Pour ¼ cup batter on the griddle for each pancake and immediately sprinkle with blueberries.

Cook until bubbles form and start to pop on the edges, about 2 minutes. Flip the pancakes and cook for an additional 1 to 2 minutes on the other side.

After each batch, use tongs to wipe off any blueberries left on the pan or griddle with a wet paper towel. Repeat with the remaining batter.

The batter consistency should be thick but should pour fairly easily. You may need to add a bit more milk to reach the desired consistency.

For fluffy pancakes, mix just until moistened, do not over-mix.

To Make Large Batches: Preheat the oven to 175°F and keep a baking sheet in the oven. Keep pancakes warm on the baking sheet.

To Make Ahead: Cook and cool pancakes. Separate pancakes with layers of wax paper and place in a freezer bag. Reheat in the microwave, toaster, or oven.

Calories: 160 | Carbohydrates: 23g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 122mg | Potassium: 235mg | Fiber: 1g | Sugar: 6g | Vitamin A: 104IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

sliced Blueberry Pancakes with writingBlueberry Pancakes with melted butter and writingBlueberry Pancakes with syrup and writingclose up of Blueberry Pancakes with writing
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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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