The best Blueberry Pancakes recipe for perfectly light and fluffy pancakes made with pantry ingredients, filled with juicy fresh blueberries.
Fluffy Blueberry Pancakes are what breakfast dreams are made of. The simple ingredients come together easily and cook quickly on the griddle. Once they’re done you’ll have the perfect pancakes with a buttery texture and amazing flavor bursting from the juicy blueberries.
These pancakes are nice and thick, but still wonderfully light. They absolutely melt-in-your-mouth with every delicious bite. It’s the perfect recipe to make a big stack of steaming pancakes for your family to enjoy together. They’re great for a laid back weekend or holiday breakfast, but quick enough to make any day.
Making pancakes from scratch is easier than you might think. Even if you only bake occasionally, you probably have everything you need already in your pantry. The only special ingredient you need to buy is fresh blueberries. You can also swap in frozen blueberries too, just thaw them first and pat off any extra moisture. A great thing to do is buy berries in season and then freeze in cup-size portions to use in all your fresh blueberry desserts and breakfast recipes throughout the year.
There are so many delicious sweet toppings you can add to your homemade pancakes. Maple syrup is the classic pancake topping, and with a good reason because it does taste amazing. However, there are lots of different toppings you can experiment with for more delicious spins on the recipe. Here are some favorites:
- Whipped Cream
- Chocolate Ganache
- Nutella, softened in the microwave so you can drizzle it over the pancakes.
- Chocolate chips, either melted as a drizzle or between layers of hot pancakes so they melt on their own
- Powdered sugar or Cinnamon sugar dusted over top
- Fresh berries or sliced bananas
- Blueberry sauce: To make a blueberry sauce combine 2 cups fresh or frozen blueberries, ½ cup water, ½ cup sugar, and 2 tablespoons lemon juice in a saucepan over medium heat. Bring the mixture to a boil. Combine 2 tablespoons of cornstarch with 1 tablespoon water. Add the cornstarch slurry into the sauce and mix slowly until it thickens.
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- Dry ingredients: Start by sifting the flour, baking powder, salt, cinnamon, and sugar into a large bowl. Sift the dry ingredients twice to ensure there are no lumps.
- Wet ingredients: In a separate mixing bowl whisk together butter, milk, egg, and vanilla. Continue whisking until it’s in one smooth mixture:
- Combine: Add the flour mixture to the wet ingredients, and combine it into the pancake batter. Be careful not to over mix at this step. It’s normal to have some lumps in the batter and if you mix too much you’ll make dense pancakes.
- Rest: Stir in the blueberries and let the batter sit for 5 minutes. The rest time is another important piece to making fluffier pancakes. It gives the baking powder, aka the stuff that makes batters rise, time to activate with the liquids and do it’s magic.
- Cook: Turn your griddle onto medium heat. Use a ¼ cup scoop to ladle the batter onto the griddle. Let the pancakes cook until bubbles form on the surface, then flip the pancake so that it cooks for 20 seconds.
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- Wheat Pancakes: You can make a slightly more nutritious pancake recipe by replacing the regular flour with wheat flour.
- Berries: There are plenty of other kinds of fruit that you can try adding to your pancakes to go along with the blueberries. Raspberries, strawberries, or cranberries would all make delicious additions.
- Nuts: For other add-ins try mixing in chopped nuts like pecans, macadamia, walnuts, or hazelnuts. They’ll add a nice crunchy texture to the fluffy pancakes.
- Honey pancakes: For some extra sweetness in the pancake recipe, try mixing in 2 tablespoons of honey with the pancake batter.
- Lemon: Citrus tastes amazing with blueberries, so you can add a bit of extra tang with lemon juice. Juice and zest one lemon to add to the batter recipe.
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How to Store
- Serve: Homemade Blueberry Pancakes can be at room temperature for about 2 hours. Place on a plate lined with a paper towel and cover with a linen towel to absorb moisture and keep warm.
- Store: If you have any leftover pancakes, put them in an airtight container or plastic storage bag and refrigerate. They’ll stay good in the fridge for 3-5 days.
- Freeze: You can seal and freeze the pancakes for up to 3 months. Place parchment paper squares between pancakes to keep them from sticking together. Let them thaw in the fridge and then reheat them in the oven or microwave.
- 1 1/2 cups flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 tablespoon sugar
- 3 tablespoons unsalted butter , melted
- 1 1/4 cups whole milk
- 1 large egg , beaten
- 1 teaspoon vanilla extract
- 1 cup blueberries
- Sift the flour, baking powder, salt, cinnamon, and sugar twice into a large bowl.
- In a medium bowl whisk together butter, milk, egg, and vanilla extract until smooth.
- Add in flour mixture and whisk until just combined.
- Stir in blueberries.
- Let sit for 5 minutes.
- Scoop ¼ cup batter onto lightly buttered griddle on medium heat and cook until bubbles form.
- Flip and cook for 20 seconds.