Blueberry Pancakes

The best Blueberry Pancakes recipe for perfectly light and fluffy pancakes made with pantry ingredients, filled with juicy fresh blueberries.

Homemade Pancakes are a favorite Breakfast Recipe that are easy to whip up on weekend mornings. Skip the boxed mix and make these delicious, fruity griddle cakes with pantry staples.

Blueberry Pancakes in a stack with syrup

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.

Blueberry Pancakes ingredients in bowls

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.

Blueberry Pancake batter preparation collage

Pancake Toppings

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.

Blueberry Pancakes on plate with syrup

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Cooking Tips

  • 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.

Blueberry Pancakes on plate with syrup cut up with fork

Variations

  • 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.

Blueberry Pancakes on plate with syrup

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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.

Blueberry Pancakes in a stack with syrup

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Blueberry Pancakes

The best Blueberry Pancakes recipe for perfectly light and fluffy pancakes made with pantry ingredients, filled with juicy fresh blueberries.
Yield 6 Servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 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

Instructions

  • 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.

Nutrition

Calories: 233kcal | Carbohydrates: 33g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 425mg | Potassium: 370mg | Fiber: 2g | Sugar: 7g | Vitamin A: 316IU | Vitamin C: 2mg | Calcium: 173mg | Iron: 2mg
Keyword: Blueberry Pancakes

Blueberry Pancakes in a stack with syrup collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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