Blueberry Pancakes Recipe

Blueberry pancakes aren’t just breakfast—they’re a warm hug on a plate. Whether you’re cooking up a lazy Sunday brunch or surprising someone with breakfast in bed, these blueberry pancakes deliver every time. Soft, fluffy, golden, and bursting with juicy berries, they hit the sweet spot between comfort and indulgence.

This isn’t your average pancake recipe. With just a few pantry staples and an easy technique, you’ll be flipping perfectly tender pancakes that never fall flat. The key? A bit of rest time and the right batter mix.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & easy: From bowl to plate in under 30 minutes.
• Simple ingredients: Nothing fancy—just kitchen basics.
• Family favorite: A total crowd-pleaser, even for picky eaters.
• Brunch-worthy: Impress your guests with minimal effort.
• Juicy flavor bursts: Every bite comes with blueberry goodness.

These blueberry pancakes stand out because they balance fluffiness with a subtle vanilla-sweet batter that hugs every berry. And thanks to a quick rest before cooking, they rise beautifully—no dense middles or undercooked centers. It’s the kind of breakfast that brings people to the table with smiles.

Ingredients Needed

For the Pancake Batter

• 2 ½ cups all-purpose flour – sifted for extra fluffiness
• 2 tablespoons baking powder – gives the pancakes their rise
• 2 ½ teaspoons granulated sugar – just a hint of sweetness
• 1 teaspoon salt – balances the flavor

Wet Ingredients

• 2 cups milk – whole or 2%, warmed slightly
• 2 large eggs – at room temperature
• 1 tablespoon unsalted butter – melted and cooled

Add-Ins

• 1 cup blueberries – fresh or frozen (if frozen, thaw and pat dry)

These ingredients work together to create a fluffy, golden batter that allows the blueberries to shine without sinking or bursting too soon.

How to Make Blueberry Pancakes Recipe

1. Mix the Dry Ingredients

In a large bowl, sift together the flour, baking powder, sugar, and salt. Sifting ensures an airy batter that cooks up fluffy.

2. Combine the Wet Ingredients

In a separate bowl or large measuring cup, whisk the milk and eggs until well blended. Pour this mixture into the dry ingredients and stir just until the batter begins to come together—don’t overmix.

3. Add Butter and Blueberries

Stir in the melted butter gently. Once incorporated, fold in the blueberries carefully to avoid smashing them. A few streaks in the batter are fine—it’s better than overmixing.
Tip: Let the batter rest at room temperature for 30–60 minutes. This allows the flour to hydrate fully and makes for extra fluffy pancakes.

4. Heat Your Pan

Place a nonstick skillet or griddle over medium heat and lightly grease with oil or butter. You’ll know it’s ready when a drop of water sizzles on contact.

5. Cook Your Pancakes

Scoop ¼ cup of batter per pancake onto the hot surface. As bubbles begin to form on top and the edges look slightly set (about 2–3 minutes), flip carefully. Cook the other side for another 2–3 minutes until golden brown.

Mini Tip: Don’t press down after flipping—this flattens the fluff!

6. Serve Immediately

Keep pancakes warm in a low oven (about 200°F) while you finish the batch, or serve fresh off the griddle.

Serving and Storage Tips

Serving Suggestions

• Top with a pat of butter and a drizzle of maple syrup
• Dust with powdered sugar for a café-style look
• Add extra berries or a dollop of whipped cream for indulgence
• Try lemon zest or a spoonful of Greek yogurt on the side

Storage & Reheating

• Fridge: Store leftover pancakes in an airtight container for up to 3 days.
• Freezer: Layer pancakes between sheets of wax paper, seal in a freezer bag, and freeze up to 2 months.
• Reheat: Toast or microwave briefly. For crispy edges, reheat in a skillet.

Helpful Notes

• Use room temperature ingredients to help the batter come together smoothly.
• Don’t skip the rest time—it improves the batter’s structure and fluff.
• For gluten-free: Swap flour with a 1:1 gluten-free blend.
• Make it dairy-free: Use almond milk or oat milk and vegan butter.
• Add extra flavor: A splash of vanilla or a pinch of cinnamon adds warmth.
• Too thick? Thin batter with a tablespoon or two of milk.
• Too runny? Sprinkle in a spoonful of flour and mix gently.

Conclusion

These blueberry pancakes aren’t just a recipe—they’re a weekend ritual in the making. With simple ingredients and smart tips, they deliver cloud-like texture and sweet bursts in every bite. Whether you’re making them for a quiet breakfast or a lively brunch, they’re sure to impress.

Tried this recipe? We’d love to hear about it! Drop a comment below and leave a star rating to let us know how it turned out.
Share your pancake pics with us on Pinterest or tag us on Facebook.
What’s your favorite pancake twist—chocolate chips, bananas, or something totally unexpected? Let us know!

Frequently Asked Questions (FAQ)

Can I put blueberries in my pancake mix?

Yes! Gently fold the blueberries into the batter after mixing in the wet ingredients. This helps prevent them from sinking or bursting too early while cooking.

How many calories are in fluffy American pancakes?

A single fluffy American pancake with blueberries contains approximately 120–160 calories, depending on the size and toppings.

When to add fruit to pancakes?

Add fruit like blueberries directly to the batter just before cooking, or sprinkle them on top of each pancake after pouring it onto the griddle to ensure even distribution.

Is it better to use fresh or frozen blueberries for pancakes?

Both work, but fresh blueberries hold their shape better. If using frozen, thaw and pat them dry to avoid streaky batter and excess moisture.