The best blueberry pancakes recipe! These make fluffy, light, tender pancakes that are filled with fresh blueberries inside. Batter is prepared quickly with pantry basics. These pancakes are my family’s favorite for Saturday morning breakfast.
The Best Blueberry Pancakes Recipe
I love these blueberry pancakes so much! They are fluffy, taste light and are filled with fresh blueberries! There’s no fancy ingredients, just pantry basics that you most likely already have in your kitchen. If you’ve loved my fluffy no milk pancakes, then you’re going to love these too!
I love the taste of sweet blueberries, especially when baking with them. If you love fresh blueberries make sure to try out my Mini Blueberry Muffins, Blueberry Scones, Blueberry Pie and Blueberry Buckle Crumble Cake too.
Because they’re so quick to make, you can save this for a weekend breakfast, or you can even make them during the week!
This recipe will make 6-8 large pancakes, depending on how much batter you use for each. For larger families, or pancake lovers, I recommend doubling the recipe.
I almost always double this recipe so I can freeze leftovers. My kids especially love them, so they make a quick breakfast for them!
Can I use frozen blueberries instead?
Yes, you can use frozen blueberries instead of fresh blueberries. Just make sure to thaw and drain them first or your pancakes will turn purple!
Personal opinion: If you’re able to, try to use fresh blueberries because I think they taste sweeter!
How to Make
Make the batter by mixing flour, baking powder, sugar and salt in one bowl, and whisking together milk, egg, butter and vanilla in another bowl.
Mix milk mixture into the flour bowl, whisking well to combine and remove lumps.
Gently fold in the blueberries, careful not to crush them.
Grease a skillet with vegetable oil (or use nonstick spray) and then drop pancake batter on it, about 1/4 for each pancake. Brown one side, flip and brown the other.
Remove the pancake from skillet, and continue making the rest until all the batter is gone.
Serve warm with syrup on top! Enjoy!
What can I add on top of blueberry pancakes?
I like classic maple syrup and some extra blueberries on top of my pancakes. Other ideas are a dab of butter, a sprinkle of brown sugar or a dusting of powdered sugar.
Can I switch berries – make raspberry pancakes?
Yes, that is the great thing about this pancake recipe, you can simply switch the blueberries to raspberries, blackberries, or chopped up strawberries and make.
How to Freeze Leftover Pancakes
Simply throw the pancakes into a freezer bag and freeze. I don’t separate them or anything else. When it’s time to take out of the freezer, they’re pretty easy to just peel apart from each other.
When it’s time to eat, I heat them up in the microwave for about 20 seconds per pancake, or until warm.
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- 1 1/4 cup all-purpose flour
- 1 tablespoon baking powder
- 1 1/2 teaspoon white sugar
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg
- 1 tablespoon butter melted
- 1/2 teaspoon vanilla
- 1/2 cup fresh blueberries
- vegetable oil to brush
- Add flour, baking powder, sugar and salt together in a large bowl. In a smaller bowl, whisk together milk, egg, butter and vanilla. Combine milk mixture into a large bowl with the flour, stirring until well combined.
- Gently fold in the blueberries, stirring gently to fully combine.
- Brush vegetable oil to lightly oil a large skillet (or use nonstick spray), and heat over medium-high heat. Add 1/4 cup drops of pancake batter on the skillet, cooking until bubbles appear and browned on bottom. Flip over and brown the other side. Remove from skillet and continue until all the batter is gone.
- Serve warm with maple syrup or butter, and additional blueberries if desired. Enjoy!