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These Blueberry Pancakes are perfect for breakfast, brunch, or a snack. They are fluffy and can be topped with amazing maple syrup and fresh blueberries.
BEST Blueberry Pancake Recipe
Making homemade pancakes is so easy and totally worth the little extra time! We love all sorts of pancakes, especially banana pancakes and ones with sprinkles, but blueberry pancakes are even better. This pancake recipe produces super light and fluffy and I added blueberries to make them even better. These have the best flavor and texture – they’re the perfect breakfast. The pancake batter is so easy to put together and Blueberry Pancakes are freezable and easy to make ahead for busy mornings.
Ingredients Needed
- All-Purpose Flour: You can also use 1:1 Gluten Free AP Flour to make gluten-free pancakes.
- Granulated Sugar: This is traditional but you can also use brown sugar.
- Egg: Be sure to buy large eggs.
- Lemon Juice: The acidity activates the baking soda which works with the baking powder to make these the fluffiest pancakes you’ll ever eat. You can also use white vinegar. This is my secret to fluffy pancakes!
- Milk: You can use ANY kind of milk – regular or nondairy. Or omit milk and lemon juice and use buttermilk instead.
- Vegetable Oil: A little oil helps them be moist and not stick. You can also use melted butter or canola oil.
- Blueberries: Fresh or frozen blueberries will taste perfect, but be sure if using frozen berries that they are thawed and drained.
How to make Fluffy Pancakes
- Whisk flour, sugar, salt, baking powder, and baking soda.
- Whisk egg, lemon juice, milk, and oil. Pour wet ingredients into dry ingredients.
- Pour pancakes on prepared pan and sprinkle blueberries on top. This will ensure the blueberries won’t sink in or discolor the batter.
- Cook pancakes immediately, flipping halfway, on griddle or in pan greased with cooking spray. Serve warm with syrup.
Expert Tips
- You can cook these on a griddle preheated to 350°F or in a skillet over medium heat. You know the pan is ready for your pancakes when a fleck of water “dances” in the pan.
- If you are using frozen blueberries, make sure the thaw them and dry them before going into the batter. The water from the ice can water down the pancakes if not dried.
- You know a pancake is ready to be flipped when the top bubbles. They are done when they become a golden brown color.
- You can make pancakes with other fruit or mix-ins too: strawberries, raspberries, bananas, blackberries, or chocolate chips!
- To make ahead: Cool pancakes in a single layer on a baking sheet covered with paper towels. Store in an airtight container in the refrigerator or freezer.
- Freeze cooled pancakes between paper towels or parchment paper in an airtight container so you can grab single pancakes.
- Cold or frozen pancakes can be reheated in the microwave or in a toaster.
FAQs
Can you freeze Blueberry Pancakes?
Yes you can! Freeze them in an airtight container for up to 3 months!
How long are pancakes good for once cooked?
Store in an airtight container in the refrigerator for no more than 3 days.
Fluffy Blueberry Pancakes Recipe
Make Fluffy Blueberry Pancakes for an easy breakfast recipe! These pancakes are super fluffy and soft and filled with blueberries.
Recipe Video
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Ingredients
- 1 cup (124g) all-purpose flour
- 2 tablespoons (25g) granulated sugar
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 large egg
- 1 teaspoon lemon juice (or white vinegar)
- 1 cup milk (any kind, regular or nondairy)
- 2 tablespoons (30 ml) vegetable oil
- ½-1 cup fresh or frozen thawed blueberries
Instructions
- Note on blueberries: if using frozen, make sure they are thawed and well rinsed and drained before making pancakes.
- Preheat griddle 350°F or heat frying pan over medium heat until a fleck of water “dances” in the pan.
- Whisk flour, sugar, salt, baking powder, and baking soda. Add egg, lemon juice, almondmilk, and oil. Whisk until combined (batter may be slightly lumpy).
- Pour pancakes of desired size on griddle or pan. Place some blueberries on top of each pancake.
- Cook pancakes immediately, flipping halfway, on griddle or in pan greased with cooking spray. Serve warm with syrup.
Recipe Notes
- You know the pan is ready for your pancakes when a fleck of water “dances” in the pan.
- If you are using frozen blueberries, make sure the thaw them and dry them before going into the batter. The water from the ice can water down the pancakes if not dried.
- You know a pancake is ready to be flipped when the top bubbles. They are done when they become a golden brown color.
- You can make pancakes with other fruit or mix-ins too: strawberries, raspberries, bananas, blackberries, or chocolate chips!
- To make ahead: Cool pancakes in a single layer on a baking sheet covered with paper towels. Store in an airtight container in the refrigerator or freezer.
- Freeze cooled pancakes between paper towels or parchment paper in an airtight container so you can grab single pancakes.
- Cold or frozen pancakes can be reheated in the microwave or in a toaster.
Recipe Nutrition
Serving: 1/4 recipe | Calories: 246kcal | Carbohydrates: 36g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 47mg | Fiber: 2g | Sugar: 11g
Nutritional information not guaranteed to be accurate
Delicious! Used fresh blueberries and didn’t wait an hour.
I did make them but sorry to say I did not use the almond milk. I substituted buttermilk. I find that almond milk to sweet to my taste. My son will have to try to make it with almond milk if he desires.
hey girl- these pancakes look so yummy!
These look amazing! I love blueberries in pancakes!
We make pancakes every Sunday and my kids love adding blueberries! I need to try this recipe next weekend!
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