These Blueberry Pancakes are so fluffy and light! Loaded with blueberries, it’s the perfect weekend breakfast.
Fluffy Blueberry Pancakes
Melt in the mouth pancakes, studded with blueberries, giving you that pop of sweetness with every delectable bite- what’s not to love!
Looking for other delicious breakfast treats? Why not also try my Homemade Cereal Bars and my Coffee Cake Muffins.
Why You’ll Love this Easy Pancake Recipe:
- Easy Homemade Batter: Ditch the store-bought! This simple batter comes out so light and fluffy
- Kid-Friendly: Who can refuse pancakes! Packed with fruit and melt in the mouth, kids will love them.
- Versatile: The batter is a great starting point for all your favorite mix-ins.
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How to Make Blueberry Pancakes
Be sure to see the recipe card below for full ingredients & instructions!
- In one bowl, combine your dry ingredients. In another bowl whisk your wet ingredients. Mix wet and dry.
- Fold in the blueberries
- Using a measuring cup, pour the batter into a nonstick skillet and cook.
- Top with blueberries and maple syrup.
A good quality nonstick skillet. I love to use a cast-iron skillet as it heats more evenly.
Yes, but don’t thaw them first, as they can discolor the pancakes.
For lemon blueberry pancakes, skip the cinnamon and add the zest from 1 lemon.
2 tablespoons of baking powder keeps these pancakes extra fluffy.
A pancake is ready to flip when it is set around the edges, matte (but not cooked through) on the top, and the bubbles in the batter have stopped popping so quickly.
Does breakfast get any better than fluffy homemade pancakes? I think not!
This batter makes the best pancakes, they come out golden brown with crispy edges and a soft center – so good!
How to Keep Blueberry Pancakes Warm
To keep pancakes warm, preheat the oven to 200°F. Place pancakes onto a baking sheet in the oven for up to 30 minutes.
Storage Instructions
Store leftover blueberry pancakes in an airtight container in the refrigerator for up to 3 days. Reheat on low in the toaster oven for best results.
Recipe Variations
- It’s a great base pancake batter – use your favorite additions.
- Instead of blueberries, you can try blackberries, strawberries, or your favorite kind chocolate chips.
- You can use buttermilk or non-dairy milk.
Tips for Perfect Blueberry Pancakes
- Don’t overmix your batter, just mix until the streaks have disappeared, otherwise you will end of with chewy pancakes.
- Gently folding in the blueberries, instead of mixing them in, will also help to produce a lighter batter.
how to know when to flip the pancakes, etc. - Pancakes should be flipped once during cooking. Wait for bubbles to pop and form holes that stay open on the surface before flipping.
Don’t just save these delicious blueberry pancakes for special occasions! This is such an easy breakfast, light fluffy and loaded with goodies!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Blueberry Pancakes Recipe
Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 2 tablespoons baking powder
- ¼ teaspoon ground cinnamon
- 2 cups whole milk
- 2 large eggs
- 4 tablespoons unsalted butter melted (½ stick)
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries plus more for serving
- ¾ cup pure maple syrup for serving
Equipment
- Kitchen Scale (optional)
Instructions
- In a large bowl, combine the flour, sugar, baking powder, and cinnamon.2 cups all-purpose flour, ¼ cup granulated sugar, 2 tablespoons baking powder, ¼ teaspoon ground cinnamon
- In another bowl, whisk the milk, eggs, melted butter, and vanilla together.2 cups whole milk, 2 large eggs, 4 tablespoons unsalted butter, 1 teaspoon pure vanilla extract
- Pour the wet ingredients into the dry ingredients. Whisk until no large lumps of flour remain.
- Gently fold in the blueberries.1 cup fresh blueberries
- Heat a large nonstick skillet over medium heat. Grease the pan with nonstick spray or butter.
- Pour the batter into the skillet using a ¼ cup measuring cup. Make sure not to overcrowd the pan.
- Cook the pancakes for 2-3 minutes or until the top starts to bubble and the edges are set. Flip the pancakes and cook for an additional 1-2 minutes, or until the bottom is golden brown.
- Transfer the pancakes to a plate and repeat with the remaining batter. Re-grease the pan as needed.
- Serve warm topped with fresh blueberries and 2 tablespoons of maple syrup.¾ cup pure maple syrup
Notes
- Don’t overmix your batter, just mix until the streaks have disappeared, otherwise, you will end up with chewy pancakes.
- Gently folding in the blueberries, instead of mixing them in, will also help to produce a lighter batter.
- Pancakes should be flipped once during cooking. Wait for bubbles to pop and form holes that stay open on the surface before flipping.
- To keep pancakes warm, preheat the oven to 200°F. Place pancakes onto a baking sheet in the oven for up to 30 minutes.
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