Name: Blueberry Pancakes Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 3 tablespoons granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 1/4 cups milk; 1 large egg; 3 tablespoons unsalted butter, melted; 1 teaspoon vanilla extract; 1 cup fresh or frozen blueberries; butter or oil for cooking

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Imagine a stack of fluffy, golden pancakes studded with bursts of juicy berries and you’ve captured the joy of Blueberry Pancakes. This classic breakfast feels like a weekend celebration, whether you’re making them for a special brunch or just because you crave something sweet and satisfying. Every bite is a marriage of pillowy batter and fresh blueberries, and with just a handful of pantry staples, you’re only 25 minutes from morning bliss!

Blueberry Pancakes Recipe - Recipe Image

Ingredients You’ll Need

Blueberry Pancakes are all about simplicity. Each ingredient brings something vital to the final stack—creating that perfect texture, balanced sweetness, and that irresistible, berry-studded look.

All-purpose flour: The main structure for your pancakes—grab your favorite brand for a tender, fluffy crumb.
Granulated sugar: Sweetens the batter just enough and helps with browning—don’t skip it!
Baking powder: Gives your pancakes their signature lofty rise—fresh baking powder is key.
Salt: A pinch really balances all the flavors and keeps things from tasting flat.
Milk: Adds moisture and brings everything together; regular or plant-based milk both work beautifully.
Large egg: Acts as a binder and helps create that rich, slightly custardy texture.
Unsalted butter, melted: Adds richness and a subtle, buttery flavor to every bite.
Vanilla extract: Just a splash makes the flavor pop and gives your pancakes a sweet, fragrant finish.
Fresh or frozen blueberries: The star of the show—use them straight from the freezer to avoid streaks!
Butter or oil for cooking: A thin layer in the pan guarantees golden, crisp-edged pancakes.

How to Make Blueberry Pancakes

Step 1: Mix the Dry Ingredients

Begin by whisking the flour, sugar, baking powder, and salt together in a large mixing bowl. This helps evenly distribute the baking powder, which is crucial for pancakes that rise evenly and are free of bitter clumps.

Step 2: Combine the Wet Ingredients

In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until it looks unified and silky. The melted butter adds richness, while the vanilla brings an aromatic undertone that really makes the Blueberry Pancakes sing.

Step 3: Bring It All Together

Pour the wet mixture into the bowl of dry ingredients and gently stir until just combined. Avoid overmixing—lumps are actually your friends here and lead to extra-fluffy pancakes!

Step 4: Fold in the Blueberries

Gently fold in your blueberries using a spatula. If you’re working with frozen berries, keep them frozen so they don’t streak the batter (and don’t water it down).

Step 5: Cook the Pancakes

Heat your non-stick skillet or griddle over medium heat. Add a bit of butter or oil to coat the surface. For picture-perfect Blueberry Pancakes, spoon about 1/4 cup of batter onto the hot skillet for each pancake. Cook until you see bubbles forming on top and the edges begin to set—usually 2 to 3 minutes. Flip and cook another 1 to 2 minutes until they’re golden and cooked through.

How to Serve Blueberry Pancakes

Garnishes

For a true diner-worthy finish, pile on some extra blueberries, dust with powdered sugar, or let a pat of butter melt over the top. A drizzle of real maple syrup is non-negotiable if you ask me!

Side Dishes

Blueberry Pancakes pair perfectly with crispy bacon or savory sausage links to balance out their sweetness. Or, keep it simple with a refreshing fruit salad or a tangy cup of yogurt—a little protein rounds out the meal.

Creative Ways to Present

Feeling playful? Stack your pancakes high and skewer them with a long cocktail stick for a pancake tower! Or serve mini pancakes on a platter with dipping bowls of syrup and whipped cream for a fun, interactive brunch board.

Make Ahead and Storage

Storing Leftovers

Blueberry Pancakes make excellent leftovers. Allow them to cool completely, then store in an airtight container in the refrigerator for up to three days. They’ll stay fluffy and flavorful—just like fresh!

Freezing

Place cooled pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top freezer bag. They’ll keep for up to two months, making weekday breakfasts as easy as can be!

Reheating

Warm pancakes in the toaster, microwave, or oven. For the softest texture, microwave covered for 20–30 seconds; for a slightly crisp edge, let the toaster do the job. Fresh-tasting Blueberry Pancakes, zero fuss!

FAQs

Can I use frozen blueberries for Blueberry Pancakes?

Absolutely! Just add them straight from the freezer. This helps prevent the juices from streaking the batter and keeps colors vibrant.

How do I keep my pancakes fluffy?

Stir the batter until just combined, without overmixing. A few lumps are not only okay—they’re encouraged for the fluffiest results!

Do Blueberry Pancakes need to be made with butter, or can I use oil?

You can substitute melted coconut oil or a mild vegetable oil for the butter if you’d prefer, but butter adds an extra layer of richness and flavor.

What’s the best way to prevent pancakes from sticking?

Make sure your skillet or griddle is well-heated and lightly greased with butter or oil before you start. This creates a golden, nonstick surface for each pancake.

Can I make the batter ahead of time?

It’s best to mix your batter fresh, but you can combine the dry ingredients the night before. Once you mix in the wet ingredients, cook the pancakes promptly to maximize fluffiness.

Final Thoughts

If you haven’t tried homemade Blueberry Pancakes yet, you’re in for a delicious treat that’s simpler than you might think. Every forkful is a blend of comfort and bright, tangy fruit—guaranteed to put a smile on your face, no matter the day. So grab those blueberries and make breakfast memories!

Blueberry Pancakes Recipe

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4.8 from 9 reviews

Author: admin
Total Time: 25 minutes
Yield: 8 pancakes 1x
Diet: Vegetarian

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Description

Delight your breakfast table with these fluffy blueberry pancakes that are easy to make and bursting with juicy blueberries. A perfect way to start your day!

Ingredients

Scale

Dry Ingredients:

1 1/2 cups all-purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt

Wet Ingredients:

1 1/4 cups milk
1 large egg
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

Additional:

1 cup fresh or frozen blueberries
butter or oil for cooking

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Instructions

Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.

In another bowl, whisk the milk, egg, melted butter, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and gently stir until just combined; a few lumps are okay. Carefully fold in the blueberries.

Cooking: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown and cooked through. Repeat with the remaining batter.
Serve warm with maple syrup, extra blueberries, or a dusting of powdered sugar.