Name: Blueberry Pancakes Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 3 tablespoons granulated sugar; 1 tablespoon baking powder; ½ teaspoon salt; 1 ¼ cups milk; 1 large egg; 3 tablespoons unsalted butter, melted (plus more for cooking); 1 teaspoon vanilla extract; 1 cup fresh or frozen blueberries (if using frozen, do not thaw)

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There’s something downright magical about waking up to a stack of Blueberry Pancakes—warm, fluffy, and bursting with juicy berries in every bite. Whether you’re making them for a lazy Sunday brunch or a quick weekday treat, these pancakes deliver the perfect balance of sweet and tangy, with a golden edge that’s irresistible. If you’ve never had homemade Blueberry Pancakes fresh off the skillet, you’re in for a real treat that will have everyone racing to the breakfast table.

Blueberry Pancakes Recipe - Recipe Image

Ingredients You’ll Need

The secret to unforgettable Blueberry Pancakes is starting with honest, simple ingredients. Each one plays a special role, from giving rise to a soft crumb to adding that burst of berry brightness. Here’s what you’ll need, along with a few tips to make every bite count:

All-purpose flour: This forms the base, giving your pancakes their soft, pillowy texture.
Granulated sugar: Adds just enough sweetness to balance the tartness of the blueberries.
Baking powder: The key to those tall, fluffy pancakes—don’t skip it!
Salt: Enhances all the flavors and keeps the sweetness in check.
Milk: Provides moisture and helps create a smooth batter; whole milk or buttermilk both work beautifully.
Large egg: Binds the batter together for a perfect pancake structure.
Unsalted butter (melted): Gives richness and adds a golden finish when cooking.
Vanilla extract: Infuses the pancakes with a subtle, fragrant sweetness.
Fresh or frozen blueberries: The star of the show—use them straight from the freezer if needed for plump, juicy bursts.

How to Make Blueberry Pancakes

Step 1: Mix the Dry Ingredients

Start by grabbing your largest mixing bowl and whisking together the flour, sugar, baking powder, and salt. This ensures every pancake is evenly fluffy and sweet, with no surprise clumps of flour or baking powder lurking in the batter.

Step 2: Blend the Wet Ingredients

In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until completely smooth. This step is worth taking your time on—a well-mixed wet base means your pancakes will be delightfully tender.

Step 3: Combine and Fold in Blueberries

Pour the wet ingredients into the bowl of dry ingredients and gently stir until just combined. Don’t worry if the batter is a little lumpy; overmixing can make your pancakes tough. Finally, fold in the blueberries with a light hand so they stay whole and juicy.

Step 4: Cook the Pancakes

Heat a nonstick skillet or griddle over medium heat, then brush it lightly with butter. Pour about ¼ cup of batter for each pancake onto the skillet. Let them cook for 2 to 3 minutes until bubbles form on top and the edges start to set—then flip and cook for another 1 to 2 minutes until golden brown and cooked through.

Step 5: Serve and Enjoy

Transfer your freshly cooked pancakes to a plate and keep them warm while you finish the rest. Pile them high, then serve immediately with your favorite toppings—think maple syrup, extra blueberries, or a dazzling dusting of powdered sugar. That’s the magic of homemade Blueberry Pancakes!

How to Serve Blueberry Pancakes

Garnishes

For a beautiful presentation and an extra pop of flavor, top your Blueberry Pancakes with a handful of fresh blueberries, a drizzle of golden maple syrup, or a sprinkling of powdered sugar. If you’re feeling fancy, a dollop of whipped cream or a few lemon zest curls add a delightful touch.

Side Dishes

Pair your pancakes with crispy bacon, breakfast sausage, or a simple fruit salad for a balanced breakfast. A hot cup of coffee or a glass of fresh orange juice rounds out the meal perfectly and lets the Blueberry Pancakes shine as the star of your morning spread.

Creative Ways to Present

Stack pancakes high for a dramatic brunch centerpiece, or try making mini-pancake stacks for a fun twist. Layer them with yogurt and extra berries for a pretty parfait, or cut them into shapes with cookie cutters for a kid-friendly breakfast that’s sure to delight.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Blueberry Pancakes (lucky you!), let them cool completely before storing in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to three days, making for an easy, grab-and-go breakfast.

Freezing

For longer storage, arrange completely cooled pancakes in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe bag. This way, you can grab just the number you need and enjoy Blueberry Pancakes anytime, even on your busiest mornings.

Reheating

To reheat, pop pancakes in the toaster for crispy edges or microwave for a quick, soft result. For a crowd, warm a batch in a low oven (about 300°F) until heated through. However you reheat them, they’ll taste freshly made every time.

FAQs

Can I use frozen blueberries in my Blueberry Pancakes?

Absolutely! Just add them straight from the freezer to the batter; there’s no need to thaw. This helps keep the berries from turning your pancakes blue and ensures they hold their shape.

Why are my pancakes not fluffy?

Fluffiness often comes down to not overmixing the batter and using fresh baking powder. Letting the batter rest for a few minutes before cooking also gives the baking powder time to work its magic.

Can I make these pancakes dairy-free?

Yes, you can substitute plant-based milk and a vegan butter alternative. The result will still be delicious, though the flavor and texture may vary slightly from classic Blueberry Pancakes.

What’s the best way to keep pancakes warm for a crowd?

Place cooked pancakes on a baking sheet in a 200°F oven while you finish the rest. They’ll stay warm and soft until you’re ready to serve everyone at the same time.

Can I add other fruits or flavors?

Blueberry Pancakes are super versatile! Try adding a handful of raspberries, a sprinkle of cinnamon, or even a swirl of lemon zest to the batter for a fresh twist on this classic favorite.

Final Thoughts

There’s just nothing like a tall, steaming stack of Blueberry Pancakes to start your day with a smile. Whether you’re a breakfast enthusiast or just looking to try something new, these pancakes are sure to become a staple in your kitchen. Gather your ingredients, invite someone you love, and make breakfast memories with this irresistible recipe!

Blueberry Pancakes Recipe

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4.9 from 7 reviews

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

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Description

Delicious and fluffy blueberry pancakes perfect for a wholesome breakfast. These homemade pancakes are packed with fresh or frozen blueberries and easy to make on the stovetop. Enjoy them warm with maple syrup or a sprinkle of powdered sugar for a classic American breakfast treat.

Ingredients

Scale

Dry Ingredients

1 ½ cups all-purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon salt

Wet Ingredients

1 ¼ cups milk
1 large egg
3 tablespoons unsalted butter, melted (plus more for cooking)
1 teaspoon vanilla extract

Add-ins

1 cup fresh or frozen blueberries (if using frozen, do not thaw)

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Instructions

Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Combine Wet Ingredients: In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth and fully integrated.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently just until combined; avoid overmixing to keep the batter light.
Fold in Blueberries: Gently fold in the fresh or frozen blueberries to distribute them evenly without breaking them.
Heat Skillet: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter to prevent sticking.
Cook Pancakes: Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2–3 minutes until bubbles form on the surface and edges look set.
Flip Pancakes: Flip each pancake and cook for another 1–2 minutes until golden brown and cooked through.
Serve Warm: Transfer cooked pancakes to a plate and keep warm. Repeat with remaining batter. Serve with maple syrup, extra blueberries, or powdered sugar as desired.