Blueberry Pancakes Recipe
Fluffy and delicious, these Blueberry Pancakes are a kids’ favorite for breakfast. Packed with juicy blueberries, they’re a perfect blend of sweetness and freshness. It’s a quick and easy recipe to brighten any morning!

I made this recipe for a family breakfast last week, and it was a huge hit with everyone. These blueberry Pancakes are light, fluffy, and bursting with juicy blueberries in every bite. Their soft texture, combined with the sweet and slightly tart blueberries, makes them irresistible.
My kids love them for breakfast and are always excited whenever I make a batch. This recipe is quick and simple, perfect for a cozy and enjoyable morning meal.
I often prepare these pancakes, especially when I have fresh or frozen blueberries on hand. They’re best served warm with a drizzle of maple syrup, a dollop of whipped cream, and extra blueberries sprinkled on top. For variety, you can also add other fruits like strawberries or bananas.
These pancakes are so easy to make and always turn out amazing. I like to serve them with crispy bacon or scrambled eggs for a heartier breakfast. No matter how you pair them, these pancakes are guaranteed to brighten your morning.
Why You Will Love These Blueberry Pancakes?
These pancakes are fluffy, flavorful, and packed with fresh blueberries that add bursts of sweetness. They’re quick to whip up, making them ideal for busy mornings or a leisurely weekend breakfast. Their versatility means you can adjust them to suit your preferences and still enjoy a delicious result every time.
Perfect For:
- Family Breakfasts: These pancakes are simple, comforting, and perfect for starting the day with a smile. They’re a favorite for both kids and adults.
- Weekend Brunches: Impress your loved ones with these delicious pancakes that require minimal effort but feel indulgent.
- Meal Prep: Make a large batch and store them for quick weekday breakfasts. They reheat beautifully and save time.
- Celebratory Mornings: Whether it’s a holiday, birthday, or special family gathering, these pancakes add a festive touch to any morning.
Ingredients:
For the Pancakes:
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons melted butter (plus extra for the pan)
- 1 cup fresh or frozen blueberries
Optional Toppings:
- Maple syrup
- Whipped cream
- Extra blueberries
Kitchen Equipment You’ll Need
- Large mixing bowl
- Whisk
- Non-stick skillet or griddle
- Measuring cups and spoons
- Spatula
- Ladle or measuring cup

How to make Blueberry Pancakes
Step 1:
In a large bowl, sift together the flour, baking powder, salt, and sugar. In a separate bowl, whisk together the milk, egg, and melted butter. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix; the batter should be slightly lumpy.
Step 2:
Gently fold in the blueberries, being careful not to crush them.
Step 3:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter.
Step 4:
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. Flip and cook for another 2-3 minutes, or until golden brown.
Step 5:
Stack the pancakes on a plate and serve warm with maple syrup, whipped cream, or extra blueberries.
Helpful Tips
- Don’t Overmix the Batter: A few lumps in the batter are okay; overmixing can make the pancakes dense and tough.
- Use Fresh or Frozen Blueberries: Both work well, but if you use frozen, do not thaw them to prevent the batter from becoming watery.
- Preheat the Pan: A properly heated skillet ensures evenly cooked, golden-brown pancakes.
- Grease Lightly: Use a small amount of butter or oil to prevent sticking without making the pancakes greasy.
- Flip When Bubbles Form: Wait until bubbles appear on the surface and the edges look set before flipping the pancakes.
- Keep Pancakes Warm: Place cooked pancakes in a warm oven (200°F) to keep them hot until ready to serve.
- Add Extra Flavor: Mix in vanilla extract, lemon zest, or a pinch of cinnamon to elevate the flavor.
Optional Ingredients
- Vanilla Extract: Adds sweetness and a warm aroma to the batter.
- Cinnamon: Provides a subtle, spiced flavor that pairs well with blueberries.
- Lemon Zest: Brightens the overall flavor and enhances the freshness of the blueberries.
- Chopped Nuts: Adds a crunchy texture to balance the soft pancakes.
- Chocolate Chips: Perfect for a sweeter, dessert-like version of the pancakes.
- Buttermilk: Creates a richer, tangy flavor and makes the pancakes extra fluffy.
How to Serve Blueberry Pancakes?
My favorite way to serve these pancakes is with a generous drizzle of warm maple syrup and fresh blueberries sprinkled on top. The syrup adds a rich sweetness, while the blueberries enhance the fruity flavor and create a colorful, appetizing plate.
For a hearty breakfast, pair these pancakes with crispy bacon or sausage links. The savory flavors balance the sweetness of the pancakes perfectly, making for a satisfying and complete meal. Add a glass of orange juice or a cup of coffee for a classic breakfast combination.
If you’re looking for a lighter option, serve the pancakes with a dollop of Greek yogurt and a sprinkle of granola. This not only adds a crunchy texture but also boosts the protein content, making it a nutritious way to start your day.
Recipe Variations
Gluten-Free Pancakes: Use gluten-free flour for a version that’s suitable for those with gluten intolerance.
Vegan Pancakes: Replace the egg with a flaxseed egg and use almond milk instead of regular milk for a dairy-free version.
Protein Pancakes: Add a scoop of vanilla protein powder to the batter for an extra nutritional boost.
Whole Wheat Pancakes: Substitute whole wheat flour for a hearty and slightly nutty flavor.
Berry Mix Pancakes: Add raspberries, blackberries, or strawberries along with the blueberries for a mixed berry delight.
Mini Pancakes: Make smaller pancakes for kids or as a fun, bite-sized option for brunch parties.

How to Store
Place leftover pancakes in an airtight container and refrigerate for up to 3 days. To reheat, use the microwave, toaster, or oven for a quick and delicious meal.
To freeze, let the pancakes cool completely, then stack them with parchment paper in between and store them in a sealed freezer bag. They can be frozen for up to 2 months. Reheat directly from frozen in a toaster or oven for best results.
FAQ
Can I use frozen blueberries for this recipe?
- Yes, frozen blueberries work perfectly. Just add them directly to the batter without thawing to prevent the batter from becoming watery.
Can I make these pancakes gluten-free?
- Absolutely! Substitute all-purpose flour with a gluten-free flour blend for a delicious gluten-free option.
What can I use instead of milk?
- You can use almond milk, oat milk, or coconut milk as a substitute for regular milk.
How can I make the pancakes fluffier?
- Ensure your baking powder is fresh and don’t overmix the batter; this will keep the pancakes light and airy.
How do I prevent the pancakes from sticking?
- Use a non-stick skillet or griddle and lightly grease it with butter or oil before cooking each batch.
What’s the best way to tell when to flip the pancakes?
- Flip the pancakes when bubbles form on the surface and the edges appear set.
Can I add other flavors to the batter?
- Yes, you can add vanilla extract, a pinch of cinnamon, or lemon zest to enhance the flavor.
How do I keep the pancakes warm while cooking the rest?
- Place the cooked pancakes on a baking sheet in an oven set to 200°F until all pancakes are ready.
Can I use a pancake mix instead of making the batter from scratch?
- Yes, you can use a store-bought pancake mix and simply fold in blueberries for a quicker option.
Blueberry Pancakes
Course: BreakfastCuisine: AmericanDifficulty: Easy4
servings10
minutes15
minutes25
minutesFluffy and delicious, these Blueberry Pancakes are a kids’ favorite for breakfast. Packed with juicy blueberries, they’re a perfect blend of sweetness and freshness. It’s a quick and easy recipe to brighten any morning!
Ingredients
- For the Pancakes:
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 1/4 cups milk
1 egg
3 tablespoons melted butter (plus extra for the pan)
1 cup fresh or frozen blueberries
- Optional Toppings:
Maple syrup
Whipped cream
Extra blueberries
Directions
- In a large bowl, sift together the flour, baking powder, salt, and sugar. In a separate bowl, whisk together the milk, egg, and melted butter. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix; the batter should be slightly lumpy.
- Gently fold in the blueberries, being careful not to crush them.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter.
- 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. Flip and cook for another 2-3 minutes, or until golden brown.
- Stack the pancakes on a plate and serve warm with maple syrup, whipped cream, or extra blueberries.
Notes
- Both work well, but if you use frozen, do not thaw them to prevent the batter from becoming watery.
- Use a small amount of butter or oil to prevent sticking without making the pancakes greasy.