There’s just something downright magical about a comforting stack of blueberry pancakes—whether you’re rolling out of bed on a lazy Sunday morning or treating yourself to breakfast-for-dinner after a long week. These tender, golden pancakes are loaded with bursts of juicy blueberries, pillowy in the middle, and just the right amount of sweet. Each forkful is a cozy celebration of comfort food at its best, and this recipe is one you’ll come back to whenever you want a guaranteed crowd-pleaser. If you’ve been craving blueberry pancakes that truly deliver on flavor, fluff, and that signature pop of fresh berry, this one’s for you!

Blueberry Pancakes Recipe - Recipe Image

Ingredients You’ll Need

Blueberry Pancakes don’t require anything fancy, but every ingredient plays a crucial role in making them taste unforgettable. The secret is bringing these pantry staples together just right for that perfect balance of texture and flavor—with blueberries, of course, as the star of the show!

All-purpose flour: The sturdy backbone of our pancakes, all-purpose flour provides the soft-yet-fluffy structure that makes every bite so satisfying.
Granulated sugar: Just a few spoonfuls are all you need for a subtle sweetness that lets the blueberries shine while caramelizing golden edges.
Baking powder: This leavener brings the lift, ensuring your pancakes are tall, airy, and tender.
Salt: A little salt goes a long way to balance the sweetness and enhance every other flavor in the mix.
Whole milk: The richness of whole milk gives our batter just the right consistency and a touch of creaminess.
Large egg: This holds everything together and adds richness, binding the batter beautifully.
Unsalted butter, melted: Melted butter creates an irresistible, golden crust while keeping each pancake moist.
Vanilla extract: A splash of vanilla provides that warm, bakery-style aroma and a subtle background flavor.
Fresh or frozen blueberries: These little jewels are the showstoppers—bursting berries add juiciness and that tangy-sweet pop in every bite.
Extra butter or oil for the griddle: A bit of fat keeps everything from sticking and gives you those tasty crispy edges.
Maple syrup for serving: No blueberry pancake is complete without a generous drizzle of real maple syrup to tie it all together.

How to Make Blueberry Pancakes

Step 1: Mix the Dry Ingredients

Start by grabbing a large mixing bowl—there’s something a little special about getting those classic dry ingredients together, with flour, sugar, baking powder, and salt. Give them a quick whisk to ensure the baking powder is evenly distributed, setting the groundwork for fluffy blueberry pancakes.

Step 2: Combine the Wet Ingredients

In a separate medium bowl, whisk together the milk, egg, melted butter, and vanilla extract until it’s smooth and creamy. This creates an even, silky mixture that brings richness and helps everything bind together in the finished pancakes without overworking the batter.

Step 3: Bring the Batter Together

Pour your wet mixture into the bowl with the dry ingredients and gently fold things together with a spatula or wooden spoon. Stir just until combined—it’s perfectly fine if the batter is a little lumpy (that light touch is the secret to tender blueberry pancakes). Fold in those gorgeous blueberries last for the best distribution and minimal squishing.

Step 4: Heat and Grease the Griddle

Preheat your non-stick griddle or a large skillet to medium heat, then add just enough butter or oil to coat the surface lightly. This step not only prevents sticking but also gives you those irresistible golden edges that are pure pancake perfection.

Step 5: Cook to Golden Perfection

For each pancake, pour about 1/4 cup of batter onto the hot griddle. Watch closely—once you see bubbles forming on the surface and the edges look slightly set (usually in 2-3 minutes), it’s time to flip. Cook for another minute or so, until the second side is beautifully golden and the center is cooked through. Repeat with remaining batter, adjusting heat as needed to avoid burning.

Step 6: Serve and Enjoy

Stack those warm blueberry pancakes high and serve immediately with a pat of butter and a cascade of maple syrup. For extra flair, scatter a few more fresh berries over the top. Every bite is soft, juicy, and bursting with flavor!

How to Serve Blueberry Pancakes

Garnishes

Blueberry pancakes are classic all on their own, but a few thoughtful toppings can turn your breakfast plate into something truly special. Try adding an extra handful of fresh blueberries, a dusting of powdered sugar, or a generous pat of butter melting right on top. If you’re feeling fancy, a dollop of whipped cream or a sprinkling of lemon zest pairs beautifully with the sweet-tart berries.

Side Dishes

Serve these pancakes with crispy bacon or sausage links for a savory contrast, or brighten up your plate with a fresh fruit salad. Classic scrambled eggs make a wonderful, protein-packed addition that balances out the sweetness. And of course, no breakfast is complete without a big mug of coffee or a cold glass of orange juice!

Creative Ways to Present

Get playful and stack your blueberry pancakes tall for a diner-style wow factor, or make mini pancakes for a fun brunch board with assorted toppings. For a cozy family breakfast, let everyone build their own pancake stacks and set out little bowls of different syrups, jams, and fruit. The beauty of homemade blueberry pancakes is that you can truly make them your own.

Make Ahead and Storage

Storing Leftovers

Any leftover blueberry pancakes can be kept delicious for later! Simply cool them completely, then stack with a layer of parchment paper between each pancake to prevent sticking. Store them in an airtight container in the refrigerator for up to 3 days. They’ll be just as tasty reheated for a speedy weekday breakfast.

Freezing

If you want to meal-prep or stash away extra pancakes for future cravings, blueberry pancakes freeze beautifully. Arrange the cooled pancakes in a single layer on a baking sheet until frozen, then transfer to a freezer-safe bag. They’ll keep their fluffy texture for up to 2 months—just grab what you need on busy mornings!

Reheating

To reheat, pop refrigerated or frozen blueberry pancakes into a toaster or toaster oven for a few minutes until warmed through and crisp around the edges. You can also microwave them in 20-second bursts, but reheating in the oven preserves their scrumptious texture best. Add a fresh pat of butter and you’re ready to dig in once again.

FAQs

Can I use frozen blueberries for blueberry pancakes?

Absolutely! Frozen blueberries work perfectly—no need to thaw them in advance. To avoid streaky batter, toss frozen berries in a spoonful of flour before folding them in, which keeps them from sinking or bleeding.

How do I make blueberry pancakes extra fluffy?

The trick is to not overmix your batter and to let it rest for about 5 minutes before cooking. This allows the baking powder to activate and makes your pancakes wonderfully light and airy.

Can I substitute buttermilk for the whole milk?

Yes, you can swap in buttermilk instead of milk for tangier, even fluffier pancakes. Buttermilk reacts with the baking powder for extra lift and adds a lovely brightness.

Why are my pancakes sticking to the pan?

Sticky pancakes are often due to not enough butter or oil on the griddle, or cooking at too high a heat. Make sure your skillet is well-greased and at just the right medium temperature before you start.

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

Place cooked pancakes on a baking sheet in a 200°F oven as you finish the batches. This keeps your blueberry pancakes hot and fluffy until everyone’s ready to sit down together.

Final Thoughts

If you’re looking for a way to make any morning feel special, there’s nothing quite like serving blueberry pancakes hot off the griddle. I hope you find these just as irresistible as my family does—give them a try, and don’t be surprised if they become a beloved favorite in your kitchen too!

Blueberry Pancakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 20 reviews

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

Print Recipe

Description

Indulge in these fluffy and flavorful Blueberry Pancakes for a delightful breakfast treat. Bursting with juicy blueberries, these pancakes are easy to make and perfect for a cozy morning at home.

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 whole milk
1 large egg
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

Additions:

1 cup fresh or frozen blueberries
Extra butter or oil for the griddle
Maple syrup for serving

Cook Mode Prevent your screen from going dark

Instructions

Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Wet Ingredients: In another bowl, whisk the milk, egg, melted butter, and vanilla extract until well combined.
Combine: Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix. Fold in the blueberries.
Cook: Heat a non-stick griddle or skillet over medium heat and lightly grease with butter or oil. Pour 1/4 cup of batter for each pancake onto the griddle. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes or until golden brown and cooked through.
Serve: Serve warm with maple syrup.