Blueberry pancakes are fluffy, sweet pancakes filled with juicy blueberries. They make a tasty breakfast or brunch and are loved for their fruity flavor and soft texture.
I like to add a little extra blueberries on top. Sometimes I sneak in some chocolate chips—no one notices! It’s a fun twist I enjoy.
Serving them with syrup or a dollop of whipped cream makes them even better. I always make a big batch—these pancakes go fast!
Ingredients & Substitutions
Fresh blueberries: These berries give the pancakes a sweet, tangy burst. I recommend fresh for best flavor but frozen work well if drained well. You can swap in sliced strawberries or raspberries for a fruity twist.
All-purpose flour: The base for the batter, making pancakes light and fluffy. If you want a healthier option, try oat or whole wheat flour, but expect a denser texture. Measure carefully for consistent results.
Buttermilk: Adds tang and extra fluffiness to the pancakes. If you don’t have any, mix 1 cup milk with 1 tablespoon vinegar or lemon juice—let it sit 5 minutes. Yogurt can also substitute for a creamy, tangy flavor.
Egg: Binds everything together and helps pancakes rise. Use large eggs for consistency. For a vegan option, try a mashed banana or 1/4 cup applesauce, but expect a slightly different taste and texture.
Butter or oil: Adds richness and keeps pancakes moist. I prefer melted butter for flavor, but vegetable oil works fine. For a non-dairy version, use coconut or canola oil.
How do I flip pancakes without making a mess?
Make sure bubbles form on the surface and edges look set before flipping. Use a wide spatula, slide it under the pancake, and lift gently. Flip quickly and smoothly to prevent splattering or breaking. Practice makes perfect!
- Wait until bubbles appear on top and edges look firm—about 2-3 minutes.
- Slide your spatula under the pancake, supporting the whole shape.
- Lift and flip quickly, then cook the other side until golden.
How to Make Blueberry Pancakes?
Ingredients You’ll Need:
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
Wet Ingredients
- 1 1/4 cups milk
- 1 large egg
- 3 tablespoons unsalted butter, melted
Additional
- 1 cup fresh blueberries
How Much Time Will You Need?
Prep time: 10 minutes. Cooking time: 15 minutes. Total time: 25 minutes.
Step-by-Step Instructions:
1. Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, salt, and sugar until combined.
2. Combine Wet Ingredients
In a separate bowl, whisk milk, egg, and melted butter until smooth.
3. Make the Batter
Pour wet ingredients into dry ingredients. Stir until just combined. Fold in blueberries gently.
4. Heat the Pan
Preheat a non-stick skillet over medium heat. Lightly grease with butter or oil.
5. Cook the Pancakes
Pour 1/4 cup batter onto the skillet. Cook until bubbles form and edges look set, about 2-3 minutes. Flip and cook another 2 minutes.
6. Serve
Serve warm with syrup, additional blueberries, or your favorite toppings. Enjoy!
