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These quick and simple blueberry pancakes take just minutes to prepare and are filled with fresh blueberries, making them irresistible.
These fresh blueberry pancakes are a delicious way to start the day. They’re favorites just like our Banana Pancakes and Swedish Pancakes.
Pops of Berries!
Do you love blueberries?
And do you love breakfast?
If so, then you will LOVE these blueberry pancakes, they are packed with berry flavor.
It took a while to get this recipe just right, but after a little bit of experimenting, we were able to make the BEST blueberry pancakes that the whole fam went nuts over.
We’ve always been long-time pancake fans and have loved trying different varieties over the last few years. Since we have breakfast for dinner at least once a week, you better believe we are making pancakes several times each month.
So glad that we have this simple variety to add to our “go-to pancake recipes!” Just serve them up with a side of bacon and sausage and enjoy!
How to make Blueberry Pancakes
We used fresh blueberries in this blueberry pancake recipe and we decided that quartered blueberries worked best. Once the blueberries are cut, the rest of the recipe is easy peasy.
DRY INGREDIENTS. Sift flour, salt, baking powder, and sugar together in a large bowl.
WET INGREDIENTS. In a separate bowl, beat egg and milk.
BLUEBERRIES. Add egg mixture to your flour mixture. Mix in the butter and fold in quartered blueberries.
COOK + SERVE! Pour batter, ¼ cup at a time, onto a hot griddle, greased with cooking spray. Drop additional blueberries (if desired) to the top of the batter.
Heat on both sides until golden brown. Serve hot.
When to Flip a Pancake
Determining when a pancake is ready to be flipped can be tricky. Here are a few tips to keep in mind.
- Don’t flip the pancake until little bubbles appear on the top of the pancake batter and the edges turn golden.
- After you flip the pancake, the cooked side should be an even golden brown. If it has burn marks, that means the temperature is too high. Make adjustments to the temperature before cooking more.
- Do not press the pancakes down with a spatula. All that does is flatten it.
Recipe Tips
I know it’s tempting to grab the pre-made batter to make pancakes, but I can guarantee that these homemade and easy blueberry pancakes are even better.
Buttermilk. Next time we make these, I’m going to try using our regular Buttermilk Pancake mix too. Serve it up with some Buttermilk Syrup and I promise everyone will be obsessed.
Toppings. Some other favorite toppings include classic maple syrup, powdered sugar, and Whipped Cream.
Frozen blueberries. We got the best results using fresh blueberries, but if frozen is all you have on hand, pour the batter onto the griddle and then drop the blueberries into the batter as the pancake cooks.
Flat pancakes. One of the best parts about pancakes is how fluffy they are so it can be disappointing when pancakes turn out flat. Some common factors to contribute to flat pancakes include:
- The leavening agent (baking soda or baking powder) is old or you didn’t use enough.
- Adding in too much liquid can cause the batter to spread and produce a flatter pancake.
- Pressing the pancakes with a spatula. It doesn’t help make them cook faster and only serves to flatten them
- Stacking the cooked pancakes can cause them to get soggy and flat. Instead, let them cool in a single layer.
Store Pancakes
FREEZE. Place these cooled best blueberry pancakes recipe in a freezer-safe bag, separated by sheets of wax paper for 1-2 months.
To reheat. Pop these pancakes in the microwave for 20 seconds at a time or toast them in the toaster. For large amounts of leftovers, heat them in the oven at 350°F for 10 minutes or so until they’re heated through.
Recipe FAQ
A pretty common temperature to cook pancakes is 375°F (medium heat). Always make 1-2 test pancakes and adjust the temperature if needed.
There are a few common reasons that can cause flat pancakes such as using old or not enough baking powder or baking soda, adding too much liquid, pressing them with a spatula, and stacking cooked pancakes.
One way to keep blueberries from turning the batter blue is to toss them in a light coating of flour before folding them into the pancake batter. Also, fresh blueberries tend to bleed less than frozen blueberries.
If making pancakes for a crowd, keep them warm in an oven set to 200°F or less. Place a baking sheet or two in the oven and as the pancakes finish cooking place them in a single layer on the pans. They can stay warm in the oven for about 30 minutes before they start drying out.
For more pancake recipes, check out:
- Buttermilk Pancakes
- Oatmeal Pancakes
- Apple Pancakes
- Chocolate Chip Pancakes
- Strawberry Pancakes
- Banana Pancakes
- Yogurt Pancakes
Blueberry Pancakes Recipe
Ingredients
- 1 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 1/4 teaspoons sugar
- 1 egg
- 1 cup milk
- 1/2 tablespoon butter melted
- 1/2 cup fresh blueberries quartered
Instructions
- Sift flour, salt, baking powder, and sugar together in a large bowl.
- In a separate bowl, beat egg and milk.
- Add egg mixture to your flour mixture. Mix in the butter and fold in quartered blueberries.
- Pour batter, 1/4 cup at a time, onto a hot griddle, greased with cooking spray. Drop additional blueberries (if desired) to the top of the batter. Heat on both sides until golden brown. Serve hot.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I loved this recipe because it didn’t call for a ton of sugar and butter like most others i have tried Or looked at…we try to cut out unnecessary evils where possible lol! They turned out great..this one’s a keeper for us..thank you!
Glad it’s a keeper 🙂 Thank you so much for letting me know!