These quick and simple Blueberry Pancakes take just minutes to prepare and are filled with fresh blueberries, making them irresistible.
Anything with eggs, fruit, or vegetables would make a great addition to your pancake breakfast. I recommend Healthy Egg Muffins, Cheddar Eggs and Potatoes, or Avocado Bacon and Eggs. A smoothie would be great on the side, too!
Best Blueberry Pancakes
It took awhile for us 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!”
How to make Blueberry Pancakes
We used fresh blueberries in this recipe and we decided that quartered blueberries worked best. Once the blueberries are cut, the rest of the recipe is easy peasy. Here is what you need to do…
DRY INGREDIENTS. Sift flour, salt, baking powder and sugar together in a large bowl.
WET INGREDIENTS. In a separate bowl, beat egg and milk.
COMBINE. Add egg mixture to your flour mixture. Mix in the butter and fold in quartered blueberries.
COOK. 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.
GARNISH. Sprinkling fresh berries on top (even other berries likes strawberries, raspberries, and/or blackberries) are great for presenting these pancakes. They really are hard to resist as is but smothered in fresh berries and syrup make them even more irresistible!! YUM!
Homemade Blueberry Pancakes
I know it’s tempting to grab the pre-made batter to make pancakes, but I can guarantee that these are even better. In fact, next time we try these Homemade Blueberry Pancakes, 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.
No matter when or how you make these pancakes, they are sure to be a hit!
We got the best results using fresh blueberries, but if frozen is all you have on hand, drop the blueberries into the batter as the pancake cooks.
To FREEZE, place in a freezer safe bag, separated by sheets of wax paper, once they cool to room temperature. They should keep well for 1-2 months.
To REHEAT, either pop them in the microwave for 20 seconds at a time, toast in the toaster, or for large amounts you can heat them in the oven at 350 for 10 minutes or so until they’re heated through.
We hope you love these pancakes! They are great all year long and are especially great for some weekend fun and to enjoy for holiday company.
For even more pancake recipes, check out:
- Buttermilk Pancakes
- Oatmeal Pancakes
- Apple Pancakes
- Chocolate Chip Pancakes
- Strawberries and Cream Pancakes
- Lemon Poppyseed Pancakes
- German Pancakes
- Banana Pancakes
- Yogurt Pancakes
Blueberry Pancakes Recipe
- 1 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1 tbsp baking powder
- 1 1/4 tsp white sugar
- 1 egg
- 1 cup milk
- 1/2 tbsp butter melted
- 1/2 cup fresh blueberries quartered
- 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.