Blueberry Pancakes Recipe

A stack of fluffy blueberry pancakes topped with fresh blueberries and syrup.

5 from 13 votes

Blueberry Pancakes Recipe

These quick and simple blueberry pancakes take just minutes to prepare and are filled with fresh blueberries, making them irresistible.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

1¼ cup all-purpose flour
½ teaspoon salt
1 tablespoon baking powder
1¼ teaspoons sugar
1 egg
1 cup milk
½ tablespoon butter, melted
½ cup fresh blueberries, quartered

Instructions

Whisk flour, salt, baking powder, and sugar together in a large bowl.
In a separate bowl, beat egg and milk.
Stir the wet ingredients into the dry ingredients. Mix in melted butter and fold in quartered blueberries.
Pour batter, ¼ cup at a time, onto a hot griddle (about 350°F), greased with cooking spray. Always make 1-2 test pancakes and adjust the temperature if needed. Drop additional blueberries (if desired) to the top of the batter.

Video

Notes

Recipe Tips.

Quartering the blueberries helps prevent them from sinking in the batter and bleeding too much.
I always cook one or two test pancakes to adjust the griddle temperature.
Do not overmix the batter, a few small lumps are perfect.
Add extra blueberries on top of the batter for extra fruity flavor, and a pretty presentation.
We love to freeze pancakes and reheat them for quick breakfasts during the week.
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. 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 drying out.

Store leftover pancakes in an airtight container at room temperature for 1-2 days, in the refrigerator for 2-3 days, or freeze them for 2-3 months. See How to Freeze Pancakes for tips. Reheat in the microwave or warm oven.

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