Blueberry Pancakes are light and fluffy, loaded with delicious blueberries and made from scratch! A guaranteed weekend favorite!
And don’t forget to check out Buttermilk Pancakes and my Brown Sugar Pancake Recipes too!
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My boys LOVE pancakes. I certainly know they are not alone in their affection, because the BEST pancake recipe on my site is always a popular one! And of course, if plain pancakes are good, we all know BLUEBERRY PANCAKES might be better! And I’ve started quite the blueberry recipe collection here on my site! But honestly, if you top just about anything with butter and maple syrup you have a winner in my book…but seriously, if you want an amazing homemade blueberry pancakes recipe, look no further!
Homemade Blueberry Pancakes are Easier Than You Think!
Imagine a light fluffy pancake, skillet fried in a little butter, with gorgeous, sweet blueberries throughout, topped with a healthy drizzle of maple syrup. Seriously, does breakfast food get any better? These pancakes are golden and lightly crisp at the edges, with a soft, tender center. Blueberry Pancakes with fresh blueberries are most definitely not just for special occasions! The baking powder in this pancake recipe is what makes them so fluffy!
Honestly, this pancakes recipe is about as easy as it gets. You, most likely, have all the ingredients in your kitchen right now…except maybe blueberries. Heat your skillet on medium-low. You don’t want it to be too hot, or your pancakes will brown way too fast, and then trying to flip them is a disaster!
INGREDIENTS:
- flour
- milk
- brown sugar
- salt
- vanilla
- baking powder
- butter
Is that 2 TABLESPOONS Of Baking Powder Correct?
This is the question I get asked the most about this recipe…how can 2 tablespoons be correct? I agree, that does seem like an awful lot. But this recipe makes a fairly large amount of pancakes…in fact you get twelve, thick and fluffy pancakes. I have tested this recipe time and time again and I have found that 2 tablespoons makes the exact type of pancakes I love.
How Do You Make Blueberry Pancakes?
- In a large bowl whisk the flour, baking powder, salt and brown sugar together.
- In separate bowl whisk the eggs, vanilla and milk together.
- Add the wet ingredients into the dry and mix until just combined. Lastly mix in the melted butter and stir until combined, the batter will be slightly lumpy. Set the batter aside while you heat your griddle to medium-low heat. Melt a small pat of butter on the griddle and then scoop out 1/4 cup of pancake batter onto the hot griddle and top evenly with blueberries, as many or few as you prefer.
- Cook until the edges are set and bubbles form on top of the pancake. Flip and cook until browned.
- Serve warm.
TIPS FOR SUCCESS:
- Make sure your baking powder is aluminum free! This will absolutely effect the way your pancakes taste. Using baking powder with aluminum raises health concerns as well as giving ANYTHING you bake a weird metallic taste that you absolutely want to avoid.
- Another baking powder MUST is checking the expiration date. When your baking powder has expired it won’t produce the same results as well as it can possibly add a strange flavor as well. Since you’re using so much baking powder in this you want to make sure you set yourself up for success! You should think about replacing your baking powder between 6 months to a year after opening!
- If you prefer a LESS thick pancake that is a simple fix! Just add in a few tablespoons more milk at a time and whisk up until your batter is a thinner consistency, resulting in a thinner pancake!
- With pancakes I like to cook them on medium-low! Low and slow is the way to go! If you cook these pancakes at too high a heat you will burn the outsides while the insides are raw. Since they are a thicker pancake, you want to make sure they are cooked all the way through!
Can You Use Frozen Blueberries in These Blueberry Pancakes?
Yep! I totally understand that blueberries aren’t always in season, so you can certainly use frozen blueberries…just make sure you thaw them first. I also recommend that once you thaw them, you pat them dry just so there isn’t too much extra moisture on the berries!
I know you are going to love these pancakes as much as we do! Enjoy!
Looking for more Blueberry Recipes? Try These:
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Blueberry Pancakes
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Yield: 12 pancakes 1x
- Category: Pancakes
- Method: Skillet
- Cuisine: Breakfast
Description
These Blueberry Pancakes are the fluffiest ever! So easy and delicious!
Ingredients
- 2 cups all purpose flour
- 2 tablespoons baking powder
- 1 teaspoon kosher salt
- 3 tablespoons light brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups milk
- 5 tablespoons butter, melted
- 2 cups fresh blueberries
- butter for frying
Instructions
- In a large bowl whisk the flour, baking powder, salt and brown sugar together.
- In separate bowl whisk the eggs, vanilla and milk together.
- Add the wet ingredients into the dry and mix until just combined. Lastly mix in the melted butter and stir until combined, the batter will be slightly lumpy. Set the batter aside while you heat your griddle to medium-low heat. Melt a small pat of butter on the griddle and then scoop out 1/4 cup of pancake batter onto the hot griddle and top evenly with blueberries, as many or few as you prefer.
- Cook until the edges are set and bubbles form on top of the pancake. Flip and cook until browned.
- Serve warm.
Notes
You can also use frozen (and thawed) blueberries in this recipe, if blueberries aren’t in season.
Nutrition
- Serving Size: 2 pancakes
- Calories: 342
- Sugar: 12.7 g
- Sodium: 453.5 mg
- Fat: 11.9 g
- Carbohydrates: 53.2 g
- Protein: 8.9 g
- Cholesterol: 88.7 mg
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I Added 100g sourdough discard and used cairnsprings stone milled skagit t-85 flour. Best pancakes that I have ever had.
Looking to cook these for 3 Northwoods hungry men and their ladies with, of course, lots of bacon. Your recipe makes 12 pancakes, and my guess is they are about 4-5 inches in diameter. Would you make 3 recipes or 4?
I am sure 3 will be plenty!
my husband LOVES this recipe so much; especially when cooked in the cast iron. every weekend i make pancakes since he’s home and i have one recipe thats quick and easy as my go-to but sometimes he just gives me those puppy eyes pleading “hey hun…. do you think you could make those brown sugar pancakes for me again?” he loves them so much that he requests them for every special occasion and any time ‘breakfast food’ is brought up. they really are quite good, thank you so much for the recipe & making me the ‘best wife ever’ every time i make them for him lol.
Loved this recipe , turned out amazing.
This is almost same as recipe I came up with like 12 years ago after trying many before that, only minor differences compared to mine. It really is better to use more baking powder than most recipes say.
Hi
Just double checking if you meant 2 tablespoons of baking powder?
yes 🙂
Why don’t you edit and Change that to read 2 tablespoon? My husband got a reaction with 3 that I used per your instructions.
Hi! Thanks for the suggestion. I have made this recipe many, MANY times, tested and retested and it works great. If you would like to adapt this on your own that’s absolutely fine as well! But the recipe I’ve written and tested is here to stay 🙂 My suggestion is make sure you (always) use aluminum free baking powder, and also make sure it’s not expired!
It says 2. 95% of the reviews seemed to love the recipe. Don’t you have anything better to do than comment on every question about the amount? I hope you’re not forced to report me.
I don’t know what I did different or wrong but the after taste in these were less than pleasant
Is your baking powder aluminum free? If not it can leave a weird sour, metallic taste!
Regardless ,it is too much baking powder. You won’t admit this apparently. My husband has chest pains. I followed your recipe thoroughly.
Absolutely amazing pancakes. Left out the melted butter to save on some calories and added cinnamon. To die for!
THE BEST PANKCAKES I HAVE EVER MADE
Thank you!!
Best pancake I’ve ever had! Thanks for sharing this recipe. I’m saving this one and never making boring pancakes again!