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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Too much baking powder. This recipe is insane. Do not use so much baking powder it is bad for your innards.
Delicious recipe one of the best I’ve ever tasted
Delicious, super fluffy pancakes!! I used 3/4 c whole wheat flour and the rest all purpose flour. I also added a small splash of orange extract because I love blueberries with citrus. This is a keeper!
This was the absolutely the worst pancake recipe that I have ever made. I made it exactly as the recipe stated. I would not use this one again.
Hi! I assume that these people who say 2 tablespoons are too much and that they can taste the baking powder have used the baking soda instead. They are two different things and if you use baking soda in a recipe which includes no sour ingredient then it tastes awful.
Finally! A pancake recipe that works 🙂
I don’t write reviews often, but I had to for this recipe. These are the best pancakes I have ever eaten. My husband and I have made them a special treat after mountain biking on the weekends. The thought of these pancakes has powered me through some tough rides!
Trust the recipe. I have used regular and GF flour, almond milk and oat milk, butter and ghee. I use Morton’s salt and the baking soda as written in the recipe. I never measure my blueberries, but I put about as many as I can fit on each one. Perfect every time.
Tip: make extras and reheat in toaster oven for a late night snack. Top with ice cream as needed for maximal enjoyment.
Thank you so much for the review!!
These pancakes are awesome! Only cgange I made was to cut recipe in half since its just my husband and me. This is my go to pancake recipe now. Thank you!
Love hearing that!! Thanks for the review and feedback on halving the recipe!
I also made half the recipe and was very careful with the measurements but they came out too salty. I still ate them because there were delicious. Was wondering if when I make them again can I leave out the salt or put in less baking powder?
Google search:
Good rule of thumb: I usually use around 1 teaspoon of baking powder per 1 cup of flour in a recipe.
You have tablespoon. That’s a lot and a health risk. You need to know that this can cause problems. Too much baking powder in your recipe. If not changed I will have to report you.
You ARE joking, right??? Something that might be a health issue for you won’t be an issue for anyone else! I have health problems, too, & I’ve learned to adapt recipes to prevent problems. But, I don’t expect everyone else to change a recipe just because I have an issue. Use whatever amount of baking powder works for you & enjoy the recipe!
Jeeze like really
Report this to who? The food police? And what is this health risk you’re talking about?