Blueberry Pancakes

What to Expect From This Easy Blueberry Pancakes Recipe

• Perfect pancake texture. These pancakes are golden and lightly crisp at the edges, with a soft, tender center. I’m sharing my tips for evenly cooked pancakes that are exceptionally fluffy.
• Not just for special occasions. This blueberry pancakes recipe is always a crowd-pleasing breakfast, from weekends to holidays and family brunches.
• Adaptable to the seasons. If blueberries are out of season where you are, use frozen berries instead! You can also make this recipe with strawberries, raspberries, or skip the fruit altogether to make chocolate chip pancakes instead. No judgment here. 😉

Recipe Ingredients

Scroll down to the printable recipe card after the post for the full ingredients list, amounts, and recipe details.

• Flour – I use all-purpose flour. The key here is to measure the flour as accurately as possible, using a kitchen scale or the spoon and level method to avoid overmeasuring. If you don’t have a scale, spoon the flour into the measuring cup (don’t scoop from the bag), and level it off. Too much flour makes pancakes dry.
• Milk – Any milk you’d like. 2%, whole milk, or even dairy-free alternatives will work.
• Brown Sugar – Use light brown sugar, or substitute with granulated white sugar if that’s what you have.
• Vanilla – If you’d like, swap vanilla extract for lemon extract to make lemon blueberry pancakes!
• Baking Powder and Salt – I use quite a bit of baking powder in my blueberry pancakes to achieve the fluffiest, thickest pancake texture. To set yourself up for success, make sure your baking powder is fresh and not past its expiration date.
• Butter – I mix melted butter into the batter for richness and flavor. You can substitute the butter with cooking oil if you prefer.

The Secret to Fluffy Blueberry Pancakes: Baking Powder

The question I get most about this pancake recipe is whether 2 tablespoons of baking powder is correct. And yes, it is! While it might seem like a lot of baking powder, this recipe makes a dozen thick, large-ish pancakes. After testing it time and time again, 2 tablespoons of baking powder is the secret to the super light and fluffy pancakes that I love.

How to Make the Best Blueberry Pancakes (Step-By-Step)

Set your skillet or griddle over medium-low heat. You don’t want the pan to be too hot, or your pancakes will brown way too fast, making them harder to flip. On the other hand, if the heat is too low, the pancakes won’t cook evenly.

1. Make the batter. To make your pancake batter, you’ll whisk the dry ingredients (flour, baking powder, salt, and brown sugar) in one bowl. In a separate bowl, you’ll combine the eggs, vanilla, and milk. Next, stir the wet ingredients into the dry mixture, and mix in the melted butter. The batter may look a little lumpy, and that’s OK.
2. Preheat the griddle. Allow the pancake batter to rest for a few minutes while you preheat your skillet or griddle over medium-low heat. Once the pan is hot, grease it lightly with butter.
3. Cook the pancakes. Scoop the batter onto the hot pan, about 1/4 cup of batter per pancake. Sprinkle the pancake evenly with blueberries. Cook until bubbles start to form on the surface of the pancakes, flip, and cook the other side until browned. Serve your blueberry pancakes warm with maple syrup and any toppings you’d like! See below for ideas.

Tips for Perfect Pancakes

• If you’re using frozen blueberries, thaw the berries and pat them dry before you add them to the pancakes. This avoids excess moisture.
• Make sure your baking powder is aluminum-free. Baking powder containing aluminum will give your baked goods a weird, metallic taste. Avoid!
• Use fresh baking powder. Check the expiration date on the package! Baking powder that’s expired won’t produce the same results, and it can add a strange flavor to the pancakes. Consider replacing your baking powder every 6 months to one year after opening.
• To thin out pancake batter that’s too thick, add more milk, one tablespoon at a time, and whisk until your batter reaches your desired consistency. A thinner batter will yield a thinner pancake.
• Low and slow is the way to go. As mentioned, if your pan is too hot, the outside of the pancakes will burn while the insides remain raw. Keep the heat steady so that these thick pancakes cook through evenly.

Make-Ahead, Storage, and Freezing

• Make the batter ahead. You can prepare the blueberry pancake batter up to 1 day in advance and refrigerate it, covered, until it’s time to cook your pancakes. Another make-ahead option, if you’re cooking blueberry pancakes for a crowd, is to cook the pancakes and place them on a plate in the oven at the lowest temperature. It’ll keep the finished pancakes warm until it’s time to serve.
• Store and reheat leftover pancakes. Keep any leftover cooked pancakes stored airtight in the refrigerator for up to 3 days. Warm up the pancakes in the oven or microwave.
• Freeze. You can freeze these blueberry pancakes for up to 2 months. I recommend stacking the pancakes with pieces of parchment paper in between each pancake to prevent sticking. Then, wrap the whole stack tightly with a double layer of plastic wrap (or plastic wrap, then foil) and freeze. Thaw the pancakes in the fridge before reheating.

More Blueberry Recipes

• Blueberry Shortcake
• Blueberry Buckle
• Banana Blueberry Muffins
• Blueberry Cream Cheese Biscuits
• Homemade Blueberry Crisp