Blueberry Pancake Recipe – Easy and Delicious!
These Blueberry Pancakes combine pantry staple ingredients with juicy blueberries to create big, fluffy pancakes that everyone will love! This family favorite hits the breakfast table in only 30 minutes!
The whole family will look forward to these Blueberry Pancakes from Scratch!
Have you always been intimidated to make pancakes from scratch? Are you worried that they won’t be fluffy enough? Well, good news, the intimidation stops here as this recipe for Homemade Blueberry Pancakes walks you through the step-by-step process, yielding perfect results bursting with berry goodness!
One bite into a stack of these juicy blueberry pancakes will have you passing by boxed mixes from now on! The combination of pantry staple ingredients and ripe blueberries delivers delicious fluffy pancakes every time with a flavor that can’t be found in store-bought!
You’ll also love that you can make a large batch to enjoy throughout the week! A homemade breakfast every day? Now that’s an accomplishment to brag about 😉
Rebecca’s Recipe Review
Taste: Lightly sweet pancakes studded with juicy blueberries bursting with fruity flavor.
Texture: Light and fluffy pancakes dotted with soft blueberries.
Ease: 3/10
Pros: The batter can be stored in the fridge for up to 4 days which means you can take some of the work out of a homemade breakfast! Just simply add in the blueberries right before cooking the blueberry pancakes!
Cons: Are there cons to homemade pancakes?
Would I Make This Again? Yes! We love coating the warm pancakes with butter, a drizzle on some maple syrup, or a heaping dollop of whipped cream!
LOVE this recipe. For some reason I’ve always failed with other pancake recipes but this is fail proof. I’ve made them several times with and without (frozen)blueberries and they have always turned out perfect. I’ve also tried a scoop of chocolate protein powder added to the batter and they stayed the same fluffy delicious pancake (only better). Thank you this is now my go-to!
– Britney
Homemade Blueberry Pancakes Ingredients
You likely have all you need to make this Blueberry Pancake Recipe right on hand since it calls for mostly pantry staple ingredients! To whip up a batch you’ll need:
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- An egg
- Vegetable oil
- Whole milk
- Blueberries
I prefer using fresh blueberries if I happen to have some on hand but I’ve also used frozen blueberries and they’ve tasted just as great! If you opt to use frozen blueberries just remove them from the freezer when you start to make the batter and once you’re ready to add them in they’ll be thawed.
Blueberry Pancake Recipe Toppings
Once you’ve taken the final pancakes off the griddle you can gather up the delicious toppings! When I make them I like serving them with butter, maple syrup (Runamok is my favorite!), whipped cream, and some fresh blueberries!
How To Make Blueberry Pancakes From Scratch
1. Whisk together the flour, sugar, baking powder, and salt in a medium-sized bowl. Create a well in the center of the dry ingredients and set the bowl aside.
2. Beat the egg until frothy in a separate bowl and then mix in the oil and milk.
3. Pour the wet ingredients into the dry ingredients, being careful to gently mix until just combined. Allow the batter to rest.
4. Fold in the blueberries gently with a rubber spatula.
5. Heat a skillet or griddle to low-medium heat (275 degrees F) and coat it with oil. Use a measuring cup to pour the batter onto the heated, coated griddle.
6. Cook each pancake until the bottom is golden brown and bubbles begin to pop on the top. Flip them over and cook the other side – I recommend using a large Pancake Spatula (affiliate link). Serve and enjoy hot with butter and syrup!
Keep blueberry pancakes warm on a parchment-lined baking sheet in the oven at 200°F while you cook off the remaining batter.
Rebecca’s Tips
- If you really love fluffy pancakes as much as I do don’t skip the time to let the batter rest for 10 minutes! I find that when I let the batter rest the pancakes turn out incredibly fluffy!
- I love the taste of fresh blueberries in pancakes. However, you can use frozen as well! To use frozen, I’d suggest first allowing them to thaw and then rinsing them under cold water. Then, pat them dry with a paper towel. This will prevent the frozen berries from adding extra liquid to the batter.
- Tossing the berries in a little flour or cornstarch can help keep them suspended in the batter. Or you can drop the blueberries onto each pancake once they’re on the skillet or griddle.
How To Store Blueberry Pancakes
If you have any leftover homemade blueberry pancakes you can store them in an airtight container in the refrigerator. Eat them within 2 to 3 days!
For longer storage, you can wrap them in plastic wrap and aluminum foil and then store them in the freezer for up to 3 months.
How to reheat Blueberry Pancakes
More of my favorite pancake recipes you’ll also love:
- Cream Cheese Pancakes – This easy recipe puts a delicious twist on traditional pancakes!
- Best Homemade Buttermilk Pancakes – Homemade, super fluffy, and buttery pancakes!
- Pumpkin Chocolate Chip Pancakes – A classic fall flavor meets pancakes!
- Sugar Cookie Pancakes – Sweet ricotta-based pancakes that taste like dessert!
- Lemon Ricotta Pancakes with Blueberry Honey Syrup – Fluffy pancakes with bright flavor!
Did You Make This Recipe?
If you’ve tried this recipe, please let leave a review in the comments below. I love hearing from you! Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos, or join our Sugar & Soul Show-offs Community and share them there.
Blueberry Pancakes from Scratch
Equipment
- Griddle
- Medium bowls
- Ladle
- Pancake turner
Ingredients
- 1½ cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 large egg
- 1½ cups whole milk
- 3 tablespoons vegetable oil divided
- 1 cup fresh blueberries plus more for serving
- maple syrup for serving
- butter for serving
Instructions
- In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt. Make a well in the center of the dry ingredients and set aside.1½ cups all-purpose flour, 1 tablespoon granulated sugar, 1 tablespoon baking powder, ½ teaspoon salt
- In a separate medium bowl, beat the egg until frothy. Then mix in the milk and 2 tablespoons of oil.1 large egg, 1½ cups whole milk, 3 tablespoons vegetable oil
- Pour the wet ingredients into the dry ingredients. Stir this gently until just mixed – the batter should still be a little lumpy. (Do not overmix, or you will not get fluffy pancakes.)
- Allow the batter to rest for 10 minutes then gently fold in the blueberries.1 cup fresh blueberries
- Preheat your griddle to medium-low (about 250-275°F) and coat with the remaining 1 tablespoon of oil.3 tablespoons vegetable oil
- Use a ¼ cup measuring cup to portion the batter out onto the preheated and oiled griddle.
- Cook until the bottom is golden and bubbles begin to form and pop on the edges and top of the pancakes. Then flip and cook the other side for about 1 additional minute or until golden brown.
- Top with butter, syrup, and serve warm. Keep pancakes warm on a parchment lined baking sheet in the oven at 200°F while you cook off the remaining batter.maple syrup, butter
Video
Notes
- How To Store: If you have any leftover pancakes you can store them in an airtight container in the refrigerator. Eat them within 2 to 3 days!
- Can I Freeze These Pancakes Once They’re Cooked? Yes, you can! Wrap them in plastic wrap and aluminum foil and then store them in the freezer for up to 3 months.
- How Can I Reheat Leftovers? You can easily reheat them in the microwave oven for about 10 seconds per pancake. You could also reheat them in the oven on a foil-lined cookie sheet for about 10 minutes at 375 degrees F.
- Is It Necessary To Let The Batter Rest For 10 Minutes? If you really love fluffy pancakes as much as I do I wouldn’t skip this step! I find that when I let the batter rest the pancakes turn out incredibly fluffy!
Nutrition
Did You Make This Recipe?
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LOVE this recipe. For some reason I’ve always failed with other pancake recipes but this is fail proof. I’ve made them several times with and without (frozen)blueberries and they have always turned out perfect. I’ve also tried a scoop of chocolate protein powder added to the batter and they stayed the same fluffy delicious pancake (only better). Thank you this is now my go-to!