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!
Looking for more delicious and easy pancake recipes to serve to your family? Then I encourage you to also try my Banana Pancakes (add blueberries to make banana blueberry pancakes) or Strawberry Pancakes, both ready to enjoy in just 45 minutes!
These Blueberry Pancakes are the newest star to your big weekend breakfast that the whole family looks forward to all week long! What’s even better is doubling the batter to ensure leftovers so that you can enjoy them for a few extra days!
I’m a total pancake fan but I always used to just grab a store-bought mix until I learned how EASY it is to make them from scratch! Not only are they easy to make but also way more delicious and satisfying!
5 Reasons Why I Love This Recipe!
- Amazingly Fluffy! Letting the batter rest before cooking them up really creates incredibly fluffy pancakes! Which is one of the reasons these are the best blueberry pancakes I’ve ever had!
- Toppings! Coat the warm pancakes with butter, drizzle on some maple syrup, or scoop on a heaping serving of whipped cream!
- Easy Ingredients! This recipe uses ingredients you likely already have right inside your pantry!
- Swap Out The Blueberries! Trade the blueberries in for raspberries or chocolate chips! You could also just enjoy them plain!
- Make Them Ahead Of Time! 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!
Blueberry Pancakes Ingredient Notes
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, and 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.
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
Step 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.
Step 2: Beat the egg until frothy in a separate bowl and then mix in the oil and milk.
Step 3: Pour the wet ingredients into the dry ingredients, being careful to gently mix until just combined. Allow the batter to rest.
Step 4: Fold in the blueberries gently with a rubber spatula.
Step 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.
Step 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.
Frequently Asked Questions
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!
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!
These Fluffy Blueberry Pancakes are a big hit at any pancake breakfast with friends and family! Check out more of my favorite pancake recipes that I also love serving up to the ones I love!
- Cream Cheese Pancakes – This easy recipe puts a delicious twist on traditional pancakes, ready to devour in just 30 minutes!
- Best Homemade Buttermilk Pancakes – Homemade, super fluffy, and buttery pancakes that the whole family will eat up in record time!
- Pumpkin Chocolate Chip Pancakes – A classic fall flavor meets pancakes for a tasty breakfast that gets topped with butter and maple syrup!
- Sugar Cookie Pancakes – Sweet ricotta-based pancakes filled with sugar cookie creamer, baked, and then covered in baked sugar cookies, icing, and whipped cream!
- Lemon Ricotta Pancakes with Blueberry Honey Syrup – Fluffy pancakes with a hint of lemon zest then topped with a homemade blueberry honey syrup that is absolutely incredible!
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- Medium bowls
- Pancake turner
- 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
- 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!