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Close up photo of a woman's hand pouring maple syrup over a stack of blueberry pancakes on a white plate on a wooden table.
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5 from 1 vote

Blueberry Pancakes

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!
Prep Time10 mins
Cook Time10 mins
Resting Time10 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 12 pancakes
Calories: 113kcal


  • Griddle
  • Medium bowls
  • Ladle
  • 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!


Calories: 113kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 117mg | Potassium: 173mg | Fiber: 1g | Sugar: 4g | Vitamin A: 76IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg