Blueberry pancakes are soft, fluffy pancakes filled with sweet blueberries. They make a tasty breakfast or brunch and are loved for their fruity flavor and warm, comforting feel.
I like to sneak extra blueberries into the batter when no one is looking. They make breakfast feel special and get me excited for the day!
For a quicker start, I use frozen blueberries and fold them in just before cooking. Just remember to stir gently so the berries don’t stain the batter too much!
Ingredients & Substitutions
Blueberries: Fresh or frozen blueberries add natural sweetness and color. I like fresh for the juiciness, but frozen works just as well—just don’t thaw completely to prevent sogginess. You can also swap in raspberries or chopped strawberries for a different twist.
Buttermilk: This tangy liquid keeps pancakes tender and fluffy. If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon vinegar or lemon juice—wait 5 minutes until it curdles, then use. Whole milk works fine if you’re out of the alternatives.
All-purpose flour: It provides the classic pancake structure. For a slightly healthier option, try half whole wheat flour—just note it might make the batter a bit denser. Make sure to sift to keep the batter light and smooth.
Eggs: They help bind the batter and add richness. Use large eggs for consistency. If you want an egg-free version, try flaxseed meal mixed with water—1 tablespoon flaxseed meal + 3 tablespoons water per egg—though the texture will be different.
Maple syrup or honey: These sweeteners enhance flavor and complement the berries. Maple syrup adds a cozy flavor, while honey provides extra sweetness. You can substitute agave nectar or simple sugar, but reduce the liquid slightly in the batter.
How do I flip pancakes without making a mess?
Let the batter cook until bubbles form across the surface and the edges look set—usually 2-3 minutes. Use a thin spatula to gently lift one edge; if it slides out easily and shows a golden color, it’s ready to flip. Flip quickly to prevent squishing the pancake.
- Wait until bubbles appear and edges firm up to avoid tearing.
- Slide a wide spatula underneath and lift slightly to check the color.
- In one quick motion, flip the pancake smoothly to the other side.
- Cook for another 1-2 minutes until golden brown and cooked through.
How to Make Blueberry Pancakes?
Ingredients You’ll Need:
Dry Ingredients
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons sugar
Wet Ingredients
- 1 ¼ cups milk
- 1 large egg
- 3 tablespoons melted butter
Add-ins
- 1 cup fresh blueberries
How Much Time Will You Need?
Prep time: 10 mins; Cook time: 15 mins; Total: 25 mins
Step-by-Step Instructions:
1. Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, salt, and sugar.
2. Combine Wet Ingredients
In another bowl, beat the milk, egg, and melted butter until smooth.
3. Make the Batter
Pour wet ingredients into dry ingredients. Stir gently until just combined. Do not overmix.
4. Add Blueberries
Gently fold in the blueberries into the batter.
5. Heat Skillet
Preheat a non-stick skillet over medium heat. Lightly grease with butter or oil.
6. Cook Pancakes
Pour ¼ cup batter for each pancake. Cook until bubbles form and edges look set, about 2-3 mins. Flip and cook another 2 mins.
7. Serve
Stack pancakes on a plate. Serve warm with maple syrup or your favorite toppings.
