Blueberry pancakes are fluffy, sweet pancakes filled with fresh blueberries. They make a tasty breakfast or brunch treat that everyone enjoys. They’re perfect with syrup or whipped cream.
I like making them on Sunday mornings. My kids always ask for a second helping—once they see the blueberries, they’re hooked!
I usually add a sprinkle of powdered sugar on top and serve with extra blueberries for a beautiful, tasty finish.
Ingredients & Substitutions
Blueberries: Fresh or frozen blueberries add natural sweetness and a burst of flavor. I prefer fresh for a juicier bite, but frozen works great when fresh ones aren’t in season. You can also swap in raspberries or chopped strawberries for variety.
Buttermilk: Buttermilk keeps pancakes tender and adds a slight tang. If you don’t have it, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar; let it sit for 5 minutes before using. Plain yogurt thinned with milk is another good substitute.
Flour: All-purpose flour provides the structure that makes pancakes fluffy. For a whole grain version, swap half the flour with whole wheat or oat flour for extra fiber and a nutty flavor.
Eggs: Eggs help with binding and rise. Use large eggs for best results. If vegan, try a flaxseed or chia seed egg (1 tbsp ground seeds mixed with 3 tbsp water) for a similar effect.
Maple Syrup: Adds sweetness and moisture. You can also use honey or agave nectar for variety, but reduce the amount slightly to prevent overly sweet pancakes.
How do I flip pancakes without them breaking?
Wait until the bubbles on the surface pop and the edges look set before flipping. Use a wide spatula for support, and flip gently. Don’t press down on the pancakes; this keeps them fluffy inside. Practice makes perfect—don’t worry if it takes a few tries!
- Step 1: Cook until bubbles form and edges are dry, about 2-3 minutes.
- Step 2: Slide a spatula underneath and gently lift to check the bottom color.
- Step 3: Flip smoothly in one quick motion and cook another 1-2 minutes until golden.
How to Make Blueberry Pancakes?
Ingredients You’ll Need:
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 ¼ cups milk
- 2 large eggs
- ¼ cup unsalted butter, melted
Add-ins
- ½ cup fresh or frozen blueberries
How Much Time Will You Need?
10 minutes prep + 15 minutes cooking = 25 minutes total
Step-by-Step Instructions:
1. Mix dry ingredients
In a large bowl, combine flour, sugar, baking powder, and salt. Stir until evenly mixed.
2. Whisk wet ingredients
In another bowl, beat eggs. Add milk and melted butter. Mix well until smooth.
3. Combine wet and dry
Pour wet ingredients into dry. Stir gently until just combined. Do not overmix.
4. Add blueberries
Fold in blueberries carefully. This keeps them evenly distributed without crushing them.
5. Heat griddle or pan
Preheat to medium heat. Lightly grease with butter or oil.
6. Cook pancakes
Pour ¼ cup batter onto pan. Cook until bubbles form on top, about 2-3 minutes. Flip and cook 2 more minutes.
7. Keep warm and serve
Repeat with remaining batter. Serve warm with syrup or your favorite toppings.
