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Learn how to make homemade Blueberry Pancakes that are light, fluffy, and popping with blueberry flavor. Use fresh or frozen (but not thawed) blueberries for the cleanest batter in your bowl.
When you already have a superior go-to Homemade Pancake recipe, making Blueberry Pancakes is a cinch. Just stir the blueberries in! With that logic in mind, I wasn’t at all prepared for how tasty these Blueberry Pancakes would turn out to be.
With every forkful I devoured, all I could think was, “The whole is greater than the sum of its parts.” If you’ve ever had (and loved) the Blueberry Pancakes from the Cracker Barrel, these have a similar taste and texture. Absolutely marvelous.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Flour: Make your blueberry pancakes gluten-free by substituting your favorite one-to-one gluten-free flour for the all-purpose flour.
- Baking powder: This chemical leavener generates bubbles in the pancake batter to help make fluffy pancakes.
- Milk: Cow’s milk or your favorite non-dairy milk such as cashew, almond, oat, or soy. From skim to whole, any fat level will do.
- Blueberries: Either fresh blueberries or frozen will do, but avoid thawing frozen blueberries (they tend to bleed). Stir berries in with a gentle hand to avoid purple streaks as much as possible.
Step-by-step instructions
- In a large bowl, whisk together flour, baking powder, salt and sugar. Make a well in the center of the dry ingredients and pour in the milk, egg, and melted butter; mix until smooth. Gently fold in the blueberries.
- Heat a griddle or frying pan over medium-high heat, greasing if desired. Pour or spoon the batter onto the griddle, using approximately ¼ cup of batter for each pancake.
- When bubbles start to form on the first side, carefully flip and brown the second side. Repeat with remaining batter (you should have about 8 pancakes).
- Serve hot with butter and maple syrup.
Do I need a pancake dispenser?
Although a pancake dispenser isn’t completely necessary for making delicious pancakes at home, after testing a bunch, I loved how easy the Norpro Batter Dispenser made making breakfast. It has an even pour and was way less messy getting my batter into the pan, and I am now a pancake dispenser convert! You can get it for $20.66 at Amazon, and you can use it for dispensing cupcake batter and sauces, too.
Recipe tips and variations
- Yield: This recipe makes about four delicious servings, 2 (4-inch) Blueberry Pancakes each, depending on how big you like your golden brown flapjacks. Feel free to multiply the recipe as desired; it doubles and triples beautifully.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Freezer: Arrange cooled pancakes in a single layer, not touching, on a small baking sheet or plate. Freeze until the pancakes are frozen individually, then transfer to a freezer-safe bag. Frozen pancakes keep to 3 months. Thaw in the refrigerator and reheat on the stove over medium heat, or reheat in the microwave from frozen.
- Oiling the skillet: If you love crispy edges on your pancakes, you’ll want to lightly grease your skillet with vegetable oil or butter before adding the batter. If using a nonstick pan, you can skip the fat and cook the flapjacks in a dry skillet for a smooth, brown surface.
- Keep them warm: To keep pancakes warm while you’re preparing them, or to store them for an imminent brunch, preheat the oven to 200 degrees. Set a rack over a baking sheet lined with parchment paper and place in the oven, then transfer cooked pancakes to the rack, tent with foil, and hold until serving time.
- Mix up your flavors: Customize your blueberry pancakes by topping them with chopped fresh strawberries, sweet blackberries or raspberries, banana slices, and a drizzle of chocolate sauce. Add-ins to the wet ingredients such as fresh lemon zest, vanilla extract, and almond extract will add an extra flavor boost to your flapjacks. Serve with a hearty side of bacon or sausage for an extra protein boost.
- Classic Homemade Pancakes: For standard white-flour pancakes better than anything you’d get at the diner, try my beloved Homemade Pancake Recipe. It’s ready in 20 minutes or less, and they are so good! Definitely a family and reader favorite.
- Chocolate Pancakes: Part breakfast, part dessert, and loaded with real cocoa powder and chocolate chips in every bite. Try them plain or with whipped cream and chocolate syrup; your sweet tooth is calling you!
- Healthy Pancake Recipe: If you’re looking for wholesome breakfast ideas, keep a batch of homemade Healthy Pancake Mix in the pantry. Whenever the mood strikes, mix up batter for as few as 3 to 4 pancakes at a time. It’s ideal for busy school mornings and will keep the kids full until lunchtime.
- Lemon Ricotta Pancakes: These luscious pancakes are lemon-scented, light as air, and make every day a little sunnier. Make them as-is, or add blueberries for the best breakfast ever.
- Oatmeal Pancake Recipe: This easy, hearty, and naturally gluten-free recipe is made in a blender with old-fashioned oats blended in.
- Vegan Pancakes: For a hearty plant-based breakfast, try my Vegan Pancakes made with oat milk, flax seeds, and coconut oil.
Frequently Asked Questions
Take care not to overmix the ingredients. Stir the ingredients until everything just comes together into a smooth batter; a few small lumps are okay. Excess mixing may result in tough or flat pancakes. Still having problems? Check the expiration date on your baking powder.
The thickness of the batter will dictate the thickness of the pancake. If you prefer thinner-style flapjacks, add an extra ¼ cup milk to the batter. For thicker pancakes, add ¼ cup extra sifted flour.
Either! In this recipe, fresh blueberries or frozen will do, but be sure to avoid thawing frozen blueberries (they tend to bleed). Either way, make sure to stir berries in with a gentle hand to avoid purple streaks as much as possible.
More blueberry recipes
Breakfast Recipes
Blueberry Muffins
Fruit Dessert Recipes
Blueberry Cobbler
Fruit Dessert Recipes
Blueberry Crisp
Cake Recipes
Lemon Blueberry Cake
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Blueberry Pancake Recipe
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder (see note 1)
- 1 tablespoon granulated sugar
- 1/2 teaspoon Salt
- 1 1/4 cups milk (see note 2)
- 1 large egg
- 3 tablespoons butter melted
- 1 cup blueberries fresh or frozen (but not thawed, see note 3)
- butter and maple syrup, for serving
Instructions
- In a large bowl, whisk together flour, baking powder, sugar, and salt. Make a well in the center and pour in the milk, egg, and melted butter; mix until smooth. Gently fold in the blueberries.
- Heat a griddle or frying pan over medium high heat, greasing if desired (see note 4). Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake.
- When bubbles start to form on the first side, carefully flip and brown the second side. Repeat with remaining batter (you should have about 8 pancakes). Serve hot with butter and maple syrup.
Notes
- Baking powder: This chemical leavener generates bubbles in the pancake batter to help make them light and fluffy.
- Milk: Cow’s milk or any milk alternative, such as cashew, almond, oat, or soy. From skim to whole, any fat level will do.
- Blueberries: Either fresh or frozen blueberries will do, but avoid thawing frozen blueberries (they tend to bleed). Stir berries in with a gentle hand to avoid purple streaks as much as possible.
- Oiling the skillet: If you love crispy edges on your pancakes, you’ll want to lightly grease your skillet with oil or butter before adding the batter. If using a non-stick skillet, you can skip the fat and cook the flapjacks in a dry skillet for a smooth, brown surface.
- Yield: This recipe makes about four servings, 2 (4-inch) Blueberry Pancakes each, depending on how big you like you flapjacks. Feel free to multiply the recipe as desired; it doubles and triples beautifully.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
