Easy Blueberry Pancakes Recipe

Learn how to make the best blueberry pancakes from scratch! This recipe is easy to make with simple ingredients and makes perfect fluffy pancakes every time.

Blueberries don’t last long in our kitchen, so whenever we have some in the house, I hide some to make these homemade blueberry pancakes! The whole family loves them, and they freeze well for breakfast another day.

These fluffy blueberry pancakes are quick, and I bet you’ve got almost everything you need to make them right now! For another favorite everyday pancake recipe, see these easy homemade pancakes!

Key Ingredients

• Blueberries: You can use either fresh or frozen blueberries. I especially love the frozen wild blueberries. For using up extra berries, try our blueberry muffins, blueberry bread, or blueberry scones.
• Flour: All-purpose flour works perfectly. For a whole-grain option, use a 50:50 blend of whole wheat and all-purpose flour for a fluffy texture, as detailed in this whole wheat pancake recipe. For a gluten-free alternative, use a gluten-free flour blend or buckwheat flour, as seen in my buckwheat pancakes recipe.
• Sugar: Granulated sugar is a good starting point, but feel free to swap in brown sugar, coconut sugar, or honey. You can even use mashed banana for sweetness, as I did in my buttermilk banana pancakes.
• Milk: Whole milk, non-dairy milk such as almond milk or homemade oat milk, and buttermilk all work well.
• Baking Soda and Lemon Juice: A combination of baking soda and lemon juice creates a light, fluffy texture. If you’re using buttermilk, you can skip the lemon juice.
• Butter: Melted butter gives the pancakes a rich, melt-in-your-mouth texture. For a dairy-free option, use melted vegan butter or coconut oil.
• Egg: An egg adds structure and fluffiness. For vegan pancakes, a flax egg or simply omitting the egg are good alternatives.
• Vanilla and Salt: Vanilla extract and salt make these so delicious. I also love a tiny splash of almond extract, which works so nicely with the blueberries.

Find the full recipe with measurements below.

How to Make the Best Blueberry Pancakes

Tip 1: Sour your milk. I love the texture and flavor of buttermilk pancakes, but I don’t always have buttermilk on hand. So before making these pancakes, I add a small amount of fresh lemon juice or vinegar to the milk. This mixture acts the same way buttermilk does in the pancake batter. If you have buttermilk, you can skip this and use it in the recipe below!

Tip 2: Fold fresh blueberries into your batter. If you are working with fresh berries, stir them into your pancake batter right before cooking. See my next tip for what to do if you have frozen berries!

Tip 3: Don’t stir frozen blueberries into your batter. Skip the stirring and add frozen blueberries directly to the uncooked side of the pancake in your pan. If you add frozen berries to the batter in the bowl and mix, the batter turns purple and has a blue-green tint. So, by adding them directly to the pancake, the frozen berries sink into the middle of the pancake, and when you flip it, they get hot and juicy.

Tip 4: Knowing when to flip pancakes. Look for bubbles on top of the pancake that begin to pop and bubble again. The edges will look set, and the pancake should be golden on the first side (simply use a spatula to carefully lift one side to check).

Tip 5: Serving suggestions. Serve with butter, maple syrup, more fresh blueberries, powdered sugar, or homemade whipped cream on top. A spoonful of homemade peanut butter or almond butter is incredible, too!