Fluffy Blueberry Pancakes
Get ready for a total breakfast treat — Fluffy Blueberry Pancakes! These homemade pancakes are perfectly sweet, light, fluffy and completely crave-worthy. Add a drizzle of warm maple syrup and a handful of fresh blueberries for the perfect finishing touch!
Is there anything more beautiful than a giant stack of pancakes, fresh off the griddle? Add a glass of orange juice, a strong cup (or two) of vanilla-flavored coffee, plenty of maple syrup and you have the perfect start to any day. Don’t you agree?
To be honest… I always have a box of pancake mix in the pantry. You never know when you’ll run out of groceries and have nothing left to make, but pancakes, which happens more than I’m willing to admit! Haven’t you heard that Thursday night is breakfast for dinner night? No? Oh, maybe that’s just at my house. Either way, we love pancakes and always have that convenient box mix on hand. However, you really just cannot beat the flavor and texture of homemade pancakes. Not from a box mix, from scratch. And, actually, whipping up these homemade blueberry pancakes is almost just as easy as using the boxed pancake mix. I promise!
If I’m going to roll myself out of bed and flip pancakes, I’d much rather make some amazing blueberry pancakes and enjoy that perfect, fluffy goodness. This blueberry pancake recipe creates a light, airy batter that makes those tall and fluffy pancakes that are super tender and studded with sweet, juicy blueberries. Don’t you just love that moment when you flip a pancake over and watch it rise up super tall right before your eyes? I love that!
After making this recipe, my family decided these blueberry pancakes would be the only pancakes I make from now on. They’re that good. I guess that box in the pantry is going to be sitting for quite awhile!
This recipe for blueberry pancakes uses simple baking ingredients. You’ll need all of the usuals – flour, sugar, baking powder and salt. Nutmeg or cinnamon is optional, but gives these pancakes lovely flavor. The wet ingredients are milk, an egg, butter and vanilla extract. Here’s a note on each of the ingredients:
- Flour. Regular all-purpose flour or whole wheat pastry flour will give you the best, fluffy pancakes. To make the pancakes gluten free, try using an all-purpose gluten-free flour or oat flour.
- Baking staples. You’ll need some vanilla extract for flavor, a pinch of salt to pull the flavors together and baking powder to help the pancakes rise.
- Sugar. Add just one tablespoon of sugar for a touch of sweetness.
- Nutmeg or cinnamon. For warm, cozy flavor!
- Milk. You can use any milk you’d like. Whole milk will give your pancakes the richest flavor.
- Egg. You’ll need just one egg in this pancake recipe.
- Melted butter. A little bit of melted butter gives these pancakes the perfect texture.
- Blueberries. Feel free to use fresh or frozen blueberries in this recipe.
Craving plain pancakes? These pancakes are even great without any extras! Or, you can sub the blueberries for another add-in. Sometimes we love to mix in chocolate chips or banana chunks with macadamia nuts!
how to make homemade blueberry pancakes
These made-from-scratch blueberry pancakes take just a couple of minutes longer to whip up, than boxed pancake mix. And once you give these homemade pancakes a try, you won’t be able to go back to eating boxed pancake mix. No comparison! Here’s the easy method:
- Mix dry ingredients. In a large mixing bowl, whisk together the flour, salt, baking powder, sugar and nutmeg.
- Add wet ingredients. Make a well in the center of the dry ingredients and stir in the milk, egg, melted butter and vanilla; mix until just combined. Do NOT overmix. Some small lumps are fine.
- Let batter rest. For best results, rest the pancake batter for 5 to 10 minutes. This will allow the gluten in the flour to relax and the starch grains to swell and will make for the most light and fluffy pancakes.
- Cook pancakes. Heat a large skillet or griddle over medium to medium-high heat. Butter the surface and once hot, scoop out about 1/4 cup of pancake batter for each pancake. You may need to gently spread the batter out some. Arrange blueberries evenly over the tops of the pancakes, as many or few as you prefer. After about 3 minutes and when bubbles begin to form on the surface and the edges of the pancakes look set, flip and cook the other side until cooked through, 2 to 3 minutes.
- Serve and enjoy. Top your pancakes with any favorite toppings. We love maple syrup and an extra handful of fresh blueberries on these delicious pancakes!
keep pancakes warm
If I’m cooking pancakes for the family, I like to keep them warm until they’re all cooked and we’re ready to eat. I simply heat the oven to 200 degrees F. Once a batch of pancakes have cooked, I transfer them to a large baking sheet and put them in the oven to stay warm.
how to serve a stack of fluffy blueberry pancakes
The best thing about homemade blueberry pancakes is you get to pick exactly how you want them topped! Here are some ideas:
- Maple syrup
- Whipped cream
- Fresh berries (blueberries, raspberries, blackberries, etc.)
- Unsweetened shredded coconut
- Coarsely chopped nuts (pistachios, almonds, walnuts, etc.)
- Powdered sugar
- Butter or nut butter (Nutella, almond butter, peanut butter, etc.)
- Caramel sauce
tips for the best blueberry pancakes
This pancake recipe is pretty simple and straightforward, but I do have a few pancake-making tips that I’ve learned along the way. Here are some recommendations for perfect blueberry pancakes every time:
- Don’t over-mix the batter. You want to gently fold the wet and dry ingredients together until you have a lumpy, just-moist batter. Lumps are good in pancakes, trust me! If you beat the batter until it is perfectly smooth, you’ll have a very dense, flat pancake instead of a light and fluffy one.
- Rest batter. Once you’ve mixed up the pancake batter, it’s best to let it sit for about 5 to 10 minutes. This allows the gluten in the flour to relax and the starch grains to swell. Your pancakes will be more likely to come out light and fluffy.
- Don’t press down on the pancake with the back of your flipper. This can cause the pancake to flatten and it won’t help them cook any faster.
- Only flip once. Flipping the pancakes back and forth causes them to deflate and become dense, so when it’s time to check if they’re done on bottom, just barely lift them to take a peek.
- Frozen blueberries. You can use frozen blueberries in this recipe. I would recommend thawing and rinsing the blueberries. Then, drain them well and pat them dry. You want to make sure to get rid of any excess moisture.
make ahead tips
Blueberry pancake batter can be made in advance. You can refrigerate the batter for up to 4 hours before you plan to use it.
storing, freezing and reheating
How to store leftover blueberry pancakes?
The great thing about homemade pancakes is that they keep well in the fridge for up to 5 days or in the freezer for up to 3 months. For the fridge, let pancakes cool completely and then put them in a zip-top baggie. You can reheat in a toaster or microwave when you’re ready to eat.
Freezing. Once pancakes have cooled to room temperature, freeze them first on a large pan or plate. When the pancakes are slightly hard, transfer them to a freezer-safe bag. Pancakes will keep well in the freezer for up to 3 months. Freezing them first, separately, keeps the pancakes from sticking together.
Reheating. To reheat frozen pancakes, you can either heat them in a toaster oven, microwave, or a warm oven. You can also reheat without thawing them first.
These blueberry pancakes are sure to become your new go-to pancake recipe. They’re soft, fluffy and melt in your mouth delicious!
more pancake recipes to try:
If you love this recipe for blueberry pancakes, try one of our other favorite pancake recipes next:
If you try this recipe for blueberry pancakes, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagramwith a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1/4 teaspoon nutmeg or cinnamon
- 1 ¼ cups milk (add 2-3 additional tablespoons, if the mixture seems too thick)
- 1 egg, beaten
- 3 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1+ cup fresh or frozen blueberries*
- In a large mixing bowl, whisk together all dry ingredients.
- Make a well in the center and stir in the milk, egg, melted butter and vanilla; mix until just combined. Do NOT overmix. Some small lumps are fine. Let batter rest for 5 to 10 minutes.
- Heat lightly greased or buttered skillet or griddle over medium to medium-high heat. Portion out 1/4 cup scoops of batter onto skillet or griddle, cooking in batches as needed. You may need to gently spread the batter out some. Arrange blueberries evenly over the tops of the pancakes, as many or few as you prefer.
- When bubbles begin to form on the surface and the edges of the pancakes look set (2 to 3 minutes), flip and cook the other side until cooked through, 2 to 3 minutes. Serve warm with maple syrup and butter and/or other favorite toppings.
**This recipe can easily be doubled, if you're serving a crowd.
***See post for instructions for storing, freezing and reheating pancakes.