Blueberry Pancakes
on Jan 25, 2024, Updated Mar 13, 2024
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Sweet, juicy blueberries ensure that these easy-to-make Blueberry Pancakes are full of flavor in every bite! In just 20 minutes you can add a new recipe to your breakfast rotation that the whole family will love.
Tired of traditional pancakes? Well look no further than these delicious blueberry pancakes! As the blueberries cook they burst and release their flavor, allowing it to seep into the pancake.
The result is a fluffy, moist, flavorful pancake that will keep you coming back for seconds. If you don’t have fresh blueberries then you can easily swap them for some frozen blueberries. Just make sure you thaw your berries in the fridge first.
Table of Contents
Why You’ll Love This Recipe
- Full of sweet flavor.
- Easy to put together and make ahead of time.
- A perfect kid-friendly breakfast.
Recipe Ingredients
- Butter—Salted and melted.
- White Granulated Sugar—Adds some sweetness to the pancakes.
- Whole Milk—Or your favorite dairy-free alternative.
- Vanilla Extract
- Eggs—We use large eggs, but you can also use 4 medium eggs.
- Baking Powder
- Flour– All purpose.
- Blueberries—You can use fresh or frozen berries.
See the recipe card for full information on ingredients and quantities.
How to Make Blueberry Pancakes
Step #1. Combine the melted butter, sugar, milk, vanilla, and eggs in a mixing bowl. Stir until homogeneous.
Step #2. Whisk in the baking powder and flour until the dry ingredients are fully incorporated.
Step #3. Fold in the blueberries and make sure they are evenly distributed throughout the batter.
Step #4. Cook a small amount of batter at a time over medium heat until both sides of the pancake are golden brown.
Recipe FAQs
We recommend mixing your blueberries directly into the pancake batter. This helps ensure they distribute evenly. With that being said, scattering extra blueberries on top of your pancakes is a great way to add extra flavor and texture. You can sprinkle 6-8 blueberries on top of your pancake if you’d like.
If your pancakes are sticking to the pan repeatedly then you will want to turn down the heat on your stovetop. Using a nonstick skillet will also help make flipping your pancakes easier. Don’t forget to coat your pan in 1 tablespoon of melted butter before adding any pancake batter.
When making any kind of pancake it is not recommended that you make the batter ahead of time. As the batter sits in the fridge the air bubbles the baking powder creates will pop, causing the batter to go flat. As a result you will be left with flat pancakes even if you remix the batter.
Expert Tips
- We like to use fresh blueberries whenever they are available at our grocery store, but you can also use frozen berries. If you are using frozen blueberries then you will want to let them thaw in the fridge before adding them to your batter. This will ensure they are warm and gooey by the time the pancake is finished cooking.
- For a fluffier, richer pancake you can replace the milk with buttermilk.
- We recommend using unsweetened almond milk if you are using a dairy-free alternative, but you are welcome to use whatever you would like. Unsweetened almond milk has the least effect on the flavor of these pancakes.
- If you only have unsalted butter then you will want to add ¼ teaspoon of salt to your pancake batter. You can add it at the same time as the dry ingredients.
Topping Ideas
We love topping these fruity pancakes with even more fresh fruit. Blackberries, raspberries, strawberries, and bananas all make great additions to these blueberry pancakes. You can also top your pancakes with blueberry syrup, homemade buttermilk syrup, maple syrup, or whipped cream for some extra sweetness.
How to Store Leftover Pancakes
Make a double batch and save some for another day!
You can store your leftovers in the fridge for a week. Keep your pancakes in either a Ziploc bag or airtight container to keep them fresh as long as possible. When you are ready for some pancakes, reheat a couple in the microwave for about 30 seconds. Flip your pancakes halfway through to ensure they reheat evenly.
Alternatively, you can store your pancakes in the freezer for up to 3 months. We recommend allowing your pancakes to cool completely before transferring them to a container or Ziploc bag.
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Blueberry Pancakes
Ingredients
- ½ cup butter, salted, melted
- ½ cup sugar, white granulated
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 3 eggs, large
- 1 teaspoon baking powder
- 2 cups flour
- 1 ¼ cup blueberries, fresh or frozen
Instructions
- In a large mixing bowl, whisk together the melted butter, milk, eggs, and vanilla extract and sugar.
- Once the wet ingredients are homogenous, whisk in the baking powder and flour until the batter is smooth.
- Gently fold in the blueberries until they are evenly distributed through you the pancake batter.
- Heat a pan over medium-high heat and then cook 1/4 cup of batter at a time for about 1-2 minutes per side, or until golden brown.
- Serve and enjoy!
Notes
- Store your pancakes in the freezer for 3 months or in the fridge for a week. Either way you can store your pancakes in an airtight container or Ziploc bag. Reheat your pancakes in the microwave for 30 seconds. Frozen pancakes will need an extra 20-30 seconds.
- You can use fresh or frozen blueberries in this recipe.
- You can use unsalted butter if you don’t have salted butter. If you are using unsalted butter then you will want to add 1/4 teaspoon of salt to your pancake batter.
- For a fluffier, richer pancake you can replace the whole milk with buttermilk.
