Name: Blueberry Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 2 tsp baking powder; 1 tbsp sugar; 1/4 tsp salt; 2 large eggs; 1 1/4 cups milk (dairy or non-dairy); 3 tbsp melted butter or oil; 1 tsp vanilla extract; 1 cup fresh or frozen blueberries; Butter or oil for greasing skillet

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Blueberry pancakes are the ultimate breakfast comfort food—fluffy, golden pancakes bursting with sweet, juicy blueberries in every bite. Whether it’s a lazy weekend morning or a quick weekday treat, I find these pancakes easy to make and always satisfying. They’re a classic recipe that never goes out of style.

Why You’ll Love This Recipe

I love how these pancakes turn out light and fluffy, with pops of tart-sweet blueberries scattered throughout. They come together in one bowl, making cleanup simple. I can use fresh or frozen berries, and the batter is made from everyday ingredients I usually have on hand. These pancakes are great on their own or with a drizzle of maple syrup, a pat of butter, or even a sprinkle of powdered sugar. Blueberry Pancakes

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Sugar
Salt
Eggs
Milk (dairy or non-dairy)
Melted butter or oil
Vanilla extract
Fresh or frozen blueberries
Butter or oil for the skillet

Directions

I start by whisking the dry ingredients—flour, baking powder, sugar, and salt—in a large mixing bowl.
In another bowl, I beat the eggs, then add milk, melted butter, and vanilla extract.
I pour the wet ingredients into the dry and gently stir until just combined. I’m careful not to overmix so the pancakes stay tender.
I fold in the blueberries, making sure they’re evenly distributed.
I heat a lightly greased skillet or griddle over medium heat.
Using a ladle or measuring cup, I pour the batter onto the skillet, about ¼ cup per pancake.
I cook each pancake until bubbles form on the surface and the edges look set, then flip and cook the other side until golden brown.
I keep the pancakes warm in a low oven while I finish the batch.

Servings and timing

This recipe makes about 10–12 medium pancakes, serving 4 people. Prep time is around 10 minutes, and cook time is about 15 minutes, for a total of 25 minutes from start to finish.

Variations

Sometimes I mix things up by adding a bit of lemon zest to the batter for a fresh twist. I’ve also swapped some of the flour for whole wheat to make them heartier. If I want a dairy-free version, I use almond or oat milk and coconut oil instead of butter. For extra indulgence, I sprinkle a few chocolate chips into the batter along with the blueberries.

Storage/Reheating

I store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet over low heat or pop them in the toaster or microwave for a quick fix. I also freeze them in a single layer, then transfer them to a bag once frozen. They reheat beautifully straight from the freezer. Blueberry Pancakes

FAQs

Can I use frozen blueberries?

Yes, I use frozen berries all the time. I don’t thaw them—just toss them in the batter frozen to prevent the color from bleeding.

How do I make pancakes fluffier?

I don’t overmix the batter and make sure my baking powder is fresh. Letting the batter rest for 5 minutes also helps create extra fluff.

Can I make the batter ahead of time?

It’s best to make the batter fresh, but I sometimes mix the dry and wet ingredients separately the night before and combine them in the morning.

What’s the best pan to use?

I like using a non-stick skillet or griddle. Cast iron also works great if it’s well-seasoned.

How do I keep pancakes warm for serving?

I place cooked pancakes on a baking sheet in a 200°F (90°C) oven while I finish the batch. That keeps them warm and fluffy until I’m ready to serve.

Conclusion

Blueberry pancakes are a go-to breakfast favorite that I never get tired of. They’re quick, simple, and bursting with flavor in every bite. Whether I’m feeding a crowd or just making a cozy breakfast for myself, these pancakes always hit the spot.