Start your morning with a stack of fluffy blueberry pancakes that turn out perfect every time. If you don’t already have the perfect pancake recipe on hand you religiously make every weekend, you will after today!
Traditional fluffy pancakes are always requested by the kids; but when blueberries are abundant, a stack of these always takes the trophy home. They are perfectly fluffy, defined edges, and each bite has a burst of warm, juicy blueberries. Deeeeeliiiiiciiious.
Whether you use fresh summer blueberries or frozen, these pancakes can be made any time of year for breakfast, brunch, or dinner. Yes, “brinner” because breakfast foods always taste a little extra special at night, right?
How to Make Blueberry Pancakes
The key to making blueberry pancakes and keeping the blueberries intact is by making the perfect batter first and then folding in the blueberries.
This recipe for blueberry pancakes is simple and quick. I use my original pancake recipe and fold the blueberries into the batter right before cooking.
It’s just as equally important that when measuring out a scoop out of the bowl, you grab enough blueberries but not too many so the last pancake is left with none -equal distribution 🙂
Combine the Dry Ingredients
In a large bowl, sift together the flour, baking powder, salt, and sugar.
Make a Well
In the center of the flour, make a well, and pour in the milk, egg, and melted butter; mix with a fork or whisk until smooth.
Once the batter is combined, add the blueberries and gently fold until just incorporated.
Heat a non-stick griddle or large pan over medium-high heat. Scoop ¼ cup of batter for each pancake. Wait until bubbles form to flip. Brown on the other side and serve with butter and syrup.
While some people prefer to make pancakes on a pan, I really like the efficiency of a large non-stick griddle when it comes to making my pancakes. A large surface allows me to make more pancakes at once, which means I can serve them hot and please a crowd (or my kids).
I do feel, however, that a non-stick surface is necessary to make pancakes. And remember, just because your surface is non-stick, it does not mean you can skip using butter or spray. This is essential.
Making the Best Blueberry Pancake Batter
The best pancake batter is one that is not overmixed, and its consistency isn’t too liquidy. Pancake batter should be thick, without lumps, and even.
Pancake batter that is too thin will yield flat pancakes without much fluff. In case you need a visual of what perfect pancake batter looks like, watch the video below. It includes tips for making flawless pancakes, how to substitute milk in a pancake recipe, and more.
Best Pancake Batter Secrets
The secret to the best pancake batter is knowing when to stop mixing and not to over-mix the flour into the liquid ingredients. When this happens, you get chewy pancakes because the gluten proteins in the flour have overly activated.
Check out this video where I share all my batter secrets.
Folding Blueberries Into the Batter
If using fresh or frozen blueberries, add them directly to the batter and fold until just combined. Frozen makes no difference, and the berries will get heated through as they cook on the griddle.
Some people prefer to add the blueberries to the uncooked side of the pancakes on the griddle, to make sure they are evenly dispersed. This method also works, although it takes a little more time.
Can you make Gluten-Free Blueberry Pancakes
It can be tricky to get a good gluten-free pancake batter going. Often, it comes out too dense, while others are runny. The reason for the batter not turning out how it should is because there are many gluten-free flour mixes and all have different percentages of starch-to-grain ratios.
My go-to all-purpose gluten-free flour for this recipe is Bob’s Red Mill 1:1 Gluten-Free All-Purpose Flour. Many people have commented that they’ve successfully made this recipe using King Arthur’s Gluten-Free flour.
If you don’t have a gluten-free flour blend on hand but still want gluten-free pancakes, try this Banana Oatmeal Pancake recipe and fold the blueberries in before cooking. The batter is made with old-fashioned oats and mixed in a blender, so no specialty flours are needed.
Blueberry Pancake Toppings
Blueberry pancakes are delicious all on their own or if you’d like to turn this into a pancake breakfast for a fun weekend morning, below are a few ideas to help you set up some epic pancake toppings:Print
Fluffy Blueberry Pancakes Recipe
Start your morning with a stack of fluffy blueberry pancakes that turn out perfect every time! Step-by-step video recipe.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 12 pancakes 1x
- Category: Breakfast
- Method: stovetop
- Cuisine: Pancakes
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon sugar
- 1 ¼ cups milk
- 1 egg
- 3 tablespoons butter, melted
- 1 cup blueberries, fresh or frozen
- In a large bowl, sift together the flour, baking powder, salt, and sugar.
- Make a well in the middle and pour in the milk, egg, and butter. Mix with a whisk or fork until smooth.
- Add the blueberries to the batter, and using a spatula, gently fold them into the batter until just combined.
- Heat a non-stick griddle or large pan over medium-high heat, I set my griddle at 300-350 F. Grease or spray your surface.
- Pour or scoop ¼ cup of blueberry batter for each pancake. Wait until bubbles form to flip. Continue cooking for an additional minute to cook through, flip and brown on the other side. Remove from the pan or griddle and serve.
- Calories: 191
- Sugar: 3.3g
- Sodium: 299.5mg
- Fat: 0.5g
- Saturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1.5g
- Protein: 4.9g
- Cholesterol: 0mg
Keywords: blueberry pancakes, gluten free blueberry pancakes