Recipe

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Use this recipe to make a fluffy stack of blueberry pancakes that turn out perfect every time.

These blueberry pancakes have just the right thickness with a soft and fluffy texture to hold the juicy berries inside. Each bite is heavenly.

stack of blueberry pancakes on a plate with syrup and blueberries on top

Perfect Blueberry Pancakes

I’ve been making pancakes from scratch and sharing them here since 2013, and these blueberry pancakes have my signature iconic thick, pillowy, fluffy texture, which many readers claim to be perfection.

They’re a breeze to make before your first cup of coffee, and if your family is anything like mine, they’ll get devoured before you finish making the batch. Bonus points if you whip up this easy blueberry syrup.

Fresh or Frozen Blueberries

The recipe is simple and can be made with either fresh or frozen blueberries, which I add to the batter frozen, right before cooking. The rest are pantry staple ingredients, including all-purpose flour, baking powder, milk, eggs, a little sugar, and melted butter.

Preventing Burning

Burned blueberries are a common mishap that often occurs when the pancake batter is too thin (liquidy) and doesn’t coat the berries, or when they’re placed on top of the batter after pouring it into the pan, giving them zero protection from the heat after flipping. This recipe avoids both of these by folding them into a thick pillowy batter before cooking.

If you love cooked fruit inside pancakes, try my raspberry pancakes next.

Fluffy Blueberry Pancakes Recipe

Servings: 12 pancakes

Prep Time: 5

Cook Time: 10

Total Time: 15

Use this recipe to make a fluffy stack of blueberry pancakes that turn out perfect every time.

4.97 from 66 votes

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Watch how it’s made:

Ingredients

1 ½ cups all-purpose flour
2 ½ teaspoons aluminum-free baking powder
½ teaspoon salt
1 tablespoon sugar
1 ¼ cups milk
1 egg
3 tablespoons butter, melted
1 teaspoon vanilla, optional
1 cup blueberries, fresh or frozen

Instructions

Make the batter:

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, butter, and vanilla extract (if using it to add flavor). Break up the egg first with a fork and incorporate it with the liquid. Then, mix in the flour, working from the outside of the bowl in, until just combined and mostly smooth.
Add the blueberries to the batter, and using a spatula, gently fold them into the batter just enough to coat all of them with batter.

Cook the pancakes:

Heat a non-stick griddle or large pan over medium heat, and once hot, grease it. Immediately, pour ¼ cup of pancake batter onto the greased pan, making sure each pancake has about the same amount of berries. The batter is thick, so using the back of the scoop to spread it out as needed makes it easier.
Cook the pancakes for about 2 minutes, until the edges appear defined and bubbles form on the surface. Flip the pancakes over and cook for another minute on the other side. Avoid pressing down on the pancake after flipping; this will smoosh the berries and place them closer to the heat, and can burn them. It yields denser pancakes and causes the batter to ooze out on the sides, leaving you with uncooked batter around the edges.

Serve:

Remove the pancakes from the pan onto a plate and keep them warm while you cook the remaining batter. Serve them warm with your favorite syrup and toppings.

Notes

Use the right baking powder: Since pancake batter naturally has a mild, neutral flavor, it’s important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.