Recipe

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Start your morning with a stack of fluffy blueberry pancakes that turn out perfect every time!

If you like classic fluffy pancakes, you’re going to love biting into juicy sweet blueberries in this epic stack!

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

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Perfect Blueberry Pancakes
Ingredients
How to Make Blueberry Pancakes
Making the Best Blueberry Pancake Batter
Fluffy Blueberry Pancakes Recipe

Perfect Blueberry Pancakes

After years of cooking up pancake recipes on weekends, my heart still belongs to this recipe because it yields perfect blueberry pancakes every single time.

The best part is that it works with fresh or frozen blueberries, the batter holds up to both! I’ve made these so many times that I’ve also included all my tips and tricks to help you avoid the most common pancake mistakes.

Ingredients

You’ll find the ingredient amounts needed to make a fluffy stack of blueberry pancakes in the recipe card. Before you head there, if you’re considering making any swaps read this section first:

All-Purpose Flour: the foundation of this recipe. You can use a 1:1 gf baking mix and make these blueberry pancakes gluten-free.
Baking Powder: essential if you want these pancakes to be fluffy. If you don’t have any, follow this recipe for pancakes without baking powder, and then add the berries.
Salt: to enhance the flavor of the other ingredients.
Sugar: just enough to make these pancakes lightly sweet and give them a crisp golden exterior.
Milk: dairy milk or dairy-free will work for this recipe.
Egg: to bind the ingredients and help the pancakes hold together. You can use one of these egg substitutes for pancakes or this eggless pancake recipe.
Butter: adds delicious, buttery flavor and moisture to the texture.
Blueberries: use fresh or frozen blueberries. Wait until after you’ve made the batter to fold them in.

How to Make Blueberry Pancakes

Making incredible blueberry pancakes starts with a great pancake batter and then, you fold in your berries. I’m including some tips in each of the steps:

Make the pancake batter:
Measure the dry ingredients into a large batter bowl and whisk to combine -this ensures that the baking powder is distributed evenly. Then, measure the wet ingredients and add them to the bowl. Whisk until all the lumps are gone.
Add the blueberries to the batter:
Once the batter is ready, add the fresh or frozen blueberries to the bowl. With a spatula, fold them in once or twice.
Cook the pancakes:
Heat your non-stick pan or griddle first over medium-high heat. Once hot, grease it well -with oil or butter. Immediately, pour the pancake batter onto the hot surface and cook the pancakes for about 2 minutes, flip the pancakes, and cook them for one more minute on the other side.
Serve:
Build a stack of warm pancakes and top them with your favorite toppings or syrups.

Best Pan for cooking pancakes

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, since pancake batter that is too thin will yield flat pancakes without much fluff.

Watch this video to see how these blueberry pancakes are made:

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.

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:

Blueberry Syrup
Strawberry Syrup
Homemade Pancake Syrup
Whipped cream
Sliced bananas
Vanilla yogurt

Fluffy Blueberry Pancakes Recipe

Servings: 12 pancakes

Prep Time: 5

Cook Time: 10

Total Time: 15

Start your morning with a stack of fluffy blueberry pancakes that turn out perfect every time!

4.97 from 30 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 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, 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.

Cook the pancakes:

Heat a non-stick griddle or large pan over medium-high heat and once hot, grease it.
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 cook the remaining pancakes.

Serve:

Stack them high and serve these pancakes with your favorite toppings and syrup. These are shown with my easy blueberry pancake syrup on top.

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.