This Blueberry Pancakes recipe is so easy to whip up, and it makes soft and fluffy pancakes that are hard to beat!
We have a tradition at our house of having hot homemade breakfasts on Saturday mornings. My kids LOVE pancakes, so that is usually what they request. These blueberry pancakes are out of this world, and a new personal favorite!
So tender and flavorful. Fresh blueberries peeking out not only makes them pretty, but gives them that wonderful fresh berry flavor.
How to make Homemade Blueberry Pancakes
- baking powder
- melted butter
- vanilla extract
Whisk together the flour, sugar, baking powder, and salt in a mixing bowl, preferably a large bowl with a pourable spout. In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla. Add to the dry ingredients and stir lightly to make sure you get tender pancakes. Don’t over-mix or the pancakes will be tough.
Spoon batter onto a griddle heated to medium heat, and sprinkle blueberries over the batter. Cook till bubbles form, then flip pancakes over and cook till golden brown. Serve hot with syrup.
Can I use frozen blueberries for pancakes?
I love baking with fresh blueberries, but they usually cost a fortune here in Utah, so I frequently use frozen berries in my pancakes, and they work just fine. If using frozen berries, you definitely don’t want to stir them into the batter, use the method below.
I happened to find some fresh blueberries on sale, so I used them for these pancakes.
For an added boost of blueberry flavor, I added extra fresh berries to the top of the pancakes, and it was fantastic! I love the tartness of the berries with the sweetness of the syrup.
How do you add blueberries to pancakes?
Instead of adding my blueberries to the batter, I like to sprinkle them on top of the batter on the griddle. The pancakes turn out much prettier that way, and it’s easier to evenly distribute them.
We are huge fans of buttermilk syrup, and I think it takes these blueberry pancakes over the top. Seriously, you must try it!
With the warm buttermilk syrup and the fresh berries on top, you will feel like you are eating breakfast at a fancy restaurant! But since you are making pancakes from scratch at home, you can totally eat them in your pajamas.
MORE AMAZING BREAKFAST RECIPES:
- Bacon Breakfast Casserole
- Banana Coffee Cake
- Oatmeal Waffles
- Cinnamon Coffee Cake
- Coconut Granola
- Blueberry Sauce (for pancakes and waffles)
- Zucchini Breakfast Pancakes
- Peanut Butter Waffles
- Puff Pancakes (AKA German Pancakes)
Blueberry Pancakes Recipe
- 2 1/2 cups flour
- 2 Tbsp sugar
- 2 Tbsp baking powder
- 1 tsp salt
- 2 cups milk
- 2 eggs
- 1/4 cup melted butter
- 1 tsp vanilla
- 1 cup fresh or frozen blueberries
- Whisk together the flour, sugar, baking powder, and salt in a mixing bowl, preferably one with a pourable spout.
- In another bowl, whisk together the milk, eggs, melted butter, and vanilla. Add to the dry ingredients and stir lightly. Don't over-mix or the pancakes will be tough.
- Spoon batter onto a medium hot griddle, and sprinkle blueberries over the batter. Cook till bubbles form, then flip pancakes over and cook till golden brown. Serve hot with maple syrup or buttermilk syrup.
-Recipe inspired by Cupcake Diaries
Amount Per Serving: Calories: 178Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 44mgSodium: 502mgCarbohydrates: 26gFiber: 1gSugar: 3gProtein: 5g