These blueberry pancakes are the best I’ve ever made! They’re simple yet incredibly thick and fluffy, with a golden-brown exterior that melts in your mouth. Packed with fresh blueberries, each bite bursts with flavor.
These blueberry pancakes are incredibly fluffy – they’re worth getting out of bed for! With slightly crispy edges and a golden-brown surface, they’re soft and airy on the inside. The pancakes soak up melted butter perfectly. Then, there’s that unforgettable moment when you bite into a warm blueberry, and it bursts with flavor. It’s a bite of pure bliss.
How to Make the Blueberry Pancakes
Key Ingredients for Blueberry Pancakes
- Blueberries: I typically use either fresh or frozen blueberries for this recipe. When opting for frozen, I prefer the smaller wild blueberries for their intense flavor.
- Flour: For these blueberry pancakes, I use all-purpose (plain) flour, as seen in my photos. If you prefer a whole grain option, whole wheat flour works well. I recommend a 50:50 blend of whole wheat and all-purpose flour to keep the pancakes light and fluffy. For those seeking gluten-free options, a gluten-free flour blend or buckwheat flour can be great alternatives (check out my recipe for buckwheat pancakes).
- Sugar: For sweetening, granulated sugar works perfectly, though brown sugar, coconut sugar, or homemade honey syrup make excellent alternatives. For creative variations, try mixing in mashed banana – the same technique I use in my popular banana pancakes recipe.
- Milk: I usually have whole milk on hand and use it for making blueberry pancakes. However, non-dairy alternatives like homemade oat milk or even buttermilk can work just as well.
- Baking Soda and Lemon Juice: The combination of baking soda and a little acid, such as lemon juice or vinegar, is key to achieving light and fluffy pancakes. If you only have baking powder, I’ve included instructions below on how to substitute it. You can also use buttermilk in place of milk, omitting the acid, much like in my buttermilk pancakes recipe.
- Butter: I add melted butter to my pancake batter to achieve that melt-in-your-mouth texture. If you avoid butter, melted vegan butter or coconut oil can serve as a great alternative, especially since coconut oil pairs wonderfully with blueberries.
- Egg: The egg helps provide structure and contributes to the fluffiness of my pancakes. If you follow a vegan diet, you can replace the egg with a flax egg or simply omit it.
- Vanilla and Salt: A splash of vanilla extract and a pinch of salt enhance the flavor of these blueberry pancakes. For a bit of variation, try experimenting with other extracts. I particularly enjoy adding a touch of almond extract, which complements the blueberries beautifully.
Directions for the Best Blueberry Pancakes
Making these blueberry pancakes is quick and easy. Start by souring your milk—just add a little lemon juice or vinegar to it. Since I don’t always have buttermilk on hand, this is my go-to trick for achieving that classic buttermilk pancake texture without the buttermilk.
Next, whisk together the dry ingredients and combine them with the soured milk, egg, vanilla extract, and almond extract (optional, but it adds a nice flavor). Once your batter is ready, gently fold in the blueberries.
You can use either fresh or frozen blueberries for these pancakes. If you’re using fresh berries, simply add them directly to the batter and fold them in. For frozen blueberries, don’t mix them into the batter. Instead, drop them onto the uncooked side of the pancake while it’s cooking. This allows the frozen berries to sink into the pancake, becoming warm and juicy when you flip it.
If you mix frozen berries directly into the batter, you’ll end up with a blue-green color, which may not look as appealing, but still tastes great. To keep your pancakes looking their best, it’s better to add the frozen blueberries directly to the pan.
Get Two Pans Going – You’ve Got This!
To avoid having to keep your blueberry pancakes warm in the oven, I recommend using two pans at once. This way, you can cook more pancakes at the same time. However, if you prefer to take a slower, more relaxed approach, just keep the cooked pancakes warm in the oven on a rack. This method prevents soggy pancakes
One important tip: do not stack the pancakes in the oven, as this will squash the ones at the bottom!
Health Benefits of Blueberries
Blueberries, like other berries, are rich in antioxidants and Vitamin C. Known as a “superfood,” they offer numerous health benefits. Research shows that regular consumption of blueberries may promote better skin, improved circulation, and stronger bones when part of a balanced diet.
Research also suggests that eating blueberries regularly may enhance cognitive function and may even reduce the risk of age-related cognitive decline. According to a study published in the Journal of Nutritional Biochemistry, anthocyanins found in blueberries have been linked to improved memory and cognitive performance in older adults. (Source: Journal of Nutritional Biochemistry)
Additionally, blueberries are low in calories—only 57 calories per 100g (3.5 oz)—so you can enjoy them guilt-free! (Although, I’ll admit, when they’re turned into blueberry pancakes, that number may increase just a little… 😂)
Storing Blueberry Pancakes
- Storage: Keep your blueberry pancakes in an airtight container in the fridge for up to a week. Alternatively, you can freeze them for up to 2 months. To freeze, place the pancakes on a baking sheet and freeze them for about 30 minutes. Afterward, transfer them to a freezer-safe bag, placing parchment paper between each pancake to prevent them from sticking together.
- Reheating: To reheat, place the pancakes on a microwave-safe plate and heat for 20 seconds per pancake (adjust the time if reheating multiple pancakes). For a crispier result, wrap them in foil and bake at 350°F for approximately 10 minutes.
More Favorite Breakfast and Brunch Recipes:
If you love these light and fluffy blueberry pancakes, try one of these other tasty breakfast ideas:
- The Perfect Bisquick Waffle Recipe
- Lemon Poppy Seed Muffins
- Banana Bread Recipe with 2 Bananas
- Nut Bread Recipe
Frequently Asked Questions About Blueberry Pancakes
How Do I Make Blueberry Pancakes with Frozen Blueberries?
Making blueberry pancakes with frozen blueberries is easy! Simply thaw the berries before using them and gently fold them into your pancake batter. For best results, lightly dust the blueberries in flour before adding them to the batter. This will help prevent them from sinking.
Can I Make Blueberry Pancakes Ahead of Time?
Yes, you can make blueberry pancakes ahead of time! Prepare the pancakes as usual and allow them to cool completely. Store them in an airtight container in the refrigerator for up to three days. When you’re ready to enjoy them, simply reheat them in the toaster or microwave.
What’s the Difference Between Blueberry Pancakes and Buttermilk Blueberry Pancakes?
The main difference lies in the ingredients: buttermilk blueberry pancakes use buttermilk, which provides a slight tang and helps create a fluffier texture. Regular blueberry pancakes, on the other hand, are made with regular milk and have a slightly different taste and consistency.
Can I just add blueberries to pancake mix?
Yes, you can add blueberries directly to pancake mix.
Is it better to use fresh or frozen blueberries in pancakes?
Both work, but fresh blueberries are easier to mix in without affecting the texture. For frozen, add them directly to the pancake as it cooks.
How do you keep blueberries from sinking in pancakes?
Toss the blueberries in flour before adding them to the batter to help prevent sinking.
How to make American pancakes with blueberries?
Mix dry and wet ingredients, fold in blueberries, then cook on a greased skillet until golden brown.
Blueberry Pancake Recipe
Light & fluffy healthy blueberry pancakes with whole grains! Easy recipe with gluten-free options. Antioxidant-packed breakfast everyone will love.
- Total Time: 30mins
- Yield: 4 servings, 2 pancakes each 1x
Ingredients
Dry Ingredients
- 1 ½ cups (190g) all-purpose flour – Forms the base for fluffy pancakes
- 1–2 tbsp sugar – Adjust sweetness to taste
- ¾ tsp baking soda – Ensures proper rise (baking powder works too)
- ½ tsp fine salt – Balances flavors
Wet Ingredients
- 1 ¼ cups (295ml) milk – Dairy or plant-based for flexibility
- 2 tbsp vinegar/lemon juice – Reacts with baking soda for lift
- 1 large egg – Binds the batter
- 1 tsp vanilla extract – Enhances aroma
- ⅛ tsp almond extract (optional) – Adds subtle depth
Key Additions
- 4 tbsp melted butter – For richness and golden edges
- 1 cup blueberries – Fresh or frozen, bursts of flavor
Instructions
- In a 2-cup measuring jug or bowl, combine the milk and vinegar (or lemon juice) and stir well. Let the mixture sit for about five minutes. This will create a buttermilk substitute, which, when combined with baking soda later in the recipe, results in extra-fluffy blueberry pancakes.
- In a separate medium bowl, whisk together the flour, sugar, baking soda, and salt.
- Add the egg, vanilla extract, and almond extract to the milk mixture and whisk until fully combined.
- Make a well in the center of the dry ingredients. Pour in the milk mixture and melted butter, then stir gently with a fork until there are no visible lumps of flour. It’s fine if the batter has a few small lumps, as over-mixing can affect texture. The batter should be thick but pourable. If it appears too thick, add a splash of milk.
- If using fresh blueberries, fold them into the batter. For frozen blueberries, wait until later to add them.
- Heat a large skillet or griddle over medium heat. To check if it’s ready, sprinkle a few drops of water onto the surface. If the water sizzles and evaporates quickly, the pan is hot enough.
- Lightly grease the skillet with melted butter. Use a 1/4 cup measuring spoon to scoop batter onto the skillet. Spread the batter gently into a 4-inch circle. If you’re using frozen blueberries, sprinkle them on top of the uncooked side of the pancakes.
- Cook the pancakes for about 2 minutes, or until the edges appear dry and bubbles form on the surface. Flip them over and cook for another 1-2 minutes, until golden brown and fully cooked through.
- Serve the pancakes right away with warm syrup, butter, and extra berries for a delicious breakfast.
Notes
- Measuring Flour: Begin by fluffing the flour directly in its container. Then, lightly spoon it into your measuring cup until it forms a slight mound. To ensure accurate measurement, level the top using a knife. For even greater precision, use a kitchen scale to measure the flour by weight (grams).
- Substituting Baking Soda: If you need to replace baking soda with baking powder, simply omit the vinegar or lemon juice from the recipe. Use one tablespoon of baking powder as a substitute.
- Gluten-Free Blueberry Pancakes: Choose your preferred gluten-free flour blend from the store. Many bakers recommend a high-quality, all-purpose blend.
- Vegan or Egg-Free Pancakes: To make your blueberry pancakes vegan or egg-free, simply adjust the ingredients accordingly, substituting eggs with suitable plant-based alternatives.
- Prep Time: 10mins
- Cook Time: 20mins
- Category: breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 393
- Sugar: 15.1g
- Sodium: 615.8mg
- Fat: 14.9g
- Saturated Fat: 8.7g
- Carbohydrates: 52.5g
- Protein: 12g
- Cholesterol: 84.7mg
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