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Three blueberry pancakes on a white plate, topped with melting butter and a drizzle of syrup, with scattered blueberries

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

Scale

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

  1. 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.
  2. In a separate medium bowl, whisk together the flour, sugar, baking soda, and salt.
  3. Add the egg, vanilla extract, and almond extract to the milk mixture and whisk until fully combined.
  4. 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.
  5. If using fresh blueberries, fold them into the batter. For frozen blueberries, wait until later to add them.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  • Author: Joël
  • 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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