This Blueberry Pancakes recipe makes the best and fluffiest blueberry pancakes. This easy pancake recipe can be made with milk or buttermilk and with fresh or frozen blueberries.
Homemade pancakes are not just for breakfast on the weekends. You can make pancakes from scratch everyday with this quick and simple pancake recipe.
These super fluffy blueberry pancakes are light, soft and loaded with blueberries in every bite. If you want to have the absolute best pancakes ever, grab a bowl – in just 20 minutes you will be able to enjoy thick, fluffy and delicious pancakes that your family will love.
Why We Love This Homemade Pancake Recipe
- Quick and Easy Recipe: This simple pancake recipe comes together quickly!
- Fresh or Frozen Blueberries: You can use frozen blueberries when fresh blueberries are not in season.
- Kid friendly: This is a recipe both kids and adults will love.
Blueberry Pancakes Recipe Ingredients
To make these homemade pancakes from scratch you will need:
- All Purpose Flour: No need to sift it. Bleached or unbleached all-purpose flour both work.
- Milk or Buttermilk: Use what you have in your fridge. Both make the best pancakes.
- Eggs: Besides being a binding agent, eggs create structure and stability within the batter allowing the pancakes to get big and tall.
- Sugar: I use granulated sugar but brown sugar also works.
- Vegetable Oil Or Melted Butter: Although melted butter adds a rich melt-in-your-mouth taste to the blueberry pancakes, when I am in a rush I usually reach for oil – because the 30 seconds needed to melt butter seems like an eternity on a Monday morning!
- Baking Powder, Baking Soda and Salt: I always use sea salt or Kosher salt.
- Blueberries: You can use fresh or frozen blueberries.
- Vanilla Extract: Adds a bit of extra flavor. Experiment with almond extract as it complements the blueberry flavor very nicely.
How To Make Blueberry Pancakes
- Whisk the dry ingredients together.
- Whisk in the wet ingredients into the dry ingredients. Make sure you don’t over mix the batter. A few lumps are perfectly fine.
- Add the blueberries and gently mix them in.
- Heat a griddle or a large pan or skillet. Grease it with cooking spray or melted butter.
- Pour the batter onto the griddle or pan. Let it cook until bubbles start to form on the surface (about 2 minutes). Flip and cook until golden brown (about 2-3 minutes).
You have questions? We have answers!
Do I Need To Thaw The Blueberries To Make Blueberry Pancakes?
No, frozen blueberries don’t need to be thawed for this pancake recipe. However, I like to take the blueberries out of the freezer about 10 minutes before I start making the pancakes just to make sure they are not frozen rock solid when added to the batter.
Can I Use Frozen Blueberries in Pancakes?
Yes! You can use frozen blueberries to make pancakes or hotcakes. To prevent the batter from turning blue, instead of mixing in the berries into the batter, simply add the frozen berries while you are cooking the pancakes. Pour the batter on the griddle, pan or skillet and immediately add a handful of frozen berries directly on top of the uncooked batter.
Should You Thaw Frozen Blueberries for Pancakes?
No. It is NOT necessary to thaw the blueberries when making pancakes. Frozen blueberries tend to turn the pancake batter a bluish color. To prevent this, you can pour the batter on the griddle or skillet and immediately add the frozen blueberries on top of the uncooked batter.
What Makes Pancakes Fluffy and Make Them Rise?
Baking powder, a chemical leavening agent is responsible for the bubbles in the batter that make pancakes fluffy and light. The baking powder provides two rises, the first happens when baking powder is mixed with the gluten in the flour and a liquid. The second rise happens when the batter is heated or cooked.get activated. Eggs provide the structure needed for pancakes to rise.
Baking soda causes the batter to rise only when an acid is also present, such as sour cream or buttermilk. Baking soda also helps with the browning of the pancakes. Without baking soda you would get very pale pancakes.
For light and fluffy pancakes, It’s important not to over mix the batter. Mix it only until the batter comes together. A few lumps of flour are fine.
Can These Pancakes Be Made In Advance?
Yes! Pancakes freeze well making them a perfect breakfast item to make ahead. Another option is to mix the dry ingredients ahead of time and store it in resealable bags in the pantry. Having pancake mix ready to go makes hectic mornings go smooth!
Fluffy Blueberry Pancakes Tips
- Whisking the dry ingredients helps to prevent big lumps.
- Do not overmix the batter! Over mixing develops gluten which makes the pancakes tough, dense and chewy instead of light and fluffy. Mixing the batter gently and minimally are keys to the best light and fluffiest pancakes.
- Wipe out the pan between batches, especially if you use butter to cook the pancakes. Butter tends to burn quickly and can leave burnt bits behind.
- Keep an eye on the cooking temperature. If your pancakes are getting too brown too quickly, lower the temperature.
- Allow the pancake batter to rest for about 5 minutes before cooking the hotcakes.The time it takes the griddle to heat up is usually fine.
- If you want an even amount of blueberries per pancake, simply drop the blueberries onto the wet batter in the pan – while cooking them – instead of stirring them in.
- You can use the pancake batter recipe on the recipe card and substitute the blueberries with any other type of berries.
- Frozen blueberries tend to turn the pancake batter a bluish color. Instead of stirring the frozen blueberries into the pancake batter, pour the batter on the griddle or skillet and immediately add the frozen blueberries on top of the uncooked batter.
Take A Look At These Other Easy Breakfast Recipes
- Chocolate Chip Banana Pancakes
- Bananas Foster French Toast
- How To Cook Bacon In The Oven
- Nutella French Toast Roll Ups
- Cherry Turnovers with Puff Pastry
- Gluten Free Pancakes and Waffles
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Fluffy Blueberry Pancakes with Frozen Blueberries
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk or whole milk
- 2 tablespoons sugar
- 2 large eggs whisked
- 1/2 teaspoon vanilla
- 2 tablespoons vegetable oil or melted butter
- 1 cup blueberries (fresh or frozen)
- Butter or cooking spray for greasing the griddle or pan
- butter and syrup for serving
- In a large bowl, whisk together the flour, baking powder, baking soda and salt.
- Add the buttermilk (or milk), sugar, eggs, vanilla, and oil (or butter) and whisk just until combined. Do not overmix the batter to prevent the pancakes from becoming tough and dense. Gently stir in the fresh blueberries. If using frozen blueberries, add them directly on top of the batter while cooking (see notes).
- Set the batter aside to rest while you heat the griddle (about 5 minutes). Heat a griddle or skillet over medium heat. Coat with cooking spray or butter.
- For each pancake, drop 1/4 cup to 1/3 cup of batter onto the griddle or skillet. Cook for about 2 minutes or until bubbles start to form on the surface. Flip and cook for about 2-3 minutes or until golden brown.
- Remove from the griddle or pan and serve with butter and syrup.
- Frozen blueberries don’t need to be thawed. However, I like to take the blueberries out of the freezer about 10 minutes before I start making the pancakes just to make sure they are not frozen rock solid when added to the batter.
- To prevent the batter from turning blue, instead of mixing in the frozen blueberries into the batter, simply add them while you are cooking the pancakes. Pour the batter on the griddle, pan or skillet and immediately add a handful of frozen berries directly on top of the uncooked batter.