Fluffy Blueberry Pancakes with Frozen Blueberries

Fluffy Blueberry Pancakes Stacked up and drizzled with blueberry syrup.

3.75 from 4 reviews

Fluffy Blueberry Pancakes with Frozen Blueberries

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. Serve it with butter and/or syrup for the absolute best blueberry breakfast treat!

Course Breakfast, Brunch

Cuisine American

Keyword Blueberry pancakes, Blueberry Pancakes Recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 289kcal

Author Chef Kathy McDaniel

Ingredients

1 1/2 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda (optional)
3/4 teaspoon salt
1 cup milk (whole milk, buttermilk, oat milk, almond milk)
2 tablespoons granulated sugar
2 large eggs whisked
1 teaspoon vanilla extract
3 tablespoons melted butter or vegetable oil
1 cup blueberries (fresh or frozen)
Butter or cooking spray for greasing the griddle or pan
butter and syrup for serving

Instructions

In a large bowl, whisk together the flour, baking powder, baking soda (if using) and salt.
Add the milk, sugar, eggs, vanilla, and butter (or oil) 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 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 immediately or transfer to an oven-safe platter and keep them covered in a 200ºF oven.

Notes

This blueberry pancake recipe makes about a dozen 5-inch pancakes.
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.
You can use whole milk which makes the most tender pancakes. 2% or skim milk makes less tender pancakes. You can use plant-based milk. Oat milk is creamier than almond milk and my preferred one when making pancakes.
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.

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