These blueberry pancakes are perfect for lazy Saturdays! They’re fluffy, golden brown, and easy to make with basic pantry ingredients. But best of all, they’re bursting with juicy berries. With 2 full cups of blueberries in the recipe, you get one in every bite. Douse your stack with a quick blueberry compote for even more blueberry goodness, or stick to classic fixings like butter and maple syrup. No matter which toppings you pick, you’ll love these blueberry pancakes.
Blueberry Pancake Recipe Ingredients
Here’s what you’ll need to make this blueberry pancake recipe:
Blueberries, of course! Fresh and thawed frozen blueberries both work great. All-purpose flour – It makes up the base of the batter. Baking powder, baking soda, and an egg – They help the pancakes rise. Cinnamon – It adds warm, spiced flavor. Cane sugar – It makes the batter lightly sweet. I only use a little because I know I’ll be topping the pancakes with maple syrup. Milk – Any kind you like! I typically use almond milk, but oat milk and regular milk work well too. Greek yogurt – It gives the pancakes an extra-fluffy texture and slightly tangy taste. Avocado oil – Feel free to substitute another neutral oil or even melted butter. Vanilla extract – For warm depth of flavor. And sea salt – To make all the flavors pop!
Find the complete recipe with measurements (plus a vegan option!) below.
How to Make Blueberry Pancakes
These blueberry pancakes are super simple to make! Here’s what you need to do: First, prepare the batter. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, sugar, and salt. In a medium bowl, whisk together the egg, milk, yogurt, oil or butter, and vanilla.
Pour the wet ingredients into the bowl of dry ingredients…
…and fold until just combined. If you’re using fresh blueberries, fold them in now. Then, cook the pancakes. Brush a griddle or non-stick skillet with oil or melted butter, and heat it over medium-low heat. Use a 1/3-cup scoop to portion the pancake batter into the pan. If you’re using frozen blueberries, scatter them over each pancake immediately after you pour the batter. Cook for 1 to 2 minutes, or until bubbles form on the first side. Flip, and cook for another 1 to 2 minutes, or until puffed and golden brown. That’s it!
To keep all the pancakes warm until you’re ready to serve, place the early batches on a large plate or baking sheet. Cover them with foil, and warm them in a 200°F oven until you finish cooking the pancakes.
Serving Suggestions
Serve the homemade blueberry pancakes with butter, maple syrup, and extra fresh blueberries on the side. They’re also fantastic with blueberry compote, jam, or homemade honey butter. For extra protein, top them with a dollop of Greek yogurt. If you’re in the mood for a larger breakfast or brunch, pair these light and fluffy pancakes with something savory. A frittata, breakfast casserole, or simple scrambled eggs would all be great choices. Enjoy!
More Favorite Breakfast and Brunch Recipes
If you love these fluffy blueberry pancakes, try one of these delicious breakfast recipes next:
Baked Oatmeal Easy French Toast French Toast Casserole Almond Flour Pancakes Banana Pancakes Blueberry Scones Or any of these 51 Best Brunch Recipes!
