Nothing beats blueberry pancakes from scratch when you're looking to make a hearty breakfast for the whole family! This classic blueberry pancake recipe can be made with fresh or frozen blueberries. Top your fluffy blueberry pancakes with some homemade blueberry syrup and watch everyone line up for seconds!
Homemade Blueberry Pancakes
I love to make my Blueberry Pancakes from scratch on the weekends, they are such a wonderful fruity treat! Loaded with juicy blueberries, cooked until a lovely golden color, and then topped with our homemade blueberry syrup, it doesn't get any better!
That's not to say they need the syrup, though. Seriously, these blueberry pancakes are so delicious you could eat them plain!
Jump to:
- Homemade Blueberry Pancakes
- 🥘 Blueberry Pancake Ingredients
- 🔪 Instructions
- 💭 Angela's Pro Tips & Recipe Notes
- ❓ Is It Better To Use Fresh Or Frozen Blueberries In Pancakes?
- ❓ Should Frozen Blueberries Be Thawed Before Adding Them To Pancake Batter?
- ❓ Why Are My Blueberry Pancakes Mushy?
- 🫐 More Blueberry Recipes
- 📖 Recipe Card
- 💬 Comments & Reviews
🥘 Blueberry Pancake Ingredients
These are all standard baking ingredients with the exception of the blueberries. Be sure to wash fresh berries and remove any stems before adding them to the batter!
- Eggs - 2 large eggs.
- Milk - 1 ¼ cups of milk (I used 2%, *see note).
- Vanilla Extract - 2 teaspoons.
- Butter - 3 tablespoons, melted and cooled.
- Baking Powder - 2 teaspoons.
- Salt - ¾ teaspoon.
- Sugar - 2 tablespoons.
- Blueberries - 1 cup of fresh or frozen blueberries.
- All-Purpose Flour - 1 ½ cups, plus 2 tablespoons to coat the blueberries if desired.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 Instructions
There are a few steps to making pancakes from scratch, but none of them are difficult! Grab a mixing bowl, measuring cups, a whisk, a frying pan, and a spatula for flipping!
This recipe makes 12 pancakes, so it's plenty for the whole family! If you have extra hungry kiddos or are feeding more people, you can easily double the recipe as needed.
- Beat the eggs. In a large bowl, beat 2 large eggs. Then, add 1 ¼ cup of milk and 2 teaspoons of vanilla. Beat it all until light and foamy. Stir or whisk in 3 tablespoons of melted butter.
- Add dry ingredients. Next, add 2 teaspoons of baking powder, ¾ teaspoon of salt, 2 tablespoons of sugar, and flour.
- Stir. just enough to combine, the batter will be lumpy. Set the batter aside allowing it to rest (so the flour can absorb the liquid and the baking powder can start working).
- Dust blueberries (optional). with a light amount of flour and gently fold them into the batter.
- Drop the batter. Using a ¼ cup measuring cup, drop batter onto preheated large frying pan at medium-low to medium heat (350 degrees F/175 degrees C on a griddle). If you did not mix berries into the batter, add them onto the batter at this point.
- Cook. pancakes approximately 1 ½ to 2 minutes per side, until golden brown.
- Serve. Remove from heat and stack on a plate until all of the pancakes are cooked. After all pancakes are done, serve immediately while warm.
Make the ultimate breakfast spread by serving your pancakes with my sausage egg and cheese casserole! For brunch, try pairing these pancakes with a fruity mimosa mocktail. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- You can use any milk, with skim milk yielding the least tender pancakes and whole milk yielding the most tender pancakes.
- A thin coating of flour helps to absorb some of the excess juice from the blueberries. This helps to keep them from sinking and also helps keep the color from spreading as much.
- A sprinkle of lemon zest is a great addition to blueberry pancakes. Especially if using my homemade blueberry syrup because it has a hint of lemon!
- To store: Store leftover pancakes in an airtight container in the fridge for 3-4 days. Alternatively, they can be frozen. Once cooled, place them in a heavy-duty freezer bag and freeze for up to 3 months.
- To reheat: Place frozen or thawed pancakes on a microwave-safe plate and heat in 30-second increments until warmed through.
❓ Is It Better To Use Fresh Or Frozen Blueberries In Pancakes?
Either way, your pancakes will be delicious, there is no right answer. If using fresh berries, it is better to mix them into the batter. With frozen berries, it's best to sprinkle them on top of the pancakes as they cook.
❓ Should Frozen Blueberries Be Thawed Before Adding Them To Pancake Batter?
Nope! No need to thaw your frozen berries before using them.
❓ Why Are My Blueberry Pancakes Mushy?
Often times this can happen if the heat is turned up too high. Though you would think higher heat cooks pancakes faster, that is not the case. It will brown, or even burn, the outside while the inside is still raw and mushy.
🫐 More Blueberry Recipes
- Blueberry Buckle
- Blueberry Muffin Bread
- Cherry Blueberry Dump Cake
- Banana Blueberry Muffins
- Lemon Blueberry Cookies with White Chocolate Chips
- Blueberry Pie Filling
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📖 Recipe Card
Blueberry Pancakes From Scratch
Ingredients
- 2 large eggs
- 1 ¼ cups 2% milk (You can use any milk, with skim milk yielding the least tender pancakes and whole milk yielding the most tender pancakes)
- 2 teaspoon vanilla extract
- 3 tablespoon butter (melted, cooled)
- 2 teaspoon baking powder
- ¾ teaspoon salt
- 2 tablespoon sugar
- 1 cup blueberries (fresh or frozen)
- 1 ½ cups all-purpose flour (plus 2 tablespoon to coat the blueberries)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Beat the eggs, add milk and vanilla, then beat all until light and foamy. Add the melted butter and stir or whisk in.
- Add dry ingredients: baking powder, salt, sugar and flour. Stir just enough to combine, batter will be lumpy. Set the batter aside allowing it to rest (so the flour can absorb the liquid and the baking powder can start working).
- (optional) Dust blueberries with a light amount of flour and gently fold them into batter.
- Using a ¼ cup measuring cup, drop batter onto preheated large frying pan at medium-low to medium heat (350 degrees F/175 degrees C on a griddle). If you did not mix berries into the batter, add them onto the batter at this point.
- Cook pancakes approximately 1 ½ to 2 minutes per side, until golden brown. Remove from heat and stack on a plate until all of the pancakes are cooked.
Wanda says
I failed to follow the first few steps, and my cakes weren't fluffy high and not flat, but but just right. Technique is everything in baking. My son approved and he's a box pancake fan.
Da says
I used lactose free whole milk and added maple extract. Very good.
Angell from Duncanville TX says
I absolutely love how I don't have to scroll up to look for the ingredients. You put it under each step that is freaking awesome. I'm so excited to make this for my grandson. Thank you
Lana poveda says
These were really easy to make and had a great taste
John Robinson says
I absolutely loved the recipe. I don't have cow milk in the house; it worked fine with oat milk. These pancakes are dense and moist. Not high and dry like some other recipes. Mine were a smidge darker than the picture and they were great. I also used thawed berries, which cooked up great.