Bursting with blueberries, these thick and fluffy blueberry pancakes are melt-in-your-mouth good! Whip them up for a delicious breakfast treat!
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Fluffy Blueberry Pancakes
Nobody can deny a butter-soaked blueberry pancake drizzled with sweet maple syrup, so you won’t have to worry about the kids saying, “I don’t like it.” These fluffy blueberry pancakes will get devoured before you even finish cooking them.
In fact, these blueberry pancakes are so good that you can quite literally eat them plain, as in, no syrup! Packed with a full cup of blueberries, these pancakes come out thick, fluffy, and bursting with sweet juices from the blueberries.
How To Make Fluffy Blueberry Pancakes
Because these blueberry pancakes are made completely from scratch, they come out thick and fluffy. In addition to the blueberries, you’ll need ingredients to make your batter. Here’s what you’ll need:
- Flour- When measuring flour, you should always scoop the flour into the measuring cup with a spoon, and then level it off with a butter knife. Don’t pack the flour because you’ll end up with too much.
- Sugar- A little bit of plain white sugar adds a delicate sweetness to your pancake.
- Baking powder- The baking powder helps to make your pancakes thick and fluffy.
- Egg- You’ll only need 1 egg, but the key to these pancakes is beating the egg until it’s frothy before adding it to the rest of your ingredients. This prevents you from over beating the batter.
- Milk- I use whatever milk I have on hand, but if you want more tender and moist pancakes, I recommend buttermilk or whole milk.
- Blueberries- I think fresh blueberries add the most flavor to the pancakes, but you can use frozen blueberries as well. There is no need to thaw frozen blueberries.
- Vegetable oil- To prevent your pancakes from sticking to the pan, you will need to use oil or butter to coat the pan. I use vegetable oil, but you could use canola, olive, or any oil you choose.
- Salt- Salt enhances the flavor of the other ingredients and complements the sweetness.
- Optional- Garnishes such as syrup, whipped cream, or extra berries are totally optional.
Once you have assembled the ingredients use this method
- First, Whisk your flour, sugar, baking powder, and salt together in a medium bowl. Make a dip in the middle, and set it to the side.
- In a separate bowl, beat your egg until it is frothy. Then, mix in 2 tablespoons of oil and milk.
- Pour your wet ingredients into the dip in the middle of your dry ingredients. Stir gently just until the batter is mixed.
- Let the pancake batter rest for 10-minutes. Then, gently fold in the blueberries.
- Next, heat your griddle to low//medium heat and coat the pan with about 1 tablespoon of oil.
- Use a ¼ cup measuring cup to ladle the batter onto the griddle.
- Cook each pancake until the batter bubbles and begins to pop on the top. Then, flip it, and cook the other side until the bottom is golden brown.
- Serve with syrup, whipped cream, or extra blueberries. Enjoy!
Tips and Tricks to Perfect Blueberry Pancakes
- Don’t over mix the batter. If you overmix, you will NOT get fluffy pancakes. Keep in mind the batter will still be a little lumpy.
- You will know to flip your pancakes when you see tiny bubbles coming to the surface of your pancake. Do not flip it sooner, or it won’t be done on the other side.
- You want the griddle to be about 250 ?. If you don’t have a griddle, you can use a non-stick skillet on the stove over low to medium heat.
Because you want the batter to cook all the way through your pancake, low and slow is the best method. Keep your heat source on low to medium for the duration of the cooking process.
This recipe takes about 10-minutes to make the batter, then 10-minutes to allow the batter to rise, and about 10-minutes to cook each pancake. So, each batch of pancakes will take you about 30-minutes.
If you measure your batter in ¼ cup for each pancake, you should get about 10-12 pancakes out of the batter. These pancakes will be silver-dollar pancakes.
Nope! If you don’t care for blueberries, you can make these pancakes plain, or you can add raspberries, chocolate chips, or other berries that you like.
Absolutely! Just store the batter in an airtight container in the refrigerator. Be sure to use the batter within 4 days. However, I would not recommend adding the blueberries until just before you cook your pancakes for the best results.
You don’t have to, but I find that the batter fluffs up and you get thicker, fluffier pancakes if you let the batter rise.
You can store leftover cooked pancakes in an airtight container in the fridge for 2-3 days. Additionally, you can put them in Ziploc freezer bags and store them in the freezer for up to 3-months. You can reheat your pancakes in the microwave in 10-second increments until warm.
What To Serve With Blueberry Pancakes
Pancakes can be served as the main course, or they can be served alongside other breakfast foods like eggs, bacon, and hashbrowns. I like to serve my pancakes with my Slow Cooker Sausage Hashbrown and Egg Casserole or my Cheesy Chorizo Egg and Potato Skillet and a side of bacon.
To find more of my breakfast recipes, click here.
Blueberry Pancakes Recipe
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Bursting with blueberries, these thick and fluffy blueberry pancakes are melt-in-your-mouth good! Whip them up for a delicious breakfast treat! Although these Blueberry Pancakes are super basic, they are probably the best I’ve ever had. They are thick, fluffy, and bursting with delicious blueberries.
- 1 ½ cups flour
- 1 Tablespoon granulated sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 1 egg
- 2 Tablespoons vegetable oil (1 Additional Tablespoon of oil for frying)
- 1 ½ cups milk
- 1 cup blueberries
- Optional garnishes are syrup, whipped cream and more berries
- In a medium size bowl, whisk together the flour, sugar, baking powder and salt. Make a large dip in the center of this mixture, as it is where you will be adding the wet ingredients later. Set this aside.
- In a separate medium bowl, beat the egg until frothy. Then mix in 2 Tablespoons of oil and the milk.
- Pour the wet ingredients (egg, oil, and milk mixture) into the dry ingredients (flour mixture). Stir this gently until just mixed - the batter should still be a little lumpy. (Do not overmix, or you will not get fluffy pancakes.)
- Allow the batter to rest for 10 minutes. Gently fold in the blueberries.
- Heat your griddle to low- medium heat (about 250 degrees). Use about 1 Tablespoon of oil to coat the pan.
- Ladle the batter onto the griddle. Or you may use a ¼ cup measure if you want the pancakes to be uniform.
- Cook each pancake until the bottom is golden and bubbles begin to pop on the top. Then flip and cook the other side.
- Best served hot.
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Olive Oil Sprayer for Cooking - Dispenser Spray Bottle for Kitchen - Oil Mister Glass Reusable - Vinegar Water Juice Oil Spritzer - Sprayer for Air Fryer BBQ Grilling Salad Baking - Kitchen Gadgets
OXO Good Grips 11-Inch Balloon Whisk
Pyrex Prepware 4-Quart Rimmed Glass Mixing Bowl, Clear
Presto 07061 22-inch Electric Griddle With Removable Handles, Black, 22-inch
Amount Per Serving Calories 323Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 44mgSodium 564mgCarbohydrates 55gFiber 3gSugar 18gProtein 8g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.