Some mornings need coffee. Some mornings need pancakes. And some mornings need both, preferably at the same time. These Blueberry Pancakes are fluffy, golden, and packed with juicy blueberries that soften and burst as they cook, which honestly feels like a small win before 9am.
This is the blueberry pancake recipe you make when you want something cosy but not heavy, impressive but not annoying. If you have ever searched how to make blueberry pancakes and ended up with flat, sad ones, this recipe is here to gently correct that experience.
- Why Everyone Keeps Coming Back To These Pancakes
- The Ingredients That Actually Matter
- Optional Extras If You’re Feeling Fancy
- How To Make Blueberry Pancakes
- Pancake Tips I Actually Use
- Recipe FAQ’s
- Super Fluffy Blueberry Pancakes Recipe
Why Everyone Keeps Coming Back To These Pancakes
These Blueberry Pancakes cook up soft and fluffy in the middle with lightly golden edges that soak up syrup like a dream. The batter stays light, the blueberries are folded in gently, and every bite gets a pop of fruit without turning the whole stack purple.
They are also easy to tweak, which makes them perfect if you are aiming for healthy blueberry pancakes. A few small swaps and you still get tall, tender pancakes that taste like a proper treat, not a health lecture.
The Ingredients That Actually Matter
You do not need anything fancy here. Just simple ingredients that know how to behave in a pancake.
- All Purpose Flour: Gives the pancakes structure while keeping them soft and fluffy instead of dense or chewy.
- Baking Powder: This is where the magic happens. Fresh baking powder means pancakes that rise and do not flop.
- Milk: Keeps the batter smooth and pourable so everything cooks evenly and stays tender.
- Egg: Holds everything together and adds just enough richness without making the pancakes heavy.
- Blueberries: Fresh or frozen both work, giving you juicy little bursts in every bite.
Note: Please see recipe card at the bottom for full ingredients list with measurements.
Optional Extras If You’re Feeling Fancy
These are the easy tweaks that still keep the pancakes fluffy and happy.
- Whole Wheat Flour: Swap half the flour for a heartier bite and more wholesome feel.
- Greek Yoghurt: Replace some of the milk for extra protein and a slightly thicker batter.
- Lemon Zest: A little brightness that makes the blueberries taste even better.
- Maple Syrup Or Honey: Use instead of sugar for a softer, more natural sweetness.
How To Make Blueberry Pancakes
- Mix the Dry and Wet Ingredients : In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make a well in the center, then add the milk, melted butter, vanilla, lemon juice, and egg.
- Combine Batter and Blueberries : Use a wire whisk to mix the wet ingredients gently in the center first, then slowly incorporate the dry ingredients. Stir until mostly smooth. Gently fold in the blueberries.
- Rest the Batter and Heat the Pan : Let the batter rest while you heat a nonstick pan or griddle over low-medium heat. Lightly grease the pan with a little butter.
- Cook and Serve : Pour ¼ cup of batter, spread, and let bubbles form. Flip and cook until golden. Repeat with remaining batter and serve with your favorite toppings.
These Blueberry Pancakes are delicious on their own, but they pair perfectly with both savory and sweet breakfast favorites. For a heartier plate, try them alongside my Cheesy Bacon And Egg Hash (Breakfast Skillet) —it’s loaded with crispy bacon, golden potatoes, and perfectly cooked eggs. Or go fresh with a BLT Breakfast Salad with Honey Mustard Dressing for a lighter, flavorful contrast.
If you’re looking for the perfect drink to serve with your stack, a glass of Dalgona Coffee (Whipped Coffee) adds just the right amount of sweet, creamy indulgence to complete your brunch.
Pancake Tips I Actually Use
- Let the batter rest for a few minutes before cooking. It makes the pancakes softer and fluffier, and yes, it is worth the wait.
- Keep the heat on low to medium. Pancakes like patience, not panic.
- If you are using frozen blueberries, add them straight from the freezer so they do not bleed into the batter.
- Wipe the pan lightly between batches so burnt butter does not sneak into your next pancake.
Grab a good, plastic spatula and slide it underneath the pancake. Use your wrist to gently flip instead of your whole arm. You’ll know what I mean when you’re in front of the pan—it makes a huge difference.
Yes! Frozen blueberries work just as well in this blueberry pancake recipe. Make sure to thaw them slightly and just fold them in gently to avoid streaking the batter too much.
For a healthier version, you can swap the all-purpose flour with whole wheat flour, reduce the sugar slightly, and use low-fat milk. They’ll still turn out soft, fluffy, and full of flavor.
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IngredientsUSMetric1x2x3x
- ▢ 2 cups all purpose or plain flour
- ▢ 1/4 cup granulated sugar
- ▢ 4 teaspoons baking powder
- ▢ 1/2 teaspoon baking soda
- ▢ 1/2 teaspoon salt
- ▢ 1 3/4 cups milk
- ▢ 1/4 cup butter melted
- ▢ 2 teaspoons pure vanilla extract
- ▢ 2 teaspoons lemon juice
- ▢ 1 large egg
- ▢ 1 1/2 cups blueberries fresh or frozen, plus extra to serve
Instructions
- Combine together the flour, sugar (or sweetener), baking powder, baking soda and salt in a large-sized bowl. Make a well in the centre and add the milk, slightly cooled melted butter, vanilla, lemon juice and egg.
- Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Gently mix together until smooth (there may be a couple of lumps but that’s okay). Fold in blueberries.
- Set the batter aside and allow to rest while heating up your pan or griddle.
- Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with a spoon.
- When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
- Serve with honey, maple syrup, fruit, ice cream or frozen yoghurt, or enjoy plain!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Super Fluffy Blueberry Pancakes
Ingredients
- 2 cups all purpose or plain flour
- 1/4 cup granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups milk
- 1/4 cup butter melted
- 2 teaspoons pure vanilla extract
- 2 teaspoons lemon juice
- 1 large egg
- 1 1/2 cups blueberries fresh or frozen, plus extra to serve
Instructions
- Combine together the flour, sugar (or sweetener), baking powder, baking soda and salt in a large-sized bowl. Make a well in the centre and add the milk, slightly cooled melted butter, vanilla, lemon juice and egg.
- Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Gently mix together until smooth (there may be a couple of lumps but that’s okay). Fold in blueberries.
- Set the batter aside and allow to rest while heating up your pan or griddle.
- Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with a spoon.
- When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
- Serve with honey, maple syrup, fruit, ice cream or frozen yoghurt, or enjoy plain!
Notes
Nutrition
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