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These light and fluffy homemade blueberry pancakes are bursting with juicy blueberries and sweet flavor! This easy blueberry pancake recipe is perfect for your weekend breakfast or family brunch and will quickly become your go-to for the best blueberry pancakes.
In our house, pancakes and waffles are a weekend tradition. My husband is the pancake maker – it’s his specialty! We love experimenting with fun recipes like funfetti waffles, apple cinnamon pancakes, and chocolate chip pancakes, but these fluffy blueberry pancakes are an absolute classic.
Weekends are the perfect time to slow down and enjoy a big batch of homemade pancakes topped with maple syrup, a little butter, and extra berries. Don’t you think? If you’re looking for the perfect breakfast to make with your kids, this easy recipe is a great place to start.
In the summer, we like to go blueberry picking. We usually pick a lot, so we use them in blueberry banana muffins, blueberry jam, and blueberry pies. When we go berry picking, we usually freeze some berries, too, so we can use them all year round.
Why You’ll Love These Fluffy Pancakes
- Kid-Approved – Perfect for getting little helpers involved!
- Fluffy – Light, fluffy, and golden brown every time
- Juicy – Loaded with sweet, juicy blueberries
- Simple – Made with simple dry ingredients and pantry staples
- Freezer-Friendly – Easy to freeze and reheat for busy mornings
Ingredients for Homemade Blueberry Pancakes
- Eggs
- Milk – We use skim, whole milk, or even almond milk, depending on what we have in the fridge – everything works! But you can also use buttermilk. Yum!
- Vanilla Extract
- Vegetable Oil
- All-Purpose Flour
- Baking Powder
- Salt
- Granulated Sugar
- Fresh Blueberries
Can You Use Frozen Blueberries?
Yes! While I prefer fresh berries for the best texture, you can use frozen blueberries in pancakes. Just thaw them completely and pat them dry with a paper towel to remove extra moisture. Drying frozen blueberries helps avoid soggy pancakes and keeps them light and fluffy.
Recipe Tip
Locally picked blueberries are incredible! If you can go blueberry picking in the summer, freeze extra berries in an airtight container or plastic bag to enjoy all year long in pancakes, muffins, jam, and smoothies.
How to Make Fluffy Blueberry Pancakes
Prepare the Pancake Batter
- Wash and dry the blueberries.
- Preheat your hot griddle or skillet to medium heat (about 350°F).
- In a large bowl, whisk together eggs, milk, vanilla, and oil until combined.
- In a separate bowl, mix the flour, baking powder, salt, and sugar (your dry ingredients).
- Gently fold the dry ingredients into the wet ingredients until just combined. Don’t overmix – a few lumps are okay! (Leaving lumps helps to make some of the fluffiest pancakes!)
- Carefully fold in the blueberries so they stay whole.
Cook the Pancakes
- Use a ladle or measuring cup to pour batter onto your preheated griddle.
- I like to drizzle melted butter onto the griddle. It gives the pancakes nice crispy edges.
- We usually make ours about a three-inch circle. However, you can make them larger if you prefer.
- Cook until small bubbles form and the edges set (about 2-3 minutes).
- Flip and cook until the bottom is golden brown and the center is cooked through.
- Repeat until you’ve used up all the batter for a big, delicious batch of pancakes.
How to Flip Pancakes Like a Pro
- Watch for small bubbles popping on the surface.
- Lift the edge with a spatula — if it’s golden brown, it’s ready to flip!
- Slide the spatula close to the center and flip quickly.
- Cook the second side for 2-3 minutes until fluffy and cooked through.
Serve the pancakes with syrup. If you like butter, add some small slices on top of your pancakes. You can also add some extra blueberries or blueberry syrup over the top of the pancakes!
Can Blueberry Pancakes Be Frozen?
Yes, these pancakes freeze beautifully! Cool the cooked pancakes completely, then place them in a single layer on a baking sheet. Freeze until solid (about 6 hours), then transfer to an airtight container or freezer bag.
Reheat frozen pancakes in the microwave in 20-second bursts until warm. Perfect for busy mornings when you need a quick, perfect breakfast!
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Blueberry Pancake Sides
- Warm maple syrup and a little butter
- A side of crispy bacon or sausage
- Eggs or egg muffins
- A dollop of whipped cream and extra juicy blueberries
- Fresh fruit falad
- Homemade fruit smoothies
- Top with a sprinkle of powdered sugar for a special touch! It’s the perfect weekend breakfast that the whole family will enjoy.
Recipe Tips
- Make sure your blueberries are dry before adding them to the pancake mix so that you don’t add water to the batter.
- Gently fold in the blueberries so they don’t get squished and lose their shape. (You also don’t want to turn the pancakes purple!)
- When you see small bubbles start to pop, flip the pancake. That is a great way to tell when it is time to flip them!
- To make the blueberry pancakes extra yummy, you can add a little lemon zest to make blueberry lemon pancakes. Perfect for springtime!
Did you make this recipe? If so, please leave a comment and rating below. I love hearing from you.
Fluffy Blueberry Pancakes from Scratch
Ingredients
- 2 eggs
- 1 ¾ cups milk use any kind
- 1 tablespoon vanilla extract
- 4 tablespoons vegetable oil
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 1 ½ cups fresh blueberries
Instructions
- Heat a griddle to 350°F or a skillet to medium heat.
- Beat eggs in a large bowl, then add milk, vanilla extract, and oil. Whisk together.2 eggs, 1 ¾ cups milk, 1 tablespoon vanilla extract, 4 tablespoons vegetable oil
- Add the flour, baking powder, salt, and sugar. Mix until combined, but it is okay if there are lumps.2 cups all-purpose flour, 2 tablespoons baking powder, 1 teaspoon salt, 2 tablespoons granulated sugar
- Gently fold in the blueberries.1 ½ cups fresh blueberries
- Using a large spoon or ladle, drop batter on the heated skillet to make about a three-inch circle for each pancake, or whatever size you want to make them!
- Flip the pancakes over once they are slightly browned. Cook each side for about two to three minutes.
- Serve warm with maple syrup and butter. Top with additional blueberries, optional.
Notes
Recipe Tips:
Make sure your blueberries are dry before adding them to the pancake mix so that you don’t add water to the mix. Gently fold in the blueberries so that they do not get squished and lose their shape. When you see small bubbles start to pop, flip the pancake. That is a great way to tell when it is time to flip them!Nutrition
Nutrition information is approximate and is automatically calculated, so should only be used as a guide.
Update Note: This recipe was originally posted earlier in 2016, but was published again in 2020 to include step-by-step directions and new photos.
Looking for Another Delicious Breakfast Recipe?
We also have an amazing homemade Belgian waffle recipe that we often make on the weekends! You can eat them plain or top them with syrup, whipped cream, fresh fruit, and even chocolate chips.
If you love this fluffy pancake recipe, I have more pancake recipes! You can make my Apple Cinnamon Pancake recipe. It’s warm and cozy for fall mornings. Or, try my Chocolate Chip Pancake recipe for a fun treat for kids!
More Pancake Recipes
Pancakes and Waffles
Apple Cinnamon Pancakes
Pancakes and Waffles
Funfetti Waffles
Pancakes and Waffles
Homemade Belgian Waffles
Pancakes and Waffles
Your husband is on to something with this recipe!
I am sitting here thinking if I have the ingredients for this!
Yummy!
Thanks Krysten! :o)
That is one big stack of blueberry pancakes. How did you know they are my favourite?! Fab post 🙂
Haha Emma! Thanks!
These pancakes looks delicious!!Blueberry pancakes are a wonderful treat when fresh blueberries are in season.
Thanks very much Marilyn!
There is nothing better than waking up to a bunch of fruity pancakes every morning. 🙂
I agree Bintu!
Best pancake recipe ever!!
Thanks so much Mary! So glad you liked them.
Jeannie
OMG. These are so delicious that you don’t even need the maple syrup. A little dab of butter on top and they are perfect. Thanks Jeannie.
Thanks Helena!
This is the best pancake recipe I’ve ever had. Better than my mom’s! In fact she asked for this recipe after I made them for her on a recent visit.
HI Reena,
That is so nice to hear! So happy to hear you and your mom liked them so much!
Thanks,
Jeannie