This is seriously the Best Blueberry Pancake Recipe that delivers perfectly fluffy, fruit-filled pancakes every time. This foolproof recipe combines simple ingredients for an unforgettable breakfast treat the whole family will love!
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🫐 Berry season is a great time to stock your pantry with homemade items. Berries can be used for jams, jellies, flavored syrups, and so much more!
My 2 Best Tips For Making The Best Blueberry Pancake Recipe
Rest Your Batter: Let your batter rest for 5-10 minutes after mixing. This allows the gluten to relax and the baking powder to activate, resulting in fluffier pancakes. I just do it while I'm warming up the pan I'm going to use.
Perfect Pan Temperature: The ideal pan temperature is a game-changer for perfect pancakes. Test by sprinkling a few drops of water on the pan — they should sizzle but not instantly evaporate. If your first pancake doesn't turn out well, adjust your heat accordingly.
This recipe creates pancakes with that ideal fluffy interior and slightly crisp edges that pancake lovers crave! Every bite delivers pockets of juicy blueberries that burst with sweetness. The recipe works perfectly with both fresh or frozen berries, so you can enjoy these pancakes year-round.
While perfect as written, this recipe provides a fantastic base for customization. Swap out blueberries for other fruits, add lemon zest for brightness, or use buttermilk for extra tang and richness.
This is also a great breakfast to make ahead and stash in the freezer, as they freeze beautifully for up to 3 months. They reheat perfectly with just 30 seconds in the microwave.
🩷 Melissa
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Best Blueberry Pancake Recipe
Ingredients
- ½ cup butter (salted, melted)
- ½ cup sugar (white granulated )
- 1 cup whole milk (or buttermilk)
- 1 teaspoon vanilla extract
- 3 eggs (large )
- 1 teaspoon baking powder
- 2 cups flour
- 1 ¼ cup blueberries (fresh or frozen)
Instructions
- In a large mixing bowl, whisk together the melted butter, milk, eggs, and vanilla extract and sugar.
- Once the wet ingredients are homogenous, whisk in the baking powder and flour until the batter is smooth.
- Gently fold in the blueberries until they are evenly distributed through you the pancake batter.
- Let the batter rest for 3-5 minutes while you preheat your pan. (This lets the gluten in the flour and the baking powder really get to work!)
- Heat a pan over medium-high heat and then cook ¼ cup of batter at a time for about 1-2 minutes per side, or until golden brown.
- Serve and enjoy!
Notes
- You can use fresh or frozen blueberries in this recipe.
- You can use unsalted butter if you don’t have salted butter. If you are using unsalted butter, then you will want to add ¼ teaspoon of salt to your pancake batter.
- For a fluffier, richer pancake you can replace the whole milk with buttermilk.
Nutrition
Recipe FAQs
Yes! This recipe works beautifully with both fresh and frozen blueberries. If using frozen, there's no need to thaw them first—just fold them into the batter while still frozen. This actually helps prevent the berries from bleeding too much color into your batter.
The most common reason for flat pancakes is overmixing the batter. Once you add the flour, mix just until combined—a few small lumps are actually good! Also, make sure your baking powder is fresh, as it loses potency over time, and letting the batter sit for 5-10 minutes before cooking will help, too.
Yes! For dairy-free, substitute the butter with melted coconut oil or a plant-based butter, and use almond milk or oat milk instead of whole milk. For gluten-free pancakes, use a 1:1 gluten-free flour blend in place of the all-purpose flour.
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