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A stack of fluffy pancakes from the best blueberry pancake recipe, topped with butter and drizzled with syrup, is served on a white plate with fresh blueberries nearby.

Best Blueberry Pancake Recipe

Melissa Griffiths
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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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 12
Calories 214 kcal

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.
    A glass bowl with eggs, milk, and vanilla sits on a marble surface, surrounded by small bowls of blueberries, almond flour, and salt—perfect ingredients for the best blueberry pancake recipe.
  • Once the wet ingredients are homogenous, whisk in the baking powder and flour until the batter is smooth.
    A glass mixing bowl with flour and wet ingredients, a small bowl of blueberries, a small bowl of salt, and an empty glass bowl all on a marble countertop—perfect for crafting the best blueberry pancake recipe.
  • Gently fold in the blueberries until they are evenly distributed through you the pancake batter.
    A glass mixing bowl with yellow muffin batter and fresh blueberries on top, inspired by the best blueberry pancake recipe, sits on a white marble countertop. Empty bowls are placed nearby.
  • 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.
    Two blueberry pancakes cooking in a gray nonstick skillet on a marble countertop, with empty bowls and mixing ingredients in the background—perfect for making the best blueberry pancake recipe at home.
  • Serve and enjoy!
    A plate of blueberry pancakes, made with the best blueberry pancake recipe, sits on a white table with fresh blueberries, golden utensils, and a glass of orange juice in the background. Another plate of pancakes is visible behind.

Notes

Recipe Substitutions & Variations:
  • 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.
 
Leftovers & Make Ahead: Store your pancakes in the freezer for 3 months or in the fridge for a week. Either way you can store your pancakes in an airtight container or Ziploc bag. Reheat your pancakes in the microwave for 30 seconds. Frozen pancakes will need an extra 20-30 seconds.
Fabulous Syrups For Blueberry Pancakes:

Nutrition

Serving: 1 of 12 pancakesCalories: 214kcalCarbohydrates: 28gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 64mgSodium: 85mgPotassium: 116mgFiber: 1gSugar: 11gVitamin A: 337IUVitamin C: 1mgCalcium: 52mgIron: 1mg
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