There's nothing quite like starting your day with a stack of fluffy blueberry pancakes. These pancakes are light, tender, and bursting with the sweet, juicy flavor of fresh blueberries. Perfect for a weekend breakfast or brunch, they are sure to become a family favorite.
Most of the ingredients for this recipe are common pantry staples, but you may need to pick up fresh blueberries if you don't have them on hand. Fresh blueberries add a burst of flavor and juiciness that frozen ones just can't match. Be sure to check the produce section for the freshest berries available.

Ingredients for Blueberry Pancakes Recipe
Flour: The base of the pancake batter, providing structure and texture.
Sugar: Adds a touch of sweetness to the pancakes.
Baking powder: Helps the pancakes rise and become fluffy.
Salt: Enhances the flavor of the pancakes.
Milk: Adds moisture and helps create a smooth batter.
Egg: Binds the ingredients together and adds richness.
Butter: Adds flavor and helps keep the pancakes tender.
Blueberries: The star ingredient, adding bursts of sweet, juicy flavor.
Technique Tip for Making Pancakes
When making blueberry pancakes, it's crucial to avoid overmixing the batter. Overmixing can lead to tough, dense pancakes instead of light and fluffy ones. To achieve the perfect texture, mix the wet ingredients and dry ingredients until they are just combined, even if there are a few lumps remaining. Additionally, when folding in the blueberries, do so gently to prevent them from bursting and turning the batter purple. This will ensure that you have whole, juicy blueberries in every bite.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the pancakes denser.
sugar - Substitute with honey: Honey provides a natural sweetness and adds a bit of moisture to the batter.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to mimic the leavening effect of baking powder.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.
milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in pancakes, though it may slightly alter the flavor.
large egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoon water to create a vegan alternative that helps bind the ingredients.
melted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and adds a subtle coconut flavor.
fresh blueberries - Substitute with frozen blueberries: Frozen blueberries can be used if fresh ones are not available, though they may release more moisture into the batter.
Other Alternative Recipes Similar to This One
How To Store / Freeze Your Pancakes
Allow the blueberry pancakes to cool completely on a wire rack before storing. This prevents condensation from making them soggy.
Place a sheet of parchment paper between each pancake to prevent them from sticking together. This is especially useful if you plan to freeze them.
Store the pancakes in an airtight container or a resealable plastic bag. If using a plastic bag, make sure to squeeze out as much air as possible to maintain freshness.
For short-term storage, keep the pancakes in the refrigerator. They will stay fresh for up to 3 days.
For longer storage, place the pancakes in the freezer. They can be frozen for up to 2 months without losing their delightful texture and flavor.
When ready to enjoy, reheat the pancakes directly from the refrigerator or freezer. Use a microwave, toaster, or oven. For the microwave, heat on high for 20-30 seconds per pancake. For the toaster, toast until warm and slightly crispy. For the oven, preheat to 350°F (175°C) and warm the pancakes on a baking sheet for about 10 minutes.
If reheating a large batch, consider covering the pancakes with aluminum foil in the oven to prevent them from drying out.
Serve the reheated blueberry pancakes with your favorite toppings such as maple syrup, whipped cream, or additional fresh blueberries.
How To Reheat Leftovers
Microwave Method:
- Place the blueberry pancakes on a microwave-safe plate.
- Cover them with a damp paper towel to retain moisture.
- Heat on medium power for about 20-30 seconds per pancake.
- Check if they are warm enough; if not, continue heating in 10-second intervals.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Arrange the blueberry pancakes in a single layer on a baking sheet.
- Cover the pancakes with aluminum foil to prevent them from drying out.
- Bake for about 10 minutes or until thoroughly heated.
Toaster Method:
- Place the blueberry pancakes in the toaster, setting it to a low or medium setting.
- Toast for 1-2 minutes, keeping an eye on them to prevent burning.
- This method works best for thinner pancakes.
Skillet Method:
- Heat a non-stick skillet over medium-low heat.
- Lightly grease the skillet with a small amount of butter or oil.
- Place the blueberry pancakes in the skillet and cover with a lid.
- Heat for about 1-2 minutes on each side or until warmed through.
Air Fryer Method:
- Preheat your air fryer to 320°F (160°C).
- Place the blueberry pancakes in a single layer in the air fryer basket.
- Heat for about 2-3 minutes, checking halfway through to ensure they don't overcook.
Essential Tools for Making Pancakes
Mixing bowl: A large bowl used to combine the dry ingredients and another for the wet ingredients.
Whisk: A utensil used to beat the egg and mix the wet ingredients together.
Measuring cups: Tools used to measure out the flour, milk, and other ingredients accurately.
Measuring spoons: Tools used to measure smaller quantities like sugar, baking powder, and salt.
Spatula: A tool used to fold the blueberries into the batter gently without crushing them.
Griddle: A flat cooking surface used to cook the pancakes evenly.
Skillet: An alternative to a griddle, used to cook the pancakes if a griddle is not available.
Ladle: A tool used to pour the batter onto the griddle or skillet in consistent portions.
Spatula (for flipping): A flat utensil used to flip the pancakes once bubbles form and the edges are set.
Butter knife: Used to lightly grease the griddle or skillet before cooking the pancakes.
Time-Saving Tips for Making Pancakes
Prepare ingredients in advance: Measure and mix the dry ingredients the night before. Store them in an airtight container.
Use a blender: Blend the wet ingredients together for a smoother batter and quicker mixing.
Preheat the griddle: Start heating your griddle or skillet while you mix the batter to save time.
Batch cooking: Cook multiple pancakes at once if your griddle is large enough.
Quick cleanup: Use parchment paper or a silicone mat to minimize mess and make cleanup faster.

Blueberry Pancakes
Ingredients
Pancake Ingredients
- 1 cup All-purpose flour
- 2 tablespoon Sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Milk
- 1 large Egg
- 2 tablespoon Melted butter
- 1 cup Fresh blueberries
Instructions
- In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, beat the egg and then whisk in the milk and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the blueberries.
- Heat a griddle or skillet over medium heat and lightly grease it. Pour ¼ cup of batter for each pancake onto the griddle.
- Cook until bubbles form on the surface of the pancakes and the edges look set, about 2-3 minutes. Flip and cook until golden brown on the other side, another 2-3 minutes.
- Serve warm with your favorite toppings.
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