Blueberry Pancakes

These classic blueberry pancakes are big, fluffy, and loaded with juicy bursts of fresh blueberries. Made entirely from scratch with simple pantry ingredients, they’re the ultimate cozy breakfast—perfect for weekend mornings or a quick weekday treat. With a tender crumb, golden edges, and just the right sweetness, these pancakes are sure to become a family favorite.

Why You’ll Love This Recipe

These pancakes strike the perfect balance between light and hearty. The batter comes together easily with no fancy equipment, and a short resting period ensures maximum fluffiness. Juicy blueberries add natural sweetness and a burst of freshness, while the golden exterior and soft center deliver that diner-style perfection. Serve them warm with a pat of butter and a drizzle of maple syrup for an unbeatable homemade breakfast.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1½ cups all-purpose flour
1 tablespoon granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1½ cups whole milk
3 tablespoons vegetable oil, divided
1 cup fresh blueberries (plus more for serving)
Maple syrup, for serving
Butter, for serving

Directions

1. In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt. Make a well in the center and set aside.

2. In a separate bowl, beat the egg until frothy. Add the milk and 2 tablespoons of vegetable oil, and whisk until combined.

3. Pour the wet mixture into the dry ingredients. Stir gently until just combined—the batter should be slightly lumpy.

4. Let the batter rest for 10 minutes to allow it to thicken.

5. After resting, gently fold in the fresh blueberries.

6. Preheat a griddle or nonstick skillet to medium-low heat (250–275°F) and lightly grease with the remaining 1 tablespoon of oil.

7. Use a 1/4 cup measuring cup to scoop the batter onto the griddle.

8. Cook until bubbles form and pop on the surface and the bottom is golden brown, about 2–3 minutes.

9. Flip and cook for another 1–2 minutes until the other side is golden and cooked through.

10. Keep finished pancakes warm on a parchment-lined baking sheet in a 200°F oven while you cook the rest.

11. Serve warm with butter, maple syrup, and extra blueberries if desired.

Servings and timing

Servings: 12 pancakes
Prep Time: 10 minutes
Cooking Time: 10 minutes
Resting Time: 10 minutes
Total Time: 30 minutes
Calories: Approximately 185 kcal per pancake

Variations

• Buttermilk Pancakes: Replace whole milk with buttermilk for extra tang and fluffiness.

• Lemon Zest: Add a teaspoon of lemon zest to the batter for a citrusy twist.

• Mixed Berries: Use a combination of blueberries, raspberries, and blackberries.

• Whole Wheat: Substitute half of the all-purpose flour with whole wheat flour for added fiber.

• Chocolate Chip: Add mini chocolate chips along with or instead of blueberries for a sweeter version.

• Dairy-Free: Use plant-based milk and oil instead of dairy ingredients.

• Egg-Free: Use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) as a substitute.

• Maple Butter: Stir maple syrup into softened butter for a flavorful topping.

• Cinnamon Twist: Add 1/2 teaspoon ground cinnamon to the dry ingredients for a cozy spice flavor.

• Stuffed Pancakes: Drop a few berries onto each pancake after pouring batter on the griddle, then cover with a bit more batter for a hidden blueberry center.

Storage/Reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 4 days. To reheat, microwave in 20-second intervals or warm in a skillet over low heat. For freezer storage, layer pancakes between parchment paper and freeze in a zip-top bag for up to 2 months. Reheat from frozen in a toaster or oven at 350°F for about 10 minutes.

FAQs

Can I use frozen blueberries?

Yes, just add them directly from the freezer and gently fold them into the batter. Avoid thawing to prevent streaking.

Why should I rest the pancake batter?

Resting helps the gluten relax and allows the baking powder to activate, making the pancakes fluffier.

Can I make the batter ahead of time?

You can mix the dry and wet ingredients separately ahead of time, but combine them just before cooking for best results.

How do I know when to flip the pancakes?

Wait until you see bubbles form and pop on the surface, and the edges look slightly set.

Can I use other types of flour?

Yes, try using oat flour, almond flour, or a gluten-free blend—but results may vary depending on the flour.

What’s the best way to keep pancakes warm?

Place cooked pancakes on a baking sheet in a 200°F oven while finishing the rest.

Can I double the recipe?

Absolutely. This recipe doubles well for larger groups or batch prepping.

How do I make pancakes fluffier?

Don’t overmix the batter, and allow it to rest. Use fresh baking powder for best lift.

Are these pancakes sweet?

They’re lightly sweetened. Adjust the sugar to your taste or serve with sweeter toppings.

What toppings go well with blueberry pancakes?

Classic butter and maple syrup work great, but you can also add whipped cream, yogurt, berry compote, or nut butter.

Conclusion

Blueberry Pancakes from Scratch are the ultimate comfort breakfast—easy to make, beautifully fluffy, and bursting with berry goodness. With just a few pantry staples and a handful of fresh blueberries, you’ll have a stack of golden pancakes ready in no time. Whether you’re making brunch for a crowd or treating yourself on a quiet morning, this recipe is a guaranteed hit.

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