Blueberry Pancakes

These blueberry pancakes are fluffy, loaded with berries with a hint of vanilla flavor. They are not too sweet because let’s be real we are dousing these babies with loads maple syrup. My hubby loves pancakes and he declared these the best blueberry pancakes - I love them because I love anything blueberry but also because they are super simple to whip up and always turn out great. I love a pancake recipe that always makes a great stack and oddly enough I find making pancakes soothing - and the perfect flip is always so satisfying! Serve them up with softened butter, maple syrup, whipped cream, chopped nuts, and with a side of your favs - bacon or sausage or both and some fruit on the side never hurt either!

Blueberry Pancakes

Why you will love this Blueberry Pancake recipe

  • They are a super light and fluffy pancake that you can eat as a stack at breakfast or save for a snack or breakfast for dinner
  • You only need pantry basic ingredients to make this recipe, nothing fancy here
  • Blueberry pancakes make everyone and anyone feel special, so they are a lovely start to the day for a special occasion or for brunch with family or friends

Blueberry Pancakes

Blueberry Pancake Ingredients

  • Blueberries: Fresh blueberries are ideal for this recipe but you can use frozen blueberries - take straight out of freezer, do not thaw (it will leave streaks). Break up with your fingers, add to batter, do minimal stirring, just to disperse. Do not over stir – they bleed into the batter (nobody wants blue pancakes!)
  • Buttermilk: This gives the pancakes a nice lift, making them thick and fluffy. It also gives buttermilk pancakes a great flavor with a classic but subtle tang. If yo don’t have buttermilk you can use any other milk (dairy or non dairy) but the texture may be slightly different but you can also make your own with milk stirred with 1 teaspoon of white vinegar or lemon juice
  • Eggs: Always a good idea that they are room temperature. Generally all your ingredients should be so that the batter combines easily but this recipe is pretty resilient.
  • Butter: This should be melted. Do this first so it has time to cool a bit before you add it to your buttermilk.
  • Baking powder: It give the pancakes the perfect fluffiness and lift.
  • Flour: I recommend using all-purpose flour. You can experiment with substituting some of the flour with whole wheat flour, but since that is a much thirstier flour you might need a bit more buttermilk to keep the batter from being too thick. Self rising flour is not recommended as the baking powder and salt are already accounted for.
  • Vanilla Extract: For flavor but you can also use almond extract or a combination of both as almond extract can be a bit strong in flavor or dominate on its own if you use 2 teaspoons of it
  • Alternatives: Other small frozen or fresh berries like blackberries or raspberries and strawberries that have been sliced or chopped, or chocolate or other chips

Blueberry Pancakes

Blueberry Pancakes Step By Step Instructions

  1. DRY INGREDIENTS To make, whisk together the flour, lemon zest, sugar baking powder, and salt in a medium bowl.
  2. WET INGREDIENTS Combine the buttermilk, egg, butter, and vanilla, and mix until combined.
  3. MIX Pour the wet ingredients into the dry ingredients, and mix until just combined (a few small lumps are okay). Fold the blueberries into the batter.
  4. COOK From there, you will preheat a griddle or large skillet over medium - low or medium heat. Grease with butter or cooking spray. Pour the pancake batter by ¼-⅓ cup scoops onto the preheated skillet. Cook 3-4 minutes, or until there are bubbles throughout the batter and the edges look dry, then flip and cook an additional 1-2 minutes.

Blueberry Pancakes

Tips for making delicious Blueberry Pancakes Every Time

  • Don’t over mix the pancake batter. It is best to leave the lumps in it after combining ingredients. Over mixing it can make the pancakes rubbery and not fluffy.
  • Letting the batter rest for about 5-10 minutes while you heat up your griddle or skillet allows the butter to set and the ingredients to marry into each other.
  • Frozen blueberries can be used in this recipe instead of fresh ones.
  • Serve your syrup warm, if not hot. It helps the butter melt and spreads all that delicious buttery’ness
  • Your pancake won’t be perfectly round, the lumps of blueberries means you will get imperfect circles, but they will still taste great!

Blueberry Pancakes

How To Freeze Homemade Blueberry Pancakes

Make a double batch and freeze half of these pancakes for easy breakfasts! Here’s some great tips on how to freeze them.

  1. You will want to flash freeze the cooked pancakes, so place them in a single layer on a baking sheet that’s lined with parchment paper. Then place in the freezer until they are frozen, about a hour.
  2. Remove them from the sheet pan and place them in freezer safe container with a piece of parchment paper between each pancake to prevent them from sticking together.
  3. Store in freezer for up to 2 months.
  4. To reheat a frozen pancakes, place in a single layer on baking sheet and cover with foil. Bake at 350°F. for about 10 minutes or until heated through.
  5. Another option is to reheat frozen pancakes in microwave, but they might be a little more soggy. It will take about 15-20 seconds to reheat one pancake in the microwave.
  6. The toaster works to warm them up and if they are defrosted, and this gives them that crisp exterior!

Blueberry Pancakes

More Breakfast and Pancake Recipes You Will Love:


Servings: 10-12 pancakes medium size pancakes
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins


  • 2 large eggs
  • 1 cup butter milk (if not using buttermilk use regular milk and 1 teaspoon vinegar)
  • 2 teaspoons vanilla extract, optional
  • 3 tablespoons melted butter or 3 tablespoons vegetable oil
  • 1½ cups all purpose flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 2 tablespoons granulated sugar
  • ¾ cup blueberries, fresh or frozen
  • ½ teaspoon lemon zest optional


  1. In a large bowl whisk together the flour, sugar, baking powder, lemon zest, baking soda, and salt.
  2. Whisk together the eggs with the buttermilk, melted butter and vanilla in another bowl.
  3. Pour the wet ingredients into the dry ingredients and mix until just combined into a lumpy batter, being careful not to over mix.
  4. Gently fold in the blueberries
  5. Heat some butter in a skillet or a nonstick pan over medium/low heat or a griddle that has been preheated to 350°F.
  6. Spoon ¼ cup of batter into the skillet. (An Ice cream scooper with lever is ideal here, standard size is ¼ cup). Cook for approx 2-4 minutes or until the there are distinct bubbles on the batter surface and edges start to brown, then flip and cook for another 1-2 minutes.
  7. Transfer to rack and keep warm in 100°C/200°F oven in single layer (do not stack). Or get 2 pans going (won’t need to keep warm)
  8. Repeat with remaining batter, using extra butter as required, and wiping pan clean as needed.
  9. Serve with a dollop of butter, more blueberries and maple syrup.

Recipe Notes

  • Storage and freezing: To freeze blueberry pancakes place them in a single layer on a baking pan and freeze for 1-2 hours. Transfer to an airtight freezer safe container. Label and freeze for up to 3 months. Reheat in the microwave in 30 second increments until hot. They do not have to thaw before reheating. you can also thaw them overnight in the fridge and toast them or heat them up in the oven.
  • How to store leftovers: Store cooked pancakes in an airtight container in the fridge for 3-4 days.

Blueberry Pancakes