Blueberry pancakes are soft, fluffy pancakes loaded with juicy blueberries. They are perfect for breakfast or brunch and taste sweet and fruity. A great way to start the day!
I like to add a sprinkle of powdered sugar or a dab of butter on top. Sometimes I sneak in extra blueberries just for fun—who can resist those little bursts of flavor?
For extra ease, I use frozen blueberries so I can make these anytime. They thaw quickly and taste just as good as fresh ones!
Ingredients & Substitutions
Blueberries:
I love fresh blueberries for their sweet burst in each bite. If fresh isn’t available, frozen blueberries work great—just don’t thaw them to keep the batter vibrant. You can also swap with sliced strawberries for a different flavor.
Flour:
All-purpose flour gives the pancakes their fluffy texture. For a lighter result, you can replace part of it with whole wheat flour. Just remember, too much whole wheat may make them denser.
Milk:
Whole milk keeps the batter rich, but skim or almond milk are tasty swaps if you want a lighter or dairy-free option. Keep the consistency similar and adjust slightly if needed.
Eggs:
Eggs help hold the batter together and add fluffiness. If you’re out, a mashed banana or applesauce can replace one egg—though it may change the flavor slightly.
Baking Powder:
This is key for fluffy pancakes. Make sure it’s fresh so your pancakes rise well. No baking powder? Baking soda with a splash of vinegar can work as a substitute.
How do I flip the pancakes properly?
Wait until bubbles form on the surface and the edges look set—about 2-3 minutes. Use a wide spatula, slide it under gently, and flip quickly. Don’t press down; this preserves fluffiness. Cook for another 1-2 minutes until golden.
- Ensure the pancake is bubbly and edges look dry before flipping.
- Slide the spatula under smoothly to lift the pancake.
- Flip quickly to avoid splattering or breaking.
- Cook the other side until golden and cooked through.
How to Make Blueberry Pancakes?
Ingredients You’ll Need:
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
Wet Ingredients
- 1 1/4 cups milk
- 1 large egg
- 3 tablespoons unsalted butter, melted
Additional Ingredients
- 1 cup fresh blueberries
How Much Time Will You Need?
Preparation: 10 minutes, Cooking: 15 minutes, Total: 25 minutes
Step-by-Step Instructions:
1. Mix the dry ingredients
In a large bowl, whisk together flour, baking powder, salt, and sugar. This helps distribute ingredients evenly.
2. Combine the wet ingredients
In another bowl, beat the egg. Then, mix in milk and melted butter until smooth.
3. Make the pancake batter
Pour the wet ingredients into the dry. Stir gently until just combined. Don’t overmix, lumps are okay.
4. Add blueberries
Gently fold in blueberries. Be careful to keep the batter light and avoid crushing the berries.
5. Heat the skillet
Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil.
6. Cook the pancakes
Pour 1/4 cup batter onto the skillet for each pancake. Cook until bubbles form on top and edges look set, about 2-3 minutes.
7. Flip and cook the other side
Turn pancakes and cook another 2-3 minutes until golden brown. Adjust heat if needed to avoid burning.
8. Serve warm
Transfer pancakes to plates. Serve with syrup, extra blueberries, or your favorite toppings. Enjoy!
