Fluffy, blueberry-y, and drenched in sweet maple syrup – you NEED these blueberry pancakes in your life! For breakfast or any time of day!
This blueberry pancake recipe an absolute favorite in my house. If you love our classic pancake recipe, then you’ll super love this blueberry version! Need lunch and dinner ideas too? How about a tuna stuffed tomato or toasted club sandwich for lunch, and some grilled rib eye steaks or honey mustard chicken at dinner!
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Blueberry Pancake Ingredients
- All purpose flour – Make sure you’re not using self-rising flour as it contains additional ingredients.
- White sugar – My husband actually skips the sugar, but I like the little bit of sweetness in my batter.
- Baking powder – For leavening to make our pancakes nice and fluffy.
- Baking soda – Also for leavening!
- Salt – I prefer not to use iodized salt as it has sugar and iodine added to it (seriously!)
- Milk – We use whole milk, but any kind you have on hand should be fine.
- Egg – We use large eggs for this recipe.
- Vegetable oil – I actually prefer to use a mild olive oil.
- Blueberries – We used fresh blueberries in the pictures, but you can also use frozen blueberries (thaw and pat dry first).
How do you make blueberry pancakes? (Step-by-step)
⭐ First, in a large mixing bowl combine dry ingredients and mix well. In a separate bow, whisk together wet ingredients.
⭐ Next, pour wet ingredients into dry ingredients and mix together just until a batter forms. Make sure to scrape the sides with a spatula to incorporate all the dry ingredients. If you find the batter is too thick, add additional milk in small increments.
⭐ Then, gently fold in blueberries. Use a small ladle or measuring cup to pour batter onto a greased skillet at medium high heat.
⭐ Finally, cook until bubbles start to form and underside is browned. Flip and continue to cook until finished. Top with butter, fresh blueberries, and maple syrup.
If you love breakfast, try our easy French toast casserole recipe next!
Frequently Asked Questions
Can I Use Whole Wheat Flour
You can make blueberry pancakes with whole wheat flour, just substitute the all purpose flour for whole wheat. You may need to add additional liquid as whole wheat flour tends toward a little bit drier than all purpose.
Add liquid in one tablespoon increments until you reach your desired consistency. This recipe calls for a thick batter.
Can I Make this with Buttermilk
You can make blueberry pancakes with buttermilk if you prefer buttermilk pancakes. Just substitute the milk for buttermilk.
If you do not have buttermilk, but still want a buttermilk flavor, substitute one tablespoon of your milk with vinegar or lemon juice. Combine the milk + acid and let it sit for several minutes before combining it with your wet ingredients.
What Should My Blueberry Pancake Batter Look Like
Your batter should look a little bit lumpy and thick – just barely pourable. Make sure not to overmix your pancake batter as that will cause it to be dense and less fluffy when it cooks.
If your batter is too thick to pour, add more milk one tablespoon at a time. Pancake batter should not look runny.
Tips and Tricks for your Blueberry Pancakes
How Do You Thicken Pancake Batter
Thickening pancake batter is a little tricky as it will throw off your ratios a little bit and you may end up with denser pancakes. However it’s better to have slightly imperfect pancakes than to toss an entire batch of batter away!
To thicken blueberry pancake batter, add all purpose flour to the batter in 1 tablespoon increments, stirring gently to incorporate.
Should I Rest My Pancake Batter
There are two schools of thought on whether you should rest your pancake batter. I do not rest my pancake batter, as I have five hungry children to feed in the morning – also, I find that resting your pancake batter often makes the batter thicken too much and can give a rubbery result.
The second school of though is that giving your pancake batter time to rest allows the gluten to develop and can result in a more tender pancake. If you intend on letting your batter rest, add up to a quarter cup additional liquid before resting it in the refrigerator for at least 30 minutes.
How Do You Make Blueberry Pancakes Fluffy
You make them fluffy by using leavening agents like baking powder, baking soda, and eggs. We use a combination of all three in our pancake recipe to make them super fluffy and delicious.
It is also important to only gently mix the batter and to cook them on a medium/high heat skillet or griddle. We find that between 325 and 350F is the sweet spot for making perfect fluffy blueberry pancakes.
❤ If you just can’t get enough pancakes, try our Greek yogurt pancake recipe next! ❤
Why Are My Blueberry Pancakes Flat
Your pancakes may be flat if you did any or all of the following things:
- Used expired baking soda
- Used expired baking powder
- Over mixed your pancake batter
- Forgot an ingredient
- Added too much liquid to the batter
- Let the batter sit too long
Why Are My Blueberry Pancakes Sticking?
Here are a few tips for how to keep pancakes from sticking:
- Use a heavy skillet to provide more even heat
- Grease your skillet or griddle well
- Re-grease your skillet or griddle periodically between pancake batches
- Use a thin spatula with a tapered edge. Make sure it’s plastic if you’re using a non-stick cooking surface.
- Cook your pancake recipe on medium-high
Complete your meal with our recipe suggestions!
It’s not breakfast without a good cup of coffee, so make sure to pour a cup of hot butter coffee (or if it’s warm out, maybe a frozen pumpkin spice frappucino), pile those blueberry pancakes on your plate and top it all off with some crispy oven bacon!
More Fun Breakfast Recipes
- Classic French Toast
- Blueberry Muffins
- Crescent dough cinnamon rolls
- Belgium Waffle Recipe
- Breakfast Pizza with Scrambled Eggs
- Baked Donuts with Cake Mix
- Easy Poached Eggs
- More breakfast recipe ideas!
Tools we love
- Oil mister – This is the perfect gift for folks who want to make sure they know exactly what they’re spraying on their pans. We like to put olive oil in ours, but you could use anything from vegetable oil, grapeseed oil, avocado oil, or whatever you like! Just pump the top a few times and it sprays a fine mist of the oil you chose.
- 15″ Cast iron pan – This. Pan. Is. Huge. Literally massive. I have two and they’re sooooooo amazing. I love using these on my grill to make a beautifully seared steak or some yummy Old Bay shrimp. And in my oven or on the stovetop when the weather’s no good for grilling!
- Large Griddle – Get one with a heavy cast aluminum base with premium nonstick surface assures stick-free cooking and easy cleaning! We use ours for everything from pancakes, to eggs, to chicken breast, and seared steak!
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How to make Blueberry Pancakes
- 1 ½ cups all purpose flour
- 1 tablespoon white sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup +2 tablespoons milk
- 1 egg large
- 2 tablespoons vegetable oil or mild olive oil
- ½ cup blueberries
- In a large mixing bowl combine dry ingredients and mix well.
- In a separate bow, whisk together wet ingredients.
- Pour wet ingredients into dry ingredients and mix together just until a batter forms. Make sure to scrape the sides with a spatula to incorporate all the dry ingredients. Do not overmix - it is okay if the batter is lumpy. This is a thick batter, it should be just pourable. If you find the batter is too thick, add additional milk in 1 tablespoon increments.
- Gently fold in blueberries.
- Use a small ladle or measuring cup to pour batter onto a greased skillet at medium high heat (I find 325 - 350F is best). Use the back of the ladle to get pancakes into the size and shape you want, if necessary.
- Cook until bubbles start to form and underside is browned. Flip and continue to cook until finished.
- Top with butter, fresh blueberries, and maple syrup.
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