Baked
Stack of blueberry pancakes on a white plate.

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Fluffy, flavorful, and packed with fresh blueberries in every bite, these homemade blueberry pancakes are the perfect way to start your day.

Syrup poured over a stack of blueberry pancakes on a white plate.Syrup poured over a stack of blueberry pancakes on a white plate.

Pancakes are one of the best ways to start your day. My family loves to eat a big stack of fluffy pancakes on Saturday or Sunday mornings.

Some weekends I make a simple batch of bisquick pancakes. Other times I make banana pancakes or pumpkin pancakes.

But in the summer there is nothing better than blueberry pancakes.

Two white plates, each holding a small stack of blueberry pancakes.Two white plates, each holding a small stack of blueberry pancakes.

How to make blueberry pancakes

These blueberry pancakes are fluffy, delicious, and have blueberries in every bite. Why can't we call them blueberry pancakes if they only have a handful of blueberries in them!

If you like my blueberry cookies, blueberry scones or blueberry lemon bread, this recipe for blueberry pancakes will make you very happy.

Ingredients you will need

If you prefer to keep the ingredients for my buttermilk pancakes on hand, you’ll be fine to make these blueberry pancakes too.

You will need:

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 1/2 cups buttermilk
  • 1 tablespoon pure vanilla extract or vanilla bean paste
  • ½ teaspoon almond extract (optional)
  • 4 tablespoons melted unsalted butter
  • 1 ¼ cups fresh blueberries
Ingredients for blueberry pancakes arranged on the table.Ingredients for blueberry pancakes arranged on the table.

To make sure your pancakes always come out perfect, check out my post on how to measure flour correctly.

Don't panic if you forgot to buy buttermilk. You can make a 2-ingredient buttermilk substitute that works great in this recipe!

I like to add a little bit of almond extract to this batter; I love the way the almond flavor pairs with the fresh blueberries. If you don't like almond extract, feel free to omit it or substitute with a little lemon extract and a little lemon zest in its place.

This recipe makes the most of fresh blueberries, but don't stress if you want to make them outside of blueberry season. You can use frozen blueberries instead, just don't thaw them before adding them to the batter.

Making these pancakes

These blueberry pancakes are like most of our other pancake recipes:

In a bowl, mix together the flour, sugar, baking powder, baking soda and salt.

In another bowl, whisk together the eggs, buttermilk, vanilla, and almond extract. Add this mixture to the dry ingredients and whisk until combined. Don't worry if there are still lumps!

Prepare the pancake batter base in a white bowl.Prepare the pancake batter base in a white bowl.

Let the batter rest for 5-10 minutes and in the meantime preheat the pan or griddle over medium heat.

After 5-10 minutes, add the melted butter to the pancake batter and then the blueberries.

To cook pancakes, spread a little butter on the hot cooking surface, then use a paper towel to spread it out and remove the excess.

Use a ⅓ cup measuring cup to add the batter to the cooking surface, making sure not to overcrowd the pan. Cook for a few minutes on the first side, then flip and cook for another 1-2 minutes, until golden brown on both sides.

Repeat with the remaining pancake batter. You can keep your cooked pancakes warm in a low oven while you finish cooking the rest.

Serve warm with butter, syrup or lemon cream.

Blueberry pancakes arranged on a white plate and garnished with fresh blueberries.Blueberry pancakes stacked on a white plate and topped with fresh blueberries.

How do you know when to flip pancakes?

Pancakes are pretty easy to make, but there’s a trick to knowing when to flip them.

When adding the pancake batter to your hot skillet or griddle, do not touch the pancakes. Let them cook on medium heat and simply check the tops of the pancakes.

As the pancakes cook, bubbles will begin to form on the top (uncooked) side of the pancakes. When the bubbles start to pop, it's time to flip them!

After flipping the pancakes, cooking on the other side will only take 1-2 minutes.

Fork holding a bite of blueberry pancakes.Fork holding a bite of blueberry pancakes.

Tips for storing, freezing and reheating

If you have leftover pancakes or want to make a large batch to eat throughout the week, store them in an airtight container in the refrigerator for 3-4 days.

For longer storage, consider freezing. My friend Megan has a helpful guide on how to freeze pancakes that I always use: Freezing pancakes makes it easier for my kids to have pancakes for breakfast mid-week.

To reheat these blueberry pancakes, place them in a toaster oven or toaster oven on medium-low to gently reheat.

If the pancakes were frozen, use the “from frozen” setting on your toaster or microwave them for 15-30 seconds before placing them in the toaster or toaster oven. This will warm the center without burning the outside.

Close up of a stack of blueberry pancakes covered in syrup.Close up of a stack of blueberry pancakes covered in syrup.

Frequent questions

Can I use frozen blueberries in these pancakes instead of fresh ones?

Sure! If you use frozen berries, do not thaw them before adding them to the pancake batter. They may still discolor the batter a bit, but not as much if you keep them frozen.

Help! The blueberries keep sinking to the bottom of the batter.

If the blueberries tend to settle to the bottom of the bowl between pancakes, you can safely add them to the pancakes after pouring them onto the griddle.

Once you pour the pancake batter onto the hot griddle, sprinkle with blueberries. Cook as usual, flipping the pancakes after the bubbles on the surface begin to pop.

Can I make these pancakes vegan?

For a vegan version of this recipe, make a vegan buttermilk substitute with plant-based milk and lemon juice or vinegar, replace the eggs with flax eggsand instead of butter, use your favorite vegan substitute.

  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

  • In a separate bowl or large measuring cup, whisk together the eggs, buttermilk, vanilla, and almond extract, if using. Add to the dry ingredients and whisk until just combined—don't worry if there are any lumps. Let the batter sit for 5 to 10 minutes while you preheat your skillet or griddle.

  • Heat a large skillet or griddle over medium heat. Once the cooking surface is hot and the pancake batter has rested, add the melted butter to the batter, whisking until combined. Add the blueberries.

  • Rub a small amount of butter onto the hot cooking surface; use a paper towel to evenly coat the surface and wipe away any excess butter. Use a ⅓ cup measure to add the batter to the skillet or griddle; be sure not to overcrowd the pan.

  • Let the pancakes cook over medium heat until bubbles begin to form and pop on the tops of the pancakes. Flip and cook for another 1-2 minutes, until golden brown on both sides. Repeat with the remaining pancake batter.

  • Serve hot.

If using frozen blueberries, I recommend not thawing them before adding them to the batter to reduce the risk of them discoloring the pancake batter, although they will still slightly discolor the pancakes.
For a lemon version, add 1-2 teaspoons of lemon zest and replace the almond extract with lemon extract.
If you're short on buttermilk, you can quickly make a 2-ingredient buttermilk substitute.

Serving: 2pancakes, Calories: 476kilocalorie, Carbohydrates: 66G, Protein: 13G, Fat: 17G, Saturated fats: 10G, Polyunsaturated fats: 1G, Monounsaturated fat: 5G, Trans Fats: 0.5G, Cholesterol: 122mg, Sodium: 654mg, Potassium: 264mg, Fiber: 3G, Sugar: 16G, Vitamin A: 643IU, C vitamin: 4mg, Soccer: 191mg, Iron: 4mg

Nutrition information is calculated automatically and should only be used as an approximation.

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