Blueberry Pancake Recipe
by Sommer Collier — on Aug 3, 2026 My incredible blueberry pancakes are packed with sweet, juicy berries to take even the best classic pancake recipe up a notch. Truly, there is nothing quite like the bright taste of blueberries folded into melt-in-your-mouth pancakes topped with warm butter and maple syrup. But although they feel special, I keep things simple with basic ingredients like flour, eggs, sugar, and milk (or buttermilk!) plus fresh or frozen blueberries. Best of all, from start to finish this recipe takes under 30 minutes to make, so I spend less time in the kitchen and more time enjoying a relaxing weekend breakfast with my family.
Breakfast has long been one of my favorite meals to cook (I love to start the day with some pep!) and after many years of practice, I’m confident when I say I’m an absolute master at making homemade pancakes. Here I’m taking my wonderful recipe for soft and tender buttermilk pancakes up a notch by adding bright blueberries quite literally to the mix. This fabulous classic recipe for blueberry pancakes is perfect in every way… It uses basic pantry staples, you can use fresh blueberries when they’re in season or frozen blueberries all year long, and the fluffiest pancakes are ready to slather with butter and syrup in under 30 minutes.
Table of Contents
Sommer’s Recipe Highlights
- Fresh or Frozen Berries – Unless the blueberries are very fresh and in season, I prefer to use frozen blueberries because they are frozen in the peak of their season. This means they are usually much sweeter than out of season fresh berries! Bonus: you do not need to thaw the frozen blueberries. Just throw them in to the batter!
- Easy Weekend Breakfast – My blueberry pancakes recipe feels like a special twist on my traditional pancake mix recipe, but it still requires only 10 minutes of prep. Cook them on a griddle or in a skillet on the stovetop, and the first batch of flapjacks is ready in about 15 minutes.
- Feed a Crowd, or Not – As-is my recipe makes 16 pancakes, which is enough to serve anywhere from 4-8 people. Even if it’s just me and the husband hanging out I’ll make the full recipe… Leftovers are great either in the fridge for a day or two, or sometimes I freeze and quickly reheat to enjoy months later!
Key Ingredients and Tips
- Dry ingredients – I’m using all-purpose flour, granulated sugar, baking powder, and a bit of salt.
- Milk – Use your choice of whole milk or buttermilk. I prefer to use my homemade buttermilk for pancakes that are super fluffy and tender.
- Eggs – I let my large eggs sit on the counter for 15 minutes or so to let them come to room temperature. Cold eggs can slow down the cooking process and make the pancakes dense.
- Vanilla extract – I always encourage you to use a high-quality vanilla extract. There is no comparing the flavor!
- Butter – I use unsalted butter, so I have total control over how much salt is in the pancakes. I melt the butter several minutes ahead of time, allowing it to come back to room temperature and cool before I start cooking.
- Blueberries – As I mentioned, feel free to use your choice of fresh or frozen blueberries. Be sure to dry fresh berries well after rinsing, so as not to water down the batter. And remember to leave frozen berries frozen! Thawing them can also release a lot of water in the batter.
How to Make
Find the full ingredient proportions, detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Dry Ingredients – I start by getting out my large mixing bowl and whisk. I add the flour, sugar, baking powder and salt in the bowl, and whisk well. I want to remove any clumps of baking powder and get everything evenly combined.
Wet Ingredients – Next, I add the milk, eggs, and vanilla extract in a glass measuring cup. I use a fork to mix until the ingredients are very smooth. Then I stir in the melted and mostly cooled butter until it’s fully mixed in.
Combine – Then I pour the wet ingredients into the bowl of dry ingredients, and use my whisk to stir… But not too much! I want a batter that’s thick but still pourable, and not so thick it can’t be scooped and spread around. I’ll stir in another ¼ cup of milk if I need to thin it out a bit.
Don’t worry about it if there are some clumps in the batter. They won’t actually be lumpy in the pancakes when they cook!
Add Blueberries – Last but certainly not least, I gently fold the blueberries into the pancake batter. Then I leave the batter to rest for a few minutes while I preheat the griddle to medium heat, which is about 350 degrees F.
Griddle Time – There is no need to use butter if you’re cooking blueberry pancakes on a non-stick griddle. It is non-stick, after all. However, if you’re using a stainless steel or cast-iron skillet, butter it well. Once the griddle is hot I use a 1/3 cup scoop to spoon out the batter onto the hot griddle. I’m careful to give each hotcake enough space to allow for spreading, and use a spatula to move the thick batter into a smooth circle that’s about 4 inches across. You know, flapjack size.
Cook – I let the griddlecakes cook for 3-4 minutes per side. Don’t disturb them! I know they’re ready to flip when I noticed tiny bubbles across the top of the batter and the edges of the cakes looks set and dry. Then I use a flat spatula to carefully flip the pancakes, and cook for another 3-4 minutes. I find the second side always cooks more quickly, so keep a close eye on them. I lower the temperature a tad if the pancakes start to look a bit too dark.
Repeat – I move the cooked pancakes from the griddle to a wire rack or plate. Then I repeat the process of making the pancakes until the batter is all gone. When I’m cooking pancakes in rounds I’ll usually keep them warm in a low temperature oven, about 200°F, until I’ve finished cooking the pancakes and am ready to serve at once.
Expert Tips
As I mentioned, it’s super important to not overmix the batter to keep the pancakes ultra fluffy. You must also take care that you don’t smoosh the blueberries as you add them to the pancake batter… The color will leak from them if the berries are squashed, then turn a less-than-lovely shade of green as the pancakes cook.
I wait to preheat the griddle or get out that skillet until after I’m done making the batter. This gives the batter time to rest and thicken up a bit, which makes the blueberry pancakes tender and keeps them from getting too dense.
Give each portion of the pancake batter plenty of space to spread out as you pour it onto the griddle. It’s important to not overcrowd the griddle or pan. Not only does spacing them out keep the pancakes from merging into a blob with each other, it keeps excess moisture from building on the surface.
Serving Suggestions
These fabulous blueberry pancakes already have a lot going on with the blueberries inside! I usually keep the add-ons simple and stick to butter and syrup.
When I’m really embracing that inner child sometimes I’ll squirt on some whipped cream. Yes, in the shape of a smiley face, of course!
If you’re feeling extra berry-obsessed, honestly, I don’t blame you. Make my thick, sweet and tangy blueberry sauce to pour aaall over those flapjacks!
Storage Notes
I like to make a full batch of pancakes with blueberries, even if there are only a couple of us eating them that day. The rest I use as a quick breakfast or snack during the week. They are delicious cold from the fridge or warmed up! To store them I first transfer them to an airtight container, then place in the refrigerator for up to 3-4 days. While they can last up to 5 days and still be considered safe to eat, I find the texture gets soggy after the first couple of days.
Leftover pancakes also freeze quite well! I have tested storage methods every which way, and find that the best way to keep pancakes fresh in the freezer is to wrap each one individually in a layer of plastic wrap, and place them together in an airtight ziploc zipper bag. They’ll freeze well for up to 2-3 months. Then I take them out one-by-one as needed, and let them set at room temperature for about 20 minutes to thaw.
I like to reheat pancakes in the microwave, so they get soft again and stay moist. (Reheating them in the oven will dry them out.) I loosely wrap each blueberry pancake in a slightly damp paper towel before microwaving in short 10-second bursts at 50% power.
Frequently Asked Questions
Both of these issues often happen if the blueberry pancake batter is overworked. It’ll break up all of the little air bubbles in the batter, and those bubbles are what make the pancakes puff up and stay soft. Without those bubbles the pancakes will be dense and chewy.
You likely have the griddle or stovetop heat turned up a touch too high. This can cause the exterior of the pancakes to cook quickly, while the insides don’t cook long enough. Adjust the temperature so the flapjacks cook evenly throughout.
Sure you can! My blueberry pancake recipe as-is yields 16 pancakes, so simply halve the ingredients to make 8.
More Breakfast Recipes
Blueberry Pancake Recipe
Video
Ingredients
- 2 ½ cups all-purpose flour
- 1/3 cup granulated sugar
- 5 teaspoons baking powder
- ½ teaspoon salt
- 1 ½+ cups whole milk or 1 ¾+ cups buttermilk
- 2 large eggs
- 1 tablespoon vanilla extract
- ¼ cup melted butter
- 1 ½ cups fresh or frozen blueberries
Instructions
- Set out a large mixing bowl. Combine the flour, sugar, baking powder, and salt in the bowl. Whisk well to remove any clumps of baking powder.
- Then mix in the milk, eggs, and vanilla extract in a glass measuring cup. Mix until mostly smooth. Then stir in the melted butter.
- Next, pour the wet ingredients into the bowl of dry ingredients, and stir to combine. The batter should be thick, but not so thick that it can't be scooped and spread around. If needed, add another ¼ cup of milk.
- Gently fold in the blueberries and allow the pancake batter to rest for a few minutes as you preheat the griddle. It's OK if there are some clumps in the pancake batter. They will work out as they cook. Pancakes have the best texture when they have not been over mixed!
- Preheat the griddle to medium heat, about 350°F. If using a nonstick pan, you do not need to butter the griddle. However, if you're using a stainless steel or cast-iron skillet, butter it well. Use a 1/3 cup scoop to ladle several portions of pancake batter onto the hot griddle. Make sure to place them far enough apart to allow for spreading. Use a spatula to move the thick batter into a circular shape about 4 inches across.
- Cook the pancakes for 3-4 minutes per side. You will know they are ready to flip when the edges look dry, and there are bubbles over the top of the batter. Carefully flip each pancake with a flat spatula and allow them to cook for another 3-4 minutes. If the pancakes look too dark, lower the temperature just a little after the first batch.
- Continue making pancakes with their remaining batter until it’s gone. If desired, you can keep the pancakes warm in a low temperature oven, about 200°F, until all the pancakes are cooked.
I made these on a lazy Sunday morning with frozen blueberries and they came out absolutely stunning! Perfectly fluffy and golden!