Blueberry Pancake Recipe

Stack of several blueberry pancakes on a plate, close up view of the pancakes cut in half to show the berries inside. There is a light puddle of syrup and fork on the plate.

5 stars (1 review)

My incredible blueberry pancakes are packed with sweet, plump and juicy berries to take even the best classic pancake recipe up a notch. Because truly, there is nothing quite like the bright taste of blueberries folded into melt-in-your-mouth tender and soft pancakes topped with warm butter and maple syrup. From start to finish this recipe takes under 30 minutes to make, so I get to spend less time in the kitchen and more time enjoying a relaxing weekend breakfast with a delicious stack of blueberry-studded flapjacks!

Prep Time10

Total Time25

Course: Breakfast, Brunch

Cuisine: American

Servings: pancakes

Calories: 132kcal

Author: Sommer Collier

Equipment

1 Griddle or large skillet

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

US Customary - Metric

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.

Video

Notes

Store leftover pancakes in an airtight container in the refrigerator for up to 3-4 days.

Leftover pancakes also freeze quite well! Wrap each one individually in a layer of plastic wrap, and place them all 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.

To reheat pancakes in the microwave, loosely wrap each blueberry pancake in a slightly damp paper towel and microwave in short 10-second bursts at 50% power.

Nutrition