Name: Easy Blueberry Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 2 tablespoons granulated sugar; 1/2 teaspoon salt; 1 1/4 cups milk; 1 large egg; 3 tablespoons unsalted butter, melted; 1 teaspoon vanilla extract; 3/4 cup fresh or frozen blueberries

Blueberry pancakes have always been a nostalgic breakfast favorite for me. I remember waking up to the smell of them sizzling on the griddle, bursting with juicy berries and served with a generous drizzle of warm maple syrup. Now, whenever I want something comforting, fruity, and delightfully fluffy, these Easy Blueberry Pancakes are my go-to recipe.

They’re simple enough for a lazy weekend morning but impressive enough to serve guests. I love how the batter comes together quickly with kitchen staples, and the blueberries add that perfect tangy-sweet bite in every forkful. Whether fresh or frozen, the blueberries make this pancake stack feel extra special without any fuss.

Why You’ll Love This Easy Blueberry Pancakes Recipe

These pancakes are ultra-fluffy, lightly golden, and loaded with juicy blueberries in every bite. They’re quick to make and don’t require any fancy ingredients or tools. Best of all, they can be customized to fit your taste or dietary needs without losing their soft texture or rich flavor.

What Kind of Blueberries Should I Use?

You can use either fresh or frozen blueberries for this recipe. Fresh blueberries give a nice pop and tend to hold their shape better during cooking, while frozen ones are convenient year-round. If using frozen berries, don’t thaw them beforehand; just toss them straight into the batter to avoid them turning the pancakes blue.

Options for Substitutions

Need to adjust the recipe for allergies or preferences? No problem! Swap the all-purpose flour for a 1:1 gluten-free blend. You can use almond milk, oat milk, or soy milk instead of dairy. If you’re out of blueberries, chopped strawberries or raspberries work beautifully too. And for egg-free pancakes, a flax egg (1 tbsp ground flax + 2.5 tbsp water) does the job surprisingly well.

Ingredients for this Easy Blueberry Pancakes Recipe

All-Purpose Flour – The backbone of the pancake structure, providing fluffiness and stability.
Baking Powder – This is the key leavening agent that gives your pancakes height and airiness.
Granulated Sugar – Adds a touch of sweetness that complements the tartness of the blueberries.
Salt – Just a pinch balances the flavors and enhances the sweetness.
Milk – Helps bind the ingredients and create the perfect batter consistency. Any dairy or plant-based milk works here.
Egg – Adds richness, helps with structure, and keeps the pancakes tender.
Unsalted Butter (melted) – Infuses moisture and flavor; also helps crisp the edges.
Vanilla Extract – Adds warmth and enhances the natural sweetness of the berries.
Fresh or Frozen Blueberries – The star ingredient that adds fruity bursts in every bite.

Step 1: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. This ensures the leavening agent and seasonings are evenly distributed for consistent pancakes.

Step 2: Combine the Wet Ingredients

In a separate bowl or large measuring cup, whisk the milk, egg, melted butter, and vanilla extract until fully combined. This creates a smooth liquid base for your batter.

Step 3: Make the Batter

Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. The batter should be slightly lumpy—overmixing can make the pancakes tough.

Step 4: Fold in the Blueberries

Gently fold in the blueberries using a spatula. If using frozen blueberries, add them directly from the freezer to prevent bleeding into the batter.

Step 5: Heat the Griddle or Skillet

Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray. A properly heated surface ensures even cooking and golden brown pancakes.

Step 6: Cook the Pancakes

Pour 1/4 cup of batter for each pancake onto the skillet. Cook for 2–3 minutes, or until bubbles form on the surface and the edges begin to look set. Flip and cook for another 2 minutes until golden and cooked through.

Step 7: Serve and Enjoy

Stack the pancakes on a plate, top with a handful of fresh blueberries, and drizzle with maple syrup. Serve warm for the best flavor and texture.

How Long to Prepare the Easy Blueberry Pancakes Recipe

Preparing these blueberry pancakes is pleasantly quick, making them ideal for a lazy morning or a last-minute brunch. The batter itself comes together in about 10 minutes, especially if you have your ingredients measured and ready to go.

Cooking takes roughly another 15 minutes, depending on your skillet size and how many pancakes you’re cooking at once. Overall, you’re looking at around 25 minutes from start to finish, with very little cleanup.

Tips for Perfect Easy Blueberry Pancakes

Don’t overmix the batter – A few lumps are totally fine. Overmixing activates the gluten and results in rubbery pancakes.
Let the batter rest for a few minutes – This helps hydrate the flour and makes for fluffier pancakes.
Use medium heat – Too hot and the outside burns before the inside cooks; too low and they won’t brown nicely.
Add blueberries after pouring the batter – Especially useful if you want even berry distribution.
Use a non-stick surface or lightly greased skillet – This prevents sticking and gives the pancakes that golden crust.

Watch Out for These Mistakes While Cooking

Pouring batter on a cold skillet – Always preheat your pan to get those evenly cooked golden edges.
Flipping too early – Wait until you see bubbles on the surface and edges look set.
Pressing down the pancakes after flipping – This flattens them and squeezes out the fluffiness.
Using too many blueberries – It might be tempting, but overcrowding can make pancakes soggy and hard to flip.
Ignoring batch consistency – Adjust the heat as needed and give your pan a quick wipe between batches.

What to Serve With Easy Blueberry Pancakes?

1. Maple Syrup

The classic pairing—warm, buttery maple syrup melts into the pancakes and enhances the sweetness of the blueberries.

2. Whipped Cream

A dollop of lightly sweetened whipped cream adds decadence and balances the tartness.

3. Greek Yogurt

A protein-packed topping that offers a creamy, tangy contrast. Try it with a drizzle of honey.

4. Crispy Bacon

The salty, crunchy bite of bacon balances out the sweet, soft pancakes beautifully.

5. Fresh Fruit Salad

Keep it light and fresh with a side of mixed fruit like strawberries, kiwi, and melon.

Storage Instructions

Room Temperature: Pancakes are best enjoyed fresh, but you can leave them at room temperature for up to 2 hours if serving later.

Refrigerator: Store leftover pancakes in an airtight container for up to 3 days. To reheat, use a toaster, skillet, or microwave for about 20–30 seconds.

Freezer: Let pancakes cool completely, then place a piece of parchment between each one and store them in a zip-top bag. Freeze for up to 2 months. Reheat straight from frozen in a toaster or oven.

Estimated Nutrition

Per serving (2 pancakes)

Calories: 280
Protein: 6g
Fat: 9g
Saturated Fat: 4g
Carbohydrates: 42g
Fiber: 2g
Sugar: 11g
Sodium: 280mg

Frequently Asked Questions

Can I make these pancakes ahead of time?

Yes! You can make them the night before and reheat them in the morning. Store them in the fridge or freezer, depending on how far in advance you’re prepping.

Can I use whole wheat flour instead?

Absolutely. Whole wheat flour works well, though it makes the pancakes a bit denser. Try using half all-purpose and half whole wheat for a balance.

How do I prevent the pancakes from turning blue?

If you’re using frozen blueberries, add them directly to the skillet after pouring the batter. This prevents the juice from bleeding into the mix.

What’s the best way to keep pancakes warm for a crowd?

Place cooked pancakes on a baking sheet in a 200°F (93°C) oven while you finish the batch. This keeps them warm without drying them out.

Can I make these vegan?

Yes, just use a flax egg, plant-based milk, and oil or vegan butter. They’ll still turn out fluffy and delicious.

Conclusion

Easy Blueberry Pancakes are everything a good breakfast should be: quick, comforting, flavorful, and incredibly satisfying. Whether you’re making them for yourself, your family, or a weekend brunch, they’re guaranteed to bring smiles to the table. With just a few pantry staples and some juicy blueberries, you can whip up a stack of golden, fluffy pancakes in no time. And trust me—they’re even better than they look.