I can’t wait to share my Fluffy Blueberry Pancakes recipe that uses a simple trick to keep the berries from sinking and reheats great.

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I never thought a lazy sunday breakfast could taste like a small celebration, till I made these Homemade Blueberry Pancakes. They are studded with juicy blueberries and use milk to keep the batter silky, so every bite pops with berry flavor.

They’re quick enough for weekdays but special enough for guests, and they reheat into almost the same thing as fresh. I wanted pancakes that felt real not perfect, a little rustic and full of pockets where syrup hides.

If you like Fluffy Blueberry Pancakes you’ll find surprises here that make me keep making them over and over.

Ingredients

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White flour gives carbs and structure, not much fiber, makes pancakes fluffy
Leavens the batter, adds lift, no real nutrition, can taste slightly metallic
Adds protein and calcium, fats give richness, makes batter smoother and tender
Eggs add protein, help bind ingredients, and give lightness and color
Butter brings flavor and fat, makes edges crisp, oil is neutral
Sugar sweetens, helps browning, little nutrition, use less if you want
Fresh berries add fiber, antioxidants, bursts of sweet tart flavor when cooked
Tiny splash of vanilla brings aroma and perceived sweetness without extra sugar

Ingredient Quantities

1 1/2 cups all purpose flour

3 1/2 teaspoons baking powder

1 teaspoon fine salt

1 tablespoon granulated sugar

1 1/4 cups milk (whole or 2%)

1 large egg room temp

3 tablespoons unsalted butter melted or vegetable oil

1 teaspoon vanilla extract (optional)

1 cup fresh or frozen blueberries

extra butter or oil for cooking

maple syrup for serving (optional)

powdered sugar for dusting (optional)

How to Make this

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1. In a large bowl whisk together 1 1/2 cups all purpose flour, 3 1/2 teaspoons baking powder, 1 teaspoon fine salt and 1 tablespoon granulated sugar until evenly mixed and a bit aerated.

2. In a separate bowl whisk 1 1/4 cups milk, 1 large egg (room temp), 3 tablespoons melted unsalted butter or vegetable oil and 1 teaspoon vanilla extract if using, until smooth.

3. Pour the wet into the dry and stir gently until just combined, small lumps are fine, do not overmix or pancakes get tough; let the batter rest 5 minutes to thicken up.

4. If using frozen blueberries toss them with a spoonful of flour so they dont sink, then fold 1 cup fresh or frozen blueberries into the batter very gently.

5. Heat a nonstick skillet or griddle over medium heat until a few drops of water dance on the surface, brush with extra butter or oil to grease.

6. Spoon about 1/4 cup batter per pancake onto the skillet, leave space between each, cook until bubbles form on top and edges look set about 2 to 3 minutes then flip and cook the other side until golden about 1 to 2 minutes.

7. Keep finished pancakes warm on a baking sheet in a 200 F (95 C) oven or stacked on a plate tented with a clean towel while you finish the batch.

8. Serve with butter, maple syrup and a dusting of powdered sugar if you like, you can also add extra berries or a squeeze of lemon juice for brightness.

9. Quick fixes and tips: if batter is too thick add a splash of milk, too thin add a little flour, dont press pancakes down while cooking, and to reheat later microwave with a damp paper towel 20 to 30 seconds or warm in a toaster oven for best texture.

Equipment Needed

1. Large mixing bowl, for the dry ingredients and to rest the batter
2. Whisk, to mix dry and wet until smooth
3. Measuring cups and spoons, include a 1/4 cup scoop or measure
4. Small bowl or liquid measuring cup, for whisking milk, egg and melted butter
5. Rubber spatula or wooden spoon, to fold in blueberries gently
6. Nonstick skillet or griddle, heated over medium
7. Thin turner or spatula, for flipping pancakes
8. Baking sheet or plate plus a clean towel or oven set to 200 F, to keep pancakes warm while you finish the batch

FAQ

Can I use frozen blueberries? Yes, totally. Use them straight from the freezer so they dont bleed all over the batter, and toss them in a tablespoon of flour first so they dont sink to the bottom.

Why are my pancakes tough or rubbery? You probably overmixed the batter. Stir until just combined, a few lumps are fine. Also check your baking powder, if it's old pancakes wont rise well.

My batter is too thick or too thin, what should I do? It should be pourable but a bit thick. If too thick add milk 1 tablespoon at a time, if too thin add a little flour. Dont go crazy, a little change goes a long way.

How do I know when to flip them? Wait until bubbles form on the surface and the edges look set and less shiny. Flip gently and cook the other side until golden brown.

Can I swap ingredients like buttermilk or oil? Yep. Buttermilk gives a tangy tender pancake, use 1 1/4 cups buttermilk instead of milk and maybe a little less baking powder. Vegetable oil works fine instead of melted butter, and you can replace up to half the flour with whole wheat if you want.

How do I keep pancakes warm or store leftovers? Keep cooked pancakes on a sheet pan in a 200 F oven until serving. For storage put in the fridge up to 2 days or freeze layered with parchment. Reheat in a skillet or toaster oven for best texture, microwave if youre in a hurry.

Blueberry Pancakes Recipe Substitutions and Variations

All purpose flour → Whole wheat pastry flour, 1:1 swap. If you only have regular whole wheat use half whole wheat + half AP so pancakes dont get too dense.
Milk → Buttermilk for tang: use 1 1/4 cups buttermilk, or make quick buttermilk by adding 1 tbsp lemon juice or vinegar to 1 1/4 cups milk and let sit 5 minutes. Non dairy milks (almond, oat, soy) work 1:1 but might need a splash more liquid.
Egg → Flax “egg” or applesauce: 1 tbsp ground flaxseed + 3 tbsp water (mix and wait 5 minutes) per egg for binding, or 1/4 cup applesauce per egg for moisture; texture will be a bit different.
Unsalted butter (or oil) → Melted coconut oil or neutral oil (canola/vegetable), swap 1:1. For lower fat try 2 tbsp yogurt or applesauce instead, pancakes will be less rich.

Pro Tips

1. dont overmix the batter, small lumps are fine, let it rest about 5 minutes so it thickens up; overworking it makes tough pancakes.
2. if you use frozen blueberries toss them in a spoonful of flour so they dont sink, then fold them in gently so you dont burst them and turn the batter purple.
3. get the skillet properly hot — drops of water should dance on the surface — then grease lightly; cook until bubbles form and edges look set, and never press the pancakes down while they cook or theyll go flat.
4. keep finished pancakes warm in a 200 F oven or stacked and tented with a towel, and for reheating later microwave with a damp paper towel 20 to 30 seconds or use a toaster oven for better texture.

Blueberry Pancakes Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I can't wait to share my Fluffy Blueberry Pancakes recipe that uses a simple trick to keep the berries from sinking and reheats great.

Servings

servings

Calories

170

kcal

Equipment: 1. Large mixing bowl, for the dry ingredients and to rest the batter
2. Whisk, to mix dry and wet until smooth
3. Measuring cups and spoons, include a 1/4 cup scoop or measure
4. Small bowl or liquid measuring cup, for whisking milk, egg and melted butter
5. Rubber spatula or wooden spoon, to fold in blueberries gently
6. Nonstick skillet or griddle, heated over medium
7. Thin turner or spatula, for flipping pancakes
8. Baking sheet or plate plus a clean towel or oven set to 200 F, to keep pancakes warm while you finish the batch

Ingredients

1 1/2 cups all purpose flour
3 1/2 teaspoons baking powder
1 teaspoon fine salt
1 tablespoon granulated sugar
1 1/4 cups milk (whole or 2%)
1 large egg room temp
3 tablespoons unsalted butter melted or vegetable oil
1 teaspoon vanilla extract (optional)
1 cup fresh or frozen blueberries
extra butter or oil for cooking
maple syrup for serving (optional)
powdered sugar for dusting (optional)

Directions

In a large bowl whisk together 1 1/2 cups all purpose flour, 3 1/2 teaspoons baking powder, 1 teaspoon fine salt and 1 tablespoon granulated sugar until evenly mixed and a bit aerated.
In a separate bowl whisk 1 1/4 cups milk, 1 large egg (room temp), 3 tablespoons melted unsalted butter or vegetable oil and 1 teaspoon vanilla extract if using, until smooth.
Pour the wet into the dry and stir gently until just combined, small lumps are fine, do not overmix or pancakes get tough; let the batter rest 5 minutes to thicken up.
If using frozen blueberries toss them with a spoonful of flour so they dont sink, then fold 1 cup fresh or frozen blueberries into the batter very gently.
Heat a nonstick skillet or griddle over medium heat until a few drops of water dance on the surface, brush with extra butter or oil to grease.
Spoon about 1/4 cup batter per pancake onto the skillet, leave space between each, cook until bubbles form on top and edges look set about 2 to 3 minutes then flip and cook the other side until golden about 1 to 2 minutes.
Keep finished pancakes warm on a baking sheet in a 200 F (95 C) oven or stacked on a plate tented with a clean towel while you finish the batch.
Serve with butter, maple syrup and a dusting of powdered sugar if you like, you can also add extra berries or a squeeze of lemon juice for brightness.
Quick fixes and tips: if batter is too thick add a splash of milk, too thin add a little flour, dont press pancakes down while cooking, and to reheat later microwave with a damp paper towel 20 to 30 seconds or warm in a toaster oven for best texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.