Blueberry Pancakes

Name: Easy Blueberry Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 Tablespoon baking powder; 2 Tablespoons sugar; ¾ teaspoon salt; 1 egg; 1 ¼ cups milk; 2 Tablespoons butter (melted); 1 cup blueberries (fresh or frozen); 3 Tablespoons butter (for greasing pan)

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These easy blueberry pancakes are soft, fluffy, and studded with juicy berries—ready in minutes using basic ingredients. Perfect for feeding a family on busy mornings.

More like this:🌍American 🏷️Blueberry pancakes

Total

25 min

Servings

12

Recipe Source

View original recipe

From Julieseatsandtreats

Ingredients

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9 Ingredients

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Instructions

1
Sift dry ingredients into a large bowl.
2
In another bowl, beat egg until light. Add 1 cup milk and melted butter to egg. Stir to combine.
3
Add wet ingredients to dry ingredients and mix until just moistened. At this point if it is too thick add the remaining ¼ cup of milk to the batter a little at a time until you reach the consistency you want. Gently fold in fresh blueberries. If you are using frozen berries, add them to the pancakes after you have poured the batter on the griddle to avoid purple batter.
4
Heat skillet or griddle over medium-low heat. Melt about ½ Tablespoon butter on the surface. Ladle about 1/4 cup batter into the skillet making 3-4 pancakes. Cook pancakes until bubbles form on top. Flip and brown the other side.
5
Wipe out any excess butter with paper towels. Repeat with remaining butter and batter.

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Tips & Notes

Pro tips

Do not overmix the batter—stir until just combined. Lumps are fine and will cook out; overmixing toughens pancakes.
Let batter rest 5 minutes after mixing to allow baking powder to activate and create fluffier pancakes.
Gently fold blueberries in as the last step to avoid crushing them and discoloring the batter.
Use medium heat on your griddle or skillet; too high burns the outside before the inside cooks through.

Substitutions

All-purpose flour → whole wheat flour (use ¾ cup all-purpose + ¾ cup whole wheat for best texture)
Milk → buttermilk (adds tang and extra lift; reduce baking powder to 2½ teaspoons)
Sugar → honey or maple syrup (use 1½ Tablespoons liquid sweetener and reduce milk by 1 Tablespoon)
Fresh/frozen blueberries → raspberries, blackberries, or chocolate chips

Storage & make-ahead

Store cooled pancakes in an airtight container in the refrigerator for up to 3 days; reheat in a toaster or 350°F oven until warm. Freeze up to 2 months and toast directly from frozen.

Common Questions

Can I use frozen blueberries instead of fresh?

Yes. Use frozen blueberries directly from the freezer; do not thaw. Toss them lightly in flour before folding into batter to prevent sinking and bleeding.

How do I know when pancakes are done flipping?

Flip when bubbles form on the top surface and the edges look set and slightly dry. Cook the second side until golden brown, about 1–2 minutes.

Can I make the batter ahead of time?

Mix dry ingredients the night before, then whisk wet ingredients and combine just before cooking. Batter is best used within 30 minutes to preserve fluffiness.