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cooksillustrated.com

INGREDIENTS 4 teaspoons salt 2 chocolate bar biscuit croissant topping 1 jelly cotton candy ½ jelly gummies 2 cups liquorice chocolate 2 jelly beans bonbon 2 caramels tart gummi bears 6 butterscotch caramel lollipops 12 tbsp butter ¼ cup sugar

therecipes.info

Blueberry Ice Cream Cake - De Wafelbakkers - Frozen Pancakes new www.dewafelbakkers.net. Line the interior of the pan with 4 pancakes, letting them overlap a bit.Then, take 1 spoonful of ice cream (or yogurt) and spread over the pancakes, followed by half of blueberry compote. Swirl the compote gently through the ice cream with a spoon. Layer 4 more pancakes on top of the …

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  • How do you make homemade blueberry pancakes?

    What Do You Need to Make Blueberry PancakesA handful of fresh or frozen blueberriesFlour: Measure the flour correctly, if the batter was too thin after adding all the ingredients, you can add flour with a spoon to reach the desired thickness.Egg: Always use fresh ingredients to make pancakes.Baking powderSaltSugarButtermilkVanilla extractButter or oil
    How to make Homemade Blueberry Pancakes with Blueberry Syrup
  • How to make perfect blueberry pancakes?

    In a large mixing bowl, stir together flour, sugar baking powder, baking soda, and salt.Whisk in milk, eggs, and melted butter just until combined. Add more milk if necessary to thin out the batter. ...Preheat a flat griddle over medium-high heat.Scoop 1/4 cup of pancake batter onto griddle. ...Cook other side until golden brown. ...
    Perfect Blueberry Pancakes
  • What goes well with blueberry pancakes?

    What goes well with blueberry pancakes? What to Serve with Pancakes (15 Tasty Sides). Maple Syrup. Scrambled Eggs. Bacon. Sausage Links. Egg Muffin. Fresh Berries. Banana Slices. Strawberry Syrup.
    What goes well with blueberry pancakes?
  • How to make blueberry pancakes using sprite?

    VariationsAdd 1 teaspoon vanilla extract. Sprinkle the pancakes with cinnamon sugar or confectioners' sugar.Add lemon juice or lemon zest (or orange zest).Add 1/2 cup to 1 cup frozen or fresh blueberries.Add 1/2 cup to 1 cup mini chocolate chips to the batter.Top with 1/2 cup to 1 cup chopped walnuts or pecans.Serve with jam, applesauce, or yogurt.
    How to Make Blueberry Pancakes Using Sprite
Todd's Famous Blueberry Pancakes

In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in …

06/17/2003

These really are great, tender pancakes. I have made them several times and I feel it is necessary to mention that fresh blueberries are best, and that there is no need to wait the hour until making them! I have found that sprinkling the berries on the pancake after it is on the griddle works best and avoids smashing them. You can also use vegetable oil instead of the melted butter; it makes no difference, especially if you butter them afterwards anyway!

08/22/2003

Can you say "YUM"? This is a top of the line blueberry pancake recipe. It always comes out perfect--fluffy, yet not cake-like. It's very moist with the blueberries; not a dry pancake at all. I even made it without the blueberries one time because we ran out, and it was delicious, too. But the blueberries put it in first gear! I've made it about a dozen times so far. Yes, the other reviews are correct in that you don't have to wait an hour to cook it--you don't even have to wait at all. They taste the same either way.

04/11/2003

This recipe is amazing. I have made it several times for several people and they all agree it is GREAT! It is very easy to make and the brown sugar & butter topping is yummy. All ages like it. Only draw back is you have to remember to start to make about an hour before you want to make them. I left them one time for just fifteen minutes and they were still fine.

04/11/2003

The pancakes didn't have much flavor. I definitely needed syrup to be able to eat them. I liked the texture of it though. Very easy to make, indeed. You must drain blueberries. Mine looked totally green pancakes.

04/11/2003

GREAT WORTH THE WAIT. USE FRESH BERRIES.

10/30/2002

Great blueberry pancakes! Will make again.

04/11/2003

terrific pancakes, well worth the hour wait. I liked them with the butter and brown sugar. My husband preferred syrup. Also I used fresh blueberries. Frozen is fine in the winter and if it colors the batter, so what. It doesn't affect the taste.

06/13/2003

My batch of pancakes turned out fabulous. They were fluffy and had a good consistency. I loved the recipe, but I added more sugar (about 2 tablespoons more) -- So I couldn't give it a complete 5.

08/12/2011

These pancakes are very good. I used 1 pint of fresh blueberries, sprinkling some into the batter. I had 1 cup of buttermilk so I used that up and 1/2 T of butter for the griddle. The batter has a nice consistency, more on the thicker side. I left it to sit for a few minutes. While they were on the griddle I added a few more blueberries. The pancakes puffed up nice and light. When they were done I had about 6 medium size pancakes (I was making for two people). To finish off my pancakes, I spread on a little more butter, topped it off with the remainder of blueberries, and drizzled a little maple syrup over. Mmmm...these were awesome good. Fluffy and thick, moist, and delicous! (I think it helped using the buttermilk). Using fresh, not frozen, blueberries really took these pancakes over the top. You will notice a huge difference in freshness, taste, and quality. The blueberries were bursting with flavor, oozing with its' sweet purple juices when cutting into the pancakes with a fork. The pancake texture was just right. Other fresh fruit would substitute just as well such as bananas, peaches, apples, mixed berrie, etc. I don't think it's necessary to wait an hour before making the pancakes-they came out just fine. The only reason I can think the recipe calls for you to wait 1 hour is to allow the baking powder to activate in the batter-making a more thick, fluffy pancake. (you will see little bubbles perk up in the batter). I served these pancakes with maple flavored bacon.

1 of 148 Todd's Famous Blueberry Pancakes
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foodnetwork.com

Deselect All. 1 3/4 cups all-purpose flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon vanilla extract. 1 1/2 cups fresh or frozen blueberries

Blueberry Pancakes

Because it gives the baking powder a chance to start working, and the flour time to start absorbing the liquid, both of which make for fluffier pancakes. For pancakes with deep …

  • 2 large eggs
  • 1 cup (227g) milk
  • 2 teaspoons vanilla extract, optional
  • 3 tablespoons (43g) melted butter or 3 tablespoons (35g) vegetable oil
  • 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
  • 3/4 teaspoon salt
  • 2 teaspoons baking powder
  • 2 tablespoons (25g) granulated sugar
  • 3/4 cup (85g) blueberries, fresh or frozen
Nutrition Information
  1. Heat a griddle to 350°F. If you don't have a griddle, heat a large frying pan over medium-low to medium heat. Grease the griddle. When it's hot enough, a drop of water will skitter across the surface, evaporating immediately.

  2. Beat the eggs, milk, and vanilla until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the melted butter or oil.

  3. Add the flour, salt, baking powder, and sugar, stirring just to combine. A few lumps are OK. Set the batter aside to rest for a couple of minutes; it'll thicken a bit as it stands. Thin the batter with additional milk if it's not pourable consistency.

  4. Drop the batter by 1/4 cupfuls onto the prepared griddle or pan; a muffin scoop works well here. Sprinkle 1 tablespoon berries atop each pancake.

    Fresh vs frozen fruit via @kingarthurflour
    Blog

    By Annabelle Nicholson

  5. Cook the cakes till they're golden brown on the bottom, about 2 minutes. Flip them over, and cook till the other side is golden, 2 to 2 1/2 minutes.

  6. Serve the pancakes immediately. Or transfer them to a platter, cover, and keep warm in a 200°F oven. Enjoy with butter and maple syrup.

  • What kind of milk should you use in this recipe—skim, whole, something in between? It's up to you; skim milk will yield the least tender pancake, whole milk the most tender.
  • If you use fresh berries, mix them right into the batter. If you use frozen berries, it's better to scatter them atop the cooking pancakes. If you mix them into the batter, they'll tint your pancakes a rather unappetizing shade of green.
  • Why is it helpful to let pancake batter rest before cooking the pancakes? Because it gives the baking powder a chance to start working, and the flour time to start absorbing the liquid, both of which make for fluffier pancakes.
  • For pancakes with deep blueberry flavor and rich color, substitute ¼ cup (30g) blueberry powder for ¼ cup (28g) of the flour.

allrecipes.com

In a medium bowl, stir together the egg, yogurt, milk and oil. Gradually stir in the flour mixture, then fold in the blueberries. Step 3. Pour batter onto hot greased griddle, two tablespoons at a time. Cook over medium heat until bubbles pop and stay …

Blueberry Pancakes Recipe - Easy and Fluffy Blueberry …

Melt a small pat of butter on the griddle and then scoop out 1/4 cup of pancake batter onto the hot griddle and top evenly with blueberries, as many or few as you prefer. Cook until the …

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Blueberry Pancakes are light and fluffy, loaded with delicious blueberries and made from scratch! A guaranteed weekend favorite!

And don’t forget to check out Buttermilk Pancakes and my Brown Sugar Pancake Recipes too!

My boys LOVE pancakes. I certainly know they are not alone in their affection, because the BEST pancake recipe on my site is always a popular one! And of course, if plain pancakes are good, we all know BLUEBERRY PANCAKES might be better! And I’ve started quite the blueberry recipe collection here on my site! But honestly, if you top just about anything with butter and maple syrup you have a winner in my book…but seriously, if you want an amazing homemade blueberry pancakes recipe, look no further!

Homemade Blueberry Pancakes are Easier Than You Think!

Imagine a light fluffy pancake, skillet fried in a little butter, with gorgeous, sweet blueberries throughout, topped with a healthy drizzle of maple syrup. Seriously, does breakfast food get any better? These pancakes are golden and lightly crisp at the edges, with a soft, tender center. Blueberry Pancakes with fresh blueberries are most definitely not just for special occasions! The baking powder in this pancake recipe is what makes them so fluffy!

How Do You Make Blueberry Pancakes?

Honestly, this pancakes recipe is about as easy as it gets. You, most likely, have all the ingredients in your kitchen right now…except maybe blueberries. Heat your skillet on medium-low. You don’t want it to be too hot, or your pancakes will brown way too fast, and then trying to flip them is a disaster!

The recipe includes:

  • flour
  • milk
  • brown sugar
  • salt
  • vanilla
  • baking powder
  • butter

Is that 2 TABLESPOONS Of Baking Powder Correct?

This is the question I  get asked the most about this recipe…how can 2 tablespoons be correct? I agree, that does seem like an awful lot. But this recipe makes a fairly large amount of pancakes…in fact you get twelve, thick and fluffy pancakes. I have tested this recipe time and time again and I have found that 2 tablespoons makes the exact type of pancakes I love.

TIPS FOR SUCCESS:

  1. Make sure your baking powder is aluminum free! This will absolutely effect the way your pancakes taste. Using baking powder with aluminum raises health concerns as well as giving ANYTHING you bake a weird metallic taste that you absolutely want to avoid.
  2. Another baking powder MUST is checking the expiration date. When your baking powder has expired it won’t produce the same results as well as it can possibly add a strange flavor as well. Since you’re using so much baking powder in this you want to make sure you set yourself up for success!
  3. If you prefer a LESS thick pancake that is a simple fix! Just add in a few tablespoons more milk at a time and whisk up until your batter is a thinner consistency, resulting in a thinner pancake!
  4. With pancakes I like to cook them on medium-low! Low and slow is the way to go! If you cook these pancakes at too high a heat you will burn the outsides while the insides are raw. Since they are a thicker pancake, you want to make sure they are cooked all the way through!

Can You Use Frozen Blueberries in These Blueberry Pancakes?

Yep! I totally understand that blueberries aren’t always in season, so you can certainly use frozen blueberries…just make sure you thaw them first. I also recommend that once you thaw them, you pat them dry just so there isn’t too much extra moisture on the berries!

I know you are going to love these pancakes as much as we do! Enjoy!

Looking for more Blueberry Recipes? Try These:

Print
  • Author: Shelly
  • Prep Time: 5 minutes
  • Cook Time: 8 minutes
  • Total Time: 13 minutes
  • Yield: 12 pancakes 1x
  • Category: Pancakes
  • Method: Skillet
  • Cuisine: Breakfast

These Blueberry Pancakes are the fluffiest ever! So easy and delicious!

Scale
  • 2 cups all purpose flour
  • 2 tablespoons baking powder
  • 1 teaspoon kosher salt
  • 3 tablespoons light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups milk
  • 5 tablespoons butter, melted
  • 2 cups fresh blueberries
  • butter for frying
  1. In a large bowl whisk the flour, baking powder, salt and brown sugar together.
  2. In separate bowl whisk the eggs, vanilla and milk together.
  3. Add the wet ingredients into the dry and mix until just combined. Lastly mix in the melted butter and stir until combined, the batter will be slightly lumpy. Set the batter aside while you heat your griddle to medium-low heat. Melt a small pat of butter on the griddle and then scoop out 1/4 cup of pancake batter onto the hot griddle and top evenly with blueberries, as many or few as you prefer.
  4. Cook until the edges are set and bubbles form on top of the pancake. Flip and cook until browned.
  5. Serve warm.

You can also use frozen (and thawed) blueberries in this recipe, if blueberries aren’t in season.

Keywords: pancakes, best pancakes, pancake recipe, homemade pancakes, blueberry pancakes, blueberries

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Blueberry Pancakes (The Easiest, Fluffiest Recipe)

What’s the Secret to Great Blueberry Pancakes? Start with buttermilk. Rich, creamy buttermilk gives the pancakes a subtle tang, plus buttermilk combined with the baking soda is a major part of what ... Avoid overmixing. Mix until the batter is just combined. There will …

I’ve never met a pancake I didn’t like, but nothing — I truly mean nothing — compares to these blueberry pancakes. They’re thick, incredibly soft and fluffy, just sweet enough, and *packed* with fresh blueberries. Add a smear of butter and a pour of maple syrup and you’re on your way to breakfast bliss. Here’s how to make the absolutely best blueberry pancakes. 

Absolutely not! For starters, this is a tedious task for a meal that’s otherwise pretty quick and easy to pull together. Most importantly, though, one of the best things about cutting into these pancakes is having the warm, swollen blueberry quite literally burst open. This wouldn’t happen if the blueberries weren’t whole.

  1. Start with buttermilk. Rich, creamy buttermilk gives the pancakes a subtle tang, plus buttermilk combined with the baking soda is a major part of what gives these pancakes some serious lift.
  2. Avoid overmixing. Mix until the batter is just combined. There will be some lumps, but it’s important not to over-mix the batter, which will leave you with rubbery (rather than fluffy) pancakes.
  3. Mix the berries into the batter. Many recipes call for adding blueberries to the pancakes right after adding them to the skillet, but you’re better off folding them into the batter. Not only does it do a good job of distributing the berries, but you’ll also get berries through the pancake, not just on one side. Plus, the batter will protect them from burning against the hot pan. 
  4. Rest the batter. This is perhaps the toughest part of the process, but resting the batter for 15 minutes will reward you with a better pancake. This time gives the flour a chance to properly hydrate and the baking powder time to activate.

A stack of warm blueberry pancakes with a smear of butter and generous drizzle of maple syrup is impossible to resist, in my opinion. If you’re looking for something a little different you can always add a swipe of jam or a sprinkle of powdered sugar, or if you’re a serious berry-lover, go all in with some blueberry syrup.

Comments

These pancakes are thick, incredibly soft and fluffy, just sweet enough, and *packed* with fresh blueberries.

  • shellfish-free
  • fish-free
  • alcohol-free
  • vegetarian
  • peanut-free
  • pork-free
  • pescatarian
  • tree-nut-free
  • soy-free
  • red-meat-free
Per serving, based on 6 servings. (% daily value)
  • Calories 408
  • Fat 15.2 g (23.4%)
  • Saturated 6.2 g (31.1%)
  • Carbs 58.8 g (19.6%)
  • Fiber 2.3 g (9.2%)
  • Sugars 23.7 g
  • Protein 9.6 g (19.1%)
  • Sodium 525.1 mg (21.9%)
  • 4 tablespoons

    unsalted butter, plus more for serving

  • 2 cups
  • 3 tablespoons
  • 1 teaspoon
  • 1 teaspoon
  • 1 teaspoon
  • 2 cups
  • 2
  • 1 teaspoon
  • 1 pint

    fresh blueberries (about 2 cups), plus more for serving

  • About 2 tablespoons
  1. Place 4 tablespoons unsalted butter in a medium microwave-safe bowl and microwave until melted, about 30 seconds. (Alternatively, melt on the stovetop and transfer to a medium bowl.) Set aside to cool slightly while you measure the dry and wet ingredients.

  2. Place 2 cups all-purpose flour, 3 tablespoons granulated sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon kosher salt in a large bowl and whisk to combine.

  3. Add 2 cups buttermilk, 2 large eggs, and 1 teaspoon vanilla extract to the butter and whisk to combine. Pour into the flour mixture and whisk until just combined. Some small lumps are OK. Add 1 pint fresh blueberries and gently fold to combine. Set the batter aside to rest for 15 minutes.

  4. Heat a large nonstick or cast iron skillet over medium heat. Add 1 teaspoon vegetable oil and swirl to coat. Add 1/4-cup portions of the batter to the pan, cooking 3 to 4 at a time, depending on the size of your pan. Cook until bubbles appear on the surface, the edges begin to set, and the bottoms are golden-brown, about 3 minutes. Reduce the heat to medium-low if the pancakes are cooking too quickly.

  5. Flip the pancakes. Cook until the second sides are golden-brown, 1 to 2 minutes more. Transfer to plate or a 250°F oven if you want to keep them warm. Repeat using more oil and cooking the remaining batter. Serve with more butter, maple syrup, and blueberries if desired.

Storage: Pancakes can be refrigerated in an airtight container for up to 5 days or frozen for up to 2 months.

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Best Blueberry Pancakes Recipe - How to Make Blueberry ...

04-03-2022 · Making great pancakes isn't hard, but there are a few simple tricks to guarantee that they're fluffy, golden brown, and delicious. First, don't over-whisk the batter. You want it to be light and airy—small lumps are actually encouraged!

04-03-2022
the pioneer woman's blueberry pancakes recipe

Will Dickey

Saturday mornings are made for blueberry pancakes! While this recipe is easy enough for any weekday morning, homemade pancakes are worth slowing down for and savoring every buttery, syrup-drenched bite. All you need is a good nonstick pancake griddle or skillet, a whisk, and plenty of crispy bacon on the side!

What's the secret to great pancakes?

Making great pancakes isn't hard, but there are a few simple tricks to guarantee that they're fluffy, golden brown, and delicious. First, don't over-whisk the batter. You want it to be light and airy—small lumps are actually encouraged! Second, you want a consistently hot, well-greased griddle or skillet. A great way to tell if your pan is hot enough is to sprinkle a few drops of water on the surface. If it sizzles, you're ready to go! To keep your pancakes about the same size, use a ladle or measuring cup to pour the batter onto the hot griddle. You may need to adjust the heat level as you cook. (Generally, each pancake needs about 2 minutes per side.) This recipe makes plenty of batter, so don't worry if you have to sacrifice a pancake or two while you get the hang of the griddle—it's all part of the pancake game.

When do you add blueberries to pancakes?

It's best to add the blueberries to pancakes right after you pour the batter onto the hot pan. Simply place as many blueberries into the wet batter of each pancake as you like. Any size blueberries will work, but use smaller blueberries to help the pancakes cook more evenly. And don't worry, you can always top the pancakes with extra blueberries (along with your other favorite pancake toppings) just before serving.

How do you know when to flip pancakes?

If you're maintaining a nice steady heat, your pancakes should be ready to flip once the edges look dry and the surface is evenly covered with small, just-bursting bubbles. Feel free to sneak a peek by sliding a thin, nonstick spatula under the edge of a pancake and lifting it slightly. If it's golden brown to your liking, give it a flip to finish cooking. One more tip: blueberries tend to burst and release their juices during cooking; wipe the pan in between batches to help your pancakes flip with ease.

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Yields: 4 - 6 servings

Prep Time: 0 hours 5 mins

Cook Time: 0 hours 0 mins

Total Time: 0 hours 35 mins

2 c.

1 tbsp.

2 tsp.

1/2 tsp.

3/4 tsp.

2 1/4 c.

2

1/4 c.

melted unsalted butter, plus more for cooking 

1 tsp.

2 c.

fresh blueberries, plus more for garnish

Maple syrup and pats of butter, for serving

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  1. Stir together flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. Whisk together buttermilk and eggs in a medium bowl. Add the buttermilk mixture to flour mixture, along with 1/4 cup of the melted butter and the vanilla. Stir the batter together until just combined with some small lumps remaining.
  2. Heat a large nonstick griddle or skillet over medium heat. Brush the cooking surface with a little melted butter. Using a 1/3 cup measure, pour the batter onto the pan, spacing the pancakes about 2 inches apart. Top each pancake with your desired amount of blueberries. Let cook, undisturbed, until bubbles appear on the surface and the edges are dry, 2 to 5 minutes. Flip the pancakes; let cook about 2 minutes more.
  3. Repeat with the remaining batter, brushing the cooking surface with butter in between batches, and adjusting the heat as needed. Drizzle the pancakes with maple syrup and top with pats of butter just before serving. Top with additional blueberries, if you like. 

Transfer the cooked pancakes to a rimmed baking sheet and keep warm in a 200° oven as you continue to cook in batches. 

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Fluffy Blueberry Pancakes - The Country Cook

12-05-2022 · Heat a little oil in a large frying pan on a medium setting. Wait until the pan is nice and hot before adding the batter. Scoop approx. ¼ cup of the pancake batter into the pan and cook until browned on the bottom and bubbles are starting to appear all over the surface – …

12-05-2022
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A super flavorful breakfast, these fluffy Blueberry Pancakes are quick and easy to make with simple ingredients that the whole family can enjoy!

A TASTY BLUEBERRY BREAKFAST RECIPE

I have always said that breakfast is the most important meal of the day and I have to also say that I love pancakes. These Blueberry Pancakes are one of our most made pancake recipes of all time. They are super easy, perfect for any time of the year and they come together in no time. They are one of those recipes that you just want to have in your arsenal when that craving calls, and it calls a lot around here. If you are a pancake lover then you absolutely have to make my Blueberry Pancake Recipe!

Stack of Blueberry Pancakes with some of the pancake cut out.

FREQUENTLY ASKED QUESTIONS:

Do you have to use buttermilk in pancakes?

Technically no you do not have to use buttermilk but using buttermilk in this Blueberry Pancake Recipe really makes them richer and gives a greater depth of flavor. You can use any milk that you like or you can make your own buttermilk. To do that take the 2 cups milk that you have on hand and add 2 tablespoons white vinegar or lemon juice, stir and let it sit for about 5-10 minutes. Stir again and then use it in your recipe.

Can I use gluten-free flour?

Absolutely, you can swap gluten free flour with all-purpose flour 1:1 in this recipe.

Is it better to use fresh or frozen blueberries in pancakes?

Both are absolutely fine. They both will give you the same flavor. It's not always easy to find fresh blueberries that are in season and frozen blueberries are frozen at the peak of freshness. So if blueberries aren't in season, use frozen. They do not need to be thawed but my only recommendation. would be to top them onto the pancakes when you put the batter into the skillet. This will keep them from sinking all to one side.

Are blueberries still healthy in pancakes?

Blueberries do not lose their healthiness throughout the pancake cooking process. They are full of antioxidants which makes them a wonderful and healthy addition to your baked goods!

Can you freeze blueberry pancakes

Yes. I would flash freeze them first. Lay the cooled pancakes out individually on a tray and put in the freezer for about 45 minutes to an hour. Then remove and you can easily stack them in a freezer safe bag and they won't stick together. They will keep for up to 3 months. To defrost, remove to refrigerator overnight and then reheat in the microwave.

Multiple stacked Blueberry Pancakes on plate topped with butter pinterest image.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • all-purpose flour
  • baking powder
  • baking soda
  • buttermilk
  • eggs
  • salted butter
  • granulated sugar
  • vanilla extract
  • fresh blueberries
Ingredients needed: all-purpose flour, baking powder, baking soda, salt, buttermilk, eggs, butter, granulated sugar, vanilla extract and blueberries.

HOW TO MAKE BLUEBERRY PANCAKES:

Add the flour, baking powder and baking soda to a mixing bowl and whisk to combine. Set aside.

Drying ingredients being whisked together in bowl.

To another large mixing bowl, add the buttermilk, eggs, melted butter, sugar and vanilla extract. Whisk until well combined.

Wet ingredients whisked together in bowl.

Pour the dry ingredients into the bowl with the wet ingredients and gently stir everything together until just combined. It’s ok if the mixture is a little lumpy.

Dry and wet ingredients mixed together in bowl.

Add the blueberries and gently fold them into the batter.

Blueberries folded into the pancake batter in bowl.

Heat a little oil in a large frying pan on a medium setting. Wait until the pan is nice and hot before adding the batter.  Scoop approx. ¼ cup of the pancake batter into the pan and cook until browned on the bottom and bubbles are starting to appear all over the surface – about 3 minutes. Flip and cook for another 2-3 minutes on the other side.

Blueberry Pancakes frying in pan.

Repeat with the remaining batter. You can fry 2-3 pancakes at a time in the pan to save time. Serve with maple syrup, butter, extra fresh blueberries or other fruits.

Stacked Blueberry Pancakes on plate with butter, syrup and blueberries.

WANT MORE DELICIOUS RECIPES?

The Best Classic Blueberry Pancakes • Pancake Recipes

29-09-2020 · How to make these blueberry pancakes your own: It’s super easy to customize this pancake recipe. Try whole wheat flour or almond flour, a flax egg and dairy-free milk and butter, or buttermilk in place of regular milk.; These classic blueberry pancakes are great topped with this delicious maple cinnamon butter and this amazing blueberry sauce.Of course they …

29-09-2020

Tender and bursting with sweet blueberries, these fluffy blueberry pancakes will start your day off right with fresh fruit and bright flavors.

Stack of blueberry pancakes on a white plate, with fresh blueberries. Orange juice in background.

About this blueberry pancakes recipe:

Is there anything better than a tall stack of classic blueberry pancakes? 

Sweet and flavorful, blueberry pancakes have just the right balance of fluffy pancake and juicy berries.

This blueberry pancake recipe makes the fluffiest pancakes each time, and you’ll love how easy it is to pull together fresh pancakes from scratch. 

The simple pancake recipe base is highly customizable to your own diary and flour preferences, and you can make these pancakes without the berries for plain flapjacks, and easily store and reheat leftovers if you’re cooking for one. 

In other words, this is the ultimate classic and customizable pancake recipe, and that’s definitely something to flip over!

For a classic breakfast, try them with whipped cream and blueberry sauce, with an over easy egg and some crispy bacon.

For a simple and fruity breakfast, try them paired with a bowl of nature’s cereal.

Overhead view of a breakfast for two consisting of pancakes, blueberries, and orange juice.

What’s in blueberry pancakes?

  • egg
  • milk
  • oil or melted butter
  • flour
  • granulated sugar
  • baking powder
  • salt
  • blueberries (fresh or frozen!)
Overhead view of ingredients needed to make blueberry pancakes, on a white marble background.

How do you make blueberry pancakes?

Grab a mixing bowl and whisk together egg, milk, and oil (try using melted butter for extra flavor!)

Wet ingredients for pancakes in a bowl, blueberries also pictured.

Next comes the dry ingredients. Add in flour, sugar, baking powder, and salt right to the top of the wet ingredients. Mix them together gently before combining them with the wet ingredients.

Dry ingredients for pancakes on top of wet ingredients. Whisk also pictured.

Mix only until just combined, do not overmix. 

Pancake batter in a glass mixing bowl.

Gently fold in blueberries, or if you prefer, safe them to sprinkle on for uniform distribution.

Uncooked blueberry pancakes on a griddle.

Pour onto a hot griddle and cook over medium heat for 2-3 minutes per side.

Pancakes with blueberries on a griddle.

Serve with your favorite pancake toppings! We love these with maple syrup but they’re great with nearly anything.

Stack of pancakes on a white plate, with fresh blueberries. Orange juice in background.

How to make these blueberry pancakes your own:

  • It’s super easy to customize this pancake recipe. Try whole wheat flour or almond flour, a flax egg and dairy-free milk and butter, or buttermilk in place of regular milk. 
  • These classic blueberry pancakes are great topped with this delicious maple cinnamon butter and this amazing blueberry sauce. Of course they always taste good topped with more blueberries and maple syrup too.
  • If you’re looking for a lemon twist on your blueberry pancakes, try these lemon blueberry pancakes. 
  • If you’re using this recipe without the blueberries, try adding ½ teaspoon of pure vanilla extract, ¼ cup chocolate chips, or ¼-½ cup of your add-in of choice. Or of course, you can try our chocolate chip pancake recipe!
  • Looking to really mix it up? You can bake this batter in a muffin tin! Blueberry pancake muffins are packable and just right for kids’ lunches. Bake for about 14-16 minutes at 350 degrees in a regular muffin pan, or about 8 minutes in a mini muffin pan. Be sure to spray your pan with nonstick cooking spray before you pour the batter in. You can freeze the pancake muffins and then just pop one in the lunch box each morning. It will be thawed by lunch time!
  • You can easily double this recipe! As written, it doesn’t make a large batch, making it perfect for one or two people, but for a larger family, plan on doubling or tripling this recipe.
Stack of pancakes with slice cut out to show texture and blueberries inside.

Storage Suggestions

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

Reheating Tips:

Reheat them on a griddle or pan to prevent blueberries from dropping into your toaster. 

Can you use frozen blueberries in blueberry pancakes?

Yes! These pancakes come together easily with frozen blueberries! Just add frozen berries right to the pan or griddle once you pour the batter. If you add them directly into the batter in your bowl, they will start to thaw and color your batter blue.

Pancakes on a fork.

Tip!

You can also leave fresh blueberries out of the batter and place them on the pancake batter once it’s on the griddle so you can ensure an even distribution of berries in each pancake.

Stack of blueberry pancakes on a white plate, with fresh blueberries. Orange juice in background.

Prevent your screen from going dark

  • In a mixing bowl, whisk egg, milk, and oil until well combined.
  • On top of wet ingredients, add flour, sugar, baking powder, and salt. Toss together lightly before stirring into wet ingredients.
  • Mix only until just combined, do not overmix. Fold in blueberries (see note).
  • Heat a griddle over medium heat. If desired, grease with butter, oil, or nonstick cooking spray. Add batter to griddle by about 1/4 cup scoops.
  • Cook for 2-3 minutes or until bubbles appear and don’t disappear. Flip and cook for another 2-3 minutes or until golden brown and cooked through.
  • Serve immediately with desired toppings.

  • You can leave blueberries out and sprinkle them on after pouring batter onto griddle if you prefer a more uniform distribution of the berries.
  • Makes about 8 pancakes

Serving: 2pancakes, Calories: 238kcal, Carbohydrates: 32g, Protein: 6g, Fat: 10g, Saturated Fat: 7g, Cholesterol: 45mg, Sodium: 391mg, Potassium: 117mg, Fiber: 1g, Sugar: 7g, Vitamin A: 125IU, Vitamin C: 2mg, Calcium: 174mg, Iron: 2mg

thestayathomechef.com

If you want to use frozen blueberries to make blueberry pancakes, thaw and rinse the blueberries, drain well, and pat them dry. Frozen berries have excess liquid due to the freezing process …

Fluffiest Blueberry Pancakes Recipe - Pinch of Yum

07-06-2019 · *Happily revisiting this recipe from last summer with a few recipe tweaks and updates! I made a hot and fresh batch on Instagram Stories today if you want to watch it come together!. You …

07-06-2019

Best pancakes I’ve ever made! Super basic, thick and fluffy blueberry pancakes – melt in your mouth, golden brown, and bursting with blueberries.

Blueberry pancakes on a plate with syrup and butter. this recipe

*Happily revisiting this recipe from last summer with a few recipe tweaks and updates! I made a hot and fresh batch on Instagram Stories today if you want to watch it come together!

You can fancify pancakes all you want, but can you really ever deny a butter-soaked blueberry pancake laced with maple syrup and dripping with hot, bursty blue juices?

If you can, you are probably not human.

These Are 5-Star Pancakes!

You guys are not going to believe this, but BJORK was the person who first made these pancakes for me. He went through a phase (it was definitely a phase as it seems to be done for now) where he would make pancakes for me on Saturdays, and in his very professional pancake research and extensive testing – LOLS – he came across an unfancy, unfussy recipe for a five-star batch of standard, fluffy, buttermilky pancakes.

And do you know what? They are so good that they have permanently become our standard pancake recipe.

These are THICK, so if you don’t like thick pancakes, we might be in a little fight right now. They are just the right amount of sweet and melt-in-your-mouth delicious. The first few times I ate them, I ate them completely PLAIN. As in, no butter, no syrup, no nothing.

DO YOU EVEN HEAR WHAT I AM SAYING? They were so good that I was eating. them. plain.

Prefer To Watch Instead Of Read?

Egg and flour in a bowl for blueberry pancakes.

So we were already making these a lot. Sans blueberries, sans syrup. Just plain old LIFE-CHANGING pancakes.

But now that it’s summer and we are revisiting Costco for the sole reason of huge containers of ripe organic fruit, I have been unable to keep the fistfuls of blueberries out of my pancakes.

And I regret nothing.

Close-up of blueberries for blueberry pancakes.

The Inspo For These Pancakes

Bjork’s AllRecipes pancake recipe base (modified slightly! you know how I am) plus a little assortment of fresh blueberries tucked in there for good measure?

This is the stuff of summery Saturday morning dreams.

Blueberry pancakes on a plate with syrup and butter.

This recipe serves 2 people, I’d say, which is kind of perfect for us because we don’t end up with 800 million pancakes leftover. But keep in mind that that’s coming from a pretty pancake-hoggy person – we make them big and we each eat multiples.

Fluffy pancake goodness. Blueberry pockets. Butter. Syrup.

Fork.

Face.

Go.

Bite of blueberry pancakes on a fork.
Is there an alternative to blueberries I can use?

Definitely! May we recommend fresh raspberries or chocolate chips?

What can I substitute for buttermilk?

Just a bit of milk and vinegar will work instead. You can check out this post here for how to mix things up.

How do I know when to flip my pancakes?

When you start to see tiny bubbles coming to the surface of your pancake, this is a good time to flip ’em.

Print
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Super thick and fluffy blueberry pancakes! Melt in your mouth, golden brown, and bursting with blueberries.

  • 3/4 cup milk
  • 2 tablespoons white vinegar
  • 1 cup flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 2 tablespoons melted butter
  • 1 cup fresh blueberries
  • more butter for the pan
  1. Mix the milk and vinegar and let it sit for a minute or two (you’re making “buttermilk” here).
  2. Whisk the dry ingredients together. Whisk the egg, milk, and melted butter into the dry ingredients until just combined.
  3. Heat a nonstick pan over medium heat. Melt a little smear of butter in the pan (essential for giving a yummy golden brown crust).
  4. Pour about 1/3 cup of batter into the hot skillet and spread it flat-like (it will be pretty thick). Arrange a few blueberries on top. Cook until you see little bubbles on top and the edges starting to firm up. Flip and cook for another 1-2 minutes until the pancakes are sky-high fluffy and cooked through.
  5. Serve with butter and maple syrup. But honestly, sometimes I just like to eat these plain. YUM, YUM, YUM.

Texture: For thick pancakes, use 3/4 cup milk as directed. For lighter, slightly less fluffy pancakes, use 1 cup milk.

Dairy Free: Use almond milk or another non-dairy milk, and melted coconut oil in place of the butter.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Pan Fry
  • Cuisine: American

Keywords: blueberry pancakes, fluffy pancakes, pancake recipe

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Time To Show You Off!

Stacks of blueberry pancakes on plates.

One More Thing!

This recipe is part of our delicious berry recipes page. Check it out!

foodnetwork.com

Blueberry Pancake Recipes Breakfast is the most important meal of the day, so make it as delicious as possible with our top picks for blueberry pancake recipes. Pinterest

Our Favorite Blueberry Pancakes

Here’s what you need to make them: Flour — In our photos, we’ve used all-purpose (plain) flour. For more whole grain, use whole wheat flour. When we use whole …

How to make fluffy blueberry pancakes from scratch with fresh or frozen blueberries. This easy recipe makes pancakes that are light, fluffy, and bursting with blueberries. You probably have everything you need in your kitchen right now. Jump to the Fluffy Blueberry Pancakes Recipe.

Easy Fluffy Blueberry Pancakes Recipe

How to Make the Best Blueberry Pancakes

We love pancakes around here and have already shared our essential fluffy pancakes recipe with you. We love that recipe so much that we adapted it to make these easy blueberry pancakes. These pancakes are quick to make, and we’re willing to bet you’ve got everything you need to make them right now.

Here’s what you need to make them:

  • Flour — In our photos, we’ve used all-purpose (plain) flour. For more whole grain, use whole wheat flour. When we use whole wheat, we go for a 50:50 blend of whole wheat to all-purpose, so they stay nice and fluffy (we explain why in our recipe for whole wheat pancakes). For gluten-free pancakes, swap in your favorite gluten-free flour blend or try buckwheat flour (here’s our recipe for buckwheat pancakes).
  • Sugar — Since we usually serve pancakes with syrup, we hold back a bit when it comes to how much sugar we add to the batter. These work with granulated sugar, brown sugar, coconut sugar, and even honey. You could even mix in a little bit of mashed banana as we did in these banana buttermilk pancakes.
  • Milk — There are a lot of options for the liquid element of the pancake batter. Since it’s what we have in our fridge, we use reduced fat milk, but you can use non-dairy milk like almond or oat milk if you want.
  • Baking soda and lemon juice (or vinegar) — It’s the reaction between baking soda and a little acid like lemon juice or white vinegar that makes these pancakes so light and fluffy. If you only have baking powder in your kitchen, don’t worry, we’ve given directions below for substituting it.
  • Melted butter — To get that melt-in-your-mouth texture, we mix in melted butter to the batter. If you don’t eat butter, you can use melted coconut oil, which does taste amazing with the blueberries.
  • Egg — The egg adds structure and helps to make our pancakes light and fluffy. If you do not cook with eggs, you can substitute a flax egg.
  • Vanilla extract and salt — Vanilla extract and salt take the taste to the next level. You can experiment with other extracts, too. I particularly love a tiny splash of almond extract in these blueberry pancakes.
How to Make the Best Blueberry Pancakes

Can I Use Frozen Blueberries in These Pancakes?

You can use fresh or frozen blueberries to make these pancakes. It’s tricky to find sweet fresh blueberries all year round. Thankfully, this doesn’t prevent us from getting our blueberry pancake fix!

When using fresh blueberries, add the berries directly to the bowl with batter and fold them in. For frozen blueberries, skip that and add the frozen berries directly to the uncooked side of the pancake in the pan. This way, the frozen berries sink into the middle of the pancake and when you flip it, they get hot and juicy.

(If you were to add frozen berries to the batter in the bowl and mix, the batter turns an unusual blue-green color. It tastes great, but by adding the berries directly to the pancake, they look better.)

How to Make the Best Blueberry Pancakes

For Fluffy Pancakes, Don’t Over-Mix

Over-mixing pancake batter is a common mistake — it makes them heavy and flat, not fluffy. To prevent this, mix your dry and wet ingredients separately at first then combine just before cooking. By the way, these tips apply to waffles and muffins, too. We use this same strategy when making our favorite blueberry muffins.

When you’re ready to make the pancakes, combine the two mixes — we use a fork. Stir until you no longer see dry clumps of flour. Then fold in blueberries.

Easy Fluffy Blueberry Pancakes Recipe

Just in case you have leftover blueberries, here’s our Buttery Lemon Blueberry Cake recipe. It’s simple to make and tastes amazing.

Pancakes freeze well, making them perfect for making in advance. While pancakes fresh off the stove taste the best, freezer pancakes will help fix your next pancake craving!

Here are our tips for freezing pancakes:

  • Freeze the cooked pancakes in a single layer on a baking sheet. We just line them up on a parchment paper lined baking sheet and slide them into the freezer until they are hard. They usually take an hour or so.
  • When the pancakes are frozen, place a layer of parchment paper between each pancake to prevent them from sticking to each other.
  • Store the pancakes in a freezer-safe container or bag up to two months.
  • To reheat frozen pancakes, place them, in one layer, in a 350 degree Fahrenheit oven, cover them with some foil, and then bake until they are heated through (about 10 minutes).
  • You can also microwave the frozen pancakes, but they will be a little more floppy. Two pancakes should take 20 to 30 seconds to reheat.
Easy Fluffy Blueberry Pancakes Recipe

For more delicious breakfast recipes, try our Easy Baked French Toast (it can even be made overnight), these Crispy Waffles or our Perfectly Creamy Scrambled Eggs.

  • PREP
  • COOK
  • TOTAL

These blueberry pancakes are light and fluffy and made entirely from scratch. They’re not too sweet and are scented with vanilla, making them extra delicious. You can use fresh or frozen blueberries in our recipe. In the first step of the recipe, we mix milk and vinegar (or lemon juice) together. This is an easy way to mimic buttermilk. The acid reacts with the baking soda and makes the pancakes light and fluffy. Instead of mixing the milk and acid, you can substitute buttermilk. Or, if you would prefer to use baking powder, we’ve provided tips in the notes section below.

*We call for unsalted butter in the recipe. You can use salted butter, but you may want to reduce the amount of salt used.

Makes 4 servings, 2 pancakes each

You Will Need

1 1/2 cups (190 grams) all-purpose flour

1 to 2 tablespoons sugar, depending on preference

3/4 teaspoon baking soda, see notes for substituting baking powder

1/2 teaspoon of fine sea or table salt

1 1/4 cups (295 ml) milk, dairy and non-dairy both will work

2 tablespoons white vinegar or fresh lemon juice

1 large egg

1 teaspoon vanilla extract

1/8 teaspoon almond extract, optional

4 tablespoons unsalted butter, melted, plus more for skillet

1 cup blueberries, fresh or frozen, plus more for serving

Directions

  • Make Batter

In a 2-cup measuring jug or bowl, stir the milk and vinegar (or lemon juice) together, and then set aside for five minutes. (This mixture mimics buttermilk, which when mixed with the baking soda later in the recipe, makes the pancakes fluffy.)

Meanwhile, whisk the flour, sugar, baking soda, and the salt in a medium bowl.

Whisk the egg, vanilla, and almond extract into the milk.

Make a well in the center of the flour mixture. Pour the milk mixture and melted butter into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has a few small lumps – it is important not to over-mix the batter. The batter will be thick, but still pourable. If it seems too thick, add an extra splash of milk.

If using fresh blueberries, fold in the blueberries. (For frozen blueberries, keep them to the side as you will add them later.)

  • Cook Pancakes

Heat a large skillet (or use a griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.

Lightly brush the skillet with melted butter. Use a 1/4-cup measuring cup to spoon batter onto skillet. Gently spread the batter into a 4-inch circle. If you are using frozen blueberries, scatter a handful on top of the uncooked side of the pancake.

When the edges look dry, and bubbles start to appear and pop on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup, butter, and more berries.

  • When measuring your flour, before you scoop the flour into your measuring cup, fluff or stir the flour in the container (or bag) first, this aerates the flour and makes the measurement more accurate. Alternatively, you can stir the flour in the container, and then scoop it into your measuring cup. Then when the cup is full, use a straight edge to scrape away the excess flour. Doing this prevents adding too much flour to the batter, which causes the batter to be too thick.
  • Substitute for baking soda: To use baking powder instead of baking soda, leave out the vinegar or lemon juice called for in the recipe and use one tablespoon of baking powder.
  • Non-dairy milk: These blueberry pancakes can be made with or without dairy milk. So feel free to use your favorite non-dairy milk like almond, soy, cashew, oat, or hemp milk.
  • Gluten-free blueberry pancakes: Use your favorite store-bought gluten-free flour blend. We are partial to Bob’s Red Mill.
  • Vegan / egg-free pancakes: Replace the eggs with flax eggs. To make a flax egg, mix one tablespoon flaxseed meal (ground raw flaxseed) with 2 1/2 tablespoons water. Set it aside for about 5 minutes to thicken then use to replace the egg in the recipe.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 2 pancakes / Calories 393 / Total Fat 14.9g / Saturated Fat 8.7g / Cholesterol 84.7mg / Sodium 615.8mg / Total Carbohydrate 52.5g / Dietary Fiber 2.2g / Total Sugars 15.1g / Protein 12g

AUTHOR: Adam and Joanne Gallagher

Extra Fluffy Blueberry Pancakes

18-01-2019 · Extra fluffy Blueberry Pancakes – worth waking up for! Slightly crispy edges. Golden surfaces. Soft and fluffy on the inside, soaked through with maple syrup and …

18-01-2019

That moment when you bite into a soft fluffy Blueberry Pancake and a warm blueberry bursts in your mouth…. Hands down, one of the greatest food experiences known to man kind!

Extra fluffy is the go here, and the secret is vinegar. You can’t taste it, but it activates the rising agent to give the pancakes extra lift. And don’t forget, blueberries are good for you!

Stack of Fluffy Blueberry Pancakes dripping with maple syrup and melted butter

Extra fluffy Blueberry Pancakes – worth waking up for!

Slightly crispy edges.

Golden surfaces.

Soft and fluffy on the inside, soaked through with maple syrup and melted butter.

And that moment when you bite into a warm blueberry and it bursts in your mouth…

It’s just a little bit of food heaven right there.

Stack of Fluffy Blueberry Pancakes cut to show how fluffy it is inside, dripping with maple syrup and melted butter

What you need for fluffy Blueberry Pancakes

Plain fluffy pancakes only require flour, baking powder, sugar, vanilla, milk and an egg.

But to make fluffy blueberry pancakes, we need to give the pancakes an extra rising boost because the blueberries kind of “weighs down” the batter a bit. Especially if you use frozen ones.

The Fluff Boosters we’re using here are baking soda and vinegar. 

Baking soda (also known as bi carbonate soda) is basically baking powder on steroids – it’s about 3 times as strong. It’s sold alongside baking powder at the grocery store.

The vinegar activates the baking soda – gives it a kick start. Don’t worry, you can’t taste the vinegar! (PS Buttermilk has the same effect – but I always make these with milk and vinegar because I always have them and it’s cheaper).

How do you make Fluffy Blueberry Pancakes?

How to make FLUFFY Blueberry Pancakes

Whisk dry ingredients (flour, baking powder and soda, salt and sugar). Add wet (butter, egg, milk, vanilla, vinegar). Mix, add blueberries, dollop, watch for bubbles, flip.

Simple ,right?

Yep. Dangerously so!

Can I make Blueberry Pancakes with frozen blueberries?

YES! Works perfectly. Do not thaw and minimise stirring (otherwise it bleeds and can discolour the batter).

How to make fluffy Blueberry Pancakes

Get two pans going. You got this!

To avoid the need to keep the blueberry pancakes warm in the oven, I like to get two pans going. But if you prefer to stick to the leisurely approach and use one pan, just keep the cooked ones warm in the oven on a rack (this stops the bottom of the pancakes from sweating and going soggy).

Do not stack them in the oven – you’ll squish the ones at the bottom!!!

Wait until you’re ready to serve, then stack them, douse them, rub your hands in anticipation before you plunge your knife in to be greeted with the sight of soft fluffy insides studded with warm, juicy blueberries……

And to think I was worried about missing all the blueberries when I cut into the stack for the photo below…. There’s plenty!!! 😂 – Nagi x

Close up of cut Fluffy Blueberry Pancakes

Blueberry recipes

In case you bought an entire tray of blueberries because they were on sale and you couldn’t resist… (oh wait, that’s me!)

Pancakes, pancakes, pancakes

Overhead photo of a stack of Fluffy Blueberry Pancakes with maple syrup and butter

Blueberries, like all berries, are packed with antioxidants and Vitamin C. They are often called a superfood for their many health-promoting benefits. Studies suggest blueberries may help improve skin, bone and circulation when eaten as part of a balanced, healthy diet.

They are also low in calories at only 57 calories per 100g/3.5 oz – so pig out on blueberries without fear! (OK … maybe in delicious pancake form that figure might go up a weeee little bit … 😂)

Extra Fluffy Blueberry Pancakes
Watch how to make it

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Servings6 pancakes

Tap or hover to scale

Recipe video above. Extra soft and fluffy Blueberry Pancakes! The secret is baking soda (also known as bi carbonate soda) and vinegar (which activates the baking soda). Don't worry, you can't taste it! Use fresh or frozen blueberries (not thawed). 

Pancake Batter

  • Add Wet ingredients, whisk until just incorporated. Stir through blueberries.

Cook

  • Melt about 1 tsp butter in a non stick skillet over medium high heat (medium if strong stove).
  • Dollop a heaped 1/4 cup into the skillet, quickly nudge into a circle about 10 - 12 cm / 4-5" wide (smaller = thicker). (Note 4)
  • Cook for 1 1/2 minutes until a few bubbles appear and underside is mostly golden.
  • Flip with confidence. Cook a further 1 minute - poke centre, should spring back, underside should be golden.

Keep warm & serve

  • Transfer to rack and keep warm in 100C/200F oven in single layer (do not stack). Or get 2 pans going (won't need to keep warm)
  • Repeat with remaining batter, using extra butter as required.
  • Serve with copious amounts of maple syrup and softened butter.
1. Frozen blueberries - take straight out of freezer, do not thaw. Break up with your fingers, add to batter, do minimal stirring, just to disperse. Do not over stir - they bleed into the batter (nobody wants blue pancakes!) Blueberries come in 125g punnet here Down Under, so I use about 1 1/2 punnets. I toss the leftovers into the pan to warm through them add them onto the stack. Alternatives: Other small frozen or fresh berries, or chocolate or other chips! 2. Baking soda (aka bi carbonate soda) is 3 - 4 x as strong as baking powder (which is diluted baking soda). Adding a touch of this in addition to baking powder gifts these pancakes extra rise. If you don't have it, add an extra 1 tsp baking powder - rises just slightly less. 🙂 3. Vinegar - activates the baking soda, giving the pancakes extra rise. Read in post for more info. Cannot taste it! Can sub with: lemon juice or other clear vinegar (apple cider, rice vinegar) 4. Ice cream scooper with lever is ideal here, standard size is 1/4 cup!
General: - These are not too sweet because the assumption is that they're doused with maple syrup! - Fluffy but not crazy thick. Too thick and it's too "bready". We want soft and fluffy!- Do not leave batter sitting around - the rising power will dissipate. - Can use 1 cup self rising flour instead of flour baking powder (but still need baking soda)

- Can use 3/4 cup buttermilk instead of milk and vinegar

4. Nutrition per pancake excluding toppings (because I cannot be held responsible for how much you use!)

Calories: 186cal (9%)Carbohydrates: 29g (10%)Protein: 4g (8%)Fat: 5g (8%)Saturated Fat: 3g (19%)Cholesterol: 39mg (13%)Sodium: 107mg (5%)Potassium: 257mg (7%)Fiber: 1g (4%)Sugar: 8g (9%)Vitamin A: 210IU (4%)Vitamin C: 3.2mg (4%)Calcium: 105mg (11%)Iron: 1.5mg (8%)

Keywords: Blueberry pancakes, Fluffy pancakes

He couldn’t believe his luck when a towering stack of pancakes toppled over and one fell on the ground!! 😂

Dozer the golden retriever dog thought all his Christmas' had come at once when blueberry pancakes fell on the floor

Blueberry Pancakes Recipe

Drain blueberries, reserving liquid; rinse blueberries and set aside. Stir muffin mix, water, oil and eggs in medium bowl just until blended. Gently stir blueberries into batter. Grease heated griddle if necessary. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook about 1 1/2 minutes or until golden.

Blueberry Pancakes

  • Prep 5 min
  • Total 20 min
  • Servings 15

Open your own pancake house on a weekend morning with these fruit-filled breakfast gems!

By Betty Crocker Kitchens

Updated Nov 27, 2007

  • Drain blueberries, reserving liquid; rinse blueberries and set aside. Stir muffin mix, water, oil and eggs in medium bowl just until blended. Gently stir blueberries into batter.
  • Grease heated griddle if necessary. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook about 1 1/2 minutes or until golden. Turn; cook 1 minute until golden.
  • Heat reserved blueberry liquid and syrup. Serve syrup with pancakes.

Tips from the Betty Crocker Kitchens

  • For thicker pancakes, decrease water to 1 1/2 cups.
  • Freeze extra pancakes for a quick breakfast or snack. Place cooled pancakes between sheets of waxed paper and seal in a plastic bag. Reheat them in your microwave or toaster.

200 Calories, 6 g Total Fat, 2 g Protein, 35 g Total Carbohydrate

Calories
200
Calories from Fat
55
Total Fat
6 g
Cholesterol
30 mg
Sodium
200 mg
Potassium
25 mg
Total Carbohydrate
35 g
Protein
2 g
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
18%
18%
Iron
4%
4%
Exchanges:
1 Starch; 1 Fruit; 1 Fat; *Percent Daily Values are based on a 2,000 calorie diet.

© 2022 ®/TM General Mills All Rights Reserved

bakeitwithlove.com

Instructions. Beat the eggs, add milk and vanilla, then beat all until light and foamy. Add the melted butter and stir or whisk in. 2 large eggs, 1 ¼ cups 2% milk, 2 teaspoon vanilla …

blueberry.org

Pour batter into prepared pan. Sprinkle 1 cup blueberries over top; bake for 10 to 12 minutes or until t oothpick inserted in center comes out clean. Cut and serve pancakes with remaining blueberries and maple syrup.

Blueberry Pancakes - Easy Dessert Recipes

04-04-2022 · Blueberry Pancakes Recipe. Amount Per Serving Calories 339 Calories from Fat 108 % Daily Value* Fat 12g 18%. Saturated Fat 7g 44%. Trans Fat 1g. Polyunsaturated Fat 1g. Monounsaturated Fat 3g. Cholesterol 84mg 28%. Sodium 478mg 21%. Potassium 210mg 6%. Carbohydrates 49g 16%. Fiber 2g 8%. Sugar 15g 17%. Protein 9g 18%. Vitamin A 458IU 9%.

04-04-2022

  • In a large bowl, combine the flour, sugar, baking powder, and cinnamon.
    2 cups all-purpose flour, ¼ cup granulated sugar, 2 tablespoons baking powder, ¼ teaspoon ground cinnamon
  • In another bowl, whisk the milk, eggs, melted butter, and vanilla together.
    2 cups whole milk, 2 large eggs, 4 tablespoons unsalted butter, 1 teaspoon pure vanilla extract
  • Pour the wet ingredients into the dry ingredients. Whisk until no large lumps of flour remain.
  • Gently fold in the blueberries.
  • Heat a large nonstick skillet over medium heat. Grease the pan with nonstick spray or butter.
  • Pour the batter into the skillet using a ¼ cup measuring cup. Make sure not to overcrowd the pan.
  • Cook the pancakes for 2-3 minutes or until the top starts to bubble and the edges are set. Flip the pancakes and cook for an additional 1-2 minutes, or until the bottom is golden brown.
  • Transfer the pancakes to a plate and repeat with the remaining batter. Re-grease the pan as needed.
  • Serve warm topped with fresh blueberries and maple syrup.
Make Ahead: To keep pancakes warm, preheat the oven to 200°F. Place pancakes onto a baking sheet in the oven for up to 30 minutes. Tips:
  • Don’t overmix your batter, just mix until the streaks have disappeared, otherwise you will end of with chewy pancakes.
  • Gently folding in the blueberries, instead of mixing them in, will also help to produce a lighter batter.
    how to know when to flip the pancakes, etc.
  • Pancakes should be flipped once during cooking. Wait for bubbles to pop and form holes that stay open on the surface before flipping.
eatingwell.com

This healthy whole-grain blueberry pancake recipe uses 100% whole-wheat flour, heart-healthy canola oil and just a tablespoon of added sugar. If you want to experiment with different types of whole grains, replace up to 1/2 cup of the flour with cornmeal, oats and/or buckwheat flour. Or add extra fiber and healthy omega-3 fats by adding up to 3 tablespoons of ground flaxseed or chia …

tasty.co

New! Build your grocery bag with Tasty, then choose how you want to get your order from Walmart. In a blender, blend everything besides the blueberries. Pour pancake batter on a griddle or skillet over medium-high heat, and place blueberries on the pancake. Cook until bubbles pop on the surface of the pancake, then flip and cook the other side.

Buttermilk Blueberry Pancakes Recipe: How to Make It

Here's my recipe for classic blueberry pancakes—light as a feather and bursting with flavor! —Ann Moran, Islesford, Maine

Home Recipes Dishes & Beverages Pancakes

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Prep/Total Time: 30 min.

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12 pancakes

Here's my recipe for classic blueberry pancakes—light as a feather and bursting with flavor! —Ann Moran, Islesford, Maine

Buttermilk Blueberry Pancakes Recipe photo by Taste of Home

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12 Air-Fryer Thanksgiving Recipes

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking powder
  • 2 cups buttermilk
  • 2 large eggs, room temperature, lightly beaten
  • 1 tablespoon canola oil
  • 1 cup fresh or frozen blueberries
  • Optional: Butter and maple syrup
  1. In a large bowl, whisk flour, sugar, baking soda, salt and baking powder. In another bowl, whisk buttermilk, eggs and oil. Stir into dry ingredients just until moistened.
  2. Pour batter by 1/4 cupfuls onto a greased hot griddle. Sprinkle 1 tablespoon blueberries on each pancake. Turn when bubbles form on top. Cook until the second side is golden brown. If desired, serve with butter and syrup and top with additional blueberries.

2 pancakes: 250 calories, 5g fat (1g saturated fat), 74mg cholesterol, 322mg sodium, 41g carbohydrate (9g sugars, 2g fiber), 9g protein.

myrecipes.com

These Blueberry Pancakes are light and fluffy, just like the ones you enjoyed as a kid. We’re not just giving you a foolproof recipe—we’ve also got the secret to keeping every single pancake warm until serving time.

tasteofhome.com

Directions In a large bowl, whisk the first 8 ingredients. In another bowl, whisk egg, buttermilk, oil and vanilla until blended. Lightly grease a griddle or large nonstick skillet; heat over medium heat. Stir blueberries into batter. Pour batter by...

thewoksoflife.com

Instructions. Sift all of the dry ingredients together into a bowl––with the exception of 1 tablespoon of sugar––and set aside. Sifting helps to make a fluffy pancake, which is especially important when incorporating fresh fruit into the batter. In a medium-sized bowl, sprinkle 1 tablespoon of sugar over the blueberries.

Easy Blueberry Pancakes Recipe

Steps. 1. Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a …

Easy Blueberry Pancakes

  • Prep 20 min
  • Total 25 min
  • Servings 13

Make their morning with light, tender pancakes. Your fresh or frozen blueberries make them extra-special.

By Betty Crocker Kitchens

Updated Sep 22, 2008

  • Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
  • Stir Bisquick, milk and eggs until blended; gently stir in blueberries. Pour by slightly less than 1/4 cupfuls onto hot griddle.
  • Cook until edges are dry. Turn; cook until golden.

Tips from the Betty Crocker Kitchens

  • For uniformly shaped pancakes, pour the batter from an ice-cream scoop or a 1/4-cup measure.
  • Don't be blue! You can use other types of berries instead of blueberries. Raspberries, blackberries or a combination would be yummy!
  • Smaller berries will work better than very large ones.

95 Calories, 4 g Total Fat, 3 g Protein, 14 g Total Carbohydrate

Calories
95
Calories from Fat
35
Total Fat
4 g
Cholesterol
35 mg
Sodium
280 mg
Potassium
70 mg
Total Carbohydrate
14 g
Protein
3 g
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Starch; 1/2 Fat; *Percent Daily Values are based on a 2,000 calorie diet.

© 2022 ®/TM General Mills All Rights Reserved

Super Fluffy Blueberry Pancakes

08-05-2020 · HOW TO MAKE BLUEBERRY PANCAKES FLUFFY. Usually, regular pancakes only need flour, baking powder, sugar, vanilla, milk and an egg. To make blueberry pancakes nice and fluffy, we’ve …

08-05-2020
Jump to Recipe Print Recipe

Drench them in syrup, slather them with melted butter, or enjoy them straight out of the pan! Our Blueberry Pancakes are THE perfect weekend breakfast or brunch! Especially when juicy, warm blueberries burst into your mouth with every bite.

A stack of Blueberry Pancakes on a plate topped with fresh blueberries and melted butter | cafedelites.com

BLUEBERRY PANCAKES

We added blueberries into our reader favourite fluffy pancakes recipe, to give you THE perfect breakfast! Golden, crispy edges with soft and fluffy centres, you will love the fresh and juicy addition.

We’ve altered our perfected recipe only slightly to let them rise with the addition of berries, as fruity additions tend to weigh the batter down, resulting in dense pancakes.

NOT TODAY!

A close up stack of Blueberry Pancakes on a plate with maple syrup. | cafedelites.com

HOW TO MAKE BLUEBERRY PANCAKES FLUFFY

Usually, regular pancakes only need flour, baking powder, sugar, vanilla, milk and an egg.

To make blueberry pancakes nice and fluffy, we’ve adding an extra little pinch of baking soda and a squeeze of lemon juice to give them a big boost.

Baking soda (or bi carb soda) activates best when used with an acidic ingredient — in this case, lemon juice. If you can’t use juice, substitute with white vinegar, or replace the milk with buttermilk!

You want a batter n the thick side, as pictured below. This creates fluffier pancakes.

Blueberry pancake batter in a bowl with a ladle | cafedelites.com

COOKING PERFECT PANCAKES

  1. Preheat your good quality, non stick pan or griddle on medium heat first. Once it’s hot, lower the heat down to low-medium heat. Wait about two minutes. This part is crucial and so worth it. Lightly grease the pan with a small amount of butter (yes, even on non stick pans), and wipe away any excess butter with a sheet of paper towel.
  2. Use a 1/4 cup measuring cup to pour your batter so you get perfect, evenly sized pancakes. Start pouring from the middle, then continue pouring slowly in a circular motion so that the batter spreads into a rustic round shape.
  3. Allow the pancakes to cook properly! Don’t rush them on high heat, or flip them too early. Let that under-side cook to a beautiful golden brown colour, and when bubbles start forming on top and around the surface (batter side), they are ready to flip.

Cooking blueberry pancakes in a black nonstick pan | cafedelites.com

How to get that flip perfected without creating lopsided pancakes? Grab a good, plastic spatula and slide it underneath the pancake. Use your WRIST to gently flip them instead of using your whole arm. You’ll know what I mean when you’re in front of your pan ready to flip. THIS makes a HUGE difference.

You want crispy, golden edges.

A stack of Blueberry Pancakes on a plate with maple syrup. Topped with fresh blueberries | cafedelites.com

Once they’re cooked, slather with butter and serve with maple syrup and get ready for your mind to be blown away!

Three Blueberry Pancakes served on a plate with melted butter and maple syrup | cafedelites.com

MORE BLUEBERRY BREAKFAST RECIPES

Homemade Blueberry Sauce
Easy Mango Blueberry Crumble (Crisp)
Lemon Blueberry French Toast
Blueberry Cheesecake Waffles
Blueberry Cheesecake French Toast Muffins

Three Blueberry Pancakes served on a plate with melted butter and maple syrup | cafedelites.com

  • 2 cups all purpose | plain flour, (300 g | 21 oz)
  • 1/4 cup granulated sugar, (60g | 2 oz)
  • 4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups milk (440ml)
  • 1/4 cup melted butter, (60g | 2 oz)
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons lemon juice
  • 1 large egg
  • 1 1/2 cups fresh or frozen blueberries, plus extra to serve

  • Combine together the flour, sugar (or sweetener), baking powder, baking soda and salt in a large-sized bowl. Make a well in the centre and add the milk, slightly cooled melted butter, vanilla, lemon juice and egg.
  • Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Gently mix together until smooth (there may be a couple of lumps but that's okay). Fold in blueberries.
  • Set the batter aside and allow to rest while heating up your pan or griddle. 
  • Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with a spoon.
  • When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
  • Serve with honey, maple syrup, fruit, ice cream or frozen yoghurt, or enjoy plain!
Nutritional Information has been calculated per pancake. If using frozen blueberries, thaw slightly so they can easily break apart, then gently fold into batter. Don't over mix as the batter may turn blue.

Calories: 156kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 152mg | Potassium: 208mg | Sugar: 6g | Vitamin A: 195IU | Calcium: 104mg | Iron: 1.1mg

dinnerthendessert.com

1 day ago · Dry ingredients: Start by sifting the flour, baking powder, salt, cinnamon, and sugar into a large bowl. Sift the dry... Wet ingredients: In a separate mixing bowl whisk together butter, milk, egg, and vanilla. Continue whisking until it’s... Combine: Add the …

Blueberry Pancakes {Extra Fluffy!}

Blueberry Buttermilk Pancakes . Raise your hand high if you love blueberry pancakes! This is a quick and easy blueberry pancake recipe with buttermilk taught to me years ago by my young friend Audrey. Buttermilk is a classic ingredient in pancakes, adding both a light tang in flavor and some acidity for leavening.

Elise Bauer

Raise your hand high if you love blueberry pancakes! This is a quick and easy blueberry pancake recipe with buttermilk taught to me years ago by my young friend Audrey. Buttermilk is a classic ingredient in pancakes, adding both a light tang in flavor and some acidity for leavening. We don't always have buttermilk in the fridge though, but you can easily substitute it with some diluted plain yogurt.

Do you know the secret to making these blueberry pancakes thick and fluffy? Just resist the urge to over mix the batter. Let there be lumps. While we don't want lumps in our mashed potatoes or cake frosting, if you let your pancake batter be a little lumpy, your pancakes will be light, tender, fluffy, and thick.

Now, if you prefer your pancakes to be thin and firm (some people do), just beat the heck out of that batter, until smooth as porcelain.

Elise Bauer

A final tip. Audrey was all of ten years old when she showed me how she keeps the blueberries from bleeding into the batter and turning it purple. She likes to add them individually to each pancake once the batter is poured out onto the griddle. This way you can space them out well and they don't turn your blueberry pancakes blue.

Updated from the recipe archive. First posted in 2005.

Don't have buttermilk? You can substitute the 1/2 cup of buttermilk called for in the recipe with a 1/2 cup of milk to which has been added 1 1/2 teaspoons of vinegar or lemon juice (let sit for several minutes). Or you can mix in 1/4 cup of plain yogurt with 1/4 cup of milk.

Dry ingredients:

  • 2 cups all-purpose flour

  • 1/2 teaspoon salt

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 2 tablespoons sugar

Other ingredients:

  • 2 large eggs

  • 1/2 cup buttermilk

  • 1 cup milk

  • 3 tablespoons warm melted butter

  • 1 cup blueberries

  • Butter or vegetable oil

  1. Make pancake batter:

    Whisk together the dry ingredients in a large bowl.

    In a separate bowl, whisk the eggs, then whisk in the milk, and buttermilk.

    Pour the wet ingredients into the dry ingredients and combine, using a wooden spoon. Mix only until the batter just comes together.

    Stir in the melted butter. Do not over-mix! The mixture should be a little lumpy. Lumpy is good. A lumpy batter makes fluffy pancakes.

    Elise Bauer

    At this point you can either gently fold in the blueberries, or wait until you pour the batter onto the griddle, and then place the blueberries into the surface of the pancake batter. Placing the blueberries into the pancakes while they are cooking will help keep them from bleeding.

  2. Ladle batter in hot pan:

    Heat a griddle or large pan on medium to medium high heat. (A large cast iron pan works great for cooking pancakes.)

    Oil the pan with either a little butter or vegetable oil.

    Ladle the pancake batter onto the griddle to the desired size (a quarter-cup measure works well for this), anywhere from 4 to 6 inches wide.

    If you haven't already added the blueberries to the batter, you can place several in each pancake while it cooks.

    Elise Bauer
    Elise Bauer
  3. When you see air bubbles in the center, flip the pancakes over:

    When air bubbles start to bubble up to the surface at the center of the pancakes (about 2-3 minutes), use a flat metal spatula to flip them over.

    After a minute, peek under one for doneness. When golden or darker golden brown, they are done.

    Note that cooking the second side takes only about half as long as the first side. And the second side doesn't brown as evenly as the first side.

    Continue to make the batches of pancakes, putting a little oil or butter on the pan before each batch so the pancakes don't stick.

    Elise Bauer

    Serve immediately. Serve with butter, maple syrup, and extra blueberries.

Links:

Oatmeal Blueberry Buttermilk Pancakes from the New York Times

gypsyplate.com

Instructions Pick a recipe that looks tasty. Gather the ingredients. Prepare your new favorte blueberry recipe.

cooking.nytimes.com

Mix the flours, baking powder, sugar and salt together in a bowl. In a separate bowl beat the egg and stir in two tablespoons of the butter and milk. Stir the egg mixture into the flour mixture only until the ingredients are incorporated. Stir in the blueberries. Heat a …

tasty.co

Sugar 11 g. Protein 7 g. Estimated values based on one serving size. Preparation. Mash the bananas in a large bowl until smooth. Mix in the eggs and vanilla until well combined, then mix in the oats. Carefully fold in the blueberries. Heat a medium nonstick skillet over medium heat. Add a scoop of the pancake batter.

Blueberry Pancakes with Blueberry-Maple Syrup

04-08-2021 · Step 2: Make the Pancakes. Combine the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk to combine. In another bowl, beat the eggs. Add the buttermilk and melted butter. Whisk to combine. Add the wet ingredients to the dry and whisk until just combined. The batter will be thick and a bit lumpy.

04-08-2021

These fluffy blueberry pancakes have crispy edges, and the the homemade blueberry-maple syrup takes them over the top.

You can add blueberries to any pancake batter to make decent blueberry pancakes, but if you want to make exceptional blueberry pancakes, try these fluffy pancakes topped with homemade blueberry-maple syrup. Don’t be tempted to skip the syrup; it only takes 10 minutes to make and is definitely the best part!

What You’ll Need To make Blueberry Pancakes with Blueberry-Maple Syrup

ingredients for blueberry pancakes

Step-by-Step Instructions

Step 1: Make the Blueberry-Maple Syrup

Combine the maple syrup, lemon juice and 2/3 of the blueberries in a small saucepan.

blueberries in saucepanBring to a boil.

boiling blueberries and maple syrupGently boil the mixture for about ten minutes, then set aside to cool a bit. When the syrup is lukewarm, stir in the remaining blueberries.

stirring fresh blueberries into cooled syrup

Step 2: Make the Pancakes

Combine the flour, sugar, baking powder, baking soda and salt in a large bowl.

dry ingredients for blueberry pancakes in bowl

Whisk to combine.

whisked dry ingredients

In another bowl, beat the eggs.

beaten eggs

Add the buttermilk and melted butter.

adding buttermilk and butter

Whisk to combine.

whisked wet ingredients

Add the wet ingredients to the dry and whisk until just combined. The batter will be thick and a bit lumpy.

blueberry pancake batter

Using a 1/3 cup measure, drop the batter onto an oiled nonstick pan or griddle.

pancakes in panTop each pancake with blueberries.

blueberry pancakes

When the first side is golden brown, flip the pancakes and cook for about 30 seconds more. You can see that they get quite tall and deliciously crispy on the surface.

flipped blueberry pancakes

Stack the pancakes and spoon the blueberry maple syrup over top. Enjoy!

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@onceuponachef

I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef.

These fluffy blueberry pancakes have crispy edges, and the the homemade blueberry-maple syrup takes them over the top.

  • 1 cup maple syrup
  • 1½ cups fresh blueberries, divided
  • 1 tablespoon fresh lemon juice, from one lemon
  • 2 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 2¼ cups buttermilk
  • 4 tablespoons melted butter
  • 1 cup fresh blueberries
  • 2 tablespoons vegetable oil, for cooking
  1. Combine the maple syrup, 1 cup of the blueberries and lemon juice in a small sauce pan. Bring to a boil, then reduce the heat to medium and boil gently for about ten minutes. Let the syrup cool to lukewarm, then stir in the remaining ½ cup blueberries.
  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
  2. In a medium bowl, beat the eggs. Whisk in the buttermilk and melted butter.
  3. Pour the buttermilk mixture into the dry ingredients and whisk until the dry ingredients are moistened. Do not over-mix; the batter should be a little lumpy. (Note that the batter will be quite thick; as it sits, the leavening will activate and create air bubbles.)
  4. Heat a griddle or nonstick pan over medium heat and coat it with vegetable oil. Drop about ⅓ cup of batter from a measuring cup or large spoon and place 6 to 8 blueberries on each pancake. Cook until the top surface starts to bubble around the edges and the first side is golden brown, about 2 minutes. Flip and cook until the other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully. Adjust the heat setting if necessary. Wipe the griddle totally clean with a paper towel between batches. Serve immediately with the blueberry-maple syrup.
  5. Freezer-Friendly Instructions: The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.

Powered by Edamam

  • Per serving (8 servings)
  • Serving size: 2 pancakes 3 tablespoons blueberry syrup
  • Calories: 384
  • Fat: 12 g
  • Saturated fat: 5 g
  • Carbohydrates: 64 g
  • Sugar: 35 g
  • Fiber: 2 g
  • Protein: 8 g
  • Sodium: 502 mg
  • Cholesterol: 65 mg
Nutritional Data Disclaimer
lemonblossoms.com

This Blueberry Pancakes recipe makes the best and fluffiest blueberry pancakes. This easy pancake recipe can be made with milk or buttermilk and with fresh or frozen …

foodrepublic.com

For each pancake, gently pour 1/2 cup of batter into the pan, using a ladle or a measuring cup. Use the back of a spoon to spread the batter into a …

Blueberry pancake recipes

Blueberry & orange traybake pancake. A star rating of 3.3 out of 5. 22 ratings. Serve this blueberry and orange traybake pancake at the end of a family dinner for a crowd-pleasing dessert. Swap the blueberries for raspberries, if you like. 35 mins. Easy. Vegetarian.

Showing items 1 to 8 of 8

  • A star rating of 4.7 out of 5.475 ratings

    Light, fluffy and fruity, these pancakes are an American classic. Serve them stacked high with syrup and extra fruit

  • A star rating of 4.4 out of 5.23 ratings

    Get kids to help prepare a batch of American-style pancakes. The zesty-berry topping makes these a healthy brunch option

  • A star rating of 4.3 out of 5.8 ratings

    With 29g of protein in each serving, this delicous breakfast stack is the perfect fuel after exercise. Complete with layers of yogurt, seeds and blueberry chia jam

  • A star rating of 5 out of 5.2 ratings

    Try these moreish blueberry cheesecake pancakes on Shrove Tuesday, they'll go down a storm with the family. They also make a lovely dessert all year round

  • A star rating of 3.3 out of 5.22 ratings

    Serve this blueberry and orange traybake pancake at the end of a family dinner for a crowd-pleasing dessert. Swap the blueberries for raspberries, if you like

  • A star rating of 4.6 out of 5.13 ratings

    New York diner-style chocolate pancakes meet red velvet cake in this ingenious brunch dish, stacked up with a sweet maple cream cheese frosting, chocolate chips and fresh blueberries.

  • A star rating of 4.3 out of 5.8 ratings

    Make a batch of these pancakes for a delicious low-cal breakfast. With wholemeal flour to make them more filling, they're topped with an easy blueberry sauce

  • A star rating of 5 out of 5.2 ratings

    Blintz is the Russian name for a thin pancake often wrapped around a filling

See more Blueberry pancake recipes

sweetpeaskitchen.com

Make well in center of dry ingredients in bowl; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix. Step 4. Heat 12-inch nonstick skillet …

American blueberry pancakes recipe

Mix together 200g self-raising flour, 1 tsp baking powder and a pinch of salt in a large bowl. Beat 1 egg with 300ml milk, make a well in the centre of the dry …

  • 200g self-raising flour
  • 1 tsp baking powder
  • 1 egg
  • 300ml milk
  • knob butter
  • 150g pack blueberry
  • sunflower oil or a little butter for cooking
  • golden or maple syrup
  • STEP 1

    Mix together 200g self-raising flour, 1 tsp baking powder and a pinch of salt in a large bowl.

  • STEP 2

    Beat 1 egg with 300ml milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter.

  • STEP 3

    Beat in a knob of melted butter, and gently stir in half of the 150g pack of blueberries.

  • STEP 4

    Heat a teaspoon of sunflower oil or small knob of butter in a large non-stick frying pan.

  • STEP 5

    Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time.

  • STEP 6

    Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden.

  • STEP 7

    Cover with kitchen paper to keep warm while you use up the rest of the batter.

  • STEP 8

    Serve with golden or maple syrup and the rest of the blueberries.

cookingclassy.com

How to Make Blueberry Pancakes. Preheat an electric griddle to 400 degrees F. Whisk together dry ingredients in a large bowl. Make a well in the center and set aside. In a …

eatingonadime.com

In a large measuring cup or mixing bowl, whisk together flour, sugar, baking powder and salt. Next, add egg, milk and oil. Mix well. Stir blueberries into batter. Add non-stick cooking spray to griddle and heat to medium-high (350 degrees F) Scoop batter onto hot griddle. Cook until golden brown, about 4-5 minutes.

Our Favorite Fluffy Blueberry Pancakes • Love From The Oven

18-05-2020 · This easy pancake recipe creates fluffy and perfect pancakes bursting with the goodness of real blueberries. A fresh stack of blueberry flapjacks is always a hit around the breakfast table. …

18-05-2020

Blueberry Pancakes are a quick and delicious way to start the day. This easy pancake recipe creates fluffy and perfect pancakes bursting with the goodness of real blueberries. A fresh stack of blueberry flapjacks is always a hit around the breakfast table.

Reasons To Make Blueberry Pancakes

  • These fluffy pancakes are a delicious way to start the day. 
  • If you have blueberries on hand, this is a fantastic way to put them to use. 
  • You can make a batch in just minutes, making them a great weekday breakfast option. 
  • They also freeze incredibly well, which means you can stock the freezer for later. 
  • Want to sneak some nutritious blueberries into your kids day? They will gobble these right up. 

A Good Old-Fashioned Pancake Breakfast

Old-fashioned blueberry pancakes are a surefire way to lure your kids out of bed on a lazy Saturday morning! Based on my all time favorite Buttermilk Pancake recipe, the addition of juicy blueberries takes this breakfast favorite to the next level of deliciousness. Top with easy homemade blueberry compote for the ultimate blueberry pancake feast!

A gussied up pancake is all well and good. We look forward to having Pumpkin Pancakes topped with whipped cream every autumn, buy extra bananas to make our favorite Banana Pancake Recipe and love Chocolate Pancakes as an extra special treat. But there’s something about a hearty stack of pancakes packed full of blueberries that wins me over every time.

The melty butter seeping into each warm pancake, the rich maple syrup or blueberry compote in every bite and the “pop” of delicious blueberry flavor make these homemade pancakes completely irresistible. 

Blueberry Pancake Recipe

While I’m a pro at homemade pancakes now (if I do say so myself!), I wasn’t always the best at making pancakes from scratch. I used to reach for the boxed mixes whenever pancakes were on the weekend menu and, while they were fine, they were never the fluffy disks oozing with maple syrup I remembered from my own childhood. 

I was especially disappointed by the blueberry pancake boxed mixes. The dried and re-hydrated blueberries just never did it for me. 

Once I learned to make from-scratch pancakes at home, the next step was experimenting with my favorite pancake mix-ins: chocolate chips, oatmeal and–of course–blueberries! 

Blueberry Buttermilk Pancakes

If you are looking for the very best pancake recipe, you can call the search off right now. These pancakes have the perfect ratio of blueberry to pancake batter. Made with real buttermilk, these pancakes are light and fluffy with juicy sweet blueberries in every bite. 

Blueberry Pancake Recipe

Yes, you can turn any pancake recipe into a blueberry pancake recipe by adding whole blueberries to the batter. But have you ever found the blueberries sink to the bottom of the bowl or end up clumped together at the bottom of each pancake? 

To make perfect pancakes, I sprinkle the blueberries on top of each pancake after adding the batter to the pan. This gives you more control over the distribution of the blueberries and keeps them from sticking together. That said, feel free to just add them to the batter, it works as well!

Both frozen and fresh blueberries work well in this recipe. Most of the time, I rely on frozen blueberries (my freezer is usually stocked) but when blueberries are in season I use fresh berries with good results too. 

Directions 

At a glance, full printable recipe found below.

  1. After mixing the batter, let it rest for 2 -3 minutes while you preheat your griddle pan or cast iron skillet over medium-low heat. (For reference, I set it at level 4 on a 1 – 10 scale burner). 
  2. Use an ice cream scoop or a 1/4 c. measuring cup to scoop the batter onto the skillet. Spread it evenly into a disk shape, then sprinkle several blueberries on top of the pancake. 
  3. When the pancakes begin to bubble on the edges, they’re ready to flip! Cook on the remaining side until golden brown and fluffy. 

Serve HOT with a pat of butter and a drizzle of real maple syrup or blueberry compote. Have leftovers? These pancakes freeze beautifully! 

How To Make The Best Pancakes: 

  • Use real buttermilk. While I love using homemade buttermilk substitutes in most recipes, real buttermilk is my preferred milk in these pancakes. The cultured sour milk reacts best with the baking soda creating sky high pancakes with a sweet taste. 
  • Use fresh baking powder and baking soda. The baking soda and powder are key to pancakes that are light and puffy instead of flat and dense. Check the expiration dates on both these ingredients; if it’s flown past on the calendar, it’s time to toss the boxes and replace. 
  • Don’t over mix. I’ve said it before and I’ll say it again: a light mix is all you need! This batter will be pretty thick and may still have a few small flour lumps. That’s just fine. Aggressively mixing your batter is the best way to ensure your homemade blueberry pancakes will be tough. So mix lightly, then put the spoon down! 

Freezing Pancakes

This recipe makes a generous amount of pancakes because I love having leftovers to freeze for weekday breakfasts. Let the pancakes cool completely then transfer them to a freezer bag separated by sheets of wax paper.

When ready to eat, reheat the blueberry pancakes in the microwave (for 20 -30 seconds per pancake) or in the oven at 350 degrees until heated through (about 10 minutes). 

Try these perfect pancakes for breakfast this week–or breakfast for dinner– and I think you’ll agree:  these are the very best blueberry pancakes!

If you like this recipe, make sure to also check out my Lemon Blueberry Scones!

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Blueberry Pancakes are a quick and delicious way to start the day. This easy blueberry pancakes recipe creates fluffy and perfect pancakes bursting with the goodness of real blueberries.
  • Combine flour, baking powder, baking soda, salt and sugar in a bowl. Stir to combine. Add in buttermilk, milk and eggs, stirring just enough to start to combine. Add in melted butter and stir just until combined. Batter will be lumpy and thick. Let batter sit for 2-3 minutes, this will allow time for the baking powder and buttermilk to help puff up the batter.
  • Scoop approximately 1/4 cup of batter (an ice cream scoop is perfect) into a skillet that has been preheated to medium-low / medium heat (for reference I heat to 4 on a 1-10 scale) and lightly brushed with butter or oil. The batter will be thick and you will need to use your scoop or spoon to help spread the batter out a bit. Drop a handful of blueberries onto the top of each pancake while the bottom cooks.
  • When bubbles start to appear on surface and edges of pancake begin to appear to be browning, flip with a spatula and cook until golden. Pancakes should only be flipped once. Transfer to a plate and devour with butter, syrup or blueberry compote!
*BUTTERMILK SUBSTITUTE If you do not have buttermilk, you can use a buttermilk substitute recipe.  Feel free to mix blueberries into batter if preferred. Placing them onto the pancakes while cooking simply allows for even distribution, but it's by no means required. 
Calories: 247kcal | Carbohydrates: 36g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 62mg | Sodium: 557mg | Potassium: 320mg | Fiber: 1g | Sugar: 10g | Vitamin A: 329IU | Vitamin C: 2mg | Calcium: 151mg | Iron: 2mg
Mention @LoveFromTheOven or tag #LFTORecipes!
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Step 1. Preheat oven to 150°C. In a large bowl, mix flour, quinoa, sugar, baking powder and bicarbonate of soda. In a jug, whisk milk, egg, margarine and vinegar together. Make a well in the centre of flour mixture and add milk mixture. Stir together lightly until batter is almost smooth.

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Combine first 5 ingredients in a large bowl. Combine buttermilk, egg substitute, and oil; add to dry ingredients, stirring just until dry ingredients are moistened. Stir in blueberries. Step 2 For each pancake, pour 1/4 cup batter onto a hot griddle or skillet coated with cooking spray. Turn pancakes when tops are bubbly and edges look cooked.