How to make fluffy blueberry pancakes with fresh or frozen blueberries. This fluffy blueberry pancakes recipe yields pancakes that are light and full of blueberries. You probably have everything you need in your kitchen right now.
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Related: We love these popular blueberry muffins.
How to make the best blueberry pancakes
We love pancakes here and have already shared our must-have fluffy pancake recipe with you. We love this recipe so much we adapted it to make our family’s best blueberry pancakes. These pancakes are quick to make and we bet you now have everything you need to make them.
Here’s what you need to prepare them:
Flour — In our photos, we used all-purpose flour (plain flour). For more whole grain, use whole wheat flour. When using whole wheat, we opt for a 50/50 mix of whole wheat and whole wheat pancakes to keep them nice and fluffy (we explain why in our whole wheat pancake recipe). For gluten free pancakes you can use your favorite gluten free flour mix or try buckwheat flour (
Sugar — Since we usually serve pancakes with syrup, we’re a bit cautious about adding sugar to the batter. These work with granulated sugar, brown sugar, coconut sugar, and even honey. You could even mix in some mashed banana like we did with these Banana Buttermilk Pancakes.
milk — There are many options for the liquid part of the pancake batter. Since that’s what we keep in our fridge, we use reduced-fat milk, but you can use non-dairy milk like almond or oat milk if you’d like.
baking soda and lemon juice (or vinegar) — It’s the reaction between baking soda and some acid like lemon juice or white vinegar that makes these pancakes so light and fluffy. If you only have baking soda in your kitchen, don’t worry, we’ve provided replacement instructions below.
Melted butter — To get the melt-in-the-mouth texture, we mix melted butter into the batter. If you don’t eat butter, you can use melted coconut oil, which tastes great with the blueberries.
egg — The egg adds structure and helps make our pancakes light and fluffy. If you don’t cook with eggs, you can replace it with a flax egg.
vanilla extract and salt — Vanilla extract and salt take the flavor to the next level. You can also experiment with other extracts. I especially love a little squirt of almond extract in these blueberry pancakes.
Can I use frozen blueberries in these pancakes?
You can use fresh or frozen blueberries to make these pancakes. It’s difficult to find sweet, fresh blueberries year-round. Luckily, that’s not stopping us from getting our blueberry pancake fix!
If using fresh blueberries, place the berries directly into the bowl of batter and fold in. For frozen blueberries, you can omit that and Add the frozen berries to the pan directly on the uncooked side of the pancake. This will cause the frozen berries to sink to the center of the pancake and get hot and juicy when flipped.
(If you add frozen berries to the batter in the bowl and mix them together, the batter will take on an unusual blue-green color. It tastes great, but adding the berries directly to the pancake makes them look better.)
For fluffy pancakes, don’t mix too much
Mixing too much pancake batter is a common mistake – it makes them heavy and flat, not fluffy. To prevent this, first mix your dry and wet ingredients separately and mix them just before cooking. These tips also apply to waffles and muffins. We use the same strategy when making our favorite blueberry muffins. When you’re ready to make the pancakes, combine the two mixtures – we use a fork or whisk. Stir until there are no more dry clumps of flour. Then fold in the blueberries.
Leftover blueberries? Here’s our Butter Lemon Blueberry Cake – it’s easy to make and tastes amazing.
Can these pancakes be made ahead of time?
Pancakes freeze well, so they’re perfect for making ahead. While pancakes taste best fresh from the stove, frozen pancakes will satisfy your next pancake craving!
Here are our tips for freezing pancakes:
- Freeze the finished pancakes in one layer on a baking sheet. We simply place them on a baking sheet lined with parchment paper and pop them in the freezer until hard. Usually they last about an hour.
- When the pancakes are frozen, place a sheet of parchment paper between each pancake to keep them from sticking together.
- Store the pancakes in a freezer-safe container or bag for up to two months.
- To reheat frozen pancakes, place them in a 350 degree Fahrenheit oven in one layer, cover with some foil, then bake until heated through (about 10 minutes).
- You can also put the frozen pancakes in the microwave, but they will be a bit fluffy. It should take 20-30 seconds to reheat two pancakes.
For more delicious breakfast recipes, see Try our Easy Baked French Toast (it can even be made overnight), these crunchy waffles or our perfectly creamy scrambled eggs.
Our favorite blueberry pancakes
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PREPARATION
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COOK
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IN TOTAL
These fluffy blueberry pancakes are easy and completely homemade. They are not too sweet and smell like vanilla, which makes 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). This is an easy way to mimic buttermilk. The acid reacts with the baking soda, making the pancakes light and fluffy. Instead of mixing milk and acid, you can use buttermilk. If you prefer to use baking soda, see the Notes section below for tips.
*We call for unsalted butter in the recipe. You can use salted butter, but you may want to reduce the amount of salt.
Makes 4 servings of 2 pancakes each
Watch as we prepare the recipe
you will need
1 ½ cups (190 grams) all-purpose flour
1 to 2 tablespoons sugar, depending on preference
3/4 teaspoon baking soda, see notes on baking soda substitution
1/2 teaspoon fine sea or table salt
1 ¼ cups (295 ml) of milk, dairy and non-dairy products will do
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 the pan
1 cup blueberries, fresh or frozen, plus more for serving
directions
- Make dough
1In a 2-cup measuring cup or bowl, combine the milk and vinegar (or lemon juice), then set aside for five minutes. (This mixture mimics buttermilk, which when mixed with the baking powder later in the recipe makes the pancakes fluffy.)
2Meanwhile, whisk together the flour, sugar, baking powder, and salt in a medium bowl.
3Whisk the egg, vanilla, and almond extract into the milk.
4Make a well in the center of the flour mixture. Pour the milk mixture and melted butter into the well and stir with a fork until you no longer see any clumps of flour. It’s okay if the batter has a few small lumps – it’s important not to over-mix the batter. The batter will be thick but still pourable. If it seems too thick, add an extra dash of milk.
5If using fresh blueberries, fold in the blueberries. (Frozen blueberries should be set aside as you will be adding them later.)
- cooking pancakes
1Heat a large skillet (or use a griddle) over medium-high heat. The pan is ready when you splash some water on the pan surface, the water dances around the pan and finally evaporates.
2Lightly brush the pan with melted butter. Use a 1/4 cup measuring cup to scoop the batter into the pan. Gently spread the dough into a 10cm circle. If using frozen blueberries, sprinkle a handful on the uncooked side of the pancake.
3When the edges look dry and the top of the pancake blisters and pops, flip it. This takes about 2 minutes. After turning, cook for an additional 1 to 2 minutes or until lightly browned and cooked through in the center. Serve immediately with warm syrup, butter and more berries.
Adam and Joanne’s tips
- When measuring your flour, first fluff or stir the flour in the container (or bag) before scooping it into your measuring cup. This will aerate the flour and make 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, scrape off the excess flour with a straight edge. This will prevent adding too much flour to the dough, causing the dough to become too thick.
- Substitute for baking soda: To use baking soda in place of baking soda, omit the vinegar or lemon juice noted in the recipe and use 1 tablespoon of baking soda.
- Plant-Free Milk: These blueberry pancakes can be made with or without 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 mix. We have a fondness for Bob’s Red Mill.
- Vegan/egg-free pancakes: Substitute flaxseed eggs for the eggs. To prepare a flaxseed egg, mix 1 tablespoon of flaxseed meal (ground raw flaxseeds) with 2 1/2 tablespoons of water. Set aside to thicken for about 5 minutes, then substitute the egg in the recipe.
- Nutritional Information: The nutritional information below is an estimate. We used the USDA Supertracker Recipe Calculator to calculate approximate values.
If you make this recipe, take a picture and tag it with the hashtag #inspiredtaste – we love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
Nutritional value per serving
serving size
2 pancakes
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calories
393
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total fat
14.9g
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Saturated Fatty Acids
8.7g
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cholesterol
84.7 mg
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sodium
615.8 mg
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Total carbohydrates
52.5g
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fiber
2.2g
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total sugar
15.1g
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protein
12g