The BEST Homemade Blueberry Pancakes
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Don’t miss these easy-to-whip-up, soft, and fluffy Homemade Blueberry Pancakes. Filled with fresh berries and bursting with flavor they’re always a hit!
It’s time to grab your apron and a spatula and get flippin’ ready for The Best Homemade Blueberry Pancakes of your life!
If you love pancakes like we do, don’t miss our Buttermilk Pumpkin Pancakes, Red Velvet Pancakes, Orange Buttermilk Pancakes and if you’re serving a crowd, Oven Baked Sheet Pan Pancakes!
Table of Contents
The Best Homemade Blueberry Pancakes
While a pancake mix is super handy, I decided it was time to shake things up with homemade blueberry pancakes. I knew they’d be good, but they totally blew my expectations out of the water!
They were so delicious, the extras I planned to save disappeared by the end of the day. Even without syrup, these pancakes are a win!
Here’s why this pancake recipe has captured my heart and taste buds:
- Fluffy Texture: Buttermilk adds a soft, airy fluffiness to these pancakes.
- Easy to Make: No need to break a sweat—this recipe is simple and straightforward.
- Bursting with Flavor: Fresh blueberries add natural sweetness and a juicy pop.
- Family Favorite: A go-to recipe that everyone will love for breakfast or brunch.
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Pancakes vs. Waffles – What’s the Difference?
We all know the age-old debate, pancakes vs waffles. Which is better? How are they different? Don’t they come from the same batter? Well here are all of the clarifications regarding pancakes and waffles.
Pancakes are typically a golden brown on the outside, but they’re floppy, soft, and spongy, with an interior that looks a lot like cake. On the other hand, waffles have a crisp outside and a light and fluffy inside, much like beignets or funnel cakes.
Waffles get their crisp texture because they are fried, and instead of immersing the batter in a pot of hot oil, you place it in a hot-oil-coated waffle iron.
As for the difference in batters, waffle batter contains a higher percentage of sugar and a bit more fat than pancakes.
Even with all of this knowledge coming to light, I don’t think one breakfast item is better than the other, so why not make both? When we aren’t making pancakes my family loves this Buttermilk Waffle Recipe and they taste even better when I use these Secrets To Making Perfect Waffles Every Time.
How To Make The Perfect Homemade Blueberry Pancakes
When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.
When it comes to pancake batter lumps are your friend! You only need to lightly mix the batter leaving small to medium lumps (no lumps = dense pancakes).
- Whisk the dry ingredients
- Add the wet ingredients and stir just until combined – should still be a little lumpy. Fold in blueberries
- Pour pancake batter on hot griddle (use 1/4 cup per pancake).
- Cook for about 1 minute, then flip and continue to cook the other side for about 30 seconds.
- Serve hot with butter, syrup, and extra blueberries.
Chef’s Tip
To avoid burning the batter, cook on low to medium heat and flip when bubbles appear all over.
The second side is going to cook faster, so keep an eye on it and check frequently to achieve that perfect golden brown.
Tips For Success
For the perfect homemade blueberry pancakes every time, here are a few of my favorite tips and tricks I live by:
- Don’t let the batter sit. If you let the batter sit too long it will change the consistency of the batter resulting in flat pancakes.
- Once the pan is heated use a paper towel to apply a very thin coat of oil or butter.
- Don’t forget to grease the spatula too, it will make flipping the pancakes so much easier!
- No one likes a cold pancake, so heat the oven to 175° F to keep pancakes warm while cooking the rest of the batch. Just have a sheet pan or oven-safe plate ready and keep adding pancakes to the oven as you go.
What kind of skillet do I need to make pancakes?
It really depends on how many pancakes you plan on making when making the decision on what kind of pan to use. If you’re just throwing together a small batch of a couple of pancakes I suggest using a standard large non-stick skillet.
If you’re making a larger batch, I highly recommend an electric skillet or an electric griddle. This often allows you to make more pancakes at one time and it often gives you a more level surface to work with making it easier for flipping.
Storage
- Leftovers: If you have leftovers from your pancake batch you can store them in the refrigerator for up to five days, and up to two months in the freezer before they go bad.
- Freeze: Freezing pancakes is really simple! Stack the remaining pancakes with a square of wax paper in between each pancake. This method makes it so the pancakes won’t stick together. Then just place them in a zip-top bag or an airtight container and freeze for up to 5 months. You can also separate the stacks into portions for easy access.
- Reheating: When you’re ready to enjoy your leftover homemade blueberry pancakes simply throw them in the microwave for 30 seconds-1 minute(depending on if they’re refrigerated or frozen) or throw them in the toaster. The toaster gives them the perfect little crunch and is a great way to make sure you don’t get a soggy reheated pancake!
How To Serve Blueberry Pancakes!
If you’re wondering what to serve with pancakes – I’ve got you covered! FYI: Breakfast is my favorite meal of the day!
- Fluffy Baked Scrambled Eggs are the classic breakfast items to serve with pancakes.
- Cheesy Hashbrowns are the perfect savory sidekick to your stack of pancakes
- You can’t go wrong with bacon or breakfast sausage for an epic savory breakfast side with blueberry pancakes.
- Frittata or Southwest Egg Cups are easy to make, nutritious, and delicious.
- Fruit salad, or any fresh fruit will do perfectly alongside blueberry pancakes.
- Fresh orange juice, or take it up a notch and make Homemade Orange Julius. This creamsicle-like drink is perfect to enjoy with any breakfast, especially pancakes!
Featured Review:
I made these a week ago and OMG they are really “the best” !! I followed the recipe exactly.
— Patricia Hand
Going to make them again this weekend
Originally posted in July 2018. UPDATED August 2022. We spiffed up this post with more info and video! No changes to the original recipe.
Like This Recipe?
I’d love to hear what you think! Leave a review below and let me know how you liked the recipe!
The BEST Homemade Blueberry Pancakes
Don't miss these easy-to-whip up, soft, and fluffy Homemade Blueberry Pancakes. Filled with fresh berries and bursting with flavor they're always a hit for breakfast or dinner!
Ingredients
- 1¼ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1¾ cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 tablespoon butter, melted
- 1 cup fresh blueberries
Instructions
- Using a large bowl and a fork combine flour, sugar, baking powder, baking soda, and salt.
- In a small bowl, using a fork beat egg, buttermilk, and vanilla. Pour egg and milk mixture and butter into flour mixture and stir until just combined (batter should be lumpy). Gently fold in 3/4 of blueberries (saving some to put on top of cooked pancakes).
- Heat griddle or non-stick skillet to medium heat and grease with oil or butter. Using a 1/4 cup measure for each pancake, pour batter onto hot griddle. After about 1 minute, when bubbles begin to form on the pancake's surface, and the outer edge looks done, flip pancakes over and cook briefly for about 30 seconds on the other side. Keep pancakes warm in 175° oven on a baking sheet until ready to serve (do not cover with foil)
- Serve hot with butter, syrup and remaining blueberries.
Notes
See more notes and storage tips in the blog post
- Don’t let the batter sit. If the batter sits too long it will result in flat pancakes.
- Once the pan is heated use a paper towel to apply a very thin coat of oil or butter instead of spraying or pouring directly on the pan.
- Don’t forget to grease the spatula too, it will make flipping the pancakes so much easier!
- Heat the oven to 175° F to keep the pancakes warm while cooking the rest of the batch.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 89Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 18mgSodium: 341mgCarbohydrates: 16gFiber: 1gSugar: 5gProtein: 3g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.
Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
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I need these in my life!
Hi, Such great ideas. I am always trying to make something new for my baby lunch item. This time I found your list useful. I am going to add this to my baby lunch item. Hope, so my baby also loves it. Thanks for the sharing this.
I made these a week ago and OMG they are really “the best” !! I followed the recipe exactly.
Going to make them again this weekend???☕️