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!

It’s time to grab your apron and your spatula and get flippin’ (pun intended) ready for The Best Homemade Blueberry Pancakes of your life!

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The Best Homemade Blueberry Pancakes. Print the full recipe at TidyMom.net

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The Best Homemade Blueberry Pancakes

Pancakes are a staple breakfast food in our house, but that usually means some quick thrown together pancakes from a box mix. I’m a strong advocate for box mixes because most of the time they are amazing time savers, and are perfect for first-time bakers/cooks.

With that being said, sometimes you get tired of the same old thing because there’s only so many ways you can dress up a box mix. So, I decided it was time to shake things up a bit with some amazing homemade blueberry pancakes.

I expected a homemade recipe to be good, but these pancakes blew my expectations out of the water! They were so good that the extras I planned to save were gone by the end of the day! I’m a girl who loves her syrup, but you could even go without on these and they are still just as delicious. 

The Best Homemade Blueberry Pancakes. Print the full recipe at TidyMom.net

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.

The Best Homemade Blueberry Pancakes. Print the full recipe at TidyMom.net

How To Make The Perfect Homemade Blueberry Pancakes

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 makes dense pancakes). To avoid burning the batter, cook on low to medium heat and flip when bubbles appear all over.

It’s also important to remember that the second side is going to cook faster, so keep an eye on it and check frequently to achieve that perfect golden brown. Once you’re all done top each stack with some fresh berries and your favorite syrup. Enjoy!

Tricks For Diner Quality Homemade Blueberry Pancakes

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 and 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, you wouldn’t think it makes a difference, but it will make flipping the pancakes so much easier!

No one likes a cold pancake, so heat the oven to 175 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.

The Best Homemade Blueberry Pancakes. Print the full recipe at TidyMom.net

Homemade Pancakes FAQs

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 pancakes I suggest using a standard large non-stick skillet.

If you’re making a larger batch, I highly recommend an electric skillet. 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.

When do pancakes go bad?  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.

How Do I freeze Pancakes? 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 portion side for easy access.

Can Pancakes Be Reheated? Of Course! 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!

 

The Best Homemade Blueberry Pancakes. Print the full recipe at TidyMom.net

Never Run Out Of Breakfast Ideas!

Overnight Breakfast Casserole With Bacon This casserole is full of cheese, bacon, bell peppers and green onions, layered with bread and soaked in a seasoned egg mixture. It’s great about this recipe is that it’s quick to prep in the evening and then baked up fresh and delicious in the morning!

Lemon Raspberry Coffee Cake If you like cake for breakfast, this is going to be your favorite coffee cake recipe ever… This breakfast cake is tender with a bright tartness that will make your lips pucker just bit……when suddenly it’s bursting with sweet raspberries.

Healthy Breakfast Burrito with Avocado and Chipotle Yogurt There’s nothing better than a good breakfast burrito that you can wrap your hands and mouth around! Creamy avocado & chipotle yogurt take this healthy one to the next level.

Pecan Pumpkin French Toast Rollups A sweet and spicy pumpkin french toast made with Hawaiian bread. Rolled up with pumpkin pie filling and pecan cream cheese makes the perfect fall breakfast or dessert.

Crockpot Breakfast Potatoes Perfect for weekend brunch or busy mornings. Crisp, tender potatoes made EASY in a slow cooker, this is easily the best crockpot recipe for serving a crowd!

Blueberry Cream Scones These Blueberry Cream Scones are bursting with sweet and juicy blueberries and have a delicious sugar topping and a nice tender crumb.

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The Best Homemade Blueberry Pancakes. Print the full recipe at TidyMom.net

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Homemade Blueberry Pancakes 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!

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
   

Directions:

  1. Using a large bowl and a fork combine flour, sugar, baking powder, baking soda, and salt.
  2. 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).
  3. 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)
  4. Serve hot with butter, syrup and remaining blueberries.

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