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    Home » Breakfast

    Blueberry Pancakes

    Published: Jul 21, 2022 Updated: Jul 21, 2022 by Alison Hope · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe
    Blueberry Pancakes

    The best blueberry pancakes are light, fluffy and loaded with juicy blueberries in every bite! The perfect weekend breakfast or brunch.

    Stack of blueberry pancakes with butter and syrup on a white plate.

    In the mood for a stack of fluffy and perfect blueberry pancakes? You’ve come to the right place!

    We added blueberries to our perfect homemade pancakes recipe to make the best stack of blueberry pancakes you’ve ever tasted.

    And if you love blueberries then you’ll also love our blueberry muffins. Also check out our biscoff pancakes.

    Ingredients You’ll Need:

    Ingredients to make blueberry pancakes.

    Ingredient Notes

    • Butter – the butter is melted and mixed into the batter. Melted coconut oil also works!
    • Blueberries – fresh blueberries work best! Frozen blueberries can also work but it’s best to thaw them first and then very gently fold them into the batter, so that they don’t turn your batter blue.
    • Baking powder – this recipe uses a whole tablespoon of baking powder. This is perfect for fluffy pancakes!
    • Milk – you can use any milk including non-dairy options.
    Stack of blueberry pancakes with butter and syrup on a white plate.

    How To Make Blueberry Pancakes

    Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Sift all purpose flour into a mixing bowl and add white granulated sugar, baking powder and salt. Mix together.
    Dry ingredients added to mixing bowl and mixed.
    • Add milk, eggs and melted butter and whisk into a batter. Don’t overmix.
    Wet ingredients added to mixing bowl and mixed into a batter.
    • Add fresh blueberries and fold in gently.
    Blueberries added to batter and mixed in.
    • Heat a frying pan or griddle with a little oil or butter to medium high heat and add around ¼ cup of pancake batter.
    • Add a few extra blueberries directly to the top of the pancake batter as it cooks.
    • When the edges of the pancake begin to look dry and bubbles start appearing on the top of the wet batter then flip the pancake.
    Pancake batter added to frying pan, extra blueberries placed on top, then the pancake is flipped.
    • Cook until both sides are browned.
    Cooked pancake in a frying pan and then lifted on a spatula.
    • Repeat with the next pancake until you run out of batter.
    Blueberry pancake stack on a white plate.

    Serving Suggestions

    Serve topped with a pat of butter, drizzles of syrup and extra fresh blueberries.

    Pretty much any and all pancake toppings work great here so enjoy!

    Stack of blueberry pancakes with butter and syrup on a white plate.

    Chef’s Tips

    Measure the flour correctly. Measuring the flour correctly ensures you get light and fluffy pancakes. If you accidentally use too much flour the pancakes may be dry and heavy. So either weigh out your flour on a food scale (best option) or use the spoon and level method to measure it. Spoon the flour into your measuring cup and then level it off with the back of a knife. Don’t scoop it, don’t pack it into the cup.

    Don’t overmix the batter. Another important tip for light and fluffy pancakes is not to overmix the batter. Tiny lumps are fine! Just mix it until it’s just mixed.

    Add extra blueberries to the top of each pancake as it cooks. Even though we’ve already added blueberries to the batter, they may not distribute entirely evenly. So as soon as you pour your batter into the hot frying pan, dot a few more blueberries on top of the pancake as needed so that you have an even distribution.

    Make them gluten free. If you’d like to make gluten free blueberry pancakes then all you have to do is replace the regular flour with a gluten free all purpose flour blend, in the same quantity.

    Make them dairy free. Switch the melted butter for melted coconut oil and use a non-dairy milk like soy milk or almond milk instead.

    Need more pancakes? You can easily double or triple this recipe if you have a big family to feed.

    Stack of blueberry pancakes with butter and syrup on a white plate.

    Storing and Freezing

    They are best served hot and fresh! Leftovers don’t store that well because they can become soggy from the blueberries.

    However they do freeze very well. So if you have leftovers then it’s best to freeze them. Then you can simply reheat them directly from frozen in the toaster.

    Blueberry pancakes stacked up on a white plate with a portion cut out.

    More Delicious Breakfast Recipes

    1. Biscoff Donuts
    2. Triple Chocolate Muffins
    3. Crepes Recipe
    4. Biscoff Waffles
    5. Banana Bread
    6. Granola Bars
    Forkful of blueberry pancakes.

    Did you make this recipe? Be sure to leave a comment and rating below.

    Stack of blueberry pancakes with butter and syrup on a white plate.

    Blueberry Pancakes

    The best blueberry pancakes are light, fluffy and loaded with juicy blueberries in every bite! The perfect weekend breakfast or brunch.
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Servings: 10 Pancakes
    Calories: 161kcal
    Author: Alison

    Ingredients

    • 1 ½ cups All Purpose Flour (188g)
    • 3 Tablespoons White Granulated Sugar
    • 1 Tablespoon Baking Powder
    • ¼ teaspoon Salt
    • 1 cup Milk (240ml)
    • 2 Large Eggs
    • ¼ cup Butter (57g) Melted
    • 1 cup Fresh Blueberries (125g) Plus more to dot on top of each pancake
    • Oil or Butter For Frying

    Instructions

    • Sift all purpose flour into a mixing bowl and add white granulated sugar, baking powder and salt. Mix together.
    • Add milk, eggs and melted butter and whisk into a batter. Don't overmix.
    • Add fresh blueberries and fold in gently.
    • Heat a frying pan or griddle with a little oil or butter to medium high heat and add around ¼ cup of pancake batter.
    • Add a few extra blueberries directly to the top of the pancake batter as it cooks.
    • When the edges of the pancake begin to look dry and bubbles start appearing on the top of the wet batter then flip the pancake.
    • Cook until both sides are browned.
    • Repeat with the next pancake until you run out of batter.
    • Serve topped with a pat of butter, drizzles of syrup and extra fresh blueberries.

    Notes

    1. Measure the flour correctly. Measuring the flour correctly ensures you get light and fluffy pancakes. If you accidentally use too much flour the pancakes may be dry and heavy. So either weigh out your flour on a food scale (best option) or use the spoon and level method to measure it. Spoon the flour into your measuring cup and then level it off with the back of a knife. Don’t scoop it, don’t pack it into the cup.
    2. Baking powder – this recipe uses a whole tablespoon of baking powder. This is perfect for fluffy pancakes!
    3. Butter – the butter is melted and mixed into the batter. Melted coconut oil also works!
    4. Blueberries – fresh blueberries work best! Frozen blueberries can also work but it’s best to thaw them first and then very gently fold them into the batter, so that they don’t turn your batter blue.
    5. Milk – you can use any milk including non-dairy options.
    6. Make them gluten free. If you’d like to make gluten free blueberry pancakes then all you have to do is replace the regular flour with a gluten free all purpose flour blend, in the same quantity.
    7. Make them dairy free. Switch the melted butter for melted coconut oil and use a non-dairy milk like soy milk or almond milk instead.
    8. Need more pancakes? You can easily double or triple this recipe if you have a big family to feed.
    9. Storing: They are best served hot and fresh! Leftovers don’t store that well because they can become soggy from the blueberries. So it’s best to freeze leftovers instead. 
    10. Freezing: They freeze very well. So if you have leftovers then freeze them in a freezer safe bag or container. Reheat them directly from frozen in the toaster.

    Nutrition

    Serving: 1Pancake | Calories: 161kcal | Carbohydrates: 22g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 120mg | Potassium: 205mg | Fiber: 1g | Sugar: 6g | Vitamin A: 243IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE?Rate it & leave your feedback in the comments section below, or tag @gimmethatflavor on Instagram and hashtag it #gimmethatflavor
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    About Alison Hope

    Hi I'm Alison, I'm the voice and cook behind Gimme That Flavor. I am a big time foodie and probably cooking up a storm in my kitchen right now! I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late....Find out more about me here.

    Gimme That Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Gimme That Flavor will receive a small commission from the purchase at no additional cost to you.

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    Alison Hope Author

    Hi! I'm Alison! Big time foodie. I'm probably cooking up a storm in my kitchen right now. I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late.... 

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