Welcome to your new favorite weekend breakfast tradition! This is the ultimate fluffy blueberry pancake recipe, guaranteed to produce a perfect stack of light, airy pancakes bursting with juicy berries every single time. Forget boxed mixes; this from-scratch recipe uses simple pantry staples to create a breakfast that tastes like a special occasion but is easy enough for any morning.
We’ve tested every trick in the book to ensure these pancakes are irresistibly tender and packed with flavor. Whether you’re using fresh or frozen blueberries, we’ll show you the secrets to getting that perfect golden-brown finish and keeping those delicious berries suspended in every bite. Get the maple syrup ready!
Why This is the Best Blueberry Pancake Recipe
There are countless recipes out there, but this one stands out for a few key reasons. It’s not just a recipe; it’s a method for pancake perfection.
Unbeatably Fluffy Texture: We use the perfect ratio of ingredients and a few simple techniques to activate the baking powder for maximum lift, creating a cloud-like texture.
Juicy Blueberry in Every Bite: Our special trick prevents all the berries from sinking to the bottom, ensuring even distribution for that perfect burst of flavor.
Simple, Foolproof Ingredients: No fancy ingredients required. Just basic pantry items are all you need for a truly spectacular breakfast.
Quick and Easy: From mixing bowl to plate in under 30 minutes, this recipe is perfect for lazy Sunday mornings or even a busy weekday treat.
Key Ingredients for Perfect Blueberry Pancakes
The magic of this recipe lies in its simplicity. Here’s what you’ll need and why it works:
Simple pantry staples are all you need for the fluffiest blueberry pancakes.
All-Purpose Flour: Provides the structure for our pancakes. Nothing fancy needed!
Granulated Sugar: Adds just a touch of sweetness to complement the tart blueberries.
Baking Powder: This is the star of the show! It’s our primary leavening agent and the secret to making the pancakes incredibly fluffy. Make sure it’s fresh for the best results.
Salt: A pinch of salt enhances all the other flavors and balances the sweetness.
Milk: We use whole milk for richness, but you can substitute it with your favorite dairy or non-dairy milk. For an even richer flavor, try making them with classic buttermilk pancakes.
Large Egg: Binds the ingredients together and adds richness and flavor.
Melted Butter: Adds incredible flavor and tenderness to the pancake crumb.
Vanilla Extract: A splash of vanilla adds a wonderful warmth and aroma.
Blueberries: The hero ingredient! Fresh or frozen both work beautifully.
Fresh vs. Frozen Blueberries: Which is Better?
This is one of the most common questions, and the great news is that both work wonderfully in this recipe! You don’t need to wait for blueberry season to enjoy these pancakes.
For fresh blueberries, simply wash and pat them dry before using. For frozen blueberries, use them directly from the freezer. Do not thaw them first, as this will make them mushy and cause them to bleed their color throughout the batter. Tossing them in a bit of flour before adding them can also help prevent streaking.
How to Make The Best Blueberry Pancake Recipe
FL Recipes
The Ultimate Fluffy Blueberry Pancake Recipe
The best from-scratch blueberry pancake recipe! Learn the secrets to making light, airy, and perfectly fluffy pancakes loaded with juicy blueberries every single time. Quick, easy, and foolproof.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
In a separate medium bowl, whisk together the milk and the egg. Then, whisk in the melted butter and vanilla extract until just combined.
Pour the wet ingredients into the bowl with the dry ingredients. Whisk until just combined. Do not overmix! A few lumps are okay.
Let the batter rest for 5-10 minutes while you heat your griddle. This helps create fluffier pancakes.
Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using about 1/4 cup for each pancake.
Sprinkle the blueberries onto the wet surface of each pancake. Cook for 2-3 minutes, or until bubbles appear on the surface and the edges are golden. Flip carefully and cook for another 1-2 minutes until golden brown.
Serve the pancakes immediately with your favorite toppings like maple syrup and butter.
Nutrition
Calories: 285kcalProtein: 7gFat: 11gFiber: 2g
Notes
Do Not Overmix: Lumps in the batter are a good thing! They lead to tender, fluffy pancakes. Fresh vs. Frozen Blueberries: If using frozen blueberries, do not thaw them first. Add them directly to the batter on the griddle to prevent bleeding. Pan Temperature: Ensure your griddle is properly preheated. Too hot and they'll burn; too cool and they'll be pale and greasy.
Ready to unlock the secrets to pancake perfection? These four tips will elevate your breakfast game and ensure you get the best results from this blueberry pancake recipe every time. Following these will give you a texture similar to our guide to extra fluffy pancakes.
1. Do Not Overmix the Batter
This is the most important rule in pancake making! Mix the wet and dry ingredients only until they are just combined. A few small lumps are perfectly fine—in fact, they are a sign of a tender pancake-to-be. Overmixing develops the gluten in the flour, resulting in tough, rubbery pancakes instead of light and fluffy ones.
2. Let the Batter Rest
If you have an extra 5-10 minutes, let the batter rest after mixing. This allows the gluten to relax and the baking powder to start working its magic, creating tiny bubbles that will translate into an even fluffier texture when the batter hits the hot griddle.
3. The Secret to Evenly Distributed Blueberries
Don’t just dump the blueberries into the bowl and stir! To prevent them from sinking to the bottom of the batter and burning on the pan, you have two great options. First, you can toss them in a tablespoon of the dry flour mixture before folding them in. The flour coating helps them grip the batter. Alternatively, for perfect placement every time, pour your plain batter onto the griddle and then sprinkle the blueberries directly onto the wet surface of each pancake before flipping.
4. Get Your Pan Temperature Just Right
A griddle or non-stick skillet heated to medium heat is ideal. If the pan is too hot, the outside of the pancake will burn before the inside is cooked. If it’s too cool, the pancake won’t get that beautiful golden-brown color and may absorb too much oil. A good test is to flick a drop of water onto the pan; if it sizzles and evaporates immediately, you’re ready to cook.
Creative Topping and Serving Ideas
While classic maple syrup is always a winner, these pancakes are a perfect canvas for all sorts of delicious toppings.
The perfect golden-brown finish on our fluffy blueberry pancakes.
Classic Stack: A pat of butter and a generous pour of warm maple syrup.
Lemon Zest & Cream: A dollop of whipped cream and a sprinkle of fresh lemon zest to brighten the blueberry flavor.
Nutty Crunch: A handful of toasted pecans or sliced almonds.
Sweet & Savory: Serve alongside crispy bacon or sausage for the ultimate breakfast platter.
Yogurt Swirl: A spoonful of Greek yogurt or a drizzle of honey.
Ingredient Substitutions & Variations
This recipe is very forgiving. Here are a few common substitutions and fun variations to try.
Ingredient
Substitution/Variation
Notes
All-Purpose Flour
Whole Wheat or Gluten-Free Blend
For whole wheat, substitute up to half the AP flour. For GF, use a 1:1 baking blend.
Milk
Buttermilk, Almond Milk, Oat Milk
Buttermilk will create an even more tender pancake with a slight tang.
Granulated Sugar
Maple Syrup, Honey, Coconut Sugar
If using a liquid sweetener, you may need to slightly reduce the milk.
Pancakes are fantastic for meal prep! Make a double batch over the weekend and enjoy them all week long.
To Store: Let the pancakes cool completely, then store them in an airtight container or zip-top bag in the refrigerator for up to 3 days.
To Freeze: Place cooled pancakes in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag. They will keep for up to 2 months. This prevents them from sticking together.
To Reheat: The best way to reheat pancakes is in a toaster or toaster oven until they are warm and slightly crisp. You can also microwave them for about 20-30 seconds, but they will be softer.
The best trick is to toss your blueberries in about a tablespoon of your dry flour mixture before gently folding them into the finished batter. The flour coating helps them grip the batter and stay suspended.
Absolutely! For best results, use them directly from the freezer without thawing. This prevents them from becoming mushy and bleeding too much color into your batter. Adding them to the pancake right after you pour it on the griddle also works great.
The two most common reasons for flat pancakes are overmixing the batter, which develops too much gluten, or using expired baking powder. Mix your batter only until it’s just combined (lumps are good!), and always check the date on your baking powder.
It’s best to cook the batter within an hour of mixing. The baking powder is activated as soon as it gets wet, and it will lose its leavening power if the batter sits for too long, resulting in less fluffy pancakes.
Store cooled pancakes in an airtight container in the fridge for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet before transferring to a freezer bag. Reheat them in a toaster or toaster oven for the best texture.
More Pancake Recipes You’ll Love
We hope you love this easy and fluffy blueberry pancake recipe! It’s a true family favorite that we know will become a staple in your home too. If you make it, please leave a comment and rating below—we’d love to hear from you!
For more breakfast inspiration, be sure to follow us on Pinterest and check out some of our other delicious pancake recipes!
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
