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Blueberry Pancakes

5 from 1 vote
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Blueberry Pancakes are the freshest, fluffiest, and brightest way to start your day! These homemade pancakes are so much better than box mix and have the perfect amount of vibrant blueberries that make every bite taste like sweet summer.

syrup is being drizzled on top of a stack of blueberry pancakes.

Why You’ll Love This

  • So much better than the boxed stuff. Yes, I know, the “just add water” stuff is pretty nifty in a pinch! However, this easy-peasy recipe requires just a little more elbow grease and yields fluffier and more flavorful results.
  • Rich with real blueberry flavor. There are just enough blueberries called for to give these pancakes a speckled appearance and make every bite juicy, fruity, and bursting with fresh flavor.
  • Perfect for spring and summer. When you need a little motivation to roll out of bed on a super sunny morning, a stack of these pancakes should do the trick! They’re also SO great for serving at brunch parties with friends during the spring and summer seasons.
ingredients for blueberry pancakes

Ingredients You’ll Need

Here’s the list of ingredients you’ll need to make homemade blueberry pancakes. Make sure to scroll down to view the full recipe for exact measurements!

  • All-purpose flour
  • Granulated sugar
  • Baking powder
  • Salt
  • Egg
  • Vegetable oil
  • Milk
  • Blueberries
  • Garnishes – syrup, whipped cream, more blueberries

How To Make Blueberry Pancakes

These fresh blueberry pancakes come together in no time. Be sure to scroll to the bottom of this post for the full recipe.

Whisk the dry ingredients. Whisk together the flour, sugar, baking powder and salt in a mixing bowl. Make a well in the middle to add the wet ingredients to later.

Beat the wet ingredients. In a different bowl, beat the egg until it’s frothy, then mix in 2 TBSP of oil and milk.

Combine. Pour the wet ingredients into the dry and gently stir until just mixed. Your batter should look a little lumpy – this is good! Lumpy batter = fluffy pancakes.

Rest and add berries. Let the batter rest, untouched, for about 10 minutes before you fold in the blueberries.

Cook the pancakes. Heat your skillet with a little oil over medium-low heat. Pour batter onto the pan (I usually use a 1/4 measuring cup) and cook the pancakes one at a time. Once the bottom of your pancake is golden and bubbles begin to form on top, flip it and cook the other side.

butter, berries, and syrup garnish a tall stack of pancakes.

Substitutions and Variations

The pancake mix itself will need to stay the same, but here are some fun ways you can customize your flapjacks:

  • Add a crunch – Sprinkle in some walnuts for a gentle crunch! You can really use any nut you want, but I find that walnuts are still soft enough to not be too crunchy like some other nuts may be.
  • Make them chocolatey – Ah, yes… Chocolate chips really are a pancake’s best friend! Add a sprinkle (or more) or milk, dark, or semi-sweet chocolate chips to your batter to accompany your juicy berries.
  • Get creative with berries – Serving these pancakes on the 4th of July? Add some strawberries to the mix for a red white and blue appearance! You can also always swap out the blueberries entirely for another berry if you’d prefer.
a fork is piercing a few pieces of pancake from on top of a stack.

Tips for Success

Make these pretty perfect blueberry pancakes even better with just a few simple tips:

  • Don’t flip them too soon. Flipping a pancake before those bubbles appear in the batter is the kiss of death for that poor little pancake. Once a good amount of bubbles start appearing, then flip! If you flip it too soon, you’ll end up with a mess of batter in your skillet.
  • Your batter should be lumpy. I know, it’s a weird feeling to not mix a batter until smooth! However, you never ever want to over-mix pancake batter. If you combine the wet and dry ingredients until totally smooth, your pancakes won’t be fluffy.
  • Use a measuring cup to pour. Eyeballing pancake batter can be messy, unpredictable, and yield pancakes that are all different sizes. I recommend using a 1/4 measuring cup to pour each pancake into the skillet.

Storage and Reheating Instructions

Have any leftovers? Lucky you! Simply store your leftover pancakes in an airtight container in the fridge for about 2-3 days. For the best results, make sure they’re cooled to room temperature prior to storing. Otherwise, you’ll end up with lots of condensation in the container that’ll make your pancakes mushy and wet.

You can also freeze these pancakes for up to 3 months if you want them around for even longer!

a stack of blueberry pancakes is presented with butter, blueberries, and syrup.

What to Serve with Homemade Blueberry Pancakes

If you’re hosting friends and family for breakfast, you may want more than pancakes to fill them up! Here are a few more of my morning favorites to consider serving:

syrup is being drizzled on top of a stack of blueberry pancakes.

Blueberry Pancakes

5 from 1 vote
Prep Time: 10 minutes
Cook Time: 10 minutes
Resting time: 10 minutes
Total Time: 30 minutes
Servings: 12 pancakes
Author: Julie Chiou
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  • 1 ½ cups (188 g) all-purpose flour
  • 1 Tablespoon granulated sugar
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • 1 egg
  • 2 Tablespoons vegetable oil, + 1 additional Tablespoon of oil for frying
  • 1 ½ cups (355 ml) milk
  • 1 cup (148 g) blueberries
  • Optional garnishes are syrup, whipped cream, and more berries

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.


  • In a medium size bowl, whisk together the flour, sugar, baking powder and salt. Make a large dip in the center of this mixture, as it is where you will be adding the wet ingredients later. Set this aside.
  • In a separate medium bowl, beat the egg until frothy. Then mix in 2 Tablespoons of oil and the milk.
  • Pour the wet ingredients into the dry ingredients. Stir this gently until just mixed – the batter should still be a little lumpy. Do not overmix! You won't get fluffy pancakes that way.
  • Allow the batter to rest for 10 minutes. Gently fold in the blueberries.
  • Heat your skillet to low- medium heat. Use about 1 Tablespoon of oil to coat the pan.
  • Ladle the batter onto the griddle. Or you may use a ¼ cup measuring cup if you want the pancakes to be uniform.
  • Cook each pancake until the bottom is golden and bubbles begin to pop on the top. Then flip and cook the other side.
  • Best served hot.

Recipe Notes

Store pancakes in an airtight container in the fridge for 2-3 days. Or store in the freezer for up to 3 months.


Serving: 1 pancake | Calories: 112 kcal | Carbohydrates: 16 g | Protein: 3 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 0.02 g | Cholesterol: 17 mg | Sodium: 220 mg | Potassium: 77 mg | Fiber: 1 g | Sugar: 4 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Breakfast/Brunch
Cuisine: American
Keyword: breakfast ideas, pancake recipe, Simple Breakfast Recipe
Recipe Rating

Kathy Jensen

Friday 15th of September 2023

We make these delicious blueberry pancakes once a week so good .