Blueberry Pancakes

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.

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 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.

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.

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!

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:

• Savory – Since you’ve got the sweetness covered with your blueberry pancakes, you’ll also want something a little savory on the table. I usually make my favorite Spinach and Artichoke Quiche or Instant Pot Egg Bites.
• Drinks – What’s brunch without coffee and/or bubbly cocktails? I always get the MOST compliments when I serve Iced Brown Sugar Oatmilk Shaken Espressos.