Learn how to make the best blueberry pancakes from scratch! This recipe is easy to make with simple ingredients and makes perfect fluffy pancakes every time.
Blueberries don’t last long in our kitchen, so whenever we have some in the house, I hide some to make these homemade blueberry pancakes! The whole family loves them, and they freeze well for breakfast another day.
These fluffy blueberry pancakes are quick, and I bet you’ve got almost everything you need to make them right now! For another favorite everyday pancake recipe, see these easy homemade pancakes!
Key Ingredients
- Blueberries: You can use either fresh or frozen blueberries. I especially love the frozen wild blueberries. For using up extra berries, try our blueberry muffins, blueberry bread, or blueberry scones.
- Flour: All-purpose flour works perfectly. For a whole-grain option, use a 50:50 blend of whole wheat and all-purpose flour for a fluffy texture, as detailed in this whole wheat pancake recipe. For a gluten-free alternative, use a gluten-free flour blend or buckwheat flour, as seen in my buckwheat pancakes recipe.
- Sugar: Granulated sugar is a good starting point, but feel free to swap in brown sugar, coconut sugar, or honey. You can even use mashed banana for sweetness, as I did in my buttermilk banana pancakes.
- Milk: Whole milk, non-dairy milk such as almond milk or homemade oat milk, and buttermilk all work well.
- Baking Soda and Lemon Juice: A combination of baking soda and lemon juice creates a light, fluffy texture. If you’re using buttermilk, you can skip the lemon juice.
- Butter: Melted butter gives the pancakes a rich, melt-in-your-mouth texture. For a dairy-free option, use melted vegan butter or coconut oil.
- Egg: An egg adds structure and fluffiness. For vegan pancakes, a flax egg or simply omitting the egg are good alternatives.
- Vanilla and Salt: Vanilla extract and salt make these so delicious. I also love a tiny splash of almond extract, which works so nicely with the blueberries.
Find the full recipe with measurements below.
How to Make the Best Blueberry Pancakes
Tip 1: Sour your milk. I love the texture and flavor of buttermilk pancakes, but I don’t always have buttermilk on hand. So before making these pancakes, I add a small amount of fresh lemon juice or vinegar to the milk. This mixture acts the same way buttermilk does in the pancake batter. If you have buttermilk, you can skip this and use it in the recipe below!
Tip 2: Fold fresh blueberries into your batter. If you are working with fresh berries, stir them into your pancake batter right before cooking. See my next tip for what to do if you have frozen berries!
Tip 3: Don’t stir frozen blueberries into your batter. Skip the stirring and add frozen blueberries directly to the uncooked side of the pancake in your pan. If you add frozen berries to the batter in the bowl and mix, the batter turns purple and has a blue-green tint. So, by adding them directly to the pancake, the frozen berries sink into the middle of the pancake, and when you flip it, they get hot and juicy.
Tip 4: Knowing when to flip pancakes. Look for bubbles on top of the pancake that begin to pop and bubble again. The edges will look set, and the pancake should be golden on the first side (simply use a spatula to carefully lift one side to check).
Tip 5: Serving suggestions. Serve with butter, maple syrup, more fresh blueberries, powdered sugar, or homemade whipped cream on top. A spoonful of homemade peanut butter or almond butter is incredible, too!
Easy Blueberry Pancakes
- PREP
- COOK
- TOTAL
This is my favorite blueberry pancake recipe. The pancakes turn out tender, light, and fluffy. You can use fresh or frozen blueberries in our recipe. In the recipe’s first step, we mix milk and vinegar (or lemon juice), which mimics buttermilk. The acid reacts with baking soda, making our pancakes light and fluffy. Instead of mixing the milk and acid, you can substitute buttermilk. Or, if you would prefer to use baking powder, we’ve provided tips in the notes section below.
Watch Us Make the Recipe
You Will Need
1 ½ cups all-purpose flour (190g)
1 to 2 tablespoons sugar, depending on preference
¾ teaspoon baking soda, see notes for substituting baking powder
½ teaspoon of fine sea or table salt
1 ¼ cups milk, dairy or non-dairy (295ml)
2 tablespoons white vinegar or fresh lemon juice
1 large egg
1 teaspoon vanilla extract
⅛ teaspoon almond extract, optional
4 tablespoons unsalted butter, melted, plus more for the skillet
1 cup blueberries, fresh or frozen, plus more for serving (6 ounces or 170g)
Directions
1Make milk mixture: In a 2-cup measuring jug or bowl, stir the milk and vinegar (or lemon juice) together, then set aside for five minutes. This mixture mimics buttermilk, which, when mixed with the baking soda later in the recipe, makes extra fluffy blueberry pancakes.
2Mix dry ingredients: Meanwhile, whisk the flour, sugar, baking soda, and salt in a medium bowl.
3Mix wet ingredients: Whisk the egg, vanilla, and almond extract into the milk.
4Make the batter: Make a well in the center of the flour mixture. Pour the milk mixture and melted butter into the well, then use a fork to stir until the mixture is smooth and no longer shows clumps of flour. It is okay if the batter has a few small lumps. The batter will be thick, but still pourable. If it seems too thick, add an extra splash of milk.
5Add berries: If using fresh blueberries, fold them in. (For frozen blueberries, keep them to the side, as you will add them later.)
6Prepare pan: Heat a large skillet (or use a griddle) over medium heat. The pan is ready if you splatter a little water onto its surface, and the water dances around and eventually evaporates.
7Cook pancakes: Lightly brush the skillet with melted butter. Use a ¼ cup measuring cup to spoon batter onto the skillet. Gently spread the batter into a 4-inch circle. If you are using frozen blueberries, scatter a handful on top of the uncooked side of the pancake.
8Flip pancakes: When the edges look dry and bubbles start to appear and pop on the top surfaces of the pancake, turn it over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked through. Serve immediately with warm syrup, butter, and more berries.
Adam and Joanne's Tips
- Storing: Keep leftover pancakes in an airtight container in the fridge for up to a week or freeze them for up to 2 months. If freezing, line the pancakes on a baking sheet and freeze for about 30 minutes. Then, transfer them to a freezer-safe bag with parchment paper between each pancake to prevent sticking.
- Reheating: Place them on a microwave-safe plate and cook for 20 seconds per pancake (add more time for multiple pancakes). Or wrap the pancakes in foil and bake at 350°F for about 10 minutes.
- Measuring flour: Fluff the flour in its container, then gently scoop it into your measuring cup until slightly mounded. Level off the top with a knife for accurate measuring. For even more accuracy, use a scale and measure the flour by weight (in grams).
- Substitute for baking soda: To use baking powder instead of baking soda, leave out the vinegar or lemon juice called for in the recipe and use one tablespoon of baking powder, like we do for these fluffy pancakes.
- Gluten-free blueberry pancakes: Use your favorite store-bought gluten-free flour blend. We are partial to Bob’s Red Mill.
- Vegan/egg-free pancakes: Replace the eggs with homemade flax eggs.
- The nutrition facts provided below are estimates.
This is the best recipe! I always make it again and again!
Blueberry pancakes are always a favorite breakfast option. Fresh blueberries add a natural sweetness and a nice burst of flavor in every bite. This recipe looks perfect for a relaxing weekend breakfast.
Perfect. I’m not a fan of boxed mix but I have never come close to mastering pancakes from scratch. Thank you for your take. I used 25% less sugar and omitted salt because my butter was salted. Really delicious. My husband loved the crispy edges.
Oh my goodness, these are sooo good. I followed the recipe exactly except I didn’t add sugar to the batter as I figured I’ll serve them with maple syrup. Love all your recipes.
So happy you enjoyed them, Sue!!
YES! This is the recipe I’ve been waiting for. I do not have much of a sweettooth so I really appreciate the sliding scale on the sugar – it came out perfect for me. Fluffy, yummy, easy.
Excellent recipe! I opted to use half yogurt, half milk instead of buttermilk as that is what I had on hand. 50/50 w/wheat and plain flour, maple syrup instead of sugar and frozen blueberries . Perfect even with the changes. Will be on repeat. Thank you!
This recipe is awesome! The ingredient measurements are to the tea, the pancakes, cake out, fluffy and delicious. I wish there was a option for me to take a picture so that someone could see this masterpiece!
So glad you enjoy them, Chrissy!
This is the easiest, most delicious pancake I have ever made or eaten! GOD bless you!
Wow! We are so happy you found our recipe, Linda! Thank you for coming back and letting us know.
Made this recipe and wow! This will definitely be my go to from now on. Fluffy with crispy edges and great flavor !! It was a massive hit in my home !! Thanks for sharing !
That’s amazing! Thank you for coming back and letting us know!
Such a dependable and delicious recipe! Seriously so simple and these knock it out of the park every time!!
Pancakes came out very tasty -only change I made was a touch of cinnamon. Will definitely make these again.
Run, don’t walk. You’ve gotta try this pancake recipe! I tried this with white wheat and all purpose, 50/50 by weight and used the baking powder option. Simple and easy to follow, these pancakes were fluffy and so tasty. I served with some salted butter and that was it. No need for maple syrup; I used 2 TBsp of sugar in the batter. The almond extract took these blueberry pancakes to the next level. Adding to fam fav recipe folder. Would love if you’re able to create a pancake mix with this so it can reduce prep time. Thanks Adam and Joanne for another winner!!!
This recipe is the bomb…..best blueberry pancakes we have ever had. 5 stars!!
This one takes the cake! Look no further for blueberry pancake recipes bc this one is perfection. I’ve been on the hunt for a perfect pancake recipe for years now…not anymore! 🙂
Wow, that’s amazing. Thank you so much for coming back and letting us know.
I have made these pancakes several times In a variety of ways.using lemons and the touch of almond oil makes them extra special. It is my go to recipe. Works well with egg replacement, vegan butter and almond milk too. ❤️
Wow, Terri! Thanks for sharing all the ways you’ve made these your own.
This recipe is amazing. I’ve tried and tried so many recipes, and the pancakes come out very thin. These turned out with a slightly crunchy surface and VERY fluffy. I used 3/4 all purpose flour and 3/4 whole wheat pastry flour. I used buttermilk. I put frozen blueberries on top once in the pan. Thank you so much for this recipe! My search is over.
Hi Megan, I am so happy you found our recipe and that you enjoy it so much. Thank you for coming back.
I followed this recipe to a tee but I did have to add a little more milk. They were incredible. My only regret was I didn’t double the recipe 😊
Almond milk curdles when you add vinegar.
Hi Ethan, That’s okay. We are trying to mimic buttermilk, so a bit of curdling is just fine.
Made these this morning. Very yummy! This recipe is a saver! I already added it to recipe book. I didn’t have lemons on hand, so I used white vinegar & thought it seemed strange, but definitely works! I also made it 50/50 mix of white flour & whole wheat to be healthier. And used honey instead of sugar.
This recipe is truly EASY and delicious. The pancakes came out perfect. Inspired a great brunch! Thank you
How many does this recipe make? Serving is listed 2, but no one in my house only eats 2! I’m feeding a family of 4. Thanks.
The recipe makes 8 medium to large pancakes.
Made these to the letter on ingredients , tasted amazing , fluffy goodness that exploded with blueberries almost every bite ! will make again , book marked ! thank you for your time and sharing ..
Amazing recipe, delicious, fluffy pancakes and very easy to make. Everyone in the family love them. Thank you!!!
We’ve tried many pancake recipes in the past. This is by far THE BEST! These are so easy to make and taste absolutely delicious! I always make a double batch so we have extra for the week. My 17 month old son approves too! Thank you for sharing!!
So delicious and easy!! Dropping the frozen blueberries in after the pancakes are on the griddle made them perfect. Thanks for the tip. These will definitely be made again!!
I will definitely try these pancakes today.
Can I put these in the oven to keep warm without eating then right away?
Yes, we recommend using a 200F oven to keep the pancakes warm.
These were excellent. Made exactly as written. I used the 2Tbsp of sugar and the 1/8 tsp of almond extract as suggested. I only had skim milk or heavy cream so I did 1c skim milk plus 1/4 c heavy cream for the total of 1 1/4 of “milk”. This will be a repeat in my house.
Hands down the BEST blueberry pancakes I have ever had!! I used the rest of my soy milk and topped it off with oat milk. The teeny amount of almond extract takes if over the top. Thanks for sharing this recipe.
Thank you very much for this recipe, your ideas and explanations where really useful, for me was perfect for serving 4 people, and completely replaced butter with coconut oil (mine was a bit salted, so will reduce salt next time). Even for the sweet sauce, mixed some coconut oil with honey and a pinch of cinnamon 👌 and a bit of water to make it run light.
If you roll frozen blueberries in some flour and then gently fold them into the pancake batter, they will not color the batter.
These are, hands down, the most delicious pancakes I’ve ever made. Thank you!
I left the sugar out all together and used oat milk. Delicious!
Delish!
These pancakes were delicious!!!! I don’t really like blueberries but my husband does so I made them for him. I tasted them and I ate more than he did. I will definitely make these again. Thank you for recipe!!!
Planning on serving this weekend..best one I’ve seen…like the addition of the Almond extract..long ago could buy a combo of that and vanilla.
Wow! These are simply the best pancakes I have ever had/made. I made them with fresh blueberries and used 1 C all purpose flour, and 1/2 C whole wheat. I also used apple cider vinegar, and substituted non-dairy coconut milk beverage (not coconut milk) instead of milk, and used ghee (clarified butter) to fry them in. They were perfectly light and fluffy, and had a very good flavor. I have experimented with many different pancake recipes lately, looking for one I can incorporate approximately 1/3 whole wheat flour successfully, but have been disappointed with the texture. Knowing vinegar to be a secret ingredient to make things light and fluffy, I was excited when I saw this one. I will be making it regularly, as my husband and 2 adult sons LOVED them. Thanks so much for sharing this exceptional recipe!