If you're looking for a stack of fluffy pancakes loaded with juicy berries, try these Blueberry Pancakes! You'll love how fluffy they are and the pockets of blueberries in every single bite.
Looking for more pancake recipes? Try my Banana Pancakes or Chocolate Chip Pancakes next!
About This Recipe
To all breakfast lovers out there, I'm excited to share my classic blueberry pancake recipe today...aka, the BEST blueberry pancakes ever! They're ready in only 30 minutes. And they're PACKED with blueberries. I hate it when blueberry recipes only use a smidge of blueberries. Are we rationing blueberries!? Not here.
When I was growing up, my mom loved my blueberry pancakes so much. We used to have blueberry bushes in our backyard, so whenever she saw me making pancakes for breakfast, she'd head out to the yard to pick a fresh cup of berries for me to add to them. Today, I still love making these blueberry pancakes. And when I visit her every summer, you know they're gonna be on the menu-- and I'm using fresh berries straight from the yard!
Key Ingredients
All-purpose flour: To make pancakes, all you need is all-purpose flour. For a gluten-free version, you can use Bob's Red Mill 1:1 gluten-free flour blend.
Sugar: A bit of sugar helps the pancakes turn golden brown in the pan.
Baking powder: This is what gives the pancakes their lift. Make sure your baking powder isn't expired, otherwise they won't rise as much.
Milk: Whole milk gives the most tender crumb, but reduced-fat milk works as well. You can also use nondairy milks, like oat or almond.
Egg: One egg helps the batter bind together.
Vegetable oil: Any neutral-flavored cooking oil works. You can also use melted butter for more flavor.
Vanilla extract: Adds a warm flavor to the pancakes. Pure vanilla extract will give you the best results. Vanilla bean paste is also a nice upgrade if you have it.
Blueberries: Fresh or frozen blueberries both work here. Frozen berries can be folded straight from the freezer into the batter.
Instructions
STEP 1: In a large mixing bowl, whisk together the flour, sugar, and baking powder.
STEP 2: In another bowl, whisk together the milk, egg, oil, and vanilla extract.
STEP 3: Pour the wet mixture into the dry ingredients and stir until JUST combined. Do not overmix- there should be lots of lumps.
STEP 4: Fold in the blueberries.
STEP 5: Heat a large nonstick skillet or griddle over medium-low heat until hot, about 3 minutes. Grease with cooking spray or butter. Scoop ¼ cup of batter for each pancake onto the skillet and cook until bubbles form on the surface and the edges dry out, about 2 minutes.
STEP 6: Flip and cook until cooked through, another 1-2 minutes.
Blueberry Pancakes
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 ⅓ cups milk
- 1 large egg
- ¼ cup vegetable oil (or melted butter)
- 2 teaspoons vanilla extract
- 1 ¼ cups blueberries (fresh or frozen)
Instructions
- In a large mixing bowl, whisk together the flour, sugar, and baking powder.
- In another bowl, whisk together the milk, egg, oil, and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir until JUST combined. Do not overmix- there should be lots of lumps.
- Fold in the blueberries.
- Heat a large nonstick skillet or griddle over medium-low heat until hot, about 3 minutes. Grease with cooking spray or butter.
- Scoop ¼ cup of batter for each pancake onto the skillet and cook until bubbles form on the surface and the edges dry out, about 2 minutes. Flip and cook until cooked through, another 1-2 minutes.
- Serve warm with butter and maple syrup.
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