BRUNCH CLASSIC

Blueberry Pancakes

Light vanilla pancakes studded with whole blueberries that burst into juicy pockets as they cook.

Jump to Recipe
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings4
DifficultyEasy

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Ingredients

For the Pancakes

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 1/4 cups milk
  • 3 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 1 cup blueberries

For Serving

  • Maple syrup
  • Butter
  • Extra blueberries

Substitutions

  • Replace melted butter with an equal amount of neutral oil or melted dairy-free butter.

Instructions

Step 1: Mix the Dry Ingredients

In a large bowl, whisk together flour, sugar, baking powder, and salt.

Step 2: Mix the Wet Ingredients

In another bowl, whisk the egg, milk, melted butter, and vanilla extract.

Mix the wet ingredients for Blueberry Pancakes

Step 3: Make the Batter

Pour the wet ingredients into the dry ingredients and stir gently until just combined.

Step 4: Add the Blueberries

Fold in the blueberries carefully without overmixing the batter.

Add the blueberries for Blueberry Pancakes

Step 5: Cook the Pancakes

Heat a nonstick pan over medium heat. Pour batter into the pan and cook until bubbles form, then flip and cook the other side.

Cook the pancakes for Blueberry Pancakes

Step 6: Serve

Serve warm with butter, maple syrup, and extra blueberries.

Finished Blueberry Pancakes ready to serve

How to Store Leftovers

Let the pancakes cool completely, then refrigerate them in a sealed container with parchment between layers. Use within 3 to 4 days so the berries do not make the stack increasingly damp.

Blueberry pancakes also freeze well once cooled; freeze them flat before bagging so individual pancakes can be removed without tearing.

How to Reheat

For the best texture, reheat blueberry pancakes in a toaster oven or a lightly covered skillet over medium-low heat until warm through. The dry heat restores the edges better than a long microwave cycle.

Microwave only in short bursts if needed; overheating can burst the berries and make the centers gummy.

Nutrition Information

Nutrient Per Serving
Calories 340
Protein 8g
Carbohydrates 52g
Fat 12g
Sugar 16g

Nutrition is an estimate and can vary with brands, portion size, and substitutions.

Frequently Asked Questions

Can I use frozen blueberries in Blueberry Pancakes?

Yes. Add them while still frozen and expect the pancakes to need a little more time. Avoid thawing because the released juice can make the batter gray-purple.

Why are my blueberry pancakes raw in the middle?

The heat may be too high or the pancakes too large. Lower the burner to medium and use smaller portions so the center sets before the surface becomes dark.

When should I add the blueberries?

Fold them in after the batter is combined. Use only a few strokes so the berries stay whole and the batter remains light.

Can cooked pancakes be frozen?

Cool them in a single layer, separate with parchment, and freeze airtight. Reheat from frozen in a toaster or low oven until hot.

About the Author

FreshFork Recipes Team edits each recipe page for clear measurements, consistent instructions, and practical cooking guidance.

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