Fluffy Blueberry Pancakes are the ultimate breakfast treat that will leave you craving more! Bursting with fresh blueberries and infused with a hint of vanilla, these pancakes are perfectly fluffy and golden brown. They’re quick and easy to whip up, making them ideal for busy mornings or lazy weekends when you want something special!
Table of Contents
- Why You’ll Love This Recipe
- Ingredients for Blueberry Pancakes
- How to Make Blueberry Pancakes
- Tips for Making Blueberry Pancakes
- Make-Ahead Instructions
- Storing Leftovers
- Freezing
- Reheating
- Serving Suggestions
- FAQs
- Try these blueberry pancakes related recipes next!
- Banana Pancakes
- Chocolate Chip Pancakes
- Whole Wheat Pancakes
- Fruit Pancakes
Why You’ll Love This Recipe
- Easy to Make! These pancakes come together quickly—no complicated steps required. Just mix, pour, and flip!
- Loaded with Blueberries. Each bite is filled with juicy blueberries that add sweetness and a burst of flavor.
- Perfectly Fluffy. This recipe guarantees fluffy pancakes every time, perfect for soaking up syrup or melted butter!
Ingredients for Blueberry Pancakes
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-Purpose Flour: Creates the base of the pancakes for a fluffy texture.
- Granulated Sugar: Adds sweetness to the pancakes, balancing the tartness of the blueberries.
- Baking Powder: Acts as a leavening agent for those perfectly fluffy pancakes.
- Salt: Enhances the flavors of the pancakes.
- Milk: Helps bind the ingredients together and create a creamy batter. You can use dairy or non-dairy milk.
- Egg: Provides structure to the pancake, keeping them light and airy.
- Vanilla Extract: Adds a touch of flavor to the batter.
- Fresh Blueberries: The star of the show! Adds natural sweetness and a pop of color.
How to Make Blueberry Pancakes
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the milk, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to ensure fluffy pancakes.
- Gently fold in the fresh blueberries.
- Preheat a skillet over medium heat and lightly grease it with butter or non-stick spray.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Repeat with the remaining batter, keeping the pancakes warm in a low oven if desired.
- Serve warm with syrup, fresh blueberries, and a dusting of powdered sugar if desired.
Tips for Making Blueberry Pancakes
- Don’t Overmix: Mix the batter until just combined. Overmixing can make the pancakes tough.
- Use Fresh Blueberries: Fresh blueberries give a much better flavor compared to frozen ones. If using frozen, don’t thaw them before adding to the batter.
- Adjust Heat as Needed: If pancakes are browning too quickly, lower the heat to ensure they cook through without burning.
Make-Ahead Instructions
- Make the batter ahead of time (up to 24 hours in advance) and store it in the refrigerator. Stir in more blueberries just before cooking.
- You can also cook the pancakes ahead of time; let them cool completely and refrigerate until ready to serve.
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in the microwave or on a skillet before serving.
Freezing Blueberry Pancakes
- Allow cooked pancakes to cool completely before stacking them with parchment paper in between each pancake.
- Place the stack into a freezer bag or airtight container and freeze for up to 2 months.
Reheating Blueberry Pancakes
- Reheat pancakes in the microwave for about 20-30 seconds, or until warmed through.
- Alternatively, heat in a skillet over low heat until warmed on both sides.
Serving Suggestions
- Blueberry Sauce for a fruity topping.
- Maple Syrup for that classic sweetness.
- Pair with Whipped Cream for an indulgent treat.
FAQs
Can I use frozen blueberries?
Yes, but do not thaw them before adding to the batter.
Can I make pancakes without eggs?
Yes, you can replace eggs with 1/4 cup of applesauce or a flax egg.
How do I know when pancakes are done?
Pancakes are done when they’re golden brown and spring back to touch. If they still look wet in the center, cook them a little longer.
Can I double this recipe?
Absolutely! Just keep in mind that cooking time may increase slightly.
What is the best way to store leftover pancakes?
Store them in an airtight container in the fridge for 2-3 days or freeze them for longer storage.
