Blueberry Pancakes – The PERFECT light and fluffy pancakes loaded with fresh blueberries. An easy breakfast recipe that is sure to be a favorite.
Blueberry Pancakes
Pancakes are something that I make every weekend as a part of brunch. Whether it’s a fun and different version of pancakes like Korean hotteok or a classic like these blueberry pancakes. They are wonderfully light and fluffy and always a big hit!
Common Questions About Making Blueberry Pancakes
What are blueberry pancakes?
Blueberry pancakes are classic light and fluffy pancakes loaded with fresh blueberries.
How many servings does this recipe make?
This recipe makes 6 servings.
How can I keep my pancakes warm?
Set your oven to 200 degrees F and place the pancakes on a sheet pan for up to 30 minutes.
What can I put on my blueberry pancakes?
Some of my favorite toppings include –
- Homemade whipped cream
- Maple syrup
- Honey
- Peanut butter
- Toasted pecans
- Fresh blueberries
- Slices of banana
Ingredient Notes –
- Flour helps give the pancakes structure so they aren’t too wet – make sure to use the spoon and level technique to measure the flour so you don’t add too much. No one wants a dry pancake.
- Granulated sugar helps sweeten the pancake batter a tiny bit. Feel free to skip it if you prefer.
- These pancakes use a lot of baking powder so they become extra fluffy.
- Cinnamon adds a bit of warmth and spice to the pancakes. You could swap the cinnamon for lemon zest if you prefer!
- I’m using whole milk in this recipe but any milk should work.
- Eggs help bind the pancake batter together so the pancakes aren’t too crumbly.
- Butter adds richness and delicious flavor to the pancakes.
- Vanilla brings out the sweetness and flavor of the blueberries.
- Fresh blueberries make all the difference in this recipe – look for big, ripe blueberries in the grocery store. The sweeter, the better!
Looking for more breakfast recipes? Check these out!
Blueberry Pancakes
Blueberry Pancakes – The PERFECT light and fluffy pancakes loaded with fresh blueberries. An easy breakfast recipe that is sure to be a favorite.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tablespoons baking powder
- 1/4 teaspoon ground cinnamon
- 2 cups whole milk
- 2 large eggs
- 4 tablespoons butter (melted)
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and cinnamon.
- In another bowl, whisk together the milk, eggs, melted butter, and vanilla.
- Add the wet ingredients to the dry and whisk just until no large lumps of flour remain. You don't want to overmix.
- Add the fresh blueberries and gently fold them into the batter.
- Preheat a large nonstick skillet over medium heat and grease the pan with non-stick cooking spray or butter.
- Scoop 1/4 cup sized pancakes onto the skillet, making sure not to overcrowd the pan.
- Cook for 2-3 minutes or until the top starts to bubble and the edges are set. Then flip the pancakes and cook for an additional 1-2 minutes, or until the bottom is golden brown.
- Remove the pancakes to a plate and repeat with the remaining batter, re-greasing the pan as needed.
- These pancakes can be kept warm on a baking sheet in a 200 degree F oven for up to 30 minutes.
- Serve topped with extra fresh blueberries and a drizzle of maple syrup.
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