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Fluffy, flavorful, and bursting with fresh blueberries in every bite, these homemade blueberry pancakes are the very best way to start your day.

Syrup being poured over a stack of blueberry pancakes on a white plate.

Pancakes are one of the very best ways to start the day. My family loves digging into a big stack of fluffy pancakes on a Saturday or Sunday morning.

Some weekends I throw together a simple batch of bisquick pancakes. Other times I’ll whip up banana pancakes or pumpkin pancakes.

But during the summer, there is nothing much better than blueberry pancakes. 

Two white plates, each holding a small stack of blueberry pancakes.
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How to make blueberry pancakes

These blueberry pancakes are fluffy, delicious, and have blueberries in every single bite. Because we can’t call them blueberry pancakes if there are only a small handful of blueberries in them!

If you’re a fan of my blueberry biscuits, blueberry scones, or lemon blueberry bread, this blueberry pancake recipe is going to make you very happy.

Ingredients you’ll need

If you like to keep the ingredients for my buttermilk pancakes on hand, you’re going to be set for making these blueberry pancakes. 

You’ll need:

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 1/2 cups buttermilk
  • 1 tablespoon pure vanilla extract or vanilla bean paste
  • ½ teaspoon almond extract (optional)
  • 4 tablespoons melted unsalted butter
  • 1 ¼ cups fresh blueberries
Ingredients for blueberry pancakes arranged on a countertop.

To make sure your pancakes come out perfect every time, review my post on how to measure flour correctly. 

Don’t panic if you forgot to buy buttermilk. You can make a 2-ingredient buttermilk substitute – it works great in this recipe! 

I like to add a bit of almond extract to this batter; I love the way the almond flavor pairs with the fresh blueberries. If you don’t like almond extract, feel free to leave it out or swap it for some lemon extract and a bit of lemon zest instead.

This recipe really makes the most of fresh blueberries, but don’t stress if you want to make these outside of blueberry season. You can use frozen blueberries instead – don’t thaw them before adding them to the batter.

Making these pancakes

These blueberry pancakes come together like most of our other pancake recipes:

In one bowl, mix together the flour, sugar, baking powder, baking soda, and salt.

In another bowl, whisk together the eggs, buttermilk, vanilla, and almond extract. Add this mixture to the dry ingredients and whisk until just combined. Don’t worry if there are still some lumps!

Pancake batter base in a white mixing bowl.

Set the batter aside to rest for 5-10 minutes while you preheat your skillet or griddle over medium heat. 

After 5-10 minutes, whisk the melted butter into the pancake batter and then stir in the blueberries.

To cook the pancakes, rub a bit of butter over the hot cooking surface, then use a paper towel to spread the butter around and remove any excess. 

Use a ⅓-cup measuring cup to add batter to the cooking surface, making sure not to overcrowd the pan. Cook for a few minutes on the first side, then flip and cook for another 1-2 minutes, until golden on both sides. 

Repeat with the remaining pancake batter. You can keep your cooked pancakes warm in a low oven while you finish cooking the rest.

Serve warm with butter, syrup, or lemon curd.

Blueberry pancakes stacked on a white plate and topped with fresh blueberries.

How do you know when to flip your pancakes?

Pancakes are pretty easy to make, but there is a trick to knowing when they’re ready to flip.

When you add the pancake batter to your hot skillet or griddle, don’t touch the pancakes. Let the cook over medium heat and simply watch the tops of the pancakes.

As the pancakes cook, bubbles will start to form on the top (uncooked) side of the pancakes. Once the bubbles start to burst, that’s when you’re ready to flip!

After flipping, the pancakes should only need 1-2 minutes on the other side to finish cooking.

Fork holding up a bite of blueberry pancakes.

Storage, freezing, and reheating tips

If you have leftover pancakes or if you want to make a batch of pancakes to eat throughout the week, store them in an airtight container in the fridge for 3-4 days.

For longer storage, consider freezing them. My friend Megan has a helpful guide on how to freeze pancakes that I use all of the time – freezing pancakes makes it easy for my kids to have a pancake breakfast in the middle of the week.

To reheat these blueberry pancakes, pop them into a toaster or toaster oven on medium-low to warm them through gently. 

If the pancakes were frozen, use the “from frozen” setting on your toaster or microwave them for 15-30 seconds before putting them in the toaster or toaster oven. This way the centers will reheat without burning on the outside.

Close up of a stack of blueberry pancakes with syrup on them.

FAQs

Can I use frozen blueberries in these pancakes instead of fresh?

Of course! If you use frozen berries, do not thaw them before adding them to the pancake batter. They may still discolor the batter a little bit, but it won’t be as much if you keep them frozen.

Help! The blueberries keep sinking to the bottom of the batter.

If you find the blueberries sink to the bottom of the bowl between cooking rounds of pancakes, you can feel free to simply add the blueberries to the pancakes after you pour them onto the griddle.

Once you pour the pancake batter onto the hot griddle, sprinkle some blueberries on top. Cook as usual, flipping the pancakes after the bubbles on the top begin to burst.

Can I make these pancakes vegan?

For a vegan version of this recipe, make a vegan buttermilk substitute with non-dairy milk and lemon juice or vinegar, swap the eggs for flax eggs, and use your favorite vegan butter substitute in place of the butter. 

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Blueberry Pancakes

By: Jamie
4 from 1 rating
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 4
Fluffy, flavorful, and bursting with fresh blueberries in every bite, these homemade blueberry pancakes are the very best way to start your day.

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 eggs beaten
  • 1 ½ cups buttermilk
  • 1 tablespoon pure vanilla extract or vanilla bean paste
  • ½ teaspoon almond extract optional
  • 4 tablespoons unsalted butter melted and cooled
  • 1 ¼ cups fresh blueberries
  • Additional butter for prepping skillet or griddle

Instructions 

  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • In a separate bowl or large measuring cup, whisk together the eggs, buttermilk, vanilla and almond extract, if using. Add to the dry ingredients and whisk until just barely combined – don’t worry if there are some lumps. Let the batter rest for 5-10 minutes while you preheat your skillet or griddle.
  • Heat a large skillet or griddle over medium heat. Once the cooking surface is hot and the pancake batter has rested, add the melted butter to the batter, whisking until just combined. Stir in the blueberries.
  • Rub some butter over the hot cooking surface; use a paper towel to evenly coat the surface and remove excess butter. Use a ⅓-cup measure to add batter to the skillet or griddle – be sure not to overcrowd your pan.
  • Let the pancakes cook over medium heat until bubbles start to form and burst on the top side of the pancakes. Flip and cook for another 1-2 minutes, until golden on both sides. Repeat with remaining pancake batter.
  • Serve hot.

Video

Notes

If using frozen blueberries, I recommend not thawing them before adding them to the batter to reduce the amount they discolor the pancake batter, though they will still discolor the pancakes a bit.
For a lemony version, add 1-2 teaspoons of lemon zest and replace the almond extract with lemon extract.
If you are out of buttermilk, make a quick 2-ingredient buttermilk substitute to use instead.

Nutrition

Serving: 2pancakes, Calories: 476kcal, Carbohydrates: 66g, Protein: 13g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 122mg, Sodium: 654mg, Potassium: 264mg, Fiber: 3g, Sugar: 16g, Vitamin A: 643IU, Vitamin C: 4mg, Calcium: 191mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

4 from 1 vote

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1 Comment

  1. Sithandiwe Mzobe says:

    4 stars
    Thank you for sharing this recipe.