This Blueberry Pancake Recipe delivers light, fluffy pancakes with buttery, golden edges and sweet blueberries in every bite.
author’s note
My Son’s Favorite Breakfast!
Breakfast is a big deal at my house, especially for my second oldest who absolutely lives for it. To avoid making a full breakfast spread every single morning, I made a deal with him: special breakfasts on the weekends.
He has always loved my classic pancakes, but lately he’s been asking for blueberry pancakes smothered in his favorite syrup with a side of soft scrambled eggs (yes, he’s a total foodie, too!). So, of course, I got to work testing and perfecting a recipe until it was just right.
I am fully convinced this is the best blueberry pancake recipe ever! They’ve got gorgeous buttery, crisp edges, a soft and fluffy interior, and thanks to a little trick, blueberries in every single bite. Don’t skip the syrup; it seals the deal!
Ingredients In My Blueberry Pancake Recipe
| Ingredient | Let’s Chat About It |
|---|---|
| Flour, sugar, salt | Sugar helps the pancakes brown and gives them that nice golden color and caramelized flavor. Salt balances the sweetness and helps bring out the other flavors. |
| Baking powder, baking soda, cornstarch | This combo helps the pancakes rise and stay soft with a tender crumb. Be sure your baking agents are fresh! |
| Milk, vinegar, egg, vanilla | The milk and vinegar make a quick DIY buttermilk. The acidity helps this blueberry pancake recipe turn out soft, fluffy, & full of flavor. |
| Butter | Melt most of the butter into the batter for flavor, then use the rest in the pan to create those buttery, golden edges. |
| Blueberries | Wash and dry well. Press them into the batter after pouring onto the griddle so every pancake gets berries in each bite. |
How To Make This Blueberry Pancake Recipe
- Mix dry ingredients in a bowl.
- Whisk together wet ingredients in a separate bowl.
- Blend wet and dry mixtures until just mixed; keep batter lumpy.
- Heat and butter a skillet or griddle.
- Cook: Pour batter, add blueberries, cook until bubbles form, flip, cook until the edges turn golden.
- Serve: Keep warm in the oven, serve with butter and syrup.
Quick Tip
Avoid Over-mixing: Stop when there are no flour streaks; lumps are okay in the batter.
the cook’s Top Tip
Let The Batter Rest
I know, I know, if you’re making this blueberry pancake recipe, you’re probably ready to eat them right away. But if you have the time, letting the batter rest is my secret weapon for the fluffiest pancakes. Resting the batter hydrates the flour, thickens the batter, and helps the pancakes cook up softer and taller.
Storage
- Cool Completely: Let the blueberry pancakes cool to room temp.
- Fridge: Store in an airtight container with parchment between layers for up to 3 days.
- Freeze: Wrap pancakes individually in plastic wrap, then place in a freezer bag. Freeze up to 2 months.
- Reheat: Pop ’em in the toaster to reheat.
Great Sides To Go With Your Pancakes:
Eggs And Potatoes
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slow cooker Hash Brown Casserole
Salads
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