Jump to Recipe Nothing beats blueberry pancakes from scratch when you’re looking to make a hearty breakfast for the whole family! This classic blueberry pancake recipe can be made with fresh or frozen blueberries. Top your fluffy blueberry pancakes with some homemade blueberry syrup and watch everyone line up for seconds! Homemade Blueberry Pancakes I love to make my Blueberry Pancakes from scratch on the weekends, they are such a wonderful fruity treat! Loaded with juicy blueberries, cooked until a lovely golden color, and then topped with our homemade blueberry syrup, it doesn’t get any better! That’s not to say they need the syrup, though. Seriously, these blueberry pancakes are so delicious you could eat them plain!
Delicious blueberry breakfast with blueberry pancakes topped with some of our homemade syrup and then some more fresh blueberries!
Jump to:Homemade Blueberry Pancakes 🥘 Blueberry Pancake Ingredients 🔪 Step-By-Step Instructions 💭 Angela’s Tips & Recipe Notes ❓ Is It Better To Use Fresh Or Frozen Blueberries In Pancakes? ❓ Should Frozen Blueberries Be Thawed Before Adding Them To Pancake Batter? ❓ Why Are My Blueberry Pancakes Mushy? 🫐 More Blueberry Recipes 📋 Recipe 💬 Comments
🥘 Blueberry Pancake Ingredients
These are all standard baking ingredients with the exception of the blueberries. Be sure to wash fresh berries and remove any stems before adding them to the batter!
Eggs - 2 large eggs.Milk - 1 ¼ cups of milk (I used 2%, *see note).Vanilla Extract - 2 teaspoons.Butter - 3 tablespoons, melted and cooled.Baking Powder - 2 teaspoons.Salt - ¾ teaspoon.Sugar - 2 tablespoons.Blueberries - 1 cup of fresh or frozen blueberries.All-Purpose Flour - 1 ½ cups, plus 2 tablespoons to coat the blueberries if desired.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 Step-By-Step Instructions
There are a few steps to making pancakes from scratch, but none of them are difficult! Grab a mixing bowl, measuring cups, a whisk, a frying pan, and a spatula for flipping!
This recipe makes 12 pancakes, so it’s plenty for the whole family! If you have extra hungry kiddos or are feeding more people, you can easily double the recipe as needed.
Beat the eggs. In a large bowl, beat 2 large eggs. Then, add 1 ¼ cup of milk and 2 teaspoons of vanilla. Beat it all until light and foamy. Stir or whisk in 3 tablespoons of melted butter. Add dry ingredients. Next, add 2 teaspoons of baking powder, ¾ teaspoon of salt, 2 tablespoons of sugar, and flour. Stir. just enough to combine, the batter will be lumpy. Set the batter aside allowing it to rest (so the flour can absorb the liquid and the baking powder can start working).Dust blueberries (optional). with a light amount of flour and gently fold them into the batter.Drop the batter. Using a ¼ cup measuring cup, drop batter onto preheated large frying pan at medium-low to medium heat (350 degrees F/175 degrees C on a griddle). If you did not mix berries into the batter, add them onto the batter at this point.Cook. pancakes approximately 1 ½ to 2 minutes per side, until golden brown. Serve. Remove from heat and stack on a plate until all of the pancakes are cooked. After all pancakes are done, serve immediately while warm.
Make the ultimate breakfast spread by serving your pancakes with my sausage egg and cheese casserole! For brunch, try pairing these pancakes with a fruity mimosa mocktail. Enjoy!
💭 Angela’s Tips & Recipe Notes
You can use any milk, with skim milk yielding the least tender pancakes and whole milk yielding the most tender pancakes.A thin coating of flour helps to absorb some of the excess juice from the blueberries. This helps to keep them from sinking and also helps keep the color from spreading as much.A sprinkle of lemon zest is a great addition to blueberry pancakes. Especially if using my homemade blueberry syrup because it has a hint of lemon!To store: Store leftover pancakes in an airtight container in the fridge for 3-4 days. Alternatively, they can be frozen. Once cooled, place them in a heavy-duty freezer bag and freeze for up to 3 months. To reheat: Place frozen or thawed pancakes on a microwave-safe plate and heat in 30-second increments until warmed through.
❓ Is It Better To Use Fresh Or Frozen Blueberries In Pancakes?
Either way, your pancakes will be delicious, there is no right answer. If using fresh berries, it is better to mix them into the batter. With frozen berries, it’s best to sprinkle them on top of the pancakes as they cook.
❓ Should Frozen Blueberries Be Thawed Before Adding Them To Pancake Batter?
Nope! No need to thaw your frozen berries before using them.
❓ Why Are My Blueberry Pancakes Mushy?
Often times this can happen if the heat is turned up too high. Though you would think higher heat cooks pancakes faster, that is not the case. It will brown, or even burn, the outside while the inside is still raw and mushy.
🫐 More Blueberry Recipes Blueberry BuckleBlueberry Muffin BreadCherry Blueberry Dump CakeBanana Blueberry MuffinsLemon Blueberry Cookies with White Chocolate ChipsBlueberry Pie Filling
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
📋 Recipe
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 9 reviews
Blueberry Pancakes From Scratch
Delicious blueberry pancakes are the perfect weekend treat! Top with our amazing homemade blueberry syrup for an extra special blueberry breakfast!
Author | Angela
Servings: 12 pancakes Calories: 124kcal Prep 5 minutes Cooking 10 minutes Total Time 15 minutes
Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 2 large eggs▢ 1 ¼ cups 2% milk (You can use any milk, with skim milk yielding the least tender pancakes and whole milk yielding the most tender pancakes)▢ 2 teaspoon vanilla extract▢ 3 tablespoon butter (melted, cooled)▢ 2 teaspoon baking powder▢ ¾ teaspoon salt▢ 2 tablespoon sugar▢ 1 cup blueberries (fresh or frozen)▢ 1 ½ cups all-purpose flour (plus 2 tablespoon to coat the blueberries)
InstructionsBeat the eggs, add milk and vanilla, then beat all until light and foamy. Add the melted butter and stir or whisk in.2 large eggs, 1 ¼ cups 2% milk, 2 teaspoon vanilla extract, 3 tablespoon butterAdd dry ingredients: baking powder, salt, sugar and flour. Stir just enough to combine, batter will be lumpy. Set the batter aside allowing it to rest (so the flour can absorb the liquid and the baking powder can start working).2 teaspoon baking powder, ¾ teaspoon salt, 2 tablespoon sugar, 1 ½ cups all-purpose flour(optional) Dust blueberries with a light amount of flour and gently fold them into batter.1 cup blueberriesUsing a ¼ cup measuring cup, drop batter onto preheated large frying pan at medium-low to medium heat (350 degrees F/175 degrees C on a griddle). If you did not mix berries into the batter, add them onto the batter at this point.Cook pancakes approximately 1 ½ to 2 minutes per side, until golden brown. Remove from heat and stack on a plate until all of the pancakes are cooked. Equipment You May NeedMixing BowlSilicone Spatula SetFrying Pan Video NotesWith either fresh or frozen blueberries, you can also add the berries directly onto the poured batter on your frying pan or skillet vs mixing them into the batter. This reduces any chance of the batter getting discolored. NutritionCalories: 124kcal (6%) | Carbohydrates: 17g (6%) | Protein: 4g (8%) | Fat: 4g (6%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 40mg (13%) | Sodium: 195mg (8%) | Potassium: 141mg (4%) | Fiber: 1g (4%) | Sugar: 5g (6%) | Vitamin A: 164IU (3%) | Vitamin C: 1mg (1%) | Calcium: 67mg (7%) | Iron: 1mg (6%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! blueberry pancakes, from scratch Course Breakfast Recipes, Brunch RecipesCuisine AmericanAngela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
Nothing beats blueberry pancakes from scratch when you’re looking to make a hearty breakfast for the whole family! This classic blueberry pancake recipe can be made with fresh or frozen blueberries. Top your fluffy blueberry pancakes with some homemade blueberry syrup and watch everyone line up for seconds!
Homemade Blueberry Pancakes
I love to make my Blueberry Pancakes from scratch on the weekends, they are such a wonderful fruity treat! Loaded with juicy blueberries, cooked until a lovely golden color, and then topped with our homemade blueberry syrup, it doesn’t get any better!
That’s not to say they need the syrup, though. Seriously, these blueberry pancakes are so delicious you could eat them plain!
Delicious blueberry breakfast with blueberry pancakes topped with some of our homemade syrup and then some more fresh blueberries!
🥘 Blueberry Pancake Ingredients
These are all standard baking ingredients with the exception of the blueberries. Be sure to wash fresh berries and remove any stems before adding them to the batter!
- Eggs - 2 large eggs.Milk - 1 ¼ cups of milk (I used 2%, *see note).Vanilla Extract - 2 teaspoons.Butter - 3 tablespoons, melted and cooled.Baking Powder - 2 teaspoons.Salt - ¾ teaspoon.Sugar - 2 tablespoons.Blueberries - 1 cup of fresh or frozen blueberries.All-Purpose Flour - 1 ½ cups, plus 2 tablespoons to coat the blueberries if desired.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 Step-By-Step Instructions
There are a few steps to making pancakes from scratch, but none of them are difficult! Grab a mixing bowl, measuring cups, a whisk, a frying pan, and a spatula for flipping!
This recipe makes 12 pancakes, so it’s plenty for the whole family! If you have extra hungry kiddos or are feeding more people, you can easily double the recipe as needed.
- Beat the eggs. In a large bowl, beat 2 large eggs. Then, add 1 ¼ cup of milk and 2 teaspoons of vanilla. Beat it all until light and foamy. Stir or whisk in 3 tablespoons of melted butter. Add dry ingredients. Next, add 2 teaspoons of baking powder, ¾ teaspoon of salt, 2 tablespoons of sugar, and flour. Stir. just enough to combine, the batter will be lumpy. Set the batter aside allowing it to rest (so the flour can absorb the liquid and the baking powder can start working).Dust blueberries (optional). with a light amount of flour and gently fold them into the batter.Drop the batter. Using a ¼ cup measuring cup, drop batter onto preheated large frying pan at medium-low to medium heat (350 degrees F/175 degrees C on a griddle). If you did not mix berries into the batter, add them onto the batter at this point.Cook. pancakes approximately 1 ½ to 2 minutes per side, until golden brown. Serve. Remove from heat and stack on a plate until all of the pancakes are cooked. After all pancakes are done, serve immediately while warm.
Make the ultimate breakfast spread by serving your pancakes with my sausage egg and cheese casserole! For brunch, try pairing these pancakes with a fruity mimosa mocktail. Enjoy!
💭 Angela’s Tips & Recipe Notes
- You can use any milk, with skim milk yielding the least tender pancakes and whole milk yielding the most tender pancakes.A thin coating of flour helps to absorb some of the excess juice from the blueberries. This helps to keep them from sinking and also helps keep the color from spreading as much.A sprinkle of lemon zest is a great addition to blueberry pancakes. Especially if using my homemade blueberry syrup because it has a hint of lemon!To store: Store leftover pancakes in an airtight container in the fridge for 3-4 days. Alternatively, they can be frozen. Once cooled, place them in a heavy-duty freezer bag and freeze for up to 3 months. To reheat: Place frozen or thawed pancakes on a microwave-safe plate and heat in 30-second increments until warmed through.
❓ Is It Better To Use Fresh Or Frozen Blueberries In Pancakes?
Either way, your pancakes will be delicious, there is no right answer. If using fresh berries, it is better to mix them into the batter. With frozen berries, it’s best to sprinkle them on top of the pancakes as they cook.
❓ Should Frozen Blueberries Be Thawed Before Adding Them To Pancake Batter?
Nope! No need to thaw your frozen berries before using them.
❓ Why Are My Blueberry Pancakes Mushy?
Often times this can happen if the heat is turned up too high. Though you would think higher heat cooks pancakes faster, that is not the case. It will brown, or even burn, the outside while the inside is still raw and mushy.
🫐 More Blueberry Recipes
- Blueberry BuckleBlueberry Muffin BreadCherry Blueberry Dump CakeBanana Blueberry MuffinsLemon Blueberry Cookies with White Chocolate ChipsBlueberry Pie Filling
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
📋 Recipe
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 9 reviews
Blueberry Pancakes From Scratch
Delicious blueberry pancakes are the perfect weekend treat! Top with our amazing homemade blueberry syrup for an extra special blueberry breakfast!
Author | Angela
Servings: 12 pancakes Calories: 124kcal Prep 5 minutes Cooking 10 minutes Total Time 15 minutes
Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 2 large eggs▢ 1 ¼ cups 2% milk (You can use any milk, with skim milk yielding the least tender pancakes and whole milk yielding the most tender pancakes)▢ 2 teaspoon vanilla extract▢ 3 tablespoon butter (melted, cooled)▢ 2 teaspoon baking powder▢ ¾ teaspoon salt▢ 2 tablespoon sugar▢ 1 cup blueberries (fresh or frozen)▢ 1 ½ cups all-purpose flour (plus 2 tablespoon to coat the blueberries)
InstructionsBeat the eggs, add milk and vanilla, then beat all until light and foamy. Add the melted butter and stir or whisk in.2 large eggs, 1 ¼ cups 2% milk, 2 teaspoon vanilla extract, 3 tablespoon butterAdd dry ingredients: baking powder, salt, sugar and flour. Stir just enough to combine, batter will be lumpy. Set the batter aside allowing it to rest (so the flour can absorb the liquid and the baking powder can start working).2 teaspoon baking powder, ¾ teaspoon salt, 2 tablespoon sugar, 1 ½ cups all-purpose flour(optional) Dust blueberries with a light amount of flour and gently fold them into batter.1 cup blueberriesUsing a ¼ cup measuring cup, drop batter onto preheated large frying pan at medium-low to medium heat (350 degrees F/175 degrees C on a griddle). If you did not mix berries into the batter, add them onto the batter at this point.Cook pancakes approximately 1 ½ to 2 minutes per side, until golden brown. Remove from heat and stack on a plate until all of the pancakes are cooked. Equipment You May NeedMixing BowlSilicone Spatula SetFrying Pan Video NotesWith either fresh or frozen blueberries, you can also add the berries directly onto the poured batter on your frying pan or skillet vs mixing them into the batter. This reduces any chance of the batter getting discolored. NutritionCalories: 124kcal (6%) | Carbohydrates: 17g (6%) | Protein: 4g (8%) | Fat: 4g (6%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 40mg (13%) | Sodium: 195mg (8%) | Potassium: 141mg (4%) | Fiber: 1g (4%) | Sugar: 5g (6%) | Vitamin A: 164IU (3%) | Vitamin C: 1mg (1%) | Calcium: 67mg (7%) | Iron: 1mg (6%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! blueberry pancakes, from scratch Course Breakfast Recipes, Brunch RecipesCuisine American
Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
Love This Recipe?Click On A Star To Rate It!
5 from 9 reviews
Blueberry Pancakes From Scratch
Delicious blueberry pancakes are the perfect weekend treat! Top with our amazing homemade blueberry syrup for an extra special blueberry breakfast!
Author | Angela
Servings: 12 pancakes
Calories: 124kcal
Prep 5 minutes
Cooking 10 minutes
Total Time 15 minutes
Ingredients US CustomaryMetric1x2x3x▢ 2 large eggs▢ 1 ¼ cups 2% milk (You can use any milk, with skim milk yielding the least tender pancakes and whole milk yielding the most tender pancakes)▢ 2 teaspoon vanilla extract▢ 3 tablespoon butter (melted, cooled)▢ 2 teaspoon baking powder▢ ¾ teaspoon salt▢ 2 tablespoon sugar▢ 1 cup blueberries (fresh or frozen)▢ 1 ½ cups all-purpose flour (plus 2 tablespoon to coat the blueberries)
InstructionsBeat the eggs, add milk and vanilla, then beat all until light and foamy. Add the melted butter and stir or whisk in.2 large eggs, 1 ¼ cups 2% milk, 2 teaspoon vanilla extract, 3 tablespoon butterAdd dry ingredients: baking powder, salt, sugar and flour. Stir just enough to combine, batter will be lumpy. Set the batter aside allowing it to rest (so the flour can absorb the liquid and the baking powder can start working).2 teaspoon baking powder, ¾ teaspoon salt, 2 tablespoon sugar, 1 ½ cups all-purpose flour(optional) Dust blueberries with a light amount of flour and gently fold them into batter.1 cup blueberriesUsing a ¼ cup measuring cup, drop batter onto preheated large frying pan at medium-low to medium heat (350 degrees F/175 degrees C on a griddle). If you did not mix berries into the batter, add them onto the batter at this point.Cook pancakes approximately 1 ½ to 2 minutes per side, until golden brown. Remove from heat and stack on a plate until all of the pancakes are cooked.
Equipment You May NeedMixing BowlSilicone Spatula SetFrying Pan
Video
NotesWith either fresh or frozen blueberries, you can also add the berries directly onto the poured batter on your frying pan or skillet vs mixing them into the batter. This reduces any chance of the batter getting discolored.
Nutrition
Calories: 124kcal (6%) | Carbohydrates: 17g (6%) | Protein: 4g (8%) | Fat: 4g (6%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 40mg (13%) | Sodium: 195mg (8%) | Potassium: 141mg (4%) | Fiber: 1g (4%) | Sugar: 5g (6%) | Vitamin A: 164IU (3%) | Vitamin C: 1mg (1%) | Calcium: 67mg (7%) | Iron: 1mg (6%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Breakfast Recipes, Brunch RecipesCuisine American
US CustomaryMetric
