Wake up to a delicious breakfast with fluffy and delicious blueberry pancakes. Made with common pantry ingredients and the option to use fresh or frozen blueberries, it’s the perfect way to start your day.

Pair our perfect blueberry pancakes with the perfect homemade blueberry syrup or treat yourself to our favorite syrup of all time: cinnamon buttermilk syrup.

Why This Recipe

  • Uses fresh or frozen blueberries for your convenience.
  • Straightforward instructions with pantry staple ingredients.
  • Freezer instructions allow you to keep pancakes on hand for quick breakfasts.

Ingredient Notes

An overhead view of the ingredients needed to make our recipe for blueberry pancakes.
  • Flour: This recipe can be made with either all-purpose flour or whole wheat flour. If you choose to use whole wheat flour, keep in mind that the pancakes will be more dense. To retain some of the fluffiness, you can use a mixture of all-purpose flour and whole wheat flour.
  • Milk: buttermilk, whole, 2%, or 1% milk all work great in this recipe. You can also use almond milk or oat milk instead in the same amount.
  • Eggs: you can use a flax egg or a store-bought egg substitute in place of the eggs. To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes until it thickens.
  • Butter: salted or unsalted works great. You can also substitute with equal amounts of coconut oil.

Using Frozen Blueberries

You can use frozen blueberries in this recipe instead of fresh. Just make sure to thaw and rinse the blueberries, drain them well, and pat them dry with a paper towel. This will help remove any excess liquid that may have accumulated during the freezing process.

Storage & Reheating Instructions

To store leftover pancakes, cool and place them in an airtight container or resealable plastic bag and store them in the refrigerator for up to 5 days.

To reheat, place the pancakes on a plate and microwave in 20-second increments on high until warm.

To freeze, place the pancakes in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the pancakes to an airtight container or freezer bag and store them in the freezer for up to 3 months. To reheat frozen pancakes, place them on a plate and microwave in 30-second increments until warm, flipping in between.