The Perfect Blueberry Pancake Recipe is easy to make with pantry staple ingredients and either fresh or frozen blueberries.
Can I use frozen blueberries?
If you want to use frozen blueberries to make blueberry pancakes, thaw and rinse the blueberries, drain well, and pat them dry. Frozen berries have excess liquid due to the freezing process and you just need to make sure to get rid of that before proceeding to use in the recipe.
Can I use whole wheat flour in this recipe?
Yes! Whole wheat flour can be used interchangeably in this recipe. Please keep in mind that the use of whole wheat will make for a more dense pancake. You can use partial whole wheat to retain a bit of fluffiness.
What should I serve on my pancakes?
Maple syrup is a classic topping option for pancakes. Many people also top their pancakes with a pat of butter. You can also use fresh fruit and whipped cream, or other types of syrups. You can also use blueberry syrup as well to enhance the blueberry experience in this recipe.
If you like this recipe, you may be interested in these other pancake recipes:
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Perfect Blueberry Pancakes
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk or buttermilk
- 2 large eggs
- 1/4 cup melted butter
- 1/2 cup fresh or frozen* blueberries
Instructions
- In a large mixing bowl, stir together flour, sugar baking powder, baking soda, and salt.
- Whisk in milk, eggs, and melted butter just until combined. Add more milk if necessary to thin out the batter. Fold in blueberries.
- Preheat a flat griddle over medium-high heat.
- Scoop 1/4 cup of pancake batter onto griddle. Let pancakes cook until bubbles form before flipping.
- Cook other side until golden brown. Serve hot with syrup.
Notes
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Maryellen says
These were amazing! I will never use Bisquick or any other pancake recipe ever again!
Mary lim says
Your receipe easy and simple to do, i love it, thanks
Karen C. says
Thanks for your wonderful recipe! When blueberries are in season and abundant (and cheap) I freeze my blueberries. Here’s how: after I’ve rinsed and laid them out to dry on a paper towel, I spread them out on a cookie pan. to freeze individually. After they freeze I put them in freezer bags and can add them to recipes (like these!) for up to 6 months. This process keeps them from taking on extra liquid.
Diana V says
Made this today! Delicious 😋 I added more blueberries and whole milk. My kids loved it! Kid approved! I made the recipe double and froze the other half. For mornings when I don’t have time. Thank you for your amazing recipe !
Barbara Scott says
I thought the recipe was very easy and it was delicious
Diane Gasior says
You make me look like a rock star every time I make one of your recipes. Thank you, Thank you.
Lubna says
Love all ur recipes thank you ❤️❤️