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
- 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.
Batter was way too runny, will use less milk next time as one other reviewer suggested. Also, the butter just did not seem to mix in properly. I never seem to win with pancake recipes, tho, I call it the Great Pancake experiment. *sigh*
Clever recipe, Rachel! I see what you did there. Came out nice and fluffy. Thanks for sharing your recipe with us!
I made these pancakes yesterday, and they were very good. However, using the recipe’s 1.5* cups of milk made the batter very runny. I noticed that the original pancake recipe only called for 1 cup of milk, with all other ingredients the same, with added blueberries being the only exception. Next time, I will use 1 cup of milk instead of 1.5 cups of milk to see if that resolves the issue. I also doubled the amount of frozen wild blueberries from 1 cup to 2 cups, since we love wild blueberries. My husband loved them! *(is the 1.5 cups Milk a typo by chance?) Thank you!
Yummy
I loaded my batter with 1.5 cups of fresh blueberries. Everyone loved it!
Very good recipe, very quick as well
I have never made pancakes from scratch before and I followed this recipe exactly. Conclusion is that these are the best pancakes I’ve ever had and will not ever buy pancake mix again. Thank you!
Too much baking soda I will use less next time
Can you freeze them and for how long
Yes, pancakes freeze really well. Make sure to layer parchment paper between pancakes so they won’t stick together and keep in a freezer safe zip top bag. They should last approx. 3 months in the freezer this way. You can reheat in the microwave or toaster if they’re small enough!
Very simple to make and delicious! I made some with chocolate chips as well and all turned out perfect. I’ll definitely use this recipe from now on.