Perfect Blueberry Pancakes

4.70 from 20 votes

The Perfect Blueberry Pancake Recipe is easy to make with pantry staple ingredients and either fresh or frozen blueberries.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: American

Keyword: blueberry pancakes

Servings: pancakes

Author: Rachel Farnsworth

Ingredients

1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups milk whole, 2%, 1%, or buttermilk
2 large eggs
1/4 cup melted butter salted or unsalted
1/2 cup fresh blueberries

Instructions

In a large mixing bowl, stir together 1 1/2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
Whisk in 1 1/2 cups milk, 2 large eggs, and 1/4 cup melted butter just until combined. Add more milk if necessary to thin out the batter. Once combined, fold in 1/2 cup fresh blueberries
Preheat a flat nonstick griddle or skillet over medium-high heat.
Scoop 1/4 cup of pancake batter directly onto the hot griddle or skillet. Let pancakes cook until bubbles form on top and edges begin to look set and lose their shine.
Use a spatula to flip the pancake. Cook other side until golden brown. Serve hot with syrup.

Video

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Notes

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.

Nutrition