Go Back
+ servings
A stack of blueberry pancakes with a pad of butter on top and covered in blueberry syrup all on a white plate.
Print Recipe
5 from 7 votes

Perfect Blueberry Pancakes

The Perfect Blueberry Pancake Recipe is easy to make with pantry staple ingredients and either fresh or frozen blueberries.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast
Cuisine: American
Keyword: blueberry pancakes
Servings: 12 pancakes
Calories: 176kcal

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.

Video

[yeetvid]

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

Calories: 176kcal | Carbohydrates: 26g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 40mg | Sodium: 260mg | Potassium: 151mg | Fiber: 1g | Sugar: 4g | Vitamin A: 195IU | Calcium: 68mg | Iron: 2mg