These blueberry pancakes are soft, fluffy, and bursting with juicy blueberries. Top them with maple syrup for the perfect breakfast or brunch!
These blueberry pancakes are perfect for lazy Saturdays! They’re fluffy, golden brown, and easy to make with basic pantry ingredients. But best of all, they’re bursting with juicy berries. With 2 full cups of blueberries in the recipe, you get one in every bite.
Douse your stack with a quick blueberry compote for even more blueberry goodness, or stick to classic fixings like butter and maple syrup. No matter which toppings you pick, you’ll love these blueberry pancakes.
Blueberry Pancake Recipe Ingredients
Here’s what you’ll need to make this blueberry pancake recipe:
- Blueberries, of course! Fresh and thawed frozen blueberries both work great.
- All-purpose flour – It makes up the base of the batter.
- Baking powder, baking soda, and an egg – They help the pancakes rise.
- Cinnamon – It adds warm, spiced flavor.
- Cane sugar – It makes the batter lightly sweet. I only use a little because I know I’ll be topping the pancakes with maple syrup.
- Milk – Any kind you like! I typically use almond milk, but oat milk and regular milk work well too.
- Greek yogurt – It gives the pancakes an extra-fluffy texture and slightly tangy taste.
- Avocado oil – Feel free to substitute another neutral oil or even melted butter.
- Vanilla extract – For warm depth of flavor.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements (plus a vegan option!) below.
How to Make Blueberry Pancakes
These blueberry pancakes are super simple to make! Here’s what you need to do:
First, prepare the batter. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, sugar, and salt. In a medium bowl, whisk together the egg, milk, yogurt, oil or butter, and vanilla.
Pour the wet ingredients into the bowl of dry ingredients…
…and fold until just combined.
If you’re using fresh blueberries, fold them in now.
Then, cook the pancakes. Brush a griddle or non-stick skillet with oil or melted butter, and heat it over medium-low heat.
Use a 1/3-cup scoop to portion the pancake batter into the pan. If you’re using frozen blueberries, scatter them over each pancake immediately after you pour the batter. Cook for 1 to 2 minutes, or until bubbles form on the first side. Flip, and cook for another 1 to 2 minutes, or until puffed and golden brown.
That’s it!
Tip
Depending on the size of your skillet or griddle, you’ll likely need to cook these blueberry pancakes in batches.
To keep all the pancakes warm until you’re ready to serve, place the early batches on a large plate or baking sheet. Cover them with foil, and warm them in a 200°F oven until you finish cooking the pancakes.
Serving Suggestions
Serve the homemade blueberry pancakes with butter, maple syrup, and extra fresh blueberries on the side. They’re also fantastic with blueberry compote, jam, or homemade honey butter. For extra protein, top them with a dollop of Greek yogurt.
If you’re in the mood for a larger breakfast or brunch, pair these light and fluffy pancakes with something savory. A frittata, breakfast casserole, or simple scrambled eggs would all be great choices. Enjoy!
Common Questions about Blueberry Pancakes
- Do you add berries to pancake batter before or after pouring?
You can actually do it either way! I follow a rule I learned from the King Arthur Baking Company. If I’m using fresh berries, I fold them into the pancake batter. But if I’m using frozen berries, I dot them over the pancakes immediately after pouring the batter. (Their juices will tint the batter blue if you fold them in.) - What can I substitute for the Greek yogurt?
1/2 cup mashed banana works great! - How do I know when to flip the pancakes?
Bubbles will form across the surface of the pancake batter. When they start to pop, it’s a good time to flip! You can also use a spatula to lift the edge of the pancakes and peek underneath. They’re ready to flip when they’re golden brown. If the pancakes are browning before bubbles form, turn down the heat.
More Favorite Breakfast and Brunch Recipes
If you love these fluffy blueberry pancakes, try one of these delicious breakfast recipes next:
- Baked Oatmeal
- Easy French Toast
- French Toast Casserole
- Almond Flour Pancakes
- Banana Pancakes
- Blueberry Scones
- Or any of these 51 Best Brunch Recipes!
Blueberry Pancakes
Ingredients
- 1½ cups all-purpose flour
- 2 tablespoons cane sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- Heaping ¼ teaspoon sea salt
- 1 large egg
- 1 cup plus 3 tablespoons milk
- ½ cup plain whole milk Greek yogurt
- 2 tablespoons avocado oil or melted butter, plus more for brushing
- 1½ teaspoons vanilla extract
- 2 cups blueberries, fresh or thawed frozen*
- Maple syrup, for serving
Instructions
- In a large bowl, place the flour, sugar, baking powder, baking soda, cinnamon, and salt and stir to combine.
- In a medium bowl, whisk together the egg, milk, yogurt, avocado oil, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined. If using fresh blueberries, fold them into the batter.
- Heat a nonstick skillet to medium-low heat and brush lightly with oil. Use a â…“-cup scoop to pour the batter into the skillet. If using frozen berries, evenly scatter them onto each pancake immediately after pouring the batter. Cook the pancakes for 1 to 2 minutes, or until bubbles form. Flip and cook for 1 to 2 additional minutes, or until the pancakes are puffed and golden brown. Serve with maple syrup.
Notes
Replace the egg with a flax egg: In a small bowl mix 1 tablespoon ground flaxseed with 3 tablespoons water. Set aside for 5 minutes to thicken before incorporating into the recipe. Use your favorite non-dairy milk, and replace the yogurt with ½ cup mashed banana.
These pancake are delicious and super easy to make. My husband ate his without any syrup because he said they were so good that they didn’t need any. I will definitely be making this recipe again.
Hi Lynne, I’m so glad the pancakes were a hit!
It’s simple and easy love your recipes it’s good for young people who are learning to cook and it tastes amazing!???
I’m so glad you loved them!
Can Buttermilk be substituted for regular milk. Thank you! Love your recipes and cookbook.
Hi Anthony, yes, I think buttermilk would work well here. It’s generally thicker than regular milk. I’d start by adding the 1 cup plus 3 tablespoons called for here, but if the batter is too thick, you may want to add a bit more. So glad you love the recipes!
These blueberry pancakes look absolutely scrumptious! The golden-brown pancakes with those juicy blueberries peeking through are captured so beautifully in these pictures. The stack looks perfectly fluffy and inviting, with the syrup cascading down making it even more mouthwatering. The vibrant blueberries add such a lovely pop of color. I can almost taste the delicious combination of sweet and tangy flavors just by looking at these photos. Can’t wait to try this recipe for my next breakfast. Thanks for sharing!
Aww thanks for your sweet comment! Hope you enjoy!
I substituted the egg for flax egg and I am so happy with how they turned out. Every other pancake recipe I have made with no egg is flat and no flavour. This recipe is fluffy and delicious. They are approved by my very picky toddler, who has an egg allergy and hasn’t had a decent pancake until now : )
Thanks for the recipe!
Hi Rachael, I’m so glad you had success with the flax egg here!
Just made these for the family this cozy Sunday morning! They were absolutely delicious!! We all devoured them. I used 1 cup regular flour and 1/2 cup whole wheat flour and they turned out wonderfully. Thanks so much for this great recipe!
thank you
substituter for almond mile, oatmilk?
substituter for the oil?
thanks
These are the best pancakes I’ve ever had! I used mashed banana instead of yogurt to make these dairy free. So fluffy and absolutely delicious. Thank you!
Hi Jess, I’m so glad you loved them!
Delicious.. I made them this morning. Thank you for the recipe
I’m so glad you loved them!
If I want to make these gluten free, what flour do u recommend? Would almond flour work?
Hi Rosalind, a GF flour blend like Bob’s might work. Or I’d add blueberries to one of these pancake recipes:
https://www.loveandlemons.com/gluten-free-pancakes/
https://www.loveandlemons.com/almond-flour-pancakes/
I just made these blueberry pancakes for Easter Brunch and everybody in my fam was completely obsessed! Even my mom, who’s not that into American-style pancakes, was blown away and insisted that I let you know how much she loved them! The only change I made was coconut instead of avocado oil. Served these beauties with maple syrup and blueberry vanilla compote. This will be my go-to pancake recipe for family & friends! Thank you, for the fab recipe, Jeanine!
Awww, I’m so glad to hear they were such a hit!
I made the pancakes for breakfast for my daughter and housemates. I followed all instructions and added the zest from one lemon! It was a hit! The Greek yogurt made all the difference!! Wow!
These were delicious! I have never made perfect pancakes until now. Thanks so much. New favorite recipe
Hi Ari, I’m so glad you loved them so much!
These were very fluffy and delicious! I made the batter ahead of time and put the blueberries in then froze it to take camping. They turned out great and everyone loved them.
Hi Terri, I’m glad everyone enjoyed them!
What can you substitute instead of the greek yogurt?
Hi Allana, 1/2 cup mashed banana. To make them fully vegan, follow the notes at the bottom of the recipe card.
I made these pancakes for my family this morning and they were light, fluffy and absolutely delicious. Thank you!
I’m so glad everyone loved them!
A delicious Saturday morning breakfast of blueberry pancakes is our regular start to the weekend. My recipe is similar to yours except for the addition of rye sourdough starter discard and and a reduction in flour and milk to compensate.
Just made these! Had a craving for pancakes and had all the ingredients for this. Very good recipe.