Blueberry Chocolate Chip Pancakes

If there’s one breakfast I’ve made more times than I can count, it’s pancakes.

I’ve tested them every way possible over the years. Thick, thin, quick weekday versions and slow weekend ones. And even though my Best Fluffy Pancakes recipe is still one of the most loved recipes on the site, I wanted to share another version.

This version is all about fun. Blueberries for freshness, chocolate chips for those little melty pockets, and a batter that stays light and tall thanks to a simple ingredient I use often.

It’s the kind of pancake that feels familiar, but still a little special. Perfect for slow mornings when you want something comforting without overthinking it.

I love tall and fluffy pancakes, so here we are. The classic recipe, but with a twist.

A Weekend Pancake Recipe Worth Making Again

Some weekends just call for a good pancake recipe.

The kind you make slowly, flip carefully, and stack high without thinking too much about what comes next. This pancake recipe is exactly that.

These pancakes are tall, soft, and fluffy, with bursts of blueberries and little pockets of melted chocolate in every bite. It’s the kind of pancake recipe you start with one… and somehow end up with two. Or three.

Comforting, familiar, and just special enough to turn a regular morning into a proper weekend breakfast.

But im going to warn you, leftovers are not something that happens with this recipe.

Why This Recipe Works

This pancake recipe works because the batter is built to rise properly and cook evenly from the first pancake to the last.

Greek yogurt plays a key role here, like my Greek Yogurt Pancakes, It adds moisture and structure at the same time, which helps the pancakes grow tall without turning dense. Paired with almond milk and a touch of vinegar, it mimics the effect of buttermilk, giving the batter the right acidity to activate the leavening agents.

Using both baking powder and baking soda creates a steady, controlled lift. The pancakes puff up evenly instead of spreading too thin, and they stay soft even after coming off the pan. Coconut oil keeps the texture tender and light, without masking the flavor of the batter or the toppings.

Blueberries are always a YES, the first time I tried Blueberry Pancakes I, I loved how they added freshness to a classic breakfast, without taking anything away from it. That’s why I like folding them gently into the batter along with the chocolate chips, so they don’t weigh it down.

As the pancakes cook, the blueberries soften and release just enough juice, while the chocolate melts into small pockets that balance sweetness with richness. You end up with something that tastes a little different, but still feels like the kind of classic breakfast you always want to come back to.

The final piece is heat control. Cooking these pancakes low and slow allows them to cook through without burning, which is especially important when working with fruit and chocolate. The result is a reliable pancake recipe that delivers fluffy texture, balanced flavor, and consistent results every time.

The Secret For The Best Blueberry Chocolate Chip Pancake Recipe

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It all starts with the batter.

If it’s too thick, the pancakes won’t cook properly in the center. Too runny, and they’ll spread out before they have a chance to rise.

This batter should be thick, but still able to slowly run off a spoon or ladle. When I lift it from the bowl, it should fall back down in a steady ribbon, not drip.

A few small lumps are fine. In fact, they’re better than overmixing. I gently whisk just until everything is combined, keeping the batter light so the pancakes stay fluffy.

Once the batter is right, the rest takes care of itself.

Key Ingredients

This pancake recipe keeps the ingredient list simple, but each one plays a very specific role. There’s nothing random here.

• Greek Yogurt
  This is the ingredient that changes everything. Greek yogurt adds moisture and structure at the same time, which helps the pancakes rise without becoming heavy. It also gives the batter a slight tang that balances the sweetness and supports the leavening, similar to what buttermilk does in classic pancake recipes.
• Almond Milk + White Vinegar
  When combined, these two act like homemade buttermilk. The acidity reacts with the baking soda to create lift, while the almond milk keeps the batter light. This combination helps the pancakes cook evenly and stay soft all the way through.
• Baking Powder and Baking Soda
  Using both is intentional. Baking powder gives the pancakes their initial rise, while baking soda reacts with the acidic ingredients to boost fluffiness. Together, they create tall pancakes that don’t collapse once they hit the plate.
• Coconut Oil
  Melted coconut oil keeps the crumb tender without weighing the batter down. It also helps the pancakes brown evenly and release cleanly from the pan, which is especially important when cooking thicker pancakes.
• Blueberries and Chocolate Chips
  These are folded in last to protect the batter. Blueberries add bursts of freshness, while chocolate chips melt into the pancakes as they cook. Keeping the amounts controlled ensures the pancakes stay fluffy instead of dense.

Note: Please see Recipe Card at the bottom for a list of full ingredients and measurements

Tips for the Best Blueberry Chocolate Chip Pancakes

Lumps Are Good
Seriously, stop mixing. Once the flour is incorporated and you no longer see dry streaks, put the whisk down. Overmixing activates the gluten and will give you rubbery pancakes instead of fluffy ones.

Watch the Heat
Because of the chocolate chips and natural sweeteners, these pancakes can burn faster than regular ones. Keep the heat on low to medium and be patient. Slow cooking gives you better texture and color.

Frozen vs. Fresh Blueberries
If you’re using frozen blueberries, do not thaw them. Add them straight from the freezer. Thawed blueberries release too much juice and will turn your batter grey or purple.

The Bubble Test
Don’t flip too early. Wait until bubbles form on the surface and stay open, looking like little holes. That’s your sign the pancake is ready to flip without collapsing.

How to Make These Pancakes Extra Fluffy

The fluffiness in this pancake recipe comes down to how the batter is handled.

First, the almond milk and vinegar need time to do their job. Letting them sit together for about 10 minutes creates the acidity needed to activate the baking soda. This step is what helps the pancakes rise instead of spreading flat on the pan.

When combining the wet and dry ingredients, mixing gently is key. Once the flour is incorporated, stop. A few lumps are completely fine. Overmixing develops the gluten and is the fastest way to end up with dense pancakes instead of fluffy ones.

Folding in the blueberries and chocolate chips at the end helps protect the batter. Stirring too much at this stage can crush the fruit and weigh everything down.

Heat control matters more than speed. Because of the natural sweetener and chocolate chips, these pancakes cook best over low to medium heat. This allows them to rise properly and cook through without burning on the outside.

Finally, timing the flip makes all the difference. Wait until bubbles form on the surface and stay open before turning. That’s your sign the pancake is ready and won’t collapse.

How To Make Blueberry Pancakes

There’s no complicated technique here. It’s about mixing the batter gently, keeping the heat steady, and letting the pancakes do their thing on the pan.

1. Mix almond milk and vinegar in a small bowl and set it aside for 10 minutes. While it rests, start your dry mix in a large bowl (flour + sweetener + baking powder + baking soda).

2. Whisk the dry ingredients together until evenly combined.

3. Make a well in the center and add the egg, Greek yogurt, vanilla, and the almond milk mixture.

4. Whisk just until the wet and dry come together. Stop as soon as you don’t see dry flour. A few lumps are good.

5. Add the blueberries and chocolate chips right on top of the batter.

6. Gently fold everything in with a spatula so the blueberries stay whole and the chocolate chips don’t sink.

7. Lightly grease a non-stick skillet with a little oil or spray and set it over low-medium heat. Pour about 1/4 cup batter per pancake.

8. Cook until bubbles form on the surface and the edges look set, then flip and cook the other side until golden and fluffy.

9. Stack the pancakes while they’re warm and add butter, extra blueberries, and a generous drizzle of maple syrup.

10. Serve immediately with your favorite toppings (maple syrup, honey, or whatever you love).
    

If you’re looking for more pancake recipes, you are in the right place.

If you’re in the mood to keep the pancake love going, there are so many delicious ways to mix things up. My Blueberry Ricotta Pancakes are a great option if you love fruity pancakes with a slightly richer, creamier texture, while Strawberry Greek Yogurt Pancakes offer a fresh, lighter twist that pairs beautifully with chocolate flavors. For something a little more fun, especially if you’re cooking for kids or hosting brunch, Mini Pancake Cereal is always a hit. And when you’re craving something extra indulgent, Nutella Stuffed Pancakes are perfect for turning breakfast into a true treat.

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