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These Blueberry Pancakes are everything you want in a weekend breakfast—light, airy, and filled with juicy bursts of blueberry in every bite. Whether you’re cooking for a lazy Sunday brunch or a special breakfast, this blueberry pancake recipe will quickly become a favorite. If you’ve been wondering how to make blueberry pancakes that are truly fluffy and flavorful, this is the one to try.
And if you love pancakes as much as we do, be sure to check out my Cinnamon Raisin Pancakes for a cozy twist, or try the fun and eye-catching Zebra Marble Pancakes next!
Why These Blueberry Pancakes Work
These Blueberry Pancakes are thick, fluffy, and perfectly soft on the inside—almost like biting into a warm muffin. A splash of lemon juice helps them rise beautifully, while melted butter adds richness. Juicy blueberries melt into the batter as they cook, giving you sweet bursts in every bite.
This blueberry pancake recipe is easy to customize, whether you’re using fresh or frozen berries or making a more wholesome version for healthy blueberry pancakes.
What Goes Into This Recipe
Making these Blueberry Pancakes from scratch is easy with just a few pantry staples and fresh (or frozen) blueberries. Each ingredient plays a role in creating soft, fluffy pancakes with golden edges and juicy bursts of fruit.
- All-Purpose Flour – Forms the base of the batter and gives the pancakes their structure.
- Baking Powder & Baking Soda – These leavening agents work together with lemon juice to make the pancakes rise and stay fluffy.
- Milk – Adds moisture and helps bind everything together for that perfect pancake texture.
- Butter – Melted butter adds richness and flavor, helping to create a soft, muffin-like crumb.
- Blueberries – The star of this blueberry pancake recipe! They add sweet, juicy pops of flavor in every bite.
Note: Please see recipe card at the bottom for full ingredients list with measurements.
How To Make Blueberry Pancakes
- Mix the Dry and Wet Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make a well in the center, then add the milk, melted butter, vanilla, lemon juice, and egg.
- Combine Batter and Blueberries: Use a wire whisk to mix the wet ingredients gently in the center first, then slowly incorporate the dry ingredients. Stir until mostly smooth. Gently fold in the blueberries.
- Rest the Batter and Heat the Pan: Let the batter rest while you heat a nonstick pan or griddle over low-medium heat. Lightly grease the pan with a little butter.
- Cook and Serve: Pour ¼ cup of batter, spread, and let bubbles form. Flip and cook until golden. Repeat with remaining batter and serve with your favorite toppings.
These Blueberry Pancakes are delicious on their own, but they pair perfectly with both savory and sweet breakfast favorites. For a heartier plate, try them alongside my Cheesy Bacon And Egg Hash (Breakfast Skillet)—it’s loaded with crispy bacon, golden potatoes, and perfectly cooked eggs. Or go fresh with a BLT Breakfast Salad with Honey Mustard Dressing for a lighter, flavorful contrast.
If you’re looking for the perfect drink to serve with your stack, a glass of Dalgona Coffee (Whipped Coffee) adds just the right amount of sweet, creamy indulgence to complete your brunch.
Recipe FAQ’s
Grab a good, plastic spatula and slide it underneath the pancake. Use your wrist to gently flip instead of your whole arm. You’ll know what I mean when you’re in front of the pan—it makes a huge difference.
Yes! Frozen blueberries work just as well in this blueberry pancake recipe. Make sure to thaw them slightly and just fold them in gently to avoid streaking the batter too much.
For a healthier version, you can swap the all-purpose flour with whole wheat flour, reduce the sugar slightly, and use low-fat milk. They’ll still turn out soft, fluffy, and full of flavor.
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Super Fluffy Blueberry Pancakes
Ingredients
- 2 cups all purpose or plain flour
- 1/4 cup granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups milk
- 1/4 cup butter melted
- 2 teaspoons pure vanilla extract
- 2 teaspoons lemon juice
- 1 large egg
- 1 1/2 cups blueberries fresh or frozen, plus extra to serve
Instructions
- Combine together the flour, sugar (or sweetener), baking powder, baking soda and salt in a large-sized bowl. Make a well in the centre and add the milk, slightly cooled melted butter, vanilla, lemon juice and egg.
- Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Gently mix together until smooth (there may be a couple of lumps but that's okay). Fold in blueberries.
- Set the batter aside and allow to rest while heating up your pan or griddle.
- Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with a spoon.
- When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
- Serve with honey, maple syrup, fruit, ice cream or frozen yoghurt, or enjoy plain!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious and so fluffy
they are the best blueberries pancakes i’ve made
Thank you so much Helen! Your comment means a lot to me.
These are the best blueberry pancakes! Thank you – your recipe is a keeper!