Blueberry Pancakes

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

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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

1. 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.

2. 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.

3. 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.

4. 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.