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Blueberry pancakes are a family favorite! Filled with juicy blueberries, these pancakes are easy to whip up for weekend breakfasts, brunch, or breakfast-for-dinner.
Blueberry pancakes have long been a favorite of mine.
When I was in college, I had a summer class that met Friday mornings, and when class was over I’d always head over to Al’s Breakfast for a plate of their blueberry pancakes and crisp bacon.
Now, whenever I make blueberry pancakes, I think back to those days.
I love how memory is tied up in food — maybe in 20 years my kids will think fondly back on these blueberry pancakes the same way I do now.
Plus, they’ll be able to make them at home because blueberry pancakes are easy to make. If you can make buttermilk pancakes, you can make these!
If you have everything on hand already, you’ll be eating pancakes in under an hour.
Ingredients for blueberry pancakes
Grab the following ingredients to make this recipe.
Blueberries – You can use fresh or frozen blueberries to make pancakes. Make sure you thaw and drain any frozen berries.
I love using frozen wild blueberries. Wild blueberries are much smaller, which means they are not as juicy, but they pack a lot of flavor into each berry.
Don’t worry about coating the blueberries in flour like you would for baked goods. Simply wash and pat dry, or let drain well if thawed.
Out of blueberries? Try these strawberry pancakes instead!
Flour – This recipe uses all-purpose flour. Keep in mind that if you swap in another flour, such as whole wheat, you might need to add more liquid to thin the batter.
Cornmeal – Cornmeal adds a wonderful nutty flavor to the pancakes, and adds a bit of texture. If you prefer, you can omit it and use all flour instead.
Sugar – A small amount of sugar is added to the batter. Not too much!
Baking powder and baking soda – For leavening, to make our pancakes nice and light inside.
Salt – A little salt is added to bring out all the flavors.
Buttermilk – Buttermilk is great for making pancakes, as it adds a slight tang and works well with the leaveners to lift the pancakes. You can swap in regular milk if preferred.
Eggs – You’ll need two standard large eggs.
Vanilla – I always add vanilla to my pancakes! Use pure vanilla extract if you can.
Butter – Melted butter is added to keep the pancakes moist and help prevent sticking to the pan.
How to make blueberry pancakes
If you are using frozen blueberries, thaw them first by placing them in a colander and running cold water over them. Drain well.
In a large bowl, mix together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk, eggs, and vanilla.
Make a well in the center of the dry ingredients and pour in the buttermilk mixture.
Whisk together until the batter is evenly moistened but not completely smooth. Stir in the blueberries.
Let the batter rest while you preheat your electric griddle or nonstick stovetop pan over medium heat.
Test the heat by flicking water on the top of the pan; it should skitter across the top. If it evaporates immediately, it is too hot.
Stir the melted butter into the batter, then scoop batter into the pan using a measuring cup. I use a 1/3 cup for pancakes.
If needed, gently scoot the blueberries to distribute them more evenly on the pancake, but work quickly before the bottom sets.
Cook until the edges of the pancake start to look dry and there are multiple bubbles popping on top.
Flip and cook the other side until golden brown. Remove to a plate and continue until all the batter is used.
Serve with butter and maple syrup, of course!
Tips for success
- Don’t overmix the pancake batter; a few lumps is fine.
- Use a large spatula with a flat edge that can easily get under the pancake for flipping.
- For evenly placed blueberries, you can add them after pouring the batter on the griddle rather than mixing into the batter, but you’ll need to work quickly.
- Flip the pancakes when the edges look dry and there are bubble pockets forming on the top. If your pancakes are browning before the bubbles are forming, turn the heat down on your griddle/pan.
- Keep the pancakes warm as you continue cooking by placing them on a plate in the microwave or a low oven.
If you have any leftover pancakes, they can be stored in the refrigerator for up to 3 days.
Keep them in an airtight container, or on a plate wrapped in plastic.
You can also freeze leftover pancakes! To freeze blueberry pancakes, make sure they are completely cooled, then lay them on a lined baking sheet in a single layer.
Freeze for about 2 hours, until completely chilled, then transfer to a freezer bag. They’ll keep for about 3 months.
Thaw overnight in the refrigerator or warm directly from frozen in the microwave until heated through.
More great pancake recipes
Looking for more pancakes? Try these options.
- Whole Wheat Pancakes
- Applesauce Pancakes
- Gingerbread Pancakes
- Chocolate Chip Pancakes
- Sheet Pan Pancakes
- Banana Pancakes
- Peach Pancakes
- Bacon Pancakes
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- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
- In another bowl, whisk together buttermilk, eggs, and vanilla.
- Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir until just blended; a few lumps is OK. Fold in blueberries. Let batter rest while you preheat the griddle to medium/350°F.
- Once the griddle is hot, stir the melted butter into the batter. Pour batter onto griddle using a small measuring cup. Cook until bubbles start to form on top and edges look dry, then flip and cook the other side until golden. Repeat with remaining batter.
- If batter is too thick, stir in an additional ¼ cup buttermilk.
- If pancakes are browning too quickly, turn heat down to 325°F.
- Makes about 15 pancakes.
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
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