Fluffy Blueberry Pancakes

Blueberry pancakes are fluffy, tender, and a breakfast family favorite. Slather these homemade pancakes in butter and syrup for a fun weekend breakfast or brunch. Making pancakes from scratch is super easy!

stack of blueberry pancakes with syrup pouring over

Ser your homemade blueberry pancakes with a side of fruit, scrambled eggs, Oven Baked Bacon, and Easy Air Fryer Home Fries for a big weekend breakfast spread. For an adult brunch, serve some of our classic Mimosas.

Table of Contents
  1. Brunch-Worthy Fluffy Blueberry Pancakes Recipe
  2. Ingredients for Blueberry Pancakes
  3. How To Make Blueberry Pancakes
  4. Frequently Asked Questions
  5. Serving Suggestions
  6. Make Ahead, Storage, and Reheating
  7. Expert Tips
  8. More Pancake Recipes You’ll Love
  9. Blueberry Pancakes Recipe

Brunch-Worthy Fluffy Blueberry Pancakes Recipe

You’re going to want to save this recipe for blueberry pancakes in a safe place so you can make them every weekend! They are super fluffy, thick, and tender, made with simple pantry ingredients that you probably already have on hand.

Blueberry pancakes store and freeze well so you can enjoy a pancake breakfast any morning. Top them with butter, syrup, and even whipped cream for a fun and fancy breakfast, or even breakfast for dinner.

Ingredients for Blueberry Pancakes

Pick up some fresh blueberries at the store or market, grab some pantry staples, and whip up the easiest homemade pancake batter.

  • All-Purpose Flour – Sifted all-purpose flour is the base of our recipe.
  • Baking Powder and Baking Soda – Using both helps the pancakes rise and makes them super fluffy.
  • Salt – Just a pinch for balanced.
  • White Granulated Sugar – Just a little to add sweetness to the batter.
  • Eggs – Creates a fluffy texture and helps to bind the batter together.
  • Sour Cream – Adds acid and makes the batter moist. It also reacts with the baking powder and baking soda to create a light and fluffy pancake.
  • Milk – You can use nonfat, 2%, or whole milk.
  • Blueberries – You can use fresh or frozen. You can even swap out for othe berries, like raspberries or blackberries.
  • Optional – Add a teaspoon of vanilla extract for an extra smooth flavor.
ingredients for blueberry pancakes

How To Make Blueberry Pancakes

Get a detailed list of ingredients & instructions in the recipe card below.

  1. Preheat. Start by heating up a large griddle or a large skillet on low-medium heat. This is important so the batter starts cooking evenly right away.
  2. Mix Batter. Make the batter in a large bowl by whisking together the dry ingredients. In a separate bowl, whisk together the wet ingredients – starting with the eggs then whisking in the sour cream and milk. Gently fold the wet ingredients into the flour mixture. The batter will have some lumps and that’s okay. Be careful not to overmix.
  3. Add Blueberries. Gently fold the blueberries into the batter.
  4. Cook Pancakes. Grease the hot griddle or skillet with oil or cooking spray. Pour about ¼ cup of batter onto the griddle, leaving space in between each pancake. Fry for 2-3 minutes or until you see air bubbles on the uncooked side. Flip and cook for 1-2 minutes more until golden brown. Repeat with remaining batter.
pancake batter in a bowl
pancake batter with blueberries
pancakes in a skillet
blueberry pancakes in a skillet

Frequently Asked Questions

Can you use frozen blueberries?

While fresh blueberries are my preferred choice, you can absolutely use frozen blueberries in pancakes! You’ll want to thaw the blueberries first and I like to pat them dry to remove any excess moisture.

Can you freeze pancakes?

Yes! All pancakes freeze very well. For best results, I like to flash freeze them on a baking sheet then transfer to freezer bags. If you skip the flash freezing step, I recommend layering the cooked pancakes between pieces of parchment or wax paper to keep them from sticking together.

How do I know when pancakes are ready to be flipped?

Pancakes are ready to be flipped when bubbles are forming on the top, uncooked side of the pancake. You can also use your spatula to peek at the underside of the pancake to make sure it’s golden brown. Flip the pancake and cook for another minute or two. It takes less time to cook the second side than the first.

Can I use other kinds of fruit?

Absolutely! This pancake batter is great with any kind of berries, but it’s also wonderful on its own.

Serving Suggestions

I like to set out different topping options and let everyone pick their favorites. Fresh blueberries, blueberry and maple syrup, butter, and whipped cream are our typical choices. 

For a full breakfast or brunch spread, cook up some air fryer bacon and fry up some eggs. If you’re serving them for a brunch, try adding a brunch cocktail like a Pineapple Strawberry Mimosa or Frozen Peach Bellini.

stack of blueberry pancakes cut open, topped with whipped cream

Make Ahead, Storage, and Reheating

Make Ahead: Pancake batter can be made in advance! Cover the batter and store it in the fridge for up to 3 days. For best results, wait to fold in the blueberries until right before cooking.

Storage: Once the pancakes are cooled, wrap leftovers tightly in plastic wrap or store in an airtight container in the fridge for up to 4 days. Pancakes can also be frozen in freezer bags or containers for up to 3 months.

Reheating – While you can reheat pancakes in the microwave, for best results I recommend using the oven. Add your pancakes to a lined baking sheet and reheat in a 350 degrees F oven for 5-10 minutes until warmed.

  • Don’t Overmix. For fluffy and tender pancakes, you don’t want to overmix the batter. Fold together the wet and dry gently and it’s okay if your batter has some lumps.
  • Keep Pancakes Warm in the Oven. Place the cooked pancakes on a wire rack or parchment paper lined sheet pan. Keep in the oven on its lowest setting to keep the pancakes warm while you finish cooking the batch.
  • Evenly Sized Pancakes – I like to use an ice cream scoop or a ¼ cup measuring cup to create pancakes that are equal sizes.
  • Lemon Blueberry – For an extra bit of tang, add a couple teaspoons of lemon juice and a little lemon zest.
blueberry pancakes on white plates with butter

More Pancake Recipes You’ll Love

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Blueberry Pancakes

Blueberry pancakes are fluffy, tender homemade pancakes recipe that you can slather in butter and syrup for a fun weekend breakfast or brunch.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast
Cuisine American
Servings 12 pancakes
Calories 115kcal

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoon white sugar
  • 2 large eggs
  • ¾ cup sour cream
  • cup milk
  • ½ cup fresh blueberries see notes if using frozen

Instructions
 

  • Preheat a large griddle or large skillet to low-medium heat.
  • In a large bowl whisk together the flour, baking powder, baking soda, salt & sugar.
  • In a separate bowl whisk the eggs. Then whisk in the yogurt and milk.
  • Gently fold the wet ingredients into the flour mixture using a rubber spatula or wooden spoon. The batter will be a little lumpy.
  • Gently fold in the blueberries.
  • Lightly grease your griddle or skillet with oil or non-stick cooking spray.
  • For each pancake, pour ¼ cup of batter onto the griddle. Fry for 2-3 minutes, or until you see a few air bubbles on the uncooked side. Flip and continue to fry for 1-2 minutes on the second side or until golden.
  • Repeat with the remaining batter.
  • Serve warm with fresh blueberries, blueberry or maple syrup, whipped cream or whatever toppings you prefer.

Notes

Using frozen blueberries:  You’ll want to thaw the blueberries first and pat them dry to remove any excess moisture.
Make Ahead: Pancake batter can be made in advance! Cover the batter and store it in the fridge for up to 3 days. For best results, wait to fold in the blueberries until right before cooking.
Storage: Once the pancakes are cooled, wrap leftovers tightly in plastic wrap or store in an airtight container in the fridge for up to 4 days. Pancakes can also be frozen in freezer bags or containers for up to 3 months.
Reheating – While you can reheat pancakes in the microwave, for best results I recommend using the oven. Add your pancakes to a lined baking sheet and reheat in a 350 degrees F oven for 5-10 minutes until warmed.

Nutrition

Calories: 115kcalCarbohydrates: 16gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 36mgSodium: 122mgPotassium: 103mgFiber: 1gSugar: 4gVitamin A: 154IUVitamin C: 1mgCalcium: 52mgIron: 1mg
Keyword blueberry pancakes

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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