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!
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.
How To Make Blueberry Pancakes
Be sure to check the recipe card below for full ingredients & instructions.
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.
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.
Add Blueberries. Gently fold the blueberries into the batter.
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.
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.
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.
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.
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.
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.
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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.