These blueberry pancakes are soft, fluffy, and bursting with juicy blueberries. Top them with maple syrup for the perfect breakfast or brunch!
Tell me, is there anything better than starting your day with a stack of homemade blueberry pancakes? After eating them almost every morning this week (I made a big batch last weekend and froze the extras!!), I’d have to say no.
These blueberry pancakes are soft, fluffy, and bursting with juicy berries. They’re easy to make with pantry ingredients, and, if you don’t dwell too much on the big pour of syrup you’re putting on top, they’re fairly good for you, too.
I’ve really been savoring them this week because blueberry season is coming to an end here. Soon, my kitchen will be all apples and pumpkins and cozy fall soups. I am looking forward to it, don’t get me wrong, but before I get there, I’m enjoying as much summer produce as I can. These blueberry pancakes are a fun, delicious way to do just that.
Blueberry Pancake Recipe Ingredients
Here’s what you’ll need to make this blueberry pancake recipe:
- Blueberries, of course! Lately, I’ve been making these pancakes with fresh berries. If blueberries aren’t in season, thawed frozen blueberries will work here too.
- All-purpose flour – It makes up the base of the batter.
- Baking powder, baking soda, and an egg – They help the pancakes rise.
- Cinnamon – It adds warm, spiced flavor.
- Cane sugar – It makes the batter lightly sweet. I only use a little because I know I’ll be topping the pancakes with maple syrup.
- Almond milk – Or any milk you keep on hand. Oat, soy, or cow’s milk would work here too.
- Greek yogurt – It gives the pancakes extra lift and a slightly tangy flavor.
- Avocado oil – Or whatever neutral oil you like.
- Vanilla extract – For warm depth of flavor.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements (plus a vegan option!) below.
How to Make Blueberry Pancakes
These blueberry pancakes are super simple to make! Here’s what you need to do:
First, prepare the batter. Mix together the wet ingredients in one bowl and the dry ingredients in another.
Pour the wet ingredients into the bowl of dry ingredients…
…and fold until just combined.
If you like, you can fold in the blueberries now too, but I prefer to add them during the cooking process for more even dispersal.
Then, cook the pancakes. Brush a griddle or non-stick skillet with oil or melted butter, and heat it over medium-low heat.
Use a 1/3-cup scoop to portion the pancake batter into the pan. Immediately after you pour the batter, dot each pancake evenly with blueberries. Cook for 1 to 2 minutes, or until bubbles form on the first side. Flip, and cook for another 1 to 2 minutes.
Blueberry Pancakes Serving Suggestions
Depending on the size of your skillet or griddle, you’ll likely need to cook these blueberry pancakes in batches. Loosely cover any earlier batches with foil and warm them in a 200°F oven until you finishing cooking the pancakes. That way, they’ll all be hot when you’re ready to eat.
Serve these blueberry pancakes with butter or yogurt, maple syrup, and extra fresh blueberries on the side. They’re also fantastic with blueberry compote or jam and/or a big slather of my easy homemade honey butter.
More Favorite Breakfast and Brunch Recipes
If you love these blueberry pancakes, try one of these delicious breakfast recipes next:
Soft, fluffy, and filled with juicy blueberries, these blueberry pancakes are a perfect breakfast or brunch. Serve them with butter or yogurt, maple syrup, and extra blueberries on top.
- 1½ cups all-purpose flour
- 2 tablespoons cane sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1/2 teaspoon cinnamon
- Heaping ¼ teaspoon sea salt
- 1 large egg
- 1 cup plus 3 tablespoons almond milk
- ½ cup plain whole milk Greek yogurt
- 2 tablespoons avocado oil, plus more for brushing
- 1½ teaspoons vanilla extract
- 2 cups blueberries
- Maple syrup, for serving
In a large bowl, place the flour, sugar, baking powder, baking soda, cinnamon and salt and stir to combine.
In a medium bowl, whisk together the egg, almond milk, yogurt, avocado oil, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined.
Heat a nonstick skillet to medium-low heat and brush lightly with oil. Use a ⅓-cup scoop to pour the batter into the skillet and evenly distribute the blueberries onto each pancake. Cook the pancakes for 1 to 2 minutes, or until bubbles form. Flip and cook for 1 to 2 additional minutes. Serve with maple syrup.
To make these vegan:
Replace the egg with a flax egg: In a small bowl mix 1 tablespoon ground flaxseed with 3 tablespoons water. Set aside for 5 minutes to thicken before incorporating into the recipe.
Replace the yogurt with ½ cup mashed banana
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