This recipe for Fluffy Blueberry Pancakes will give you super fluffy, sweet pancakes with bursts of blueberry in every bite! Topped with butter and syrup, they are a delicious choice for breakfast, brunch, or dinner.
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I’m not so sure there is such a thing as the perfect pancake for me. I like fluffy pancakes, but I also don’t mind if they aren’t super fluffy either. I guess I’m just happy as long as they taste really good.
However, I know some people prefer the fluffiest pancakes you can find, so that’s what I’m giving you with this Fluffy Blueberry Pancakes recipe. These babies came out super fluffed up and loaded with sweet blueberry flavor!
Why This Recipe Works
These are the fluffiest pancakes you can even imagine. I don’t know what it is, but the fluffier, the better, right?
They are full of classic, sweet blueberry flavor. They are delicious on their own or with just a pat of butter, or load them up with maple or blueberry syrup for added sweetness.
You can enjoy these blueberry pancakes for breakfast, brunch, or even dinner. Don’t you just love breakfast for dinner?
How to Make Fluffy Blueberry Pancakes
What You Need To Make This Recipe
To make this recipe, you will need:
- 2 cups all purposes flour
- 2 tablespoons granulated sugar
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg
- 1 1/2 cups milk
- 1 teaspoon vanilla
- 1 cup fresh blueberries
- butter or non-stick cooking spray for cooking
You will also need a griddle or a large, flat bottomed, non-stick skillet.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Rinse the blueberries and remove any stems.
Create!
Combine the flour, sugar, baking powder, and salt in a medium size bowl. Stir to combine.
Make a well in the middle of the flour mixture and add the egg, milk, and vanilla extract.
Chef’s Tip: you can substitute vanilla coffee creamer instead of milk to give these pancakes added sweetness with a hint of vanilla.
Whisk until everything is just combined. Be sure not to over-mix the batter. Doing so can result in rubbery pancakes. It’s okay if there are still some small lumps in the batter.
Gently fold in the blueberries. Set aside to rest while you preheat your griddle or pan.
Preheat your griddle to 300°F or a large, flat bottomed, non-stick skillet to medium or medium-low heat.
Chef’s Tip: cook the pancakes at a lower temperature so that they cook more slowly. This will allow the pancakes to cook through all the way without browning too much on the outside.
Scoop out 1/4 cup batter per pancake and place on the griddle. Cook until lightly golden on the bottom and bubbles just start appearing on top. Flip and cook 2-3 more minutes or until the bottom is golden as well.
Remove to a plate.
Present!
Stack up a few pancakes and top with butter, maple syrup, and/or more blueberries.
Tip: If you really want to take the blueberry flavor over the top, try topping these Fluffy Blueberry Pancakes with my recipe for Perfect Blueberry Sauce.
Tips and Techniques for the Best Fluffy Blueberry Pancakes
- Try vanilla coffee creamer instead of milk to give these pancakes added sweetness with a hint of vanilla.
- Be sure not to over-mix the batter. Doing so can result in rubbery pancakes. It’s okay if there are still some small lumps in the batter.
- These pancakes are cooked at a lower temperature to allow the center to cook fully without the outside getting too dark.
- Top these pancakes with butter, maple syrup, or even Blueberry Sauce for even more blueberry flavor.
FAQ’s
How Do You Make Pancakes Fluffy?
The addition of extra baking powder makes pancakes more fluffy.
Do You Cut Blueberries For Pancakes?
There is no need to cut the blueberries that you use in pancakes.
Can You Freeze Pancakes?
Yes. Freeze pancakes with a sheet of wax paper between each one. Use within 1-2 months for the best results.
More Blueberry Recipes
Here are more blueberry recipes that you might like:
- Blueberry Oat Muffins
- Blueberry Overnight Oats
- Mixed Berry Puff Pastry Tart
- Blueberry Hand Pies
- Keto Blueberry Smoothie
- White Chocolate Chip Blueberry Scones
- How to Make Blueberry Sauce
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If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!
Fluffy Blueberry Pancakes
Ingredients
- 2 cups all purpose flour
- 2 tablespoons granulated sugar
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg
- 1 1/2 cups milk
- 1 teaspoon vanilla extract
- 1 cup blueberries
- butter or non-stick cooking spray for cooking
Instructions
- Combine the flour, sugar, baking powder, and salt in a medium size bowl. Stir to combine.
- Make a well in the middle of the flour mixture and add the egg, milk, and vanilla extract. Whisk until everything is just combined (do not overmix - it's okay if there are still some small lumps in the batter).
- Gently fold in the blueberries, then set aside to rest while you preheat your griddle or pan to 300°F.
- Scoop out 1/4 cup of the batter per pancake and place on the griddle.
- Cook until lightly golden on the bottom and bubbles just start appearing on top.
- Flip and cook 2-3 more minutes or until the bottom is golden as well.
Notes
Tips and Techniques
- Try vanilla coffee creamer instead of milk to give these pancakes added sweetness with a hint of vanilla.
- Be sure not to over-mix the batter. Doing so can result in rubbery pancakes. It's okay if there are still some small lumps in the batter.
- These pancakes are cooked at a lower temperature to allow the center to cook fully without the outside getting too dark.
- Top these pancakes with butter, maple syrup, or even Blueberry Sauce for even more blueberry flavor.
FAQ's
- Can you freeze pancakes? Yes. Freeze pancakes with a sheet of wax paper between each one. Use within 1-2 months for the best results.
Nutrition
This recipe was originally published on April 12, 2018. It was updated with more thorough instructions, tips, techniques, and FAQ’s in August 2019.
Lil says
I want to make this for dinner tonight and after reading the recipe I noticed there’s no fat added to this recipe like butter or oil. Is that right? Thanks!
Lauren Vavala says
Hi Lil, I know it’s odd, but I’ve never added butter or oil to this particular recipe. However, I have had a few comments (possible more on Pinterest) that mention that they added some butter to the batter. I don’t know how much or if it affected the fluffiness of them though.
Lauren
Susan says
My family LOVES this recipe. My brother isn’t much of a pancake person but even he’ll eat at least 3. We’ve tried it with(out) blueberries, a couple times with strawberries, & tonight with pumpkin spice creamer (no fruit added). I use coffee creamer in place of the milk. They get eaten up quick.
Lauren Vavala says
Hi Susan! Thanks so much for your feedback and 5 star rating – I really appreciate it! I LOVE that you used creamer in the pancakes. In my recipe for Pumpkin Pie Spice Pancakes, I originally used pumpkin spice creamer, but recently updated it to use milk to make it more accessible. It’s such a fun swap to add a little more flavor 🙂
– Lauren
Ann-Marie Lommer says
I usually have Bisquik on hand to make my waffles and pancakes. I haven’t gone shopping in awhile and had a taste for blueberry pancakes. These were the fluffiest pancakes ever! This recipe will be my go to whenever the craving hits again. Thanks!
Lauren Vavala says
Awesome! So happy to hear this and thanks so much for commenting and rating the recipe too. I really appreciate it 🙂
– Lauren
Aimee says
So, funny story, I found this recipe and did a quick read through before starting to assemble everything. I remembered the FAQ’s where you mentioned they were so fluffy due to the extra baking powder so, thinking it seemed a bit excessive but it must be right, proceeded to add the dry ingredients together along with 4 TABLESPOONS of baking powder! About 30 seconds after mixing in the wet ingredients it turned into a big bowl of basically bread dough, hahaha. I really didn’t want to waste all that batter so I ladled (or, rather spread) some batter onto the griddle and cooked up a test pancake and it was absolutely delicious!!! Can’t wait to make them again with the right amount of baking powder!
Lauren Vavala says
Hahahaha oh my! I’m glad it still worked out okay though! Thanks for sharing for anyone else who may do the same and for taking the time to rate the recipe. I appreciate it!!
– Lauren
Aimee Shari says
*Update: I have made these several more times with the appropriate amount of baking powder and they are still great! I’ve used apple in place of the blueberries as well as adding in some of the Natural Bliss coffee creamer (great tip!) and they’ve all been yummy! Thanks again for a fantastic recipe!
Lauren Vavala says
So happy to hear this Aimee! Thanks for taking the time to come back and update, I appreciate it 🙂
Lauren
Darlene Carbajal says
Those look so good! I love blueberry pancakes!
Cheyenne says
Can you use frozen blueberries?
Lauren Vavala says
Hi Cheyenne! I have not used frozen blueberries, but it should work just fine. I’d let them thaw out a bit first though just to ensure that they are warm when the pancakes are done cooking.
– Lauren
Kendra says
I used frozen wild blueberries and they turned out great!
Lauren Vavala says
Awesome! Thanks for letting me know that frozen blueberries work too! Lauren
Marie says
I made these 2 different times n they were absolutely delicious…When we are craving pancakes this will be my go to recipe
Lauren Vavala says
Yay – this makes me so happy! Thank you for taking the time to come back and comment/rate. I appreciate it so much!
– Lauren
Carmin says
I made these and followed the recipe exactly. They came out very dense and chewy; almost rubbery. So disappointed. Definitely not making these again.
Lauren Vavala says
Hi Carmin. I haven’t ever had this issue with this recipe, so I did a little Google search to see what might have gone wrong since you followed the recipe exact. I found this from Bon Appetite: “Over-mixing pancake batter develops the gluten that will make the pancakes rubbery and tough. For light, fluffy pancakes, you want to mix just until the batter comes together—it’s okay if there are still some lumps of flour.”
I’m going to revise this post to mention this in the hopes that this won’t ever be a problem for anyone else. I appreciate you coming back here to let me know your results so that I can improve the recipe/directions. Lauren
Athena qandah says
The recipe was very good, but the batter was very thick and didn’t cook well inside.
Monique says
When do you incorporate the blueberries? I thought about mixing it in before but ended up putting a few in my 1/4 measuring up before adding the mix.
Lauren says
My goodness..I can’t believe I left that out! I edited the recipe already but you gently fold them into the batter before you cook them. Thank you so much for bringing it to my attention 🙂
Shanika says
These pancakes definitely look fluffy! add in the blueberry flavor and you got yourself the perfect breakfast or brunch dish! yum!
Tina Dawson | Love is in my Tummy says
You know, I only just recently learnt that coffee creamer can be used in things besides coffee!!! Whaddya know!!!
Gloria says
These are perfect for brunch on the weekend. I am a blueberry lover…so I know I will love these for sure.
Traci says
Who doesn’t love fluffy blueberry pancakes for breakfast any day of the week?! These are a stack of scrumptious perfection! Thanks for the easy recipe! Pinning now 🙂
Shinta Simon says
Using a flavored coffee creamer is a great idea! Love the look of these pancakes.
Tara @ Unsophisticook says
I’ve never considered using coffee creamer in baking — I’ll have to try it! These pancakes look so light and fluffy, and i’m all in on anything that has blueberries in it.