This is the BEST Homemade Blueberry Pancake Recipe! They are golden, fluffy, slightly crispy, and the fresh blueberries add an extra pop of flavor. You are sure to love this easy breakfast recipe!
Best Homemade Blueberry Pancake Recipe:
Fluffy blueberry pancakes are the ultimate breakfast food! Whether you slather them with butter, drown them in maple syrup, or eat them plain, you can not go wrong!
Although making pancakes from scratch may seem like an intimidating task, this recipe is so simple! The recipe tutorial below is going to show you the exact steps, so you will be able to make them exactly as I do!
Main Ingredients You’ll Need:
- Flour, baking powder, salt – These ingredients will act as a leavening agent making tall, fluffy pancakes, while also being super tender.
- sugar – Adds a bit of sweetness to offset the tartness of the blueberries.
- eggs – Acts as the binder to hold the pancake together.
- milk– It dissolves all the flour and sugar in the batter so that it is not lumpy.
- vegetable oil – This will keep the pancakes moist.
- fresh or frozen blueberries – They add a little tangy flavor to the pancakes taking them over the top.
Step 1: Get out all your ingredients, and preheat your griddle to 375 F. If you don’t have a griddle, a cast-iron skillet also works well. Avoid using a standard skillet.
Step 2: Add the four, sugar, salt, and baking powder to a mixing bowl, and whisk together.
Step 3: Add the egg, milk, and vegetable oil to the dry ingredients and stir until barely combined. Small lumps are ok, they will dissolve on their own, but over mixing the batter will lead to dense, chewy pancakes.
Add in the blueberries and mix until evenly distributed throughout the batter.
Step 4: Add about a tablespoon of butter or oil to the hot griddle, and turn it down to 365 F. Drop a tablespoon of batter to the griddle to test the temperature. If the griddle is not hot enough, the pancake will be tough and dry, but if it is too hot, the outside will be cooked, while the inside is still raw.
Use a 1/4 measuring cup to make sure that your pancake sizes are consistent, and scoop them out on the griddle.
Once the bubbles form on the top of the pancakes and have popped, they are ready to flip. This should take about 4 minutes.
If you are not quite sure if you should flip them, you can peek at the bottom. If they are golden brown, they are ready to be flipped. Cook until the other side has browned. Enjoy!
Can I use frozen Blueberries?
Yes! Although I prefer fresh blueberries, they are not in season year-round. So, frozen berries can also be used in this recipe. Make sure not to buy the frozen berries with sugar. They will add extra liquid and a ton of extra sugar to the batter, throwing off the consistency and flavor.
Can I Still Make These Pancakes if I Don’t Have A Griddle?
Yes, you can also make them in a cast-iron skillet. Turn the burner on medium heat and add either a tablespoon of butter or oil. Once that has melted or heated, add 1/4 cup of batter to the pan.
If all possible, avoid using a saute pan; the bottom of this kind of pan is thin, unlike a cast-iron skillet, which could cause your pancakes to burn.
Is It Better To Use Oil Or Butter On MY Griddle?
You can use either one, but if you are using butter, make sure that your griddle or cast-iron skillet does not get too hot and cause your butter to burn. To avoid burning the butter, avoid turning the temperature up past 375 F, and wipe the pan clean after every 2 batches.
Why Are My Pancakes Flat Instead Of Fluffy?
Most likely, your baking powder went bad. When baking powder expires, typically within 6 months to a year, it will cause your pancakes to remain flat. So, if you do not know if your baking powder is old, test it by following this test below.
Add 1/2 tsp of baking powder to 1/4 a cup of boiling water, and if the water begins to boil violently, then it is still good. If it does not, you need to change it out.
What Should I Top My Blueberry Pancakes With?
Warm maple syrup and melty butter are classics to top on any kind of pancakes, but you could also try fresh fruit such as fresh blueberries, bananas, strawberries, or raspberries. Pecans are also a great addition. You could even try different flavored syrups or whipped honey butter!
How Do I Store Homemade Blueberry Pancakes?
Let the pancakes cool completely, then place them in an airtight container or bag in the fridge for a week, or at room temperature for 2-4 days.
To freeze, allow the pancakes to cool, next, stack up the pancakes with a piece of wax paper between each one. This will prevent them from sticking together. Next, place them in a bag or an air-tight container in the freezer.
You can also lay the pancakes out on a sheet pan and place them in the freezer until they have frozen, then place them in a bag or airtight container. Pancakes can be frozen for up to 4 months.
To reheat the pancakes place up to 5 pancakes on a plate and microwave 20 seconds per pancake. You can also place them in the oven at 350 until thawed and warmed.
Variations To This Recipe:
- lemon juice- Add the juice from 1 lemon to the pancake batter for delicious blueberry lemon pancakes!
- more berries- You could add raspberries, blackberries, and strawberries for a mixed berry pancake!
- different toppings- Instead of just eating them with syrup, you could try powdered sugar, fresh berries, pecans, or even whipped cream!
More Breakfast Recipe Ideas:
How to Make the Best Homemade Blueberry Pancake Recipe:
Best Homemade Blueberry Pancakes
- 1 cup all-purpose flour
- 1 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ¾ cup milk
- 2 tbsp vegetable oil
- 1 large egg
- 1/2 cup fresh or frozen blueberries
- In a mixing bowl, whisk together all-purpose four, salt, baking powder, and sugar.
- Next, add the egg, milk, and oil to the dry ingredients, and mix until just combined. Be careful not to over mix because that will lead to tough pancakes.
- Mix in blueberries.
- Scoop batter onto hot griddle and cook until golden brown. About 4-5 minutes on each side, or until bubbles have formed and pooped on the top.