These Blueberry Pancakes are soft, tender, fluffy and absolutely amazing! Loaded with delicious blueberries and made from scratch! A guaranteed favorite for breakfast or dinner.
My boys absolutely LOVE pancakes, and they’re not alone in their affection, I love them too! A few months ago we ate at the Original Pancake House and my son Taylor ordered blueberry pancakes. They were some of the best blueberry pancakes I’ve ever had! After eating them I knew I needed to have a go-to blueberry pancake recipe on my site.
Fluffy pancake goodness. Pockets of juicy blueberries. Butter. Syrup.
Seriously, does breakfast food get any better?
These blueberry pancakes are golden and lightly crisp at the edges, with a soft, tender center. They’re fantastic! Slather them with softened butter & drench them in maple syrup, or eat them straight out of the pan!
Maybe pancakes aren’t your thing, but I promise it’s going to be hard to resist a buttery blueberry pancake with a healthy drizzle of maple syrup and loaded with juicy blueberries.
Homemade Blueberry Pancakes are so simple to make.
Just a few simple ingredients that you most likely already have on hand, well except maybe the blueberries. Whisk everything together in a bowl, pour the batter onto a heated, buttered skillet and in just a couple minutes, you will have the most delicious blueberry pancakes ever!
Here’s what you’ll need:
- Flour – unbleached or bleached all-purpose flour works great.
- Sugar – adds a little sweetness and helps brown the pancakes.
- Baking Powder & Baking Soda – both needed to make the pancakes rise.
- Salt – brings out the flavors.
- Milk – along with the sour cream, makes these pancakes the perfect consistency.
- Sour cream – makes these pancakes so, so good!
- Eggs – binds everything together and also help make the pancakes rise
- Butter – of course butter makes everything better!
- Blueberries – the star of the show here.
- Lemon zest – adds just a hint of lemon, which is so good with blueberries.
Yes you can! I know that blueberries aren’t always in season, so you can definitely use frozen blueberries in these pancakes. I’ve used them still frozen and thawed them before, both ways work. If you do use frozen blueberries that you have thawed, make sure you gently blot them dry on paper towels so their color doesn’t bleed into the batter if you fold them in. **Keep in mind, I add mine right on top of the batter once it’s poured, so they don’t bleed into the batter.
When you start to see tiny bubbles coming to the surface of the pancake, then it’s time to flip them.
Yes, these blueberry pancakes can be frozen. First let them cool to room temperature on your counter. Once they’re cooled spread them out onto a baking sheet and place them in the freezer. After an hour or two, the pancakes should be firm enough to store in a freezer-safe baggie (freezing them first on the baking tray prevents the pancakes from sticking together once frozen).
Blueberry pancakes are best reheated in a warm oven or in the toaster. You can microwave them, but the texture might be a little rubbery.
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- 1 ¾ cups all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 1 cup milk
- 1 cup sour cream
- 1 teaspoon vanilla
- 2 eggs
- 4 tablespoons butter, melted
- ¾ cup fresh or frozen blueberries
- ½ teaspoon minced lemon zest
- Preheat a griddle or large skillet over medium while mixing batter.
- In a medium bowl, combine flour, sugar, baking powder, salt, and baking soda. Set aside.
- Whisk together milk, sour cream, vanilla, eggs, and butter. Once combined, add into the dry ingredients just until blended. Stir in lemon zest.
- Brush heated pan/griddle with melted butter.
- Scoop out 1/4 cup of pancake batter onto the hot griddle and top evenly with blueberries, as many or few as you prefer. (* See note)
- Cook until the edges are set and bubbles form on top of the pancake. Flip and cook until browned.
- (If batter seems too thick, thin with 1–2 tablespoons of milk.)
- Cook pancakes until bubbles appear on tops and bottom is browned, 3 to 4 minutes. Flip pancakes and continue cooking until bottoms brown, about 3 more minutes. Repeat with remaining batter.
- You can fold the blueberries into the batter along with the lemon zest if you prefer. I like adding them on top once I’ve poured the batter onto the hot skillet because then the blueberries don’t get squished while mixing, and don’t bleed into the batter. Also, this way I can control how many blueberries each pancake gets.
Recipe Source: Adapted slightly from Cuisine at Home March/April 2020