There’s something magical about fluffy, golden pancakes bursting with juicy blueberries in every bite. These Blueberry Pancakes are a perfect balance of sweet and tangy, with a tender, melt-in-your-mouth texture that’s impossible to resist. Ready in just 30 minutes, they’re an ideal way to start your day or treat yourself to a cozy weekend brunch.
The aroma of warm pancakes sizzling on the griddle, paired with the vibrant pop of fresh blueberries, is pure comfort. Each bite offers a delightful contrast of soft, pillowy batter and the slight crunch of caramelized edges. Whether drizzled with maple syrup or enjoyed as-is, these pancakes are a simple yet indulgent way to brighten your morning.
Ingredients for Perfect Blueberry Pancakes
- 1½ cups all-purpose flour
- 2 tablespoons cane sugar (or substitute with granulated sugar)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon (optional, for extra flavor)
- Heaping ¼ teaspoon sea salt
- 1 large egg
- 1 cup plus 3 tablespoons milk (any type works)
- ½ cup plain whole milk Greek yogurt (or substitute with sour cream)
- 2 tablespoons avocado oil or melted butter (plus extra for brushing the skillet)
- 1½ teaspoons vanilla extract
- 2 cups blueberries (fresh or thawed frozen)
- Maple syrup, for serving
Step-by-Step Instructions
- In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt. Stir until well mixed.
- In a medium bowl, whisk together the egg, milk, yogurt, avocado oil (or melted butter), and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined (do not overmix). If using fresh blueberries, gently fold them into the batter.
- Heat a nonstick skillet over medium-low heat and lightly brush with oil or melted butter.
- Use a ⅓-cup scoop to pour the batter onto the skillet. If using frozen blueberries, evenly scatter them onto each pancake immediately after pouring the batter.
- Cook the pancakes for 1 to 2 minutes, or until bubbles form on the surface and the edges look set.
- Flip the pancakes and cook for an additional 1 to 2 minutes, or until they are puffed and golden brown.
- Serve warm with maple syrup and enjoy!
Perfect Pairings: Sauce and Topping Ideas
While maple syrup is a classic choice, try drizzling your blueberry pancakes with honey or lemon curd for a tangy twist. For a creamy option, add a dollop of whipped cream or Greek yogurt. Sprinkle with powdered sugar or toasted nuts for extra texture and flavor.
Make It Your Own: Recipe Variations
Swap out blueberries for raspberries, chopped strawberries, or even chocolate chips for a different flavor profile. For a gluten-free version, use almond flour or a gluten-free flour blend. You can also substitute the Greek yogurt with buttermilk or sour cream for a richer batter.
Quick Tips for Time-Saving Success
Prep your dry ingredients the night before and store them in an airtight container to save time in the morning. Use a large griddle to cook multiple pancakes at once, or keep finished pancakes warm in a 200°F oven while you cook the rest. Frozen blueberries? No need to thaw—just toss them in straight from the freezer!
Storage and Reheating Made Easy
Store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months. To reheat, pop them in the toaster or warm them in a 300°F oven for 5-10 minutes. They’ll taste just as fresh as when you made them!
Essential Equipment for Pancake Perfection
A nonstick skillet or griddle is key for even cooking and easy flipping. Use a ⅓-cup measuring cup or ice cream scoop for perfectly portioned pancakes. A thin spatula will help you flip them without breaking, and a pastry brush is handy for lightly oiling the pan.
Blueberry Pancakes
Ingredients
- 1½ cups all-purpose flour
- 2 tablespoons cane sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- Heaping ¼ teaspoon sea salt
- 1 large egg
- 1 cup plus 3 tablespoons milk
- ½ cup plain whole milk Greek yogurt
- 2 tablespoons avocado oil or melted butter plus more for brushing
- 1½ teaspoons vanilla extract
- 2 cups blueberries fresh or thawed frozen
- Maple syrup for serving
Instructions
- 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, milk, yogurt, avocado oil, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined. If using fresh blueberries, fold them into the batter.
- 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. If using frozen berries, evenly scatter them onto each pancake immediately after pouring the batter.
- Cook the pancakes for 1 to 2 minutes, or until bubbles form. Flip and cook for 1 to 2 additional minutes, or until the pancakes are puffed and golden brown. Serve with maple syrup.