Easy Blueberry Pancakes

Learn how to make the best blueberry pancakes with fresh or frozen blueberries! This easy recipe makes light, fluffy pancakes that are bursting with blueberries. You probably have everything you need in your kitchen right now.

Blueberries don’t last long in our kitchen, so whenever we have some in the house, I hide some to make these incredible blueberry pancakes! The whole family loves them, and they freeze well for breakfast another day.

These fluffy blueberry pancakes are quick, and I bet you’ve got almost everything you need to make them right now! For another favorite everyday pancake recipe, see these easy pancakes!

Key Ingredients

• Blueberries: I happily use fresh or frozen blueberries for this recipe. When using frozen, I especially love the smaller wild blueberries.
• Flour: I’ve used all-purpose (plain) flour to make the pancakes in my photos. For more whole grains, you can use whole wheat flour. When I use whole wheat, I go for a 50:50 blend of whole wheat to all-purpose, so they stay nice and fluffy (I explain why in my recipe for whole wheat pancakes). For gluten-free pancakes, swap in your favorite gluten-free flour blend or try buckwheat flour (see my recipe for buckwheat pancakes).
• Sugar: I use granulated sugar, but brown sugar, coconut sugar, and honey work well. You could even mix in a little mashed banana as I did in my banana pancakes.
• Milk: I usually have whole milk in my fridge, so I use it for these blueberry pancakes. Non-dairy milk (like homemade oat milk) and even buttermilk work, too.
• Baking Soda and Lemon Juice: The reaction between baking soda and a little acid, like lemon juice or white vinegar, makes these pancakes so light and fluffy. If you only have baking powder in your kitchen, I’ve given directions below for substituting it in the recipe below. You can also use buttermilk as a substitute for the milk and then leave out the acid (lemon juice/vinegar), just like when making buttermilk pancakes.
• Butter: I add melted butter to the batter to get that melt-in-your-mouth texture. If you don’t eat butter, you can use melted vegan butter or coconut oil, which does taste amazing with the blueberries.
• Egg: The egg adds structure and helps to make my pancakes light and fluffy. If you do not cook with eggs and want to make vegan blueberry pancakes, you can substitute a flax egg or leave it out.
• Vanilla and Salt: Vanilla extract and salt make these so delicious. You can experiment with other extracts, too. I particularly love a tiny splash of almond extract, which works so nicely in these blueberry pancakes.

How to Make the Best Blueberry Pancakes

You will only need a few minutes to make these pancakes. First, sour some milk by adding lemon juice or vinegar to it. I usually don’t have buttermilk on hand, so this is my cheat to get the texture of buttermilk pancakes without buttermilk.

Next, whisk the dry ingredients and mix in the soured milk, egg, vanilla, and almond extract (optional but tasty). When you have a batter, fold in your blueberries.

You can make these pancakes with fresh or frozen blueberries. When using fresh blueberries, add them directly to the bowl with the batter and fold them in. For frozen blueberries, skip that and add the frozen berries directly to the uncooked side of the pancake in the pan. This way, the frozen berries sink into the middle of the pancake, and when you flip it, they get hot and juicy.

(If you add frozen berries to the batter in the bowl and mix, the batter turns an unusual blue-green color. It tastes great, but adding the berries directly to the pancake makes them look better.)