These blueberry pancakes are fluffy and flavorful with bursts of fresh blueberries in every bite. They’re easy to make from scratch with simple ingredients.

If you’re looking for a delicious way to enjoy fresh summer berries, I suggest making these blueberry pancakes.

They are light, fluffy and moist and so much better than store-bought pancake mixes – with none of the undesirable ingredients, preservatives, etc.

Plus, there are rich buttery notes of vanilla and a burst of fresh blueberries in every bite!

Blueberry Pancakes: Ingredients & Substitutions

• All-purpose flour. You can substitute up to ½ cup of the all-purpose flour with whole wheat, white whole wheat, or whole wheat pastry flour (or make this whole wheat pancakes recipe).
• Salted butter. Unsalted butter, ghee or coconut oil are all good substitutes for salted butter.
• Granulated sugar. white sugar, organic cane sugar and coconut sugar all work well in this recipe.
• Buttermilk. 1 cup whole milk and ½ cup sour cream is a good substitute for buttermilk.
• Butter for cooking. Cooking pancakes in butter adds tons of flavor, I don’t recommend skipping this step. Ghee or coconut oil are good substitutes.
• Fresh blueberries. use your favorite berries (raspberries, etc.) if desired. If you’d like to use frozen blueberries, thaw them in a colander to drain excess water before using them in the recipe.

How to Make Blueberry Pancakes

Let’s walk through this blueberry pancakes recipe, and don’t forget to watch the video.

Begin by combining the dry ingredients (except sugar) in a medium bowl.

Then, in a large bowl, whisk together melted butter and granulated sugar.

Once combined, add the eggs, buttermilk and vanilla and whisk until smooth.

Next, add the dry ingredients to the wet ingredients and stir/whisk until the batter is smooth.

Then, gently fold in the blueberries, being careful not to crush them.

Cook the Blueberry Pancakes

Once the batter is ready, preheat an electric griddle to 350 degrees F or heat a nonstick fry pan over medium heat.

Then, melt ½ Tablespoon butter onto the preheated griddle and spread it out with a spatula to ensure it’s evenly distributed over the surface.

Pour the batter in ¼ cup portions onto the pre-heated, buttered griddle.

Cook on the first side for about 2-3 minutes or until the middle begins to bubble and the sides look set.

Flip and cook for 1-2 more minutes until the second side is browned and the pancakes puff slightly.

Repeat until all the batter has been used, melting fresh butter onto the griddle with each new batch of pancakes.

To Keep Warm

If you’d like to keep pancakes warm in between batches, preheat your oven to 200 degrees F. As the pancakes come off the griddle, transfer them to a large baking sheet and put them in the oven to stay warm. 

Serve

Serve these blueberry pancakes warm with a dollop of butter and a glug of maple syrup.

We also like to serve them with some some homemade cinnamon honey butter, homemade peanut butter or homemade whipped cream.

I suggest serving them alongside some of our other favorite breakfast recipes like egg casserole, frittata, fruit salad and the best quiche recipe.

Store

Store any leftover blueberry pancakes in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Freeze

Flash-freeze the blueberry pancakes in a single layer on a baking sheet. Once they’re frozen, transfer the pancakes to an airtight container or ziplock bag.

Reheat in the microwave or toaster and you have an easy, delicious breakfast ready in seconds.

Blueberry Pancakes Recipe FAQS

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