Visions of fluffy, golden pancakes bursting with juicy blueberries dance in your head? You’re in the right place! Whether it’s a lazy weekend brunch or a cozy comfort food craving, we’ve gathered 20 irresistible recipes that promise to make your mornings magical. From classic buttermilk to creative twists, get ready to flip your way to breakfast bliss. Let’s dive into this berry delicious roundup!
Classic Buttermilk Blueberry Pancakes
Begin your morning with fluffy, golden pancakes bursting with juicy blueberries—this classic recipe delivers diner-style perfection right at home. By following these simple steps, you’ll master the technique for tender, lightly sweet pancakes that make any breakfast special.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– All-purpose flour – 1½ cups
– Granulated sugar – 2 tbsp
– Baking powder – 2 tsp
– Baking soda – ½ tsp
– Salt – ¼ tsp
– Buttermilk – 1¼ cups
– Large egg – 1
– Unsalted butter – 3 tbsp, melted
– Fresh blueberries – 1 cup
– Vegetable oil – for cooking
Instructions
1. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl until fully combined.
2. In a separate medium bowl, whisk the buttermilk, egg, and melted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined—the batter will be slightly lumpy, which prevents tough pancakes.
4. Gently fold in the blueberries with 2–3 strokes to avoid crushing them and turning the batter purple.
5. Heat a nonstick skillet or griddle over medium heat (350°F) and lightly coat with vegetable oil using a paper towel.
6. Pour ¼ cup of batter per pancake onto the hot surface, leaving space between them.
7. Cook for 2–3 minutes until bubbles form on the surface and the edges look set.
8. Flip each pancake carefully with a spatula and cook for another 1–2 minutes until golden brown on both sides.
9. Transfer cooked pancakes to a wire rack in a single layer to keep them crisp instead of stacking them, which causes sogginess.
10. Repeat steps 5–9 with the remaining batter, adding more oil to the skillet as needed.
As you serve these pancakes, notice their tender, cake-like interior studded with warm, jammy blueberries that burst with flavor. For a creative twist, layer them with lemon curd or a dollop of whipped cream between each stack.
Fluffy Lemon Blueberry Pancakes
Venturing into a weekend breakfast that feels both special and achievable? These fluffy lemon blueberry pancakes combine bright citrus with sweet berries in a tender, golden stack that’s sure to become a favorite. Let’s walk through each step together to ensure perfect results every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– All-purpose flour – 1 ½ cups
– Granulated sugar – 2 tbsp
– Baking powder – 2 tsp
– Salt – ½ tsp
– Milk – 1 cup
– Egg – 1 large
– Unsalted butter – 2 tbsp, melted
– Lemon zest – 1 tbsp
– Fresh blueberries – 1 cup
– Vegetable oil – for cooking
Instructions
1. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until fully combined.
2. In a separate medium bowl, whisk the milk, egg, melted unsalted butter, and lemon zest until smooth.
3. Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined; a few lumps are fine to avoid overmixing, which can make pancakes tough.
4. Gently fold in the fresh blueberries with the spatula until evenly distributed.
5. Heat a non-stick skillet or griddle over medium heat and lightly coat the surface with vegetable oil.
6. For each pancake, pour ¼ cup of batter onto the hot skillet, spacing them apart to allow for spreading.
7. Cook the pancakes for 2–3 minutes, or until bubbles form on the surface and the edges look set.
8. Flip each pancake carefully with a spatula and cook for another 1–2 minutes, until golden brown on the second side; adjust the heat if needed to prevent burning.
9. Transfer the cooked pancakes to a plate and repeat with the remaining batter, adding more vegetable oil to the skillet as necessary.
10. Serve the pancakes warm immediately.
Resulting in a light, airy texture with pockets of juicy berries, these pancakes offer a delightful balance of tangy lemon and sweet blueberry. For a creative twist, try drizzling them with a simple lemon glaze or topping with a dollop of whipped cream and extra fresh berries for an extra-special presentation.
Whole Wheat Blueberry Pancakes
Gather your ingredients and get ready for a simple, wholesome breakfast. Today we’ll make fluffy whole wheat blueberry pancakes that are perfect for a cozy morning, and I’ll guide you through each step methodically so even a first-time cook can succeed. These pancakes come together quickly with minimal fuss, using ingredients you likely already have on hand.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Whole wheat flour – 1 cup
– Baking powder – 2 tsp
– Salt – ½ tsp
– Milk – 1 cup
– Egg – 1 large
– Maple syrup – 2 tbsp
– Unsalted butter – 2 tbsp, melted
– Fresh blueberries – 1 cup
– Vegetable oil – 1 tbsp
Instructions
1. In a large mixing bowl, whisk together 1 cup whole wheat flour, 2 tsp baking powder, and ½ tsp salt until evenly combined.
2. In a separate medium bowl, whisk 1 cup milk, 1 large egg, 2 tbsp maple syrup, and 2 tbsp melted unsalted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; do not overmix—a few lumps are okay to keep the pancakes tender.
4. Gently fold in 1 cup fresh blueberries using the spatula, being careful not to crush them.
5. Heat a non-stick skillet or griddle over medium heat (about 350°F) and add 1 tbsp vegetable oil, spreading it evenly with a paper towel.
6. Pour ¼ cup of batter onto the skillet for each pancake, leaving space between them.
7. Cook for 2–3 minutes until bubbles form on the surface and the edges look set; this indicates it’s time to flip for even cooking.
8. Flip each pancake carefully with a spatula and cook for another 1–2 minutes until golden brown and cooked through.
9. Transfer the cooked pancakes to a plate and repeat with the remaining batter, adding more oil to the skillet if it becomes dry.
10. Serve the pancakes immediately while warm for the best texture.
As you enjoy these pancakes, you’ll notice their hearty, slightly nutty flavor from the whole wheat flour, complemented by the sweet bursts of blueberries. The texture is light and fluffy yet satisfyingly substantial, making them ideal for a leisurely weekend brunch. Try stacking them high with a dollop of Greek yogurt and an extra drizzle of maple syrup for a delightful twist that balances tartness and sweetness.
Vegan Blueberry Pancakes
Finally, a vegan pancake recipe that delivers fluffy, golden-brown stacks bursting with juicy blueberries. Forget complicated substitutes—this method uses simple pantry staples to create a satisfying breakfast or brunch that everyone will love, whether they follow a plant-based diet or not.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– All-purpose flour – 1 cup
– Baking powder – 2 tsp
– Salt – ½ tsp
– Unsweetened almond milk – 1 cup
– Maple syrup – 2 tbsp
– Vanilla extract – 1 tsp
– Fresh blueberries – 1 cup
– Vegetable oil – 2 tbsp
Instructions
1. In a large mixing bowl, whisk together 1 cup of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt until fully combined.
2. In a separate medium bowl, pour 1 cup of unsweetened almond milk, 2 tablespoons of maple syrup, and 1 teaspoon of vanilla extract, then whisk vigorously for 30 seconds to incorporate air for fluffier pancakes.
3. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; a few small lumps are fine to avoid tough pancakes.
4. Gently fold in 1 cup of fresh blueberries, being careful not to crush them to prevent the batter from turning purple.
5. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly brush with ½ tablespoon of vegetable oil.
6. Pour ¼ cup of batter per pancake onto the hot skillet, cooking 2–3 pancakes at a time without crowding.
7. Cook for 2–3 minutes until bubbles form on the surface and the edges look set, then flip carefully with a spatula.
8. Cook the other side for 1–2 minutes until golden brown, adjusting heat if needed to prevent burning.
9. Transfer cooked pancakes to a plate, cover loosely with foil to keep warm, and repeat with remaining batter, adding more oil as necessary.
10. Serve immediately while hot. Zero effort yields tender, cake-like pancakes with pockets of sweet-tart berries that melt in your mouth. Drizzle with extra maple syrup or top with coconut whipped cream for a decadent twist, and enjoy them fresh—they’re best straight from the skillet.
Gluten-Free Blueberry Pancakes
Diving into a gluten-free breakfast doesn’t mean sacrificing fluffy, satisfying pancakes. Today, we’ll make a simple batch of blueberry pancakes perfect for a cozy morning. Follow each step carefully for the best results.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Gluten-free flour blend – 1 cup
– Baking powder – 2 tsp
– Salt – ¼ tsp
– Milk – ¾ cup
– Egg – 1 large
– Vegetable oil – 2 tbsp
– Blueberries – ½ cup
– Maple syrup – for serving
Instructions
1. In a large bowl, whisk together the gluten-free flour blend, baking powder, and salt until fully combined.
2. In a separate medium bowl, beat the egg lightly with a fork, then add the milk and vegetable oil, stirring until smooth.
3. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just mixed; a few lumps are fine to avoid overmixing, which can make pancakes tough.
4. Heat a non-stick skillet or griddle over medium heat (about 350°F) and lightly grease it with a small amount of oil or butter.
5. Pour ¼ cup of batter onto the hot skillet for each pancake, then immediately sprinkle 5-6 blueberries evenly over the top of each pancake.
6. Cook for 2-3 minutes until bubbles form on the surface and the edges look set; this visual cue indicates it’s time to flip.
7. Carefully flip each pancake with a spatula and cook for another 1-2 minutes until golden brown and cooked through.
8. Transfer the cooked pancakes to a plate and repeat with the remaining batter, regreasing the skillet as needed to prevent sticking.
9. Serve the pancakes warm, drizzled with maple syrup.
Zesty bursts of blueberries complement the tender, airy texture of these pancakes, making each bite a delightful balance of sweet and soft. For a creative twist, try topping them with a dollop of Greek yogurt and a sprinkle of lemon zest to enhance the fruity flavors.
Blueberry Ricotta Pancakes
You’ll love how these fluffy pancakes transform ordinary breakfast into something special. Blueberry Ricotta Pancakes combine creamy ricotta with bursts of juicy blueberries for a tender, flavorful twist on a classic. Let’s walk through each step together to ensure perfect results every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– All-purpose flour – 1 cup
– Baking powder – 2 tsp
– Salt – ¼ tsp
– Granulated sugar – 2 tbsp
– Whole milk – ¾ cup
– Ricotta cheese – ½ cup
– Large egg – 1
– Vanilla extract – 1 tsp
– Fresh blueberries – 1 cup
– Unsalted butter – 2 tbsp
Instructions
1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tsp baking powder, ¼ tsp salt, and 2 tbsp granulated sugar until fully combined.
2. In a separate medium bowl, whisk ¾ cup whole milk, ½ cup ricotta cheese, 1 large egg, and 1 tsp vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined; do not overmix to keep the pancakes tender.
4. Gently fold in 1 cup fresh blueberries, being careful not to crush them.
5. Heat a non-stick skillet or griddle over medium heat and melt ½ tbsp unsalted butter, swirling to coat the surface evenly.
6. For each pancake, scoop ¼ cup of batter onto the hot skillet, leaving space between them.
7. Cook the pancakes for 2–3 minutes, or until bubbles form on the surface and the edges look set.
8. Flip each pancake carefully using a spatula and cook for another 1–2 minutes, until golden brown on both sides.
9. Transfer the cooked pancakes to a plate and repeat steps 5–8 with the remaining batter, adding more butter as needed to prevent sticking.
10. Serve the pancakes immediately while warm.
Golden and fluffy, these pancakes have a delicate texture from the ricotta that melts in your mouth, complemented by the sweet-tart pop of blueberries in every bite. For a creative twist, try drizzling them with honey or lemon zest instead of syrup, or layer them with extra ricotta and fresh berries for a decadent stack.
Blueberry Oatmeal Pancakes
Haven’t you ever wished for a breakfast that’s both comforting and nutritious? Blueberry oatmeal pancakes deliver exactly that—a hearty, wholesome twist on a classic that’s surprisingly simple to make from scratch. Let’s walk through each step together, ensuring you get fluffy, golden-brown pancakes bursting with juicy berries every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Oats – 1 cup
– All-purpose flour – 1 cup
– Baking powder – 2 tsp
– Salt – ½ tsp
– Milk – 1 cup
– Egg – 1
– Maple syrup – 2 tbsp
– Butter – 2 tbsp, melted
– Blueberries – 1 cup
Instructions
1. Combine 1 cup oats, 1 cup all-purpose flour, 2 tsp baking powder, and ½ tsp salt in a large bowl, whisking until evenly mixed.
2. In a separate bowl, whisk together 1 cup milk, 1 egg, 2 tbsp maple syrup, and 2 tbsp melted butter until smooth.
3. Pour the wet ingredients into the dry ingredients, stirring gently until just combined—a few lumps are fine to avoid overmixing, which can make pancakes tough.
4. Gently fold in 1 cup blueberries, being careful not to crush them to keep their shape intact.
5. Heat a non-stick skillet or griddle over medium heat (about 350°F) and lightly grease it with butter or oil.
6. Pour ¼ cup batter for each pancake onto the hot surface, cooking until bubbles form on top and edges look set, about 2–3 minutes.
7. Flip each pancake carefully and cook for another 1–2 minutes until golden brown on both sides—adjust heat if they brown too quickly.
8. Repeat with remaining batter, keeping cooked pancakes warm in a 200°F oven until all are done.
9. Serve immediately while hot. Just imagine biting into these pancakes: they’re tender with a slight chew from the oats, sweetened naturally by the blueberries and maple syrup. For a creative twist, top them with a dollop of Greek yogurt and a drizzle of honey for extra creaminess.
Blueberry Banana Pancakes
Savor a cozy weekend morning with these fluffy, fruit-packed pancakes that come together in minutes. They’re perfect for beginners, requiring just a few pantry staples and ripe bananas for natural sweetness. Let’s walk through each step methodically to ensure your first batch turns out golden and delicious.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– All-purpose flour – 1 cup
– Baking powder – 2 tsp
– Salt – ½ tsp
– Milk – ¾ cup
– Egg – 1 large
– Vegetable oil – 2 tbsp
– Ripe banana – 1 medium, mashed
– Fresh blueberries – ½ cup
– Butter – 2 tbsp, for cooking
Instructions
1. In a large bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined.
2. In a separate medium bowl, whisk the milk, egg, and vegetable oil until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined; a few lumps are fine to avoid overmixing, which can make pancakes tough.
4. Fold in the mashed ripe banana and fresh blueberries gently with a spatula to distribute evenly without crushing the berries.
5. Heat a non-stick skillet or griddle over medium heat (about 350°F) and melt ½ tbsp of butter, swirling to coat the surface.
6. For each pancake, pour ¼ cup of batter onto the skillet, leaving space between them to allow for spreading.
7. Cook for 2–3 minutes until bubbles form on the surface and the edges look set, then flip carefully with a spatula.
8. Cook for another 1–2 minutes on the second side until golden brown and cooked through; adjust heat if needed to prevent burning.
9. Repeat with the remaining batter, adding more butter to the skillet as necessary to keep pancakes from sticking.
10. Serve immediately while warm. Notice how the pancakes emerge tender and moist from the banana, with bursts of juicy blueberries in every bite. For a creative twist, top with a dollop of Greek yogurt and a drizzle of maple syrup to balance the sweetness.
Blueberry Cornmeal Pancakes
Unlock a delightful breakfast twist with these blueberry cornmeal pancakes, which combine a slightly crunchy texture from the cornmeal with bursts of sweet, juicy blueberries. Understanding the method is simple: you’ll mix dry and wet ingredients separately before gently combining them to avoid tough pancakes, then cook them on a preheated griddle until golden. Using this straightforward approach ensures fluffy, flavorful results every time, perfect for a cozy weekend morning or a special brunch.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Cornmeal – 1 cup
– All-purpose flour – 1 cup
– Baking powder – 2 tsp
– Salt – ½ tsp
– Milk – 1 cup
– Egg – 1 large
– Unsalted butter – 2 tbsp, melted
– Granulated sugar – 2 tbsp
– Fresh blueberries – 1 cup
– Vegetable oil – 1 tbsp
Instructions
1. Preheat a griddle or large non-stick skillet over medium heat to 375°F.
2. In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt until fully combined.
3. In a separate medium bowl, whisk the milk, egg, melted unsalted butter, and granulated sugar until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; a few lumps are fine to prevent overmixing, which can make pancakes dense.
5. Gently fold in the fresh blueberries with the spatula to distribute them evenly without crushing them.
6. Lightly brush the preheated griddle with vegetable oil using a pastry brush or paper towel.
7. For each pancake, pour ¼ cup of batter onto the griddle, spacing them about 2 inches apart.
8. Cook for 2–3 minutes until bubbles form on the surface and the edges look set.
9. Flip each pancake carefully with a spatula and cook for another 1–2 minutes until golden brown on the bottom.
10. Transfer the cooked pancakes to a plate and repeat with the remaining batter, brushing the griddle with more oil as needed to prevent sticking.
11. Serve the pancakes immediately while warm. Tip: For extra fluffiness, avoid pressing down on the pancakes while cooking, as this can deflate them. Tip: If blueberries sink to the bottom of the batter, toss them in a little flour before folding in to help them stay suspended. Tip: To keep pancakes warm for serving, place them in a single layer on a baking sheet in a 200°F oven.
These pancakes offer a delightful contrast with a crispy exterior from the cornmeal and tender, moist interiors studded with juicy blueberries. The subtle sweetness pairs beautifully with a drizzle of maple syrup or a dollop of whipped cream, or try serving them with a sprinkle of lemon zest for a bright, refreshing twist.
Blueberry Coconut Pancakes
A perfect weekend breakfast awaits with these fluffy, tropical-inspired Blueberry Coconut Pancakes. As a cooking teacher, I’ll guide you through each simple step to ensure success, even if you’re a beginner. Let’s create a stack that’s bursting with juicy berries and a hint of coconut sweetness.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– All-purpose flour – 1 cup
– Granulated sugar – 2 tbsp
– Baking powder – 2 tsp
– Salt – ½ tsp
– Egg – 1 large
– Milk – ¾ cup
– Melted butter – 2 tbsp
– Vanilla extract – 1 tsp
– Sweetened shredded coconut – ½ cup
– Fresh blueberries – 1 cup
– Vegetable oil – for cooking
Instructions
1. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until fully combined.
2. In a separate medium bowl, beat the egg lightly with a fork, then whisk in the milk, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; a few lumps are fine to avoid tough pancakes.
4. Gently fold in the sweetened shredded coconut and fresh blueberries until evenly distributed throughout the batter.
5. Heat a non-stick skillet or griddle over medium heat (about 350°F) and lightly grease it with vegetable oil using a paper towel.
6. For each pancake, pour ¼ cup of batter onto the hot skillet, spacing them apart to prevent sticking.
7. Cook the pancakes for 2–3 minutes, or until bubbles form on the surface and the edges look set.
8. Carefully flip each pancake with a spatula and cook for another 1–2 minutes, until golden brown and cooked through.
9. Transfer the cooked pancakes to a plate and repeat with the remaining batter, greasing the skillet lightly between batches if needed.
10. Serve the pancakes immediately while warm. Just imagine biting into these tender, golden discs—they’re wonderfully fluffy with bursts of tart blueberries and a chewy coconut texture that adds a tropical twist. For a creative touch, drizzle with maple syrup or top with extra berries and a sprinkle of coconut to enhance the flavor.
Blueberry Cinnamon Roll Pancakes
Kicking off a cozy morning, these Blueberry Cinnamon Roll Pancakes blend the comforting swirl of cinnamon rolls with the fluffy ease of pancakes, making a special breakfast feel achievable even for first-timers. Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– All-purpose flour – 1 cup
– Baking powder – 2 tsp
– Salt – ½ tsp
– Granulated sugar – 2 tbsp
– Milk – ¾ cup
– Egg – 1 large
– Unsalted butter – 2 tbsp, melted
– Vanilla extract – 1 tsp
– Ground cinnamon – 1 tsp
– Fresh blueberries – ½ cup
Instructions
1. In a large bowl, whisk together the all-purpose flour, baking powder, salt, granulated sugar, and ground cinnamon until fully combined.
2. In a separate medium bowl, whisk the milk, egg, melted unsalted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined, with a few lumps remaining; overmixing can make pancakes tough.
4. Gently fold in the fresh blueberries with a spatula to distribute evenly without crushing them.
5. Heat a non-stick skillet or griddle over medium heat (about 350°F) and lightly grease it with butter or oil.
6. Pour ¼ cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and edges look set, about 2-3 minutes.
7. Flip each pancake carefully and cook for another 1-2 minutes until golden brown and cooked through; adjust heat if browning too quickly.
8. Repeat with remaining batter, keeping cooked pancakes warm in a 200°F oven on a baking sheet.
9. Serve immediately with syrup or a dusting of powdered sugar. Here, the pancakes emerge tender and moist, with bursts of juicy blueberries and a warm cinnamon aroma that mimics a fresh-baked roll. For a creative twist, layer them with a cream cheese glaze or top with extra blueberries for a vibrant, festive presentation.
Blueberry Protein Pancakes
Here’s a simple, protein-packed breakfast that’s as delicious as it is nutritious, perfect for fueling your morning without any fuss. By combining basic pantry staples with fresh blueberries, you’ll create fluffy pancakes that keep you satisfied for hours. Let’s walk through each step together to ensure perfect results every time.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– All-purpose flour – 1 cup
– Vanilla protein powder – ¼ cup
– Baking powder – 1 tsp
– Salt – ½ tsp
– Milk – ¾ cup
– Egg – 1 large
– Vegetable oil – 2 tbsp
– Fresh blueberries – ½ cup
Instructions
1. In a large mixing bowl, whisk together the all-purpose flour, vanilla protein powder, baking powder, and salt until fully combined.
2. In a separate medium bowl, beat the egg lightly with a fork, then stir in the milk and vegetable oil until smooth.
3. Pour the wet ingredients into the dry ingredients and gently fold with a spatula just until no dry streaks remain; do not overmix to keep the pancakes tender.
4. Gently fold the fresh blueberries into the batter, being careful not to crush them to maintain their shape and juiciness.
5. Heat a non-stick skillet or griddle over medium heat (about 350°F) and lightly grease it with a small amount of oil or cooking spray.
6. Pour ¼ cup of batter onto the hot skillet for each pancake, spacing them apart to allow for spreading.
7. Cook the pancakes for 2–3 minutes, or until bubbles form on the surface and the edges look set, indicating it’s time to flip.
8. Carefully flip each pancake using a spatula and cook for another 1–2 minutes until golden brown and cooked through.
9. Transfer the cooked pancakes to a plate and repeat with the remaining batter, regreasing the skillet as needed to prevent sticking.
10. Serve the pancakes immediately while warm for the best texture and flavor.
Soft and fluffy with bursts of sweet-tart blueberries, these pancakes have a satisfyingly dense yet moist crumb from the protein powder. Stack them high and drizzle with maple syrup or a dollop of Greek yogurt for a balanced, indulgent treat that’s perfect for a leisurely weekend brunch or a quick weekday boost.
Blueberry Almond Flour Pancakes
Here’s a simple, wholesome breakfast that’s both delicious and easy to make, perfect for a cozy morning. Blueberry Almond Flour Pancakes are naturally gluten-free and come together with just a few ingredients, offering a tender, slightly nutty base studded with sweet bursts of fruit. Follow these steps closely for fluffy, golden results every time.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– Almond flour – 1 cup
– Eggs – 2 large
– Baking powder – 1 tsp
– Salt – ¼ tsp
– Milk – ½ cup
– Blueberries – ½ cup
– Butter – 2 tbsp
Instructions
1. In a medium bowl, whisk together 1 cup almond flour, 1 tsp baking powder, and ¼ tsp salt until fully combined.
2. Crack 2 large eggs into the dry ingredients and pour in ½ cup milk, then whisk vigorously for about 30 seconds until the batter is smooth and free of lumps.
3. Gently fold in ½ cup blueberries with a spatula to avoid crushing them, which helps maintain their shape during cooking.
4. Heat a non-stick skillet or griddle over medium-low heat (around 325°F) and melt 1 tbsp butter, swirling to coat the surface evenly.
5. Pour ¼ cup of batter onto the skillet for each pancake, spacing them apart to prevent sticking, and cook for 2–3 minutes until bubbles form on the surface and the edges look set.
6. Flip each pancake carefully using a spatula and cook for another 1–2 minutes until golden brown and cooked through; if the pancakes brown too quickly, reduce the heat slightly to avoid burning.
7. Transfer the cooked pancakes to a plate and repeat with the remaining batter, adding the second 1 tbsp butter to the skillet as needed to prevent sticking.
8. Serve the pancakes immediately while warm for the best texture. Made with almond flour, these pancakes have a delicate, moist crumb and a subtle nutty flavor that pairs beautifully with the juicy blueberries. Try topping them with a drizzle of maple syrup or a dollop of Greek yogurt for a creamy contrast, or stack them high for a festive brunch presentation.
Blueberry Sourdough Pancakes
A perfect weekend breakfast awaits with these fluffy, tangy blueberry sourdough pancakes that transform your starter discard into something spectacular. As a cooking teacher, I’ll guide you through each simple step to ensure golden-brown success every time, whether you’re a beginner or just looking for a reliable recipe. You’ll appreciate how the sourdough adds depth while the blueberries burst with sweet freshness in every bite.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Sourdough starter discard – 1 cup
– All-purpose flour – 1 cup
– Milk – ¾ cup
– Egg – 1 large
– Baking soda – 1 tsp
– Salt – ½ tsp
– Sugar – 2 tbsp
– Fresh blueberries – 1 cup
– Unsalted butter – 2 tbsp
Instructions
1. In a large bowl, whisk together the sourdough starter discard, milk, and egg until smooth.
2. Add the all-purpose flour, baking soda, salt, and sugar to the wet ingredients, and stir gently until just combined—a few lumps are fine to avoid tough pancakes.
3. Gently fold in the fresh blueberries with a spatula to prevent them from breaking and staining the batter.
4. Heat a non-stick skillet or griddle over medium heat (350°F) and melt ½ tablespoon of unsalted butter, swirling to coat the surface evenly.
5. Pour ¼ cup of batter onto the hot skillet for each pancake, leaving space between them to allow for spreading.
6. Cook the pancakes for 2–3 minutes, or until bubbles form on the surface and the edges look set—this visual cue indicates it’s time to flip.
7. Carefully flip each pancake using a spatula and cook for another 1–2 minutes, until golden brown and cooked through; adjust heat if they’re browning too quickly.
8. Transfer the cooked pancakes to a warm plate and repeat steps 4–7 with the remaining batter, adding more butter as needed to prevent sticking.
9. Serve the pancakes immediately while hot. Warm and tender, these pancakes boast a slight tang from the sourdough that balances the juicy blueberries, creating a delightful contrast in every fluffy bite. For a creative twist, stack them high with a dollop of whipped cream or a drizzle of maple syrup to enhance their natural sweetness.
Blueberry Cream Cheese Pancakes
Pancakes become something truly special when you fold sweet blueberries and creamy cheese into the batter. Perfect for a lazy weekend morning, this recipe transforms basic ingredients into a decadent breakfast that feels like a treat. Let’s walk through the simple steps to make them.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– All-purpose flour – 1 cup
– Granulated sugar – 2 tbsp
– Baking powder – 2 tsp
– Salt – ½ tsp
– Milk – 1 cup
– Large egg – 1
– Unsalted butter – 2 tbsp, melted
– Fresh blueberries – 1 cup
– Cream cheese – 4 oz, cubed into ¼-inch pieces
– Vegetable oil – 1 tbsp
Instructions
1. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until fully combined.
2. In a separate medium bowl, whisk the milk, large egg, and melted unsalted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; a few lumps are fine to avoid tough pancakes.
4. Gently fold in the fresh blueberries and cubed cream cheese until evenly distributed throughout the batter.
5. Heat a non-stick skillet or griddle over medium heat and add the vegetable oil, spreading it evenly.
6. For each pancake, pour ¼ cup of batter onto the hot skillet, spacing them about 2 inches apart.
7. Cook the pancakes for 2–3 minutes, or until bubbles form on the surface and the edges look set.
8. Carefully flip each pancake using a spatula and cook for another 1–2 minutes, until golden brown and cooked through.
9. Transfer the cooked pancakes to a plate and repeat with the remaining batter, adding more oil to the skillet if it becomes dry.
10. Serve the pancakes immediately while warm. Velvety pockets of melted cream cheese burst alongside juicy blueberries in every fluffy bite, creating a delightful contrast of tangy and sweet. For an extra touch, drizzle with maple syrup or a dollop of whipped cream to enhance the richness.
Blueberry Buckwheat Pancakes
Here’s how to make fluffy, nutty Blueberry Buckwheat Pancakes that are perfect for a cozy morning. These pancakes come together with just a few wholesome ingredients and simple steps, yielding a hearty breakfast that’s both satisfying and easy to master. Follow along carefully, and you’ll have a stack ready in no time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Buckwheat flour – 1 cup
– All-purpose flour – ½ cup
– Baking powder – 2 tsp
– Salt – ½ tsp
– Egg – 1 large
– Milk – 1 cup
– Maple syrup – 2 tbsp
– Butter – 2 tbsp, melted
– Blueberries – 1 cup
– Butter – 1 tbsp, for cooking
Instructions
1. In a large bowl, whisk together 1 cup buckwheat flour, ½ cup all-purpose flour, 2 tsp baking powder, and ½ tsp salt until fully combined.
2. In a separate medium bowl, beat 1 large egg lightly, then stir in 1 cup milk, 2 tbsp maple syrup, and 2 tbsp melted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined; do not overmix to avoid tough pancakes.
4. Gently fold in 1 cup blueberries, being careful not to crush them, which helps maintain their juicy texture in the batter.
5. Heat a non-stick skillet or griddle over medium heat and add 1 tbsp butter, swirling to coat the surface evenly.
6. Once the butter melts and the skillet is hot (about 350°F or when a drop of water sizzles), scoop ¼ cup of batter per pancake onto the skillet.
7. Cook the pancakes for 2–3 minutes, or until bubbles form on the surface and the edges look set, indicating it’s time to flip.
8. Flip each pancake carefully and cook for another 1–2 minutes, until golden brown and cooked through; adjust heat if needed to prevent burning.
9. Transfer cooked pancakes to a plate and repeat with remaining batter, adding more butter to the skillet as necessary.
10. Serve the pancakes immediately while warm. You’ll love the tender, slightly earthy crumb from the buckwheat, paired with bursts of sweet blueberries in every bite. For a creative twist, try layering them with yogurt and a drizzle of honey or stacking them high for a festive brunch centerpiece.
Blueberry Chia Seed Pancakes
Keeping your weekend breakfast both nutritious and delicious doesn’t have to be complicated. These Blueberry Chia Seed Pancakes are a simple, one-bowl recipe that delivers fluffy texture and bursts of fresh flavor, perfect for a relaxed morning.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– All-purpose flour – 1 cup
– Baking powder – 2 tsp
– Salt – ½ tsp
– Milk – 1 cup
– Egg – 1 large
– Vegetable oil – 2 tbsp
– Fresh blueberries – 1 cup
– Chia seeds – 2 tbsp
– Maple syrup – for serving
Instructions
1. In a large mixing bowl, whisk together the 1 cup of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt until fully combined.
2. Add the 1 cup of milk, 1 large egg, and 2 tablespoons of vegetable oil to the dry ingredients.
3. Gently whisk the wet and dry ingredients together until just combined; a few small lumps are fine to avoid overmixing, which can make pancakes tough.
4. Fold in the 1 cup of fresh blueberries and 2 tablespoons of chia seeds with a spatula until evenly distributed.
5. Heat a non-stick skillet or griddle over medium heat (about 350°F) and lightly grease it with a small amount of vegetable oil.
6. Pour ¼ cup of batter onto the hot skillet for each pancake, leaving space between them.
7. Cook the pancakes for 2–3 minutes, or until bubbles form on the surface and the edges look set.
8. Flip each pancake carefully using a spatula and cook for another 1–2 minutes, until golden brown on both sides and cooked through.
9. Repeat steps 5–8 with the remaining batter, greasing the skillet as needed between batches to prevent sticking.
10. Serve the pancakes immediately, drizzled with maple syrup while warm for the best texture.
Zesty blueberries and crunchy chia seeds create a delightful contrast in these pancakes, offering a tender, fluffy bite with every forkful. For a creative twist, try layering them with Greek yogurt and a extra sprinkle of chia seeds for added protein.
Blueberry Streusel Pancakes
You’ll love how these Blueberry Streusel Pancakes transform a classic breakfast into something special with a buttery, crumbly topping. Let’s walk through each step together to ensure your pancakes are fluffy and perfectly cooked. This recipe is designed for beginners, so follow along carefully for the best results.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– All-purpose flour – 1 ½ cups
– Granulated sugar – ¼ cup
– Baking powder – 2 tsp
– Salt – ½ tsp
– Milk – 1 cup
– Egg – 1 large
– Unsalted butter – 3 tbsp, melted
– Fresh blueberries – 1 cup
– Brown sugar – ½ cup
– Cold unsalted butter – ¼ cup, cubed
Instructions
1. Preheat a non-stick skillet or griddle over medium heat to 350°F, using a thermometer to check accuracy for even cooking.
2. In a large bowl, whisk together 1 ½ cups all-purpose flour, ¼ cup granulated sugar, 2 tsp baking powder, and ½ tsp salt until fully combined.
3. In a separate bowl, beat 1 large egg lightly, then stir in 1 cup milk and 3 tbsp melted unsalted butter until smooth.
4. Pour the wet ingredients into the dry ingredients and mix gently until just combined, being careful not to overmix to keep the batter tender.
5. Gently fold in 1 cup fresh blueberries with a spatula to avoid bursting them, which can discolor the batter.
6. In a small bowl, make the streusel by combining ½ cup brown sugar and ¼ cup cold unsalted butter cubes, using your fingers to pinch them into coarse crumbs.
7. Lightly grease the preheated skillet with butter or oil, then pour ¼ cup batter per pancake, spacing them apart to prevent sticking.
8. Immediately sprinkle a generous tablespoon of the streusel mixture evenly over each pancake before flipping.
9. Cook for 2-3 minutes until bubbles form on the surface and the edges look set, then flip carefully with a spatula.
10. Cook the other side for 1-2 minutes until golden brown and cooked through, adjusting heat if needed to avoid burning.
11. Transfer the pancakes to a plate and repeat with the remaining batter, keeping cooked pancakes warm in a 200°F oven.
12. Serve the pancakes warm, stacking them to showcase the streusel layers. These pancakes boast a soft, fluffy interior with a crisp, buttery topping that melts in your mouth. For a creative twist, drizzle with maple syrup and add a dollop of whipped cream or extra fresh blueberries on the side.
Summary
From fluffy classics to creative twists, these 20 blueberry pancake recipes offer something for every home cook. We hope you find a new favorite to brighten your breakfast table! Give one a try this weekend, and let us know which recipe you loved most in the comments below. If you enjoyed this roundup, please share it on Pinterest to spread the berry bliss.
