5 from 6 votes
Best Blueberry Pancakes Recipe
With this simple recipe for Blueberry Pancakes, you can easily bring a naturally fruity flavor to a breakfast classic in 30 minutes or less! Flour, honey, eggs, milk, blueberries, and just a touch of vanilla combine to make a fluffy, delicately sweet treat that will never disappoint.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
12
pancakes
Calories:
159 kcal
Course:
Breakfast, Brunch
Cuisine:
American
Ingredients
- 2 ¼ cups flour all purpose, or gluten-free 1-to-1 blend
- 1 Tbsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- ¼ cup honey or sugar
- 2 egg whisked
- 1 ¾ cups milk regular or oat
- 1 ½ tsp. vanilla
- 1 ½ cups blueberries fresh
- 4 Tbsp. butter divided
Instructions
- Add flour, baking powder, baking soda, and salt to a large bowl. Whisk until well combined.
- Mix in honey, eggs, milk, and vanilla. Stir together until just combined.
- Add blueberries and gently fold the batter until they are well mixed, being careful not to burst the berries while stirring.
- Heat a large non-stick skillet over medium heat. Add 1 tablespoon of butter and wait for it to completely melt. Once the skillet is heated, scoop out ⅓ cup of the pancake batter and slowly pour it into the skillet, keeping the measuring scoop centered over the pancake. Repeat this with 2 more pancakes evenly spaced around the skillet.
- Cook the pancakes for 2-3 minutes per side, flipping once the batter begins to bubble all over and the underside is golden brown.
- Store cooked pancakes in a 170°F oven while you continue to cook the remaining pancake batter in the rest of the butter.
- Serve pancakes with additional butter, pure maple syrup, and fresh fruit, if desired. Enjoy!
Cup of Yum
Notes
- Frozen blueberries may be used if they are thawed and fully dried before adding to the batter.
- Toss blueberries in a bit of flour to stop them from sinking to the bottom.
- To Prep-Ahead: The dry mix may be whisked together ahead of time, but wait to prepare the batter until ready to cook the pancakes.
- To Store: Cooked pancakes can be stored in the fridge in an airtight container or Ziploc bag, for up to three days, to preserve freshness.
- To Freeze: Store leftover pancakes in a freezer-safe, airtight container or Ziploc bag for up to 2-3 months. Layer sheets of parchment or wax paper between individual pancakes, to make for easier separation once frozen.
- To Reheat: Warm leftovers from thawed or frozen in the microwave, skillet, or in a toaster oven set to low heat, until just heated through. To reheat a large batch, arrange them in a single layer on a parchment-lined baking sheet, with foil layered on top. Warm them in a 350°F oven, and serve immediately.
Nutrition Information
Calories
159kcal
(8%)
Carbohydrates
26g
(9%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Cholesterol
38mg
(13%)
Sodium
259mg
(11%)
Potassium
155mg
(3%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
173IU
(3%)
Vitamin C
2mg
(2%)
Calcium
75mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 pancakes
Amount Per Serving
Calories 159
% Daily Value*
| Calories | 159kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 38mg | 13% |
| Sodium | 259mg | 11% |
| Potassium | 155mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 173IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 75mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.