Blueberry Pancakes

star rating (34) rate this recipe »
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 1 dozen 5" pancakes

Recipe photo

Blueberry pancakes are a wonderful treat when fresh blueberries are in season. But don't limit your enjoyment of these tender, golden cakes to summer; frozen blueberries make them a year-round treat

Blueberry Pancakes

star rating (34) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 1 dozen 5" pancakes
Published: 01/01/2010


Tips from our bakers

  • What kind of milk should you use in this recipe—skim, whole, something in between? It's up to you; skim milk will yield the least tender pancake, whole milk the most tender.
  • If you use fresh berries, mix them right into the batter. If you use frozen berries, it's better to scatter them atop the cooking pancakes. If you mix them into the batter, they'll tint your pancakes a rather unappetizing shade of green.
  • Why is it helpful to let pancake batter rest before cooking the pancakes? Because it gives the baking powder a chance to start working, and the flour time to start absorbing the liquid, both of which make for fluffier pancakes.


1) Heat a griddle to 350°F. If you don't have a griddle, heat a large frying pan over medium-low to medium heat. Grease the griddle. When it's hot enough, a drop of water will skitter across the surface, evaporating immediately.

2) Beat the eggs, milk, and vanilla until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the melted butter or oil.

3) Add the flour, salt, baking powder, and sugar, stirring just to combine. A few lumps are OK. Set the batter aside to rest for a couple of minutes; it'll thicken a bit as it stands.

4) Drop the batter by 1/4 cupfuls onto the prepared griddle or pan; a muffin scoop works well here. Sprinkle 1 tablespoon berries atop each pancake.

5) Cook the cakes till they're golden brown on the bottom, about 2 minutes. Flip them over, and cook till the other side is golden, 2 to 2 1/2 minutes.

6) Serve the pancakes immediately. Or transfer them to a platter, cover, and keep warm in a 200°F oven. Enjoy with butter and maple syrup.


1 234  All  
  • star rating 02/21/2015
  • from
  • star rating 01/27/2015
  • Tony from Centennial, CO
  • Great Recipe - I'm English and had never made 'US Style pancakes' before ( only Crepe style ones ). Every American I have served these pancakes ahs raved about them and said they're the best they've ever eaten ! I have to say that I REALLY like them too !
  • star rating 01/08/2015
  • Jessyca from Franklinton, nc
  • The best Pancakes I ever made! Although the recipe is perfect, to add some crunch I spinkled some chopped pecans along with the blueberries.
  • star rating 12/22/2014
  • Sara from FL
  • WOW my 4 year old had 3 plates of them !!!
  • star rating 11/21/2014
  • Terri from Bristow, VA
  • The recipe is very easy to follow and quick to make. I add one tablespoon of sugar and one teaspoon of cinnamon. Great texture and delicious. The entire family loved them.
  • star rating 08/25/2014
  • Bill from Thorofare, N.J.
  • Great recipe. I think you can do almost anything with it. I used no-fat half-and-half. Next time I'm going to try White Whole Wheat Flour. I used 1/2 tsp. vanilla extract and 1/2 tsp. of lemon extract. Next time I'll use 1 full tsp. of each or some of the Fiori di Sicilia (which worked so well in my blueberry waffles).
  • star rating 07/28/2014
  • Molly Brose from Harveys Lake, PA
  • star rating 07/20/2014
  • annwexler from KAF Community
  • How many people did this recipe get out of bed this a.m., like me? I used KAF self-rising flour so didn't add baking powder or salt. Instructions really helpful -- used a 1/4 cup measure to spoon the pancakes in, and sprinkled the blueberries on top (even though fresh ones). Used 1 tsp vanilla, and mixed skim milk and half and half. Used safflower oil, even followed time suggestions. I make pancakes from scratch fairly often but this recipe by far the most successful -- no "starter" pancake wonkiness. Cooked perfectly, very fluffy. 3 points on WW pointsplus each pancake!
  • star rating 07/15/2014
  • ofe from chicago il
  • This is a great starter recipe. So many ways to tweak it and individualize for each of my loved ones.
1 234  All  

Related recipes