Blueberry Pancakes
Updated Jul 16, 2025
Try my quick and easy recipe for fluffy blueberry pancakes. The recipe requires basic pantry ingredients and fresh or frozen blueberries.
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Make Pancakes with Blueberries
My son makes pancakes or waffles for the family lately every Sunday, and every once in a while I convince him to add fruit to them, but these blueberry pancakes need no convincing! That’s because they’re fluffy, sweet, bursting with a fun color, and really easy to make!
Yes, he will always opt for chocolate chip pancakes (sharing his favorite recipe soon!) but when blueberries are in season, it’s blueberry pancakes for him! And I think you’re going to love it as much as he does!
Happy Cooking!
– Yumna
Blueberry Pancake Ingredients
- Dry Ingredients: All-purpose flour, baking powder on salt. You could also use whole wheat flour.
- Light Brown Sugar: You could also use granulated sugar, but I like the flavor and moisture brown sugar adds. Sometimes I’ll swap for pure maple syrup, too.
- Wet Ingredients: The rest of the batter is made from eggs, milk and melted butter. The eggs and milk will blend best if they are at room temperature.
- Blueberries: Use fresh or frozen blueberries. There’s no need to thaw the frozen blueberries in advance, but if you do, there’s no harm done. You might just get purple pancakes!
How to Make Blueberry Pancakes
Blueberry Pancakes
These homemade Blueberry Pancakes are so fluffy, sweet, and so easy to make. It's a kid-friendly breakfast recipe that they'll love making on weekend mornings.
Video
Ingredients
- 1 ½ cup all-purpose flour
- 2 tablespoons packed light brown sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- 1 cup milk
- 2 tablespoons unsalted butter melted
- ½ cup fresh blueberries
- Cooking spray for greasing the pan
- Butter and maple syrup for serving
Instructions
- In a medium bowl, whisk together the flour, brown sugar, baking powder, and salt. In another larger bowl, whisk the egg until blended. Whisk in the milk and melted butter, then whisk in the dry mixture until well combined. Add the blueberries and stir until evenly distributed. The batter may be lumpy but that’s ok.
- Heat a large nonstick pan or griddle over medium heat. Spray with nonstick cooking spray.
- Using a ⅓-cup measuring cup, pour 3-4 circles of batter into the pan or griddle. Cook until the pancakes are puffed on top and golden brown on the bottom, 2-3 minutes. Then flip and cook on the other side until risen and cooked through, 1-2 minutes more. Makes 8 pancakes.
- Serve with butter, maple syrup, and fresh fruit, if desired.
Equipment
Notes
Recipe Video: The video here is from the original recipe using yogurt and oats. This is still a good recipe and you can find it in the notes below!
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Freezing Instructions: Cool the pancakes, then place them between layers of wax paper, then place in an airtight container or freezer-safe bag. Freeze for up to 3 months. To reheat, place in the microwave for 1-2 minutes or in the oven at 350ºF until they’re hot and heated through, about 5-7 minutes.
This recipe has been updated in July 2025, but if you like the original version, you can still find it here:
1 ⅔ cups all-purpose flour
⅔ cup rolled oats
2 tablespoons cane sugar
1 ¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup greek yogurt
1 cup milk
4 tablespoons coconut oil melted plus more for the pan
2 large eggs
¾ cup blueberries
Maple syrup for serving
Instructions
In a large bowl, combine the dry ingredients: flour, oats, sugar, baking powder, baking soda and salt.
In another large bowl, whisk together the wet ingredients: Greek yogurt, milk, melted coconut oil and eggs.
Transfer the dry ingredients over the wet ingredients and stir using a rubber spatula just until moist. Gently fold in the blueberries.
Heat a nonstick pan over medium heat. Melt some butter in the pan. Working in batches, scoop ⅓ cup of the batter onto the hot griddle. Cook until the edges firm up and you can slide spatula under the pancake, about 3-4 minutes. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through. Repeat for the remaining batter. Recipe yields about 12 pancakes.
Serve immediately with maple syrup, if desired
⅔ cup rolled oats
2 tablespoons cane sugar
1 ¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup greek yogurt
1 cup milk
4 tablespoons coconut oil melted plus more for the pan
2 large eggs
¾ cup blueberries
Maple syrup for serving
Instructions
In a large bowl, combine the dry ingredients: flour, oats, sugar, baking powder, baking soda and salt.
In another large bowl, whisk together the wet ingredients: Greek yogurt, milk, melted coconut oil and eggs.
Transfer the dry ingredients over the wet ingredients and stir using a rubber spatula just until moist. Gently fold in the blueberries.
Heat a nonstick pan over medium heat. Melt some butter in the pan. Working in batches, scoop ⅓ cup of the batter onto the hot griddle. Cook until the edges firm up and you can slide spatula under the pancake, about 3-4 minutes. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through. Repeat for the remaining batter. Recipe yields about 12 pancakes.
Serve immediately with maple syrup, if desired
Nutrition
Serving: 2pancakes, Calories: 329kcal, Carbohydrates: 48g, Protein: 10g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 115mg, Sodium: 526mg, Potassium: 201mg, Fiber: 2g, Sugar: 11g, Vitamin A: 420IU, Vitamin C: 2mg, Calcium: 280mg, Iron: 3mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Variations
- Swap the fruit. Any berry will work in this recipe. If using strawberries, hull then dice them. I also like using summer stone fruit like diced peaches or even cherries.
- Add some spice. Add flavor to the batter by experimenting with warming spices like cinnamon, ginger or cardamom. I love the combo of blueberries and ginger. Start with ¼ teaspoon.
- Add fresh citrus. I love lemon zest in my blueberry pancakes! Add the zest of ½ lemon in with the wet ingredients. To bring out the lemon flavor even more, once cooked, top with a squeeze of fresh lemon juice and a drizzle of honey.
Recipe Tips
- Use room temperature eggs and milk. Because we’re using melted butter with the wet ingredients, it can solidify as soon as it hits colder ingredients, which makes it harder to combine everything well.
- Make sure the pan is heated through and hot before adding the first pancakes. But make sure it’s not so hot that it burns the pancakes. It shouldn’t be smoking. To test the temperature of the pan you can make a test baby pancake first to check that it is at the right temperature.
- Use an ice cream scoop evenly round pancakes. It will make sure the pancakes are all equal in size so you can pile them high!
- Don’t overmix the batter. Stir just until the wet and dry ingredients come together. A few lumps are ok. Overmixing will make the pancakes tough and rubbery.
- Let the batter rest. This will give the flour time to hydrate and the baking powder time to start activating which will make your pancakes light and fluffy. All you need is 5 to 10 minutes.
Comments
Yummy! Thick and fluffy! I love that these have oats and Greek yogurt, making them more hearty and filling. Thanks for a great recipe!!
I tried this today, and this is the most fluffiest pancake we ever had. Beat all the pancakes we have in restaurants. Thank you for the amazing recipe
So happy to hear that!!
Very deeeelicious! I added two bananas instead of the blueberries…حبيت كتييييير 💜
Yay!! Sounds delicious too!
Also excellent with raspberries
Yummmm!
Delicious
One of the best nutritious and delicious pancake recipe. And so easy to make it. Thank you!
So glad to hear it! Thank you 🙂