Blueberry Pancakes
Updated Nov 21, 2024
These blueberry pancakes are easy to make for a weekend family brunch and are always a hit, loaded with fresh blueberries.
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Switch up your brunch with these delicious Blueberry Pancakes. They’re light in texture and sweetened mostly with blueberries. Get ready to drench them in your favorite maple syrup for the ultimate weekend breakfast!
Ingredients
- Flour: Use all-purpose flour for the best results.
- Sugar: I like to use cane sugar for a little sweetness, granulated will work fine too.
- Baking powder: For light and fluffy blueberry pancakes!
- Milk: You can use any milk you like in this recipe; 1 or 2% dairy or a plant based milk like oat or almond.
- Butter: I like to use butter so that the pancakes are nice and moist.
- Eggs: To bind the ingredients together.
- Blueberries: Packed full of vitamins and antioxidants, they are a tasty way to get the goodness in!
How to make blueberry pancakes
- Add the cleaned and dried blueberries on top.
- Carefully fold the blueberries in, being careful not to pop them so the color of the batter doesn’t change.
Tips for making the best pancakes
- Use room temperature eggs and milk if possible. 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 ⅓ measuring cup for evenly round pancakes. This helps to make sure the homemade blueberry pancakes are all even so they stack nicely and evenly. It also helps you control the pouring situation for the pancakes. You can also use an ice cream scoop.
- Kids love these pancakes! Be sure to get my other top recipes for kids’ breakfasts for more inspiration!
Frequently asked questions
Yes, these blueberry pancakes work really well with frozen blueberries. There’s no need to thaw the blueberries in advance. Doing so may turn the whole dish to a purple color as the thawed blueberries mix with the liquid.
These pancakes are best enjoyed as soon as they are made, but the will keep in an airtight container for 2 to 3 days and you can also freeze them. You can then reheat them in the oven or microwave to serve warm.
I love serving my family or friends these blueberry pancakes on the weekends. They are perfect for a crowd, make everyone satiated and happy, and they have a beautiful presentation with the fresh seasonal blueberries – a great summer brunch!
More pancake recipes:
- Healthy Carrot Pancakes
- Sweet Potato Pancakes
- High Protein Pancakes
- Oat Flour Pancakes
- Healthy Pumpkin Pancakes
- Lemon Ricotta Pancakes
- Flourless Strawberry Pancakes
- Banana Pancake Dippers
- Banana Egg Pancakes
If you’ve tried this healthy-ish feel good Blueberry Pancakes recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Blueberry Pancakes
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
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
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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 🙂