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.
Servings: 4 servings
Equipment
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.
Video
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 1/3 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 1/3 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
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