Fluffy Blueberry Pancakes made with fresh blueberries
Fluffy Blueberry Pancakes made with fresh blueberries
Ready in minutes, these quick and easy blueberry pancakes are irresistible and filled with fresh blueberries.
Anything that contains eggs, fruit, or vegetables can be a great addition to your pancake breakfast. I recommend healthy egg muffins, cheddar eggs and potatoes, or avocado bacon and eggs. Great with a smoothie too!
The best blueberry pancakes
Do you like blueberries? do you like breakfast? If so, then you’ll love these blueberry pancakes we recently made (they’re a favorite, just like our banana pancakes and Swedish pancakes).
It took us a while to get this recipe just right, but with a little experimentation, we were able to make the best blueberry pancakes the whole family was crazy about.
We have always been huge fans of pancakes and have loved trying different varieties over the past few years. Since we eat breakfast dinner at least once a week, you better believe we make pancakes a few times a month. So glad we have this easy variety to add to our “go-to pancake recipes”!
How to Make Blueberry Pancakes
We used fresh blueberries in this recipe, and we think quartered blueberries work best. Once the blueberries are cut, the rest of the recipe is easy. Here’s what you need to do…
dry ingredients. Sift flour, salt, baking powder and sugar into a large bowl.
wet ingredients. In a separate bowl, beat eggs and milk.
combine. Add egg mixture to flour mixture. Add the butter and stir in a quarter of the blueberries.
Cook. Pour the batter (1/4 cup at a time) onto a hot baking sheet and coat with cooking spray. Place extra blueberries (if desired) on top of the batter. Heat until golden brown on both sides. Serve hot.
Decorate. Sprinkling fresh berries on top (or even other berries like strawberries, raspberries, and/or blackberries) is perfect for showcasing these pancakes. They’re really hard to resist, but the fresh berries and syrup make them even more irresistible! ! Ok!
Homemade Blueberry Pancakes
I know it’s tempting to grab pre-made batter for pancakes, but I can guarantee these will be even better. In fact, the next time we try these homemade blueberry pancakes, I’ll also try using our regular buttermilk pancake mix. Serve with some buttermilk syrup and I guarantee everyone will be hooked.
No matter when or how you make these pancakes, they’re sure to be a hit!
We got the best results using fresh blueberries, but if freezing With all you have on hand, put blueberries in the batter while the pancakes cook.
arrive freeze, once cooled to room temperature, place in freezer-safe bags, separated with wax paper. They should stay in good shape for 1-2 months.
arrive reheat, either put them in the microwave for 20 seconds at a time and then toast in the toaster, or in large quantities you can heat them in a 350 degree oven for about 10 minutes until they are heated through.
We hope you enjoy these pancakes! They’re great year-round, especially for weekend entertaining and vacation gatherings.
For more pancake recipes, check out:
Course breakfast
American food
Prep time 10 minutes
Cook Time 15 minutes
Total time 25 minutes
Serving Size 6
Calories 150 kcal
by Lil’ Luna
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 1/4 teaspoons white sugar
- 1 egg
- 1 cup milk
- ½ tablespoon melted butter
- ½ cup fresh blueberry quarters
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Sift flour, salt, baking powder and sugar into a large bowl.
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In a separate bowl, beat eggs and milk.
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Add egg mixture to flour mixture. Add the butter and stir in a quarter of the blueberries.
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Pour the batter (1/4 cup at a time) onto a hot baking sheet and coat with cooking spray. Place extra blueberries (if desired) on top of the batter. Heat until golden brown on both sides. Serve hot.