Homemade Blueberry Pancakes

Light and fluffy Homemade Blueberry Pancakes with a little lemon zest equals the perfect pancake! Everyone needs an easy to make, simple, fluffy blueberry pancake recipe. Pantry staple ingredients, two bowls, ready in less than half an hour, and the most flavorful pancake you’ll every taste! And the best part is that they go with everything. Breakfast? Perfect. Snack? Perfect. Dinner? Heck yeah! These blueberry pancakes are the absolute best.

a stack of blueberry pancakes on a white plate with blueberries, a grey napkin and a glass of milk and flowers

About The Recipe

To be honest with you guys, getting this recipe made was a p-a-i-n!

We knew we wanted to make blueberry pancakes for National Pancake Day because, A) we had fresh and gorgeous blueberries, and B) blueberry pancakes are just the absolute best! So, off to work we went. The recipe development was a breeze.

The issue was the cooking. We couldn’t get these pancakes to brown evenly! We tried different pans, even our cast iron griddle.

Nothing would work.

Then, my mom had the brilliant idea to order an electric griddle and… ohmygosh, guys.

This made life so much easier and it browned our pancakes beautifully!

blueberry pancakes on a white plate with whipped cream, a grey napkin, and flowers

Buuuut, now we have an abundance of pancakes in the freezer. It’s almost overwhelming how much is in there.

Thankfully, they are all delicious and healthy…ish!

Everything is always a little more healthy once you add fruit to it, right?

a stack of blueberry pancakes with whipped cream, fresh blueberries, and flowers on a white plate with a jar of milk in the background

So, whatever reason you’re making this recipe, we hope you enjoy it as much as we do! Make sure to leave a comment below and let us know what you think!

Ingredients

  • Blueberries
  • All-Purpose Flour
  • Lemon Rind
  • Sugar
  • Baking Powder
  • Salt
  • Milk
  • Eggs
  • Butter
ingredients for blueberry pancakes on a marble table

Instructions

Combine all dry ingredients into a large bowl, So, flour, lemon zest, sugar, and baking powder. Whisk together!

Add milk, melted butter, and eggs to a medium sized bowl and mix until well combined.

Now, combine the wet and dry ingredients! It’s okay for your batter to be lumpy so, don’t worry too much about it.

Gently fold in the blueberries and you’re ready to start cooking! Seriously easy, right?

Using a 1/3 cup measure, pour the pancake onto a greased and hot griddle or pan. When the pancake begins to dry out around the edges, quickly flip and let brown on the other side. This should take about 3-5 minutes. It all depends on your heat source so, keep an eye on your pancakes!

Once the pancakes are done, place them on a plate and serve! It’s really that easy!

Topping Ideas

The best thing about blueberry pancakes is that they with absolutely everything! But, here are some of my favorites.

  • Butter and maple syrup
  • Whipped cream and blueberries
  • Chopped strawberries
  • Raspberries
  • Sliced almonds
  • Sliced bananas and granola
  • Blueberry syrup

Let me know what some of your favorites are! I really gotta say maple syrup and butter is my absolute favorite way to enjoy these.

How To Store

The best way to store them is definitely in the freezer. We have so many pancakes in the there and they taste almost as good heated up as they do the day you make them! Just store them in a freezer safe bag. When you want them, take them out and reheat in the microwave!

three blueberry pancakes on a white plate with a slice taken out of them

Expert Tips

  • Make sure you don’t over beat the pancake batter! It’s meant to be a lumpy batter.
  • Using a 1/3 cup measure will ensure all the pancakes are equal size. This means they will all cook evenly and at the same speed.
  • If you see your grease starting to burn, carefully wipe your pan/griddle clean. Let it cool slightly, spray again and start cooking again!
  • Use smaller blueberries rather than large ones in your batter! The smaller the blueberry = the more blueberries you can have in your pancakes!
  • Make sure your eggs and milk are room temperature. This will ensure the melted butter doesn’t curdle and harden again when you mix it all together.

When you make this Homemade Blueberry Pancakes recipe, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

a stack of blueberry pancakes on a white plate with blueberries, a grey napkin and a glass of milk and flowers

Homemade Blueberry Pancakes

Traci
Light, fluffy, and absolutely delicious! These Homemade Blueberry Pancakes are easy to make and ready in less than half an hour. SO. GOOD.
No ratings yet
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Breakfast
Cuisine American
Servings 11 pancakes
Calories 395 kcal

Ingredients
 

  • 1 ½ cups blueberries
  • 2 cups all purpose flour
  • 2 teaspoons grated lemon rind
  • 4 Tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 ½ cups milk
  • 2 large eggs
  • 4 Tablespoons butter melted

Instructions

  • Preheat griddle to 300 degrees.
  • Whisk together flour, lemon rind, sugar, baking powder, and salt.
  • In another bowl, whisk together milk, eggs, and melted butter.
  • Pour wet ingredients into dry ingredients and mix only until all ingredients are wet.
  • Fold in blueberries.
  • Spray griddle with cooking spray or brush it with vegetable oil.
  • Spoon batter using 1/3 cup measure onto griddle and cook until bubbles form and the sides dry out, about 4-5 minutes.
  • Flip gently and cook through.

Notes

  • Make sure you don't over beat the pancake batter! It's meant to be a lumpy batter.
  • Using a 1/3 cup measure will ensure all the pancakes are equal size. This means they will all cook evenly and at the same speed.
  • If you see your grease starting to burn, carefully wipe your pan/griddle clean. Let it cool slightly, spray again and start cooking again!
  • Use smaller blueberries rather than large ones in your batter! The smaller the blueberry = the more blueberries you can have in your pancakes!
  • Make sure your eggs and milk are room temperature. This will ensure the melted butter doesn't curdle and harden again when you mix it all together.

Nutrition

Serving: 2pancakesCalories: 395kcalCarbohydrates: 59gProtein: 11gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 5gCholesterol: 105mgSodium: 548mgFiber: 3gSugar: 15g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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