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Light, fluffy, and bursting with fresh blueberries, these homemade blueberry pancakes are a must-try! Easy to make with pantry staples, ready in under 30 minutes.

Originally published in 2020 and we have since updated the photos, added more success tips, and tweaked the recipe for fluffier pancakes!

Is a breakfast spread really complete without a huge stack of pancakes? They are just one of those things like biscuits that have endless variations! Chocolate chip pancakes, lemon ricotta pancakes, even a strawberries and cream dutch baby pancake. The flavor options are LIMITLESS!

Though, between you and me, today’s blueberry pancakes are some of the best. We originally published this recipe in 2020, and it’s been a favorite in our household ever since. They’re light and fluffy, tender and full of juicy blueberries.

Why You’ll Love These Pancakes, Too!

• Kid-Friendly: This recipe is simple enough for even the youngest of chefs to help out in the kitchen!
• Just as easy as a box mix: These pancakes require very minimal effort and only a handful of ingredients that you probably already have in your kitchen! If you can mix ingredients together, you can make these pancakes. 😉
• Full of flavor: On top of the juicy blueberries, we added some fresh lemon zest to the batter to really enhance and brighten that delicious blueberry flavor!
• Extra fluffy: We reworked the original recipe to not only add an extra pop of flavor (the lemon zest!), we gave it some extra lift to make them super fluffy and tender!
• Quick and easy cleanup: With just two bowls to wash, you’ll have more time to enjoy your delicious pancakes.

Ingredients You’re Gonna Need:

Made with pretty staple fridge/pantry ingredients, they’re really no more difficult than the box mix!

• Flour: All-purpose flour is the perfect base for these pancakes.
• Lemon Zest: Brings out a brighter blueberry flavor, just like it does in our blueberry streusel muffins!
• Sugar: Only a few Tablespoons! There’s just enough sugar to counteract any bitterness from the zest, but not enough that if you choose to add jam or syrup, it’ll be too sweet. It’s the perfect balance!
• Baking Powder: Our original recipe called for baking powder AND baking soda. After some testing, we found that the pancakes were actually fluffier and more tender with just the baking powder.
• Milk: Whole milk is key to rich and tender pancakes!
• Eggs: Binds everything together.
• Butter: Adds moisture and gives the pancakes some extra flavor.

You Only Need A Mixing Bowl

Grab your whisk and a bowl because it’s time to mix up some pancakes! Some people recommend making pancakes in a blender, similar to how these strawberries & cream crepes are made, but we found that a perfectly smooth batter isn’t what you want for fluffy, tender pancakes!

If you still see a few small lumps in your batter after mixing, you don’t need to try and beat it out. In fact, you’ll see your pancakes SKY ROCKET in height if you leave a few lumps and bumps in the batter. The same is true with our buttermilk pancake recipe!

How To Know When To Flip Pancakes (It’s Actually Really Easy!)

I think we’ve all been there. Patiently waiting for pancakes to be ready to flip…yet, when you flip it, the batter goes EVERYWHERE and you have a misshapen (yet still delicious) pancake. There’s a few simple tricks to ensure perfect pancakes, but one very specific to avoid batter going everywhere!

• Keep those pancakes warm: Nothing is sadder than receiving a plateful of cold pancakes. Place your pancakes in a 200°F (or as low as it will go) oven until all pancakes are cooked. This will keep them warm and perfect for serving.
• Cook at 375°F (190°C): We’re using an electric griddle to allow us complete control over our temperature. If you don’t have one, you can use a skillet over medium or medium-low heat (depending on how your stovetop cooks).
• Measure out your batter: This is actually more important than most people realize! To get each pancake the same size, measuring the batter is a must-do.
• Watch the edges: The #1 trick to perfect pancakes? Watch those edges! As your pancake cooks, you may begin to notice the edges dry out/set. This is your indicator that it’s time to flip! The dried out edges mean the pancake is set enough and you won’t have batter going everywhere. Once flipped, cook for another 1-2 minutes, or until golden brown on both sides.

My Favorite Toppings For Blueberry Pancakes

I’m really a simple gal. Serve me some pancakes with a generous helping of maple syrup and I’ll be happy! Though, it is fun to occasional switch things up from the classic butter + syrup combo.

My go-to for something a little different is definitely sweetened whipped cream. It’s rich, light, and the perfect accompaniment to any stack of pancakes. If you’re feeling a little adventurous, you can try topping these pancakes with some peanut butter (or almond butter!), strawberry jam or blueberry jam, lemon curd, or even chocolate sauce.

Got a big brunch coming up? These pancakes fit perfectly alongside Lemon Blueberry Monkey Bread, Ham and Cheese Casserole, Chocolate Chip Muffins, Bacon Cheddar Chive Scones, and a generous bowl of Homemade Granola.

When you make these Blueberry Pancakes, 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.

Happy baking!
x, Caylie

– Still Hungry? –

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