This Blueberry Pancake Recipe delivers light, fluffy pancakes with buttery, golden edges and sweet blueberries in every bite.

Blueberry Pancake Recipe topped with fresh blueberries and pancake syrup.
chelsea

authorโ€™s note

My Sonโ€™s Favorite Breakfast!

Breakfast is a big deal at my house, especially for my second oldest who absolutely lives for it. To avoid making a full breakfast spread every single morning, I made a deal with him: special breakfasts on the weekends.

He has always loved my classic pancakes, but lately heโ€™s been asking for blueberry pancakes smothered in his favorite syrup with a side of soft scrambled eggs (yes, heโ€™s a total foodie, too!). So, of course, I got to work testing and perfecting a recipe until it was just right.

I am fully convinced this is the best blueberry pancake recipe ever! Theyโ€™ve got gorgeous buttery, crisp edges, a soft and fluffy interior, and thanks to a little trick, blueberries in every single bite. Donโ€™t skip the syrup; it seals the deal!

signature
All the ingredients in this recipe prepped out for easy assembly including the blueberries, butter, egg, baking agents, cornstarch, flour, milk, vanilla, and a vinegar.

Ingredients In My Blueberry Pancake Recipe

IngredientLetโ€™s Chat About It
Flour, sugar, saltSugar helps the pancakes brown and gives them that nice golden color and caramelized flavor. Salt balances the sweetness and helps bring out the other flavors.
Baking powder, baking soda, cornstarchThis combo helps the pancakes rise and stay soft with a tender crumb. Be sure your baking agents are fresh!
Milk, vinegar, egg, vanillaThe milk and vinegar make a quick DIY buttermilk. The acidity helps this blueberry pancake recipe turn out soft, fluffy, & full of flavor.
ButterMelt most of the butter into the batter for flavor, then use the rest in the pan to create those buttery, golden edges.
BlueberriesWash and dry well. Press them into the batter after pouring onto the griddle so every pancake gets berries in each bite.

How To Make This Blueberry Pancake Recipe

  1. Mix dry ingredients in a bowl.
  2. Whisk together wet ingredientsย in a separate bowl.
  3. Blend wet and dry mixtures until just mixed; keep batter lumpy.
  4. Heat and butter a skillet or griddle.
  5. Cook: Pour batter, add blueberries, cook until bubbles form, flip, cook until golden.
  6. Serve: Keep warm in the oven, serve with butter and syrup.

Quick Tip

Avoidย Over-mixing: Stop when there are no flour streaks; lumps are okay in the batter.

Wet and dry ingredients mixed separately, then combined into batter and cooked on a griddle for this blueberry pancake recipe.

Chelseaโ€™s Top Tip

Let The Batter Rest

I know, I know, if youโ€™re making this blueberry pancake recipe, youโ€™re probably ready to eat them right away. But if you have the time, letting the batter rest is my secret weapon for the fluffiest pancakes. Resting the batter hydrates the flour, thickens the batter, and helps the pancakes cook up softer and taller.

Storage

  • Cool Completely: Let the blueberry pancakes cool to room temp.
  • Fridge: Store in an airtight container with parchment between layers for up to 3 days.
  • Freeze: Wrap pancakes individually in plastic wrap, then place in a freezer bag. Freeze up to 2 months.
  • Reheat: Pop โ€™em in the toaster to reheat.

Great Sides To Go With Your Pancakes:

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5 from 5 votes
Pin Print

Blueberry Pancake Recipe

By Chelsea Lords
This Blueberry Pancake Recipe turns out light and fluffy with buttery crisp edges and sweet blueberries packed into every bite.
Prep Time: 15 minutes
Cook Time: 15 minutes
Resting Time: 5 minutes
Total Time: 35 minutes
Servings: 10 pancakes

Equipment

Ingredients

Wet Ingredients
  • 8 tablespoons unsalted butter divided, see note 1
  • 1 tablespoon white vinegar
  • 1 cup + 3 tablespoons whole milk at room temperature
  • 1 teaspoon vanilla extract
  • 1 large egg at room temperature
Dry Ingredients
  • 1-1/4 cups flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cornstarch optional
  • Frozen wild blueberries or fresh blueberries
  • Syrup see note 2

Instructionsย 

  • Melt 5 tablespoons of butter in the microwave. Set aside to cool to room temperature. Make sure the milk and egg are also at room temperature so the butter does not clump.
  • Pour the vinegar into a liquid measuring cup. Add milk until it reaches the 1-1/4 cup line. Stir and let sit for 5 minutes so it slightly curdles. Add the egg and vanilla and whisk until smooth.
  • In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda, and cornstarch.
  • Pour the milk mixture and melted butter over the dry ingredients. Use a spatula to scrape in every bit. Whisk gently for no longer than 30 seconds. Some lumps are fine. Let the batter rest for 10 mins.
  • Heat a nonstick skillet over medium heat or preheat an electric griddle to 300ยฐF. Once hot, rub the remaining 3 tablespoons butter across the pan using tongs or a paper towel.
  • Use a 1/4-cup measuring cup to scoop batter onto the griddle. The batter should spread into about a 4-inch circle. If needed, gently spread it with a spoon. Immediately press blueberries into the batter (as few or as many as you'd like!). Cook until bubbles form across the surface. Use a thin spatula to flip and cook the other side until golden brown. If the butter or pancakes begin browning too quickly, reduce the heat.
  • Wipe the pan with a paper towel, add more butter, and continue cooking until all the batter is used. To keep pancakes warm while cooking, see note 3.
  • Serve pancakes immediately with syrup and toppings of choice.
Final step! Please let us know how it was by leaving a review.

Recipe Notes

Note 1: This recipe calls for 8 tablespoons of butter. 5 tablespoons are melted for the batter. The remaining 3 tablespoons can be used to grease the pan for cooking the pancakes.
Note 2: To make my favorite syrup, combine 1/2 cup unsalted butter, 1 cup light brown sugar, 1/2 cup heavy cream, and a pinch of salt in a medium pot. Cook over medium heat, stirring occasionally, until butter melts and syrup slightly thickens, about 5โ€“8 mins. Remove from heat; stir in 1 tablespoon vanilla extract.
Note 3: Place a cooling rack on a large sheet pan. As soon as pancakes come off the skillet, place them in a single layer on the rack. Keep the pan in a 200ยฐF oven while cooking the remaining pancakes.
Storage: Let pancakes cool, then stack with wax paper between each. Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in the microwave or toaster.

Nutrition

Serving: 1serving | Calories: 175kcal | Carbohydrates: 16g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 46mg | Sodium: 242mg | Potassium: 66mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 356IU | Calcium: 40mg | Iron: 0.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Meet Chelsea

Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

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2 Comments

  1. Jacey says:

    5 stars
    I love how easy it is to make these pancakes. Thank you so much Chelsea!!!

    Reply
    1. Chelsea says:

      Yay! Thanks Jacey!

      Reply