Blueberry Pancakes Recipe From Scratch
We love to make our Blueberry Pancakes Recipe From Scratch on the weekends, they are such a wonderful fruity treat! Loaded with juicy blueberries, cooked until a lovely golden color, and then topped with our homemade blueberry syrup! Yumm!
Do you remember picking blueberries as a child to make your own blueberry pancakes? I do, we always had blueberry bushes around (but waaay more blackberries growing out of control in the horse pastures) which made for blueberry pancakes that were absolutely packed full of blueberries when they were in season during the summer. So good, and one of my favorites to this day!
Our daughter, Lauren, is one of those kids that won’t eat whole blueberries as a snack…but, she loves them in her pancakes. The syrup too, go figure! Just as long as her plate doesn’t look like mine with a generous handful of fresh berries on it as well.
Anyway, even if you have kids that don’t like blueberries…we hope that YOU get to enjoy these fluffy blueberry pancakes! I think I might go make more for dessert 😉
Last Updated: May 16th, 2017
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- Blueberry Buckle
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- Patriotic Buttermilk Pancakes (with fresh berries)
- Banana Blueberry Muffins
- Lemon Blueberry Cookies with White Chocolate Chips
Delicious blueberry pancakes are the perfect weekend treat! Top with our amazing homemade blueberry syrup for an extra special blueberry breakfast!
- 2 large eggs
- 1 1/4 cups (300 ml) 2% milk (You can use any milk, with skim milk yielding the least tender pancakes and whole milk yielding the most tender pancakes)
- 2 tsp (10 ml) vanilla extract
- 3 Tbsp (45 g) butter (melted, cooled)
- 2 tsp (10 g) baking powder
- 3/4 tsp (4 g) salt
- 2 Tbsp (25 g) sugar
- 1 cup blueberries (fresh or frozen)
- 1 1/2 cups all-purpose flour (plus 2 Tbsp to coat the blueberries)
Beat the eggs, add milk and vanilla, then beat all until light and foamy. Add the melted butter and stir or whisk in.
Add dry ingredients: baking powder, salt, sugar and flour. Stir just enough to combine, batter will be lumpy. Set the batter aside allowing it to rest (so the flour can absorb the liquid and the baking powder can start working).
(optional) Dust blueberries with a light amount of flour and gently fold them into batter.
Using a 1/4 cup measuring cup, drop batter onto preheated large frying pan at medium-low to medium heat (350 degrees F/175 degrees C on a griddle). If you did not mix berries into the batter, add them onto the batter at this point.
Cook pancakes approximately 1 1/2 to 2 minutes per side, until golden brown. Remove from heat and stack on a plate until all of the pancakes are cooked.
With either fresh or frozen blueberries, you can also add the berries directly onto the poured batter on your frying pan or skillet vs mixing them into the batter. This reduces any chance of the batter getting discolored. https://www.bakeitwithlove.com/blueberry-pancakes-recipe-from-scratch/