FLUFFY BLUEBERRY PANCAKES — These homemade pancakes with fresh blueberries are the best you’ll every try! Always a hit for breakfast or even dinner.
I confess, I don’t make hot breakfast all that often, but when I do, you know it’s going to be something amazing, like these Fluffy Blueberry Pancakes.
It’s hard to believe that a recipe with such a short, simple ingredient list can result in something so delicious, but trust me, these may just be the best blueberry pancakes you ever try.
If you have some fresh (or even frozen blueberries) handy, you probably have everything else you need in the pantry to make these pancakes right now.
Don’t worry if it’s not breakfast-time. These pancakes are sure to disappear quickly any time of day!
These really are best with fresh blueberries, but if you do opt for frozen, there’s no need to thaw them before mixing up the batter. Just toss them in frozen and you’re good to go.
If you’ve got a few extra minutes to spare, I highly recommend serving these pancakes with some Homemade Vanilla Syrup.
I originally shared the recipe with my eggnog pancakes, but this syrup is fantastic on just about any pancake, waffle or French toast.
A nice blueberry syrup or sauce is also a great option. But so is good old maple syrup. A dollop of whipped cream isn’t a bad choice either.
These pancakes are as good, and dare I say better, than anything you’ll get at your favorite breakfast joint. And they’re so quick and easy to make, it’s not even worth leaving the house.
If you are lucky enough to have any leftovers, freeze them and you can have pancakes whenever the craving strikes.
If you want to serve your family something extra special for breakfast, you’ve got to give these Fluffy Blueberry Pancakes a try!
Be sure to save this Fluffy Blueberry Pancakes recipe to your favorite Pinterest board for later.
Tips for Choosing and Storing Blueberries
Color: Look for blueberries that are completely blue or deep purple, with no tinges of red. That silver coating you often see on blueberries is a natural protectant–it’s a good thing!
Appearance: Blueberries should be firm and plump. Avoid berries with damaged skin. Be sure to choose ripe berries, since they don’t ripen after picking, but avoid berries that are soft, mushy or moist.
Storing: Don’t wash blueberries until you are ready to use them–the moisture will hasten spoilage. Keep unwashed blueberries in the refrigerator in a rigid, covered container. They should last at least a week, and maybe even two.
Here’s what you’ll need to make Fluffy Blueberry Pancakes
- Baking powder
Fluffy Blueberry Pancakes
These homemade pancakes with fresh blueberries are the best you'll every try! Always a hit for breakfast or even dinner.
- 2 1/2 cups flour
- 2 tablespoons baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 eggs
- 2 cups milk
- 1 tablespoon butter, melted
- 1 cup fresh blueberries
- In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together eggs and milk. Stir milk and egg into flour mixture.
- Mix melted butter into the batter, then gently fold in the blueberries. Set batter aside for 5-10 minutes.
- Heat a lightly oiled griddle or frying pan over medium high heat. Using about 1/4 cup of batter for each pancake, pour batter onto the griddle. Cook on both sides until golden, about 2 minutes per side. Serve hot with your favorite syrup.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 111Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 28mgSodium: 346mgCarbohydrates: 19gFiber: 1gSugar: 2gProtein: 4g
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Who Dished It Up First: Adapted from All Recipes
In your instructions, #2 indicates to gently fold melted butter into the blueberries and set aside. There are no further instructions as to what to do with the blueberries/melted butter. Should they be folded gently into the pancake batter? Also, is the flour Self Rising or All Purpose? We love blueberries and look forward to making them.
Stir the melted butter into the pancake, batter, followed by the blueberries. Then you set the batter aside for 5-10 minutes before using it. I used all-purpose flour.