Homemade Blueberry Pancake
Light, Golden, and Loaded with Fresh Blueberries—The Perfect Pancake Awaits!
Servings
4
Ready In:
25min
Calories:
~197 calories per pancake
Good For:
Breakfast
Inroduction
Homemade Blueberry Pancake Recipe
By: Edina Sznida
Is there anything better than waking up to the smell of fresh, golden pancakes sizzling on the griddle? These homemade blueberry pancakes are everything you need to start your day on a delicious note—light, fluffy, and studded with juicy bursts of fresh blueberries.
Perfect for leisurely weekend brunches or a quick weekday treat, this blueberry pancake recipe combines the simplicity of pantry staples with the vibrant flavor of ripe berries. Each bite offers the perfect balance of a soft, airy center and crispy edges, making them irresistible for kids and adults alike.
What sets this recipe apart? It’s made entirely from scratch, so you can savor the authentic taste of a truly classic blueberry pancake. Whether you drizzle them with warm maple syrup, top them with whipped cream, or enjoy them plain, these pancakes are a guaranteed hit.
Skip the boxed mix, grab your skillet, and whip up the best blueberry pancakes for a breakfast that feels like a warm hug on a plate. Ready to impress your family with the ultimate comfort food? Let’s get started!
Ingredients
- 225 g all-purpose flour
- 1 tsp granulated sugar
- 300 ml milk (or buttermilk for extra fluffiness)
- 2 eggs
- Pinch of salt
- Fresh blueberries (as desired, about 1 cup)
- Maple syrup (for serving)
Step by Step Instructions
Step 1
Mix the Batter
- In a medium bowl, whisk together the flour, sugar, and a pinch of salt.
- In a separate bowl, beat the eggs and mix in the milk.
- Gradually add the wet ingredients to the dry mixture, stirring until just combined. Avoid overmixing to keep the batter light and airy.
Step 2
Add the Blueberries
- Gently fold in the fresh blueberries, reserving a few for topping if desired.
Step 3
Cook the Pancakes
- Heat a non-stick griddle or skillet over medium heat. Lightly grease with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges appear crispy and set, about 2–3 minutes.
- Flip and cook the other side until perfectly golden, another 1–2 minutes.
Step 4
Serve and Enjoy
- Stack the pancakes on a plate, drizzle generously with maple syrup, and top with reserved blueberries. For an extra indulgent touch, add a dollop of whipped cream or a sprinkle of powdered sugar.
Tips for Perfect Blueberry Pancakes
- Use Fresh or Wild Blueberries: For the best flavor, opt for fresh blueberries. Wild blueberries are a fantastic choice for a more intense taste.
- Don’t Overmix: Overmixing the batter can lead to dense pancakes. A few lumps in the batter are perfectly fine!
- Buttermilk Option: If you have buttermilk on hand, swap it for milk to create buttermilk blueberry pancakes with an even softer center.
- Crispy Edges: Heat the griddle properly and lightly grease it for those iconic crispy edge pancakes.
Storage
-
Refrigeration: Store leftover pancakes in an airtight container for up to 3 days. Reheat in the microwave or on a skillet for best results.
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Freezing: Place cooled pancakes in a single layer on a baking sheet and freeze for 1 hour. Transfer to a freezer-safe bag and store for up to 2 months.
Why You’ll Love This Recipe
These from-scratch blueberry pancakes combine everything you love about a classic breakfast: soft centers, crispy edges, and bursts of sweet blueberries in every bite. Whether you’re making breakfast for your family or treating yourself to a lazy Sunday brunch, this recipe delivers the perfectly golden pancakes you’ve been dreaming of.
Get your ingredients ready, and let’s bring the magic of homemade breakfast pancakes to your table!
