Blueberry Pancakes

Good morning, breakfast lovers! Today, I’m excited to share with you a recipe that my husband asked me to make- the fluffiest homemade blueberry pancakes! 

To be really honest, I am not pancake person. I LOVE American breakfast, but not the sweet stuff. If I had to choose, I’m definitely more of a waffle girly… but these pancakes are so good, I may have changed my mind! 

Whether you’re cooking up a feast for family or treating yourself to a solo breakfast, these pancakes are the perfect way to start your day on a sweet note.


Why you’ll love this recipe

  • Need a portion for just 2 people? This recipe makes just 4 pancakes! To make 8, simply double the recipe. 

  • It can be made ahead of time! To make your mornings even easier, you can prepare the batter the night before, refrigerate, then cook them in the morning. 

  • This recipe is completely customizable! The batter is a solid foundation- you can make plain pancakes using this recipe or add whatever you want. Chocolate chips, bananas, & strawberries are all great alternatives to blueberries!


  • Flour- all purpose flour 

  • Milk– I recommend whole milk for the best flavor. My husband is lactose intolerant, so I use whole lactose-free milk

  • Egg- for structure & flavor

  • Baking powder & baking soda- both are needed for optimal rise & texture

  • Sugar & salt-  feel free to add a bit more sugar if you like your pancakes extra sweet. I don’t think it’s necessary with the blueberries and maple syrup. 

  • Butter- the butter should be melted into liquid, and be careful when adding it to the rest of the wet ingredients. If they are too cold, the butter will solidify into little chunks and we don’t want that. 
  • Vanilla extract- optional, for flavor

  • Blueberries– you may substitute blueberries for whatever you want! Chocolate chips, bananas, and strawberries are some other popular choices. 

Tips for making perfectly fluffy pancakes every time

  • Whisk the wet and dry ingredients separately. Over mixing can be an issue, so the best way to prevent this is to combine the wet and dry ingredients separately first, then combine them after. 

  • Make sure your leavening agents are not expired. The baking powder and baking soda are key ingredients to getting a nice rise and fluffy texture. When you combine the wet and dry ingredients, you should notice some air or puffiness in the batter. If it’s not light & airy, you need to replace your leavening agents.

More breakfast recipes

If you like this recipe, try some of my other breakfast recipes on the blog! 

Blueberry Pancakes

Perfectly fluffy blueberry pancakes
Servings 4 pancakes


  • 1/2 cup blueberries

Dry Ingredients

  • 1 1/4 cups all purpose flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda

Wet Ingredients

  • 1 cup whole milk
  • 1 egg
  • 2 tbsp melted butter
  • 1 tsp vanilla extract
  • 1 tsp white vinegar


  • Combine the dry ingredients and mix well.
  • In a separate bowl, combine the wet ingredients.
    Tip: make sure your butter is completely melted into liquid form. Partially melted butter will solidify quickly in cold milk, and you'll end up with too many chunks (some tiny chunks of butter is fine).
  • Whisk together the wet and dry ingredients until just combined, do not over mix. Some chunks in the batter is fine.
    The consistency of the batter should be light & airy, and not too runny.
  • Over medium low heat, ladle 1/3 cup of batter onto a non-stick skillet. I prefer cooking them without any oil or butter, but if you want those super crispy edges, add a little butter.
    Once the batter has spread out, add the blueberries on top. Flip over when the bottom is golden brown, or when there are lots of bubbles on top and the edges are browned. Total cooking time on both sides should be 2-3 minutes.
  • Serve with a little extra butter and some maple syrup

*This post contains affiliate links to products that I actually use & recommend. I am not sponsored by these brands, but I do make a small commission from qualifying purchases made through these links.

This Post Has 2 Comments

  1. Arlene Claudio

    Hi, if I wanted to make this into a bigger batch could I just double or maybe triple the recipe? Would I need three eggs, three cups of milk? I don’t like making pancakes from a box and some pancake recipes come out too flat that I’ve tried for my family. I would appreciate the help. Thank you! PS. LOVE YOUR RECIPES! 🙂

    1. Stella

      Hello Arlene, thank you so much! Yes, to double or triple the recipe you would simply 2x or 3x the recipe ingredients. Just make sure your batter is slightly puffy & airy once you’ve mixed everything together. If it’s too runny, add a little more flour. Hope this helps!

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Hi, I'm Stella!

I come from a multicultural background, and cooking has been one of the best ways for me to stay connected to my heritage. My recipes are tried and tested, many of them passed down through family. I hope you enjoy these recipes as much as we do!

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