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Syrup is served with these fluffy gluten-free blueberry pancakes.
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5 from 2 votes

Best Blueberry Pancakes Recipe

With this simple recipe for Blueberry Pancakes, you can easily bring a naturally fruity flavor to a breakfast classic in 30 minutes or less! Flour, honey, eggs, milk, blueberries, and just a touch of vanilla combine to make a fluffy, delicately sweet treat that will never disappoint.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, brunch
Cuisine: American
Servings: 12 pancakes

Ingredients

  • 2 ¼ cups flour all purpose, or gluten-free 1-to-1 blend
  • 1 Tbsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ¼ cup honey or sugar
  • 2 eggs whisked
  • 1 ¾ cups milk regular or oat
  • 1 ½ tsp. vanilla
  • 1 ½ cups blueberries fresh
  • 4 Tbsp. butter divided

Instructions

  • Add flour, baking powder, baking soda, and salt to a large bowl. Whisk until well combined.
    2 ¼ cups flour, 1 Tbsp. baking powder, 1 tsp. baking soda, ½ tsp. salt
  • Mix in honey, eggs, milk, and vanilla. Stir together until just combined.
    ¼ cup honey, 2 eggs, 1 ¾ cups milk, 1 ½ tsp. vanilla
  • Add blueberries and gently fold the batter until they are well mixed, being careful not to burst the berries while stirring.
    1 ½ cups blueberries
  • Heat a large non-stick skillet over medium heat. Add 1 tablespoon of butter and wait for it to completely melt. Once the skillet is heated, scoop out ⅓ cup of the pancake batter and slowly pour it into the skillet, keeping the measuring scoop centered over the pancake. Repeat this with 2 more pancakes evenly spaced around the skillet.
    4 Tbsp. butter
  • Cook the pancakes for 2-3 minutes per side, flipping once the batter begins to bubble all over and the underside is golden brown.
  • Store cooked pancakes in a 170°F oven while you continue to cook the remaining pancake batter in the rest of the butter.
  • Serve pancakes with additional butter, pure maple syrup, and fresh fruit, if desired. Enjoy!
    4 Tbsp. butter

Video

Notes

  • Frozen blueberries may be used if they are thawed and fully dried before adding to the batter.
  • Toss blueberries in a bit of flour to stop them from sinking to the bottom.

Meal Prep and Storage

  • To Prep-Ahead: The dry mix may be whisked together ahead of time, but wait to prepare the batter until ready to cook the pancakes. 
  • To Store: Cooked pancakes can be stored in the fridge in an airtight container or Ziploc bag, for up to three days, to preserve freshness.
  • To Freeze: Store leftover pancakes in a freezer-safe, airtight container or Ziploc bag for up to 2-3 months. Layer sheets of parchment or wax paper between individual pancakes, to make for easier separation once frozen. 
  • To Reheat: Warm leftovers from thawed or frozen in the microwave, skillet, or in a toaster oven set to low heat, until just heated through. To reheat a large batch, arrange them in a single layer on a parchment-lined baking sheet, with foil layered on top. Warm them in a 350°F oven, and serve immediately.

Nutrition

Calories: 159kcal | Carbohydrates: 26g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 259mg | Potassium: 155mg | Fiber: 3g | Sugar: 9g | Vitamin A: 173IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 1mg