Go Back
–+ servings
Syrup is served with these fluffy gluten-free blueberry pancakes.
5 from 1 vote
Print

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.

Course Breakfast, brunch
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 pancakes
Calories 159 kcal
London Brazil

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

  1. Add flour, baking powder, baking soda, and salt to a large bowl. Whisk until well combined.
  2. Mix in honey, eggs, milk, and vanilla. Stir together until just combined.
  3. Add blueberries and gently fold the batter until they are well mixed, being careful not to burst the berries while stirring.

  4. 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.

  5. Cook the pancakes for 2-3 minutes per side, flipping once the batter begins to bubble all over and the underside is golden brown.

  6. Store cooked pancakes in a 170°F oven while you continue to cook the remaining pancake batter in the rest of the butter.

  7. Serve pancakes with additional butter, pure maple syrup, and fresh fruit, if desired. Enjoy!

Recipe Video

Recipe 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 Facts
Best Blueberry Pancakes Recipe
Amount Per Serving
Calories 159 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 38mg13%
Sodium 259mg11%
Potassium 155mg4%
Carbohydrates 26g9%
Fiber 3g13%
Sugar 9g10%
Protein 3g6%
Vitamin A 173IU3%
Vitamin C 2mg2%
Calcium 75mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.