There’s nothing better in the morning than soft and fluffy blueberry pancakes. These thick pancakes are loaded with fresh blueberries, topped with butter, and soaked in maple syrup. They are perfect to make for a special brunch on weekends, and leftovers reheat really well which make them the perfect make ahead breakfast on busy mornings. Either way, these delicious blueberry pancakes should be a staple in every home.
Why You’ll Love Blueberry Pancakes
- They’re dense, fluffy, and filling. After you cook these blueberry pancakes, no one will walk away hungry. With the perfect batter, these dense but fluffy pancakes are a yummy meal to give you energy for the day.
- Bites of sweet, tart, fresh blueberries. Plain pancakes are okay, but they can get boring fast. With two cups of fresh blueberries, these pancakes are packed with bits of blue that add natural sweetness and tartness to your pancakes. Plus, they have essential nutrients and antioxidants!
- Satisfy your sweet tooth. Although these blueberry pancakes aren’t excessively sweet on their own, you can add maple syrup to make them even sweeter. Satisfy your sugar cravings with a delicious breakfast that will keep you going.
Ingredients and Substitutions
To make the fluffiest blueberry pancakes, you will need the following ingredients (full quantities in recipe card below):
- all-purpose flour
- baking powder
- brown sugar - you can also substitute this with granulated sugar.
- milk - I used whole milk but you can use any milk that you have.
- olive oil - you can substitute this with melted butter for a more buttery pancake
- vanilla extract
- blueberries - I recommend using fresh blueberries. If you don't have any, you can also use frozen ones. Just be sure to thaw them in cold water—and thoroughly drain and dry—before adding them to your batter.
- butter - for frying.
How to Make the Best Blueberry Pancakes
- Make the batter. In a large bowl, whisk together the flour, baking powder, sugar, and salt. Add eggs, milk, olive oil (or melted butter), and vanilla. Whisk until combined. Note that the batter will be lumpy. Gently fold in the blueberries.
- Cook the pancakes. Add a small piece butter onto a large skillet or griddle. and melt it over medium-low heat. Use a paper towel to rub it all over. Scoop out ¼ cup of batter and add as many pancakes as fit in the pan (I fit 3 on a 12-inch skillet). Cook for a couple minutes until small bubbles begin to form on the surface and the edges are set. Flip the pancakes over and cook for another 1-2 minutes until the other side has browned.
- Serve. Serve pancakes with extra butter and maple syrup.
Storing and Reheating
- How to store pancakes: Store leftover blueberry pancakes in an airtight container in the refrigerator for up to 3-4 days.
- How to reheat pancakes: You can reheat pancakes on the stovetop over medium-low heat or in the air fryer at 300F for 5 minutes until warmed through. You can also reheat them in the microwave in 20 second increments until warmed through.
More Blueberry Recipes
- 15 Best Blueberry Recipes
- Glazed Lemon Blueberry Scones
- Blueberry Yogurt Muffins
- Blueberry Oat Squares
- Lemon Blueberry Bread
- Blueberry Pie with Lattice Top
- Blueberry Buckle Cake
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.