Fluffy Blueberry Pancakes (Easy & Perfect Every Time)
There’s nothing quite like starting the day with a stack of fluffy blueberry pancakes. Soft, golden, and dotted with juicy blueberries, these pancakes are a breakfast classic that feels both comforting and special. Whether you’re cooking for yourself, your family, or a weekend brunch crowd, this easy pancake recipe delivers reliable results with simple ingredients.
What makes these blueberry pancakes stand out is their texture. The batter comes together quickly and rests briefly to create light, tender pancakes with just the right amount of lift. Fresh or frozen blueberries add bursts of sweetness, while a gentle cooking method ensures a golden exterior without drying out the inside. This is a go-to recipe you can turn to any morning of the week.
Prep Time, Cook Time & Servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8–10 pancakes
Ingredients & Substitutions
To make these easy homemade blueberry pancakes, you’ll need:
1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
1 large egg
2 tablespoons melted butter
1 cup fresh or frozen blueberries
Substitutions & swaps:
Use almond milk, oat milk, or dairy-free milk if needed.
Honey or maple syrup can replace sugar for a more natural sweetness.
Frozen blueberries work well — add them straight from the freezer to prevent excess bleeding.
Step-by-Step Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
In a separate bowl, whisk the milk, egg, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be slightly lumpy — avoid over-mixing to keep the pancakes light.
Carefully fold in the blueberries.
Let the batter rest for about 5 minutes. This helps activate the baking powder and improves texture.
Heat a non-stick skillet or griddle over medium heat. Lightly grease if needed.
Pour about ¼ cup of batter onto the hot surface for each pancake.
Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the second side.
Repeat with the remaining batter, adjusting heat as needed.
The finished pancakes should be fluffy in the center with lightly crisp, golden edges.
Tips for Extra-Fluffy Pancakes
Don’t over-mix: A few lumps in the batter are perfectly fine.
Use medium heat: Too much heat can brown the outside before the inside cooks.
Let the batter rest: Even a short rest improves rise and texture.
Keep warm: Place cooked pancakes on a wire rack or baking sheet in a warm oven while finishing the batch.
Storage & Freezing Instructions
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, place cooled pancakes in a freezer-safe bag with parchment between layers. Reheat in the toaster, oven, or microwave until warmed through.
Serving Suggestions
Serve these fluffy blueberry pancakes with butter and maple syrup, fresh fruit, whipped cream, or yogurt. They also pair well with eggs or bacon for a complete breakfast.