Fresh pancakes, bursting with juicy blueberries and with a hint of lemon (as well as a secret ingredient), these blueberry pancakes are a popular breakfast!
Fresh blueberry pancakes are a classic weekend breakfast – and when you want the same fluffy goodness without all the flipping, make sheet‑pan pancakes instead.
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
Few things are more American to me than (not apple pie) Blueberry Pancakes. My mouth waters as I smell a batch of these fluffy pancakes cooking on a Sunday morning. The perfect weekend breakfast with simple little touches that make a huge difference to the end product.
This blueberry pancake recipe was originally published back in 2012. As such, there were no pictures. Despite what my children think, cameras HAD been invented, I had just not yet learned how to use one! I’ve updated with pictures and step by step photos – so you can make this recipe at home, with easy instructions!
Why does the first pancake never work? Well… for me, the first pancake is a test. Of the heat of the griddle, and the pancake mix itself. Make a small one, and see how it does – and adjust as necessary.
Could you just use a regular pancake recipe, and add blueberries?
Absolutely. And that is what most blueberry pancake recipes do. BUT the lemon zest is key, and the addition of sour cream (my secret ingredient!!) gives them a lovely tang. Buttermilk can also be used for tang purposes.
I think these pancakes are absolutely elevated by making them from scratch and using those two added extras!
I make this pancake recipe a few ways – small pancakes, the size of the palm of my hand (1/4 cup batter), regular-sized (about 1/2 to 3/4 cup of batter) and massive ones that I stack and cut like a cake. A little more difficult to flip and cook this way, but super fun.
Want waffles? Try these Blueberry Waffles! Light and fluffy and golden brown – and take just a few minutes to whip up. You can have 4 Belgian sized waffles in about 15 minutes! DIG IN!!
Pancakes are a staple around here – you might like my Lemon Ricotta Pancakes, Chocolate Chip Pancakes or even my super easy Pancake Mix Recipe (plain, add what you want).
Frequently Asked Questions
Can you make pancake batter ahead?
Yes, but only about 24 hours. After that, they won’t be so fluffy when cooked.
Can you freeze pancakes?
Yes! Let them cool completely, then separate them with waxed paper. Freeze them in small stacks in a zip lock bag. When you want to cook them, you can microwave them, or even put them in a toaster!
What to do with leftover pancake batter?
You can refrigerate it for about 24 hours, but I like to grease some mini muffin pans, and bake in the oven for 15 minutes at 350F. Pancake muffins!
How long before you flip a pancake?
Wait until bubbles form on top of the pancake, and then pop. The edges should be fairly set, but carefully slide a spatula under the pancake and check. Slide it all the way under and carefully flip, keeping the pancake close to the griddle so it doesn’t slap down and batter spreads.
Why you’ll love this recipe
- These are super easy to make. Just follow the pictures below!
- Delicious. Everyone loves blueberries.
- Adaptable. Make a triple batch for a crowd!
How to make Pancakes Ahead
I have been known to mix and measure the night before, have the dry ingredients already whisked, the wet ingredients in the fridge already combined, then all that’s needed is a quick mix, and to heat up the griddle.
Recommended Equipment/Tools
- Large bowl, for the batter
- Sieve, for sifting the dry ingredients.
- Whisk, for making the pancake batter.
- Large skillet or hot griddle, for cooking the pancakes.
- Spatula, for flipping the pancakes.
- Microplane, for zesting the lemon.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Flour – just your regular all-purpose flour.
- Baking Powder & Baking Soda– this what makes the pancakes rise and become fluffy!
- Salt – don’t skip this, but if you use salted butter, reduce it to 1/2 tsp
- Sugar – add more or less of this depending on your tastes.
- Milk – whole milk, 2%, almond milk, and soy milk all work just fine.
- Egg – just 1 egg, beat it!
- Butter – melt the butter – you’ll use half in the batter, half to cook your pancakes
- Vanilla Extract – this can be subbed out for almond extract if you prefer, but I love vanilla in pancakes!
- Blueberries – fresh. You may, of course, use frozen, but they’ll leave purple streaks. If you’re okay with it, I’m okay with it!
- Lemon – PLEASE don’t skip this. It’s just the zest, but it really does take these pancakes from average to OMG WOW.
How to make this recipe
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Make the Pancake Batter
In a large mixing bowl, sift the flour, sugar, baking powder, baking soda, and salt (Pic 1).
Beat the eggs lightly, then add the milk, sour cream, vanilla and half of the melted butter (Pics 2-6).
Make a well in the dry ingredients, and add the wet ingredients to the bowl. Mix carefully – but do not over mix. A few flour streaks are okay. (Pics 7-9).
Add the lemon zest and blueberries, and fold in gently (Pics 10-12).
How to Cook Blueberry Pancakes
Add the melted butter to a pan over medium high heat. (Pics 1-2)
Add in the batter – I use 1/4-1/2 cup of batter (Pic 3-4).
Wait for the bubbles to appear and check that the bottom of the pancakes are golden brown, then flip (Pic 5).
Cook the second side a further few minutes, then stack on a plate or baking sheet to keep warm in the oven, add butter, maple syrup a fork and YOU!
Devour.
Tips for Pancakes
Make sure not to overmix the batter. Overmixing can lead to dense pancakes.
Use fresh blueberries, as they are less likely to burst and deflate the pancakes. Frozen blueberries can be used, but will tend to be wetter – so your pancakes will be slightly tinged with purple (but will still taste amazing)
Let the batter sit for a few minutes before cooking. This allows the baking powder to activate and create fluffiness.
Cook the pancakes on medium heat. High heat can cause the pancakes to burn on the outside before they are fully cooked on the inside.
Using half white sugar and half brown sugar will get you a very caramel-y flavor.
Freezing instructions
This recipe can also be frozen before baking. Cover tightly with foil and wrap with plastic wrap. Freeze.
More breakfast recipes:
- Lemon Ricotta Pancakes. Tart-but-sweet, with fresh lemon juice and zest and ricotta to create a gorgeous, fluffy result!
- Bacon Sausage Breakfast Sliders. Breakfast YOUR way with bacon, sausage, egg and cheese in a soft bun, brushed with garlic-butter… yes please!
- How to make French Toast. A super easy recipe for French Toast that can be adapted to your tastes. Delicious and always a family favorite! Make this for the family today!
- Vanilla Maple Baked French Toast. Delightfully flavored French toast, topped with a sweet/nutty/crunchy topping, be warned – you will get addicted!!
- Cinnamon Rolls. Warm, gooey, soft homemade cinnamon rolls with a sweet and creamy frosting that melts deliciously into them… oh my.
- Chocolate Chip Pancakes. A childhood favorite and a sure-fire way to get your family excited to eat breakfast, these Chocolate Chip Pancakes fit the bill!
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Blueberry Pancakes
Video
Recommended Equipment
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 3 tablespoons white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet ingredients
- 2 large eggs
- 1 1/2 cup milk
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup butter (melted, divided)
- 1 teaspoon lemon zest
- 6 ounces fresh blueberries
Directions
Get prepped
- Sift the 2 cups all-purpose flour3 tablespoons white sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt into a large mixing bowl.2 cups all-purpose flour, 3 tablespoons white sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- Lightly beat 2 large eggs, then mix with 1 1/2 cup milk, 1 cup sour cream, 1 teaspoon vanilla extract, and half of the melted1/2 cup butter.2 large eggs, 1 1/2 cup milk, 1 cup sour cream, 1/2 cup butter, 1 teaspoon vanilla extract
Make the batter
- Make a well in the dry ingredients and pour in the wet ingredients. Stir carefully – do not overmix! A few flour streaks are fine.
- Gently fold in 1 teaspoon lemon zest and 6 ounces fresh blueberries.1 teaspoon lemon zest, 6 ounces fresh blueberries
Cook the pancakes
- Heat a skillet over medium-high heat and add the remaining 1/2 cup butter.1/2 cup butter
- Scoop 1/4 to 1/2 cup of batter onto the pan.
- Wait for bubbles to appear and check that the bottom is golden brown, then flip.
- Cook for another few minutes, then transfer to a plate.
Serve
- Stack, serve, and devour!
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Notes
- Don’t overmix the batter. For fluffy, tender pancakes – mix until the batter is JUST combined before adding the fresh blueberries.
- Frozen blueberries can be used, but will tend to be wetter – so your pancakes will be slightly tinged with purple (but will still taste amazing)
- Using half white sugar and half brown sugar will get you a very caramel-y flavor.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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