Fluffy Blueberry Pancakes Recipe

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Fresh pancakes, studded with blueberries and with a hint of lemon (as well as a secret ingredient), these are a popular breakfast!

In this post, you’ll find step by step instructions on how to make these pancakes, as well as a printed recipe card. Just scroll to the bottom!

This 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!

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. Simple little touches made a huge difference to the end product.

Why this recipe works:

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. 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.

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.

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).

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.

Ingredients:

• 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 Blueberry Pancakes:

Full, printable recipe below – just scroll down to the recipe card!

MIX UP THE PANCAKE BATTER

1. In a large mixing bowl, sift the flour, sugar, baking powder, baking soda, and salt (Pic 1).
2. Beat the eggs lightly, then add the milk, sour cream, vanilla and half of the melted butter (Pics 2-6).
3. 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).
4. Add the lemon zest and blueberries, and fold in gently (Pics 10-12).

HOW TO COOK BLUEBERRY PANCAKES

1. Add the melted butter to a pan over medium high heat. (Pics 1-2)
2. Add in the batter – I use 1/4-1/2 cup of batter (Pic 3-4).
3. Wait for the bubbles to appear and check that the bottom is golden brown, then flip (Pic 5).
4. Cook a further few minutes, then stack on a plate, add butter, maple syrup a fork and YOU!
5. Devour.

FAQs and Kylee’s 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.
• 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!
• Can you make pancake batter ahead? Yes, but only about 24 hours. After that, they won’t be so fluffy when cooked.
• 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.
• Want more breakfast recipes?
  • Bacon Sausage Breakfast Sliders
  • Easy Blueberry Waffles from Scratch
  • Vanilla Maple Baked French Toast
  • Blueberry Dutch Baby from Hostess at Heart
  • All Breakfast Recipes
  • All Bread Recipes

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Blueberry Pancakes

Fresh pancakes, studded with blueberries and with a hint of lemon (as well as a secret ingredient), these are a popular breakfast!

5 from 2 votes

Print Pin

Course: Breakfast

Cuisine: American

Prep Time: 5 minutes

Cook Time: 10 minutes

Servings: 4

Calories: 674kcal

Author: Kylee Cooks

Want to scale this recipe?Simply click on the serving amount and move the slider up or down – the recipe will automatically adjust!

Ingredients

• 2 cups all purpose flour
• 3 Tbs sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 eggs
• 1 1/2 cups milk
• 1 cup sour cream
• 1/2 cup butter melted, divided
• 1 tsp vanilla extract
• 1 tsp lemon zest
• 6 oz fresh blueberries

Instructions

• In a large mixing bowl, sift the flour, sugar, baking powder, baking soda, and salt.
  
  
• Beat the eggs lightly, then add the milk, sour cream, vanilla and half of the melted butter.
  
  
• 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. 
  
  
• Add the lemon zest and blueberries, and fold in gently.
  
  
• Add the melted butter to a pan over medium high heat.
  
  
• Add in the batter – I use 1/4-1/2 cup of batter. 
  
  
• Wait for the bubbles to appear and check that the bottom is golden brown, then flip.
  
  
• Cook a further few minutes, then stack on a plate.
  
• Devour.

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

Calories: 674kcal | Carbohydrates: 70g | Protein: 14g | Fat: 38g | Saturated Fat: 23g | Cholesterol: 177mg | Sodium: 749mg | Potassium: 445mg | Fiber: 3g | Sugar: 20g | Vitamin A: 1383IU | Vitamin C: 5mg | Calcium: 248mg | Iron: 4mg

Tried this recipe?Mention @kyleecooks or tag #kyleecooks!