Fluffy Blueberry Pancakes – Spend With Pennies

The best ever homemade blueberry pancakes are super easy to make from scratch.

This easy recipe makes super fluffy flapjacks filled with fresh juicy blueberries and a hint of maple.

It’s the perfect weekend breakfast!

Fluffy Blueberry Pancakes

• Pancakes are the perfect cozy recipe for the family to enjoy around the breakfast table.
• They are so incredibly easy to make with everyday ingredients.
• This blueberry pancake recipe comes out incredibly light and fluffy with a delicious homemade flavor.
• They are perfect to make ahead of time and can be refrigerated or frozen for a quick and easy breakfast any day of the week!

Ingredients in Blueberry Pancakes

Simple pantry ingredients make the best blueberry pancakes.

Dry Ingredients: All-purpose flour is the base of this recipe and can be substituted with half whole wheat flour if you’d like. Baking powder and baking soda ensure the light and fluffy pancakes.

Wet Ingredients: Milk, eggs, and melted butter and moisture and richness to the batter. We love the flavor butter adds, but vegetable oil can be used in place. Swap the milk for any non-dairy variety.

Blueberries: Fresh blueberries (or frozen blueberries) add a burst of sweetness and a pop of color to the pancakes. Blueberries are sprinkled on each pancake after pouring on the griddle for even distribution and to prevent the pancake batter from turning blue. Frozen blueberries do not need to be thawed first.

Variations and Additions

• Mix in your favorite extracts like almond extract.
• Add lemon zest for some fresh tangy flavor.
• Replace the maple syrup with sugar, honey, or agave.
• Out of butter? You can use canola oil or vegetable oil in place.
• This recipe is the perfect base for any berries, try blackberries, raspberries, or even strawberries!

How to Make Blueberry Pancakes

For a happy and hearty breakfast, just follow these three quick steps!

1. Whisk the dry ingredients (per the recipe below).
2. Add the wet ingredients and stir until just moistened.
3. Pour batter on a hot griddle or skillet and sprinkle with blueberries.
4. Once the bubbles begin to pop, flip the pancakes over for a minute or so.

Tips for Success

• Do not overmix the batter, the batter should just be moistened but still slightly lumpy.
• Drop the blueberries onto the wet batter instead of stirring them. This keeps the batter from turning blue and ensures blueberries in every bite.
• Cook just until the bubbles forming on the pancakes start to pop, and then flip.
• To avoid blue pancakes (from the leftover blueberry juice on the griddle), wet a paper towel and, using tongs, wipe the griddle before cooking the next batch.

Leftovers

Refrigerate: If there are leftover blueberry pancakes, keep them in an airtight container for up to 4 days.

Freeze: Stack them with parchment paper between them and place them in a zippered bag with the date on it. Lay the bag flat in the freezer and when they are frozen, the bag can be placed upright to save freezer space.

Reheat:  Pull out one or more to thaw and reheat! Simply pop them in the microwave until heated through.

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