If you’ve ever dreamed of the perfect weekend breakfast, these Blueberry Pancakes from Scratch are exactly what you need. Imagine fluffy, golden pancakes bursting with juicy, fresh blueberries in every bite—made from basic pantry staples with a straightforward, fuss-free method. Whether it’s a cozy morning treat for yourself or a joyful breakfast to share, this recipe delivers an unforgettable homemade flavor that’s light, tender, and absolutely irresistible.

Blueberry Pancakes from Scratch Recipe - Recipe Image

Ingredients You’ll Need

Don’t let the simplicity of the ingredients fool you—each one plays a crucial role in crafting the ultimate pancake experience, balancing texture, flavor, and that gorgeous golden color.

1½ cups all-purpose flour: The backbone of your pancakes, providing structure and that classic soft crumb.
1 tablespoon granulated sugar: Adds subtle sweetness and helps with browning for a lovely crust.
1 tablespoon baking powder: The magic leavening agent that makes these pancakes beautifully light and fluffy.
½ teaspoon salt: Just enough to enhance all the other flavors without stealing the spotlight.
1 large egg: Binds ingredients together while lending richness.
1½ cups whole milk: Keeps the batter smooth and contributes to tenderness.
3 tablespoons vegetable oil (divided): Prevents sticking and ensures a nice, crisp edge on each pancake.
1 cup fresh blueberries (plus more for serving): Bursting with freshness, they add that iconic fruity pop.
Maple syrup (for serving): The classic pancake finishing touch for natural sweetness.
Butter (for serving): Melts into every warm bite, enhancing richness and flavor.

How to Make Blueberry Pancakes from Scratch

Step 1: Mix Your Dry Ingredients

Begin by whisking together the all-purpose flour, sugar, baking powder, and salt in a medium bowl. Creating a well in the center helps when you pour in the wet ingredients later, making blending easier and the batter smooth with just the right amount of lumps.

Step 2: Beat and Combine Wet Ingredients

In another bowl, beat that large egg until frothy—this lightens your batter. Next, stir in the whole milk and two tablespoons of vegetable oil. Combining them thoroughly ensures the pancakes will be moist and tender.

Step 3: Blend Wet and Dry Mixtures Gently

Pour your wet mixture into the well of the dry ingredients and stir gently. Resist the urge to overmix; the batter should remain a little lumpy to keep your pancakes fluffy instead of dense. Trust this step for that perfect texture every time.

Step 4: Let the Batter Rest and Add Blueberries

Give your batter a 10-minute breather. This rest allows the baking powder to activate and the flour to absorb moisture, enhancing fluffiness. After resting, gently fold in the fresh blueberries so they’re evenly scattered but not crushed.

Step 5: Preheat and Oil Your Griddle

Set your griddle on medium-low heat, roughly 250-275°F, and brush it with the remaining tablespoon of oil. This coating prevents sticking and helps you develop those perfectly golden pancake surfaces everyone loves.

Step 6: Portion Out the Batter

Use a ¼ cup measuring cup to scoop the batter onto the hot griddle. This helps keep all your pancakes uniform in size and cooks them evenly, so no pancake gets left behind.

Step 7: Cook and Flip at the Right Time

Let the pancakes cook until the edges show bubbles that pop, and the bottoms are a lovely golden brown—this signals it’s time to flip. After flipping, cook for another minute or so until the other side is golden and the inside is cooked through. Perfection is within reach here!

Step 8: Serve Warm with Toppings

Immediately top your stack with butter and pour maple syrup over these beauties while they’re still warm. If cooking multiple batches, keep finished pancakes warm on a parchment-lined baking sheet in an oven heated to 200°F. This way, every pancake can be enjoyed fresh and cozy.

How to Serve Blueberry Pancakes from Scratch

Garnishes

Beyond the classic pat of melting butter and a sticky drizzle of maple syrup, try dusting powdered sugar for an elegant touch or sprinkling chopped nuts for extra crunch. Fresh blueberries on top echo the flavors inside and offer a burst of color that’s irresistible.

Side Dishes

Blueberry Pancakes from Scratch pair wonderfully with crispy bacon or savory sausage links to balance sweetness with some savory notes. Fresh fruit salad or a dollop of Greek yogurt can add refreshing lightness and tang.

Creative Ways to Present

Stack your pancakes high and layer with cream cheese frosting or mascarpone for a breakfast dessert twist. Drizzle berry compote instead of syrup for an extra fruity punch. Even serving alongside homemade whipped cream or caramelized bananas can take your presentation from simple to spectacular.

Make Ahead and Storage

Storing Leftovers

It’s easy to enjoy pancakes the next day. Store leftover Blueberry Pancakes from Scratch in an airtight container in the refrigerator to keep them moist yet fresh. They’ll stay good for up to 2 days, ready for a quick and delightful breakfast revival.

Freezing

If you want to prep pancakes for even longer, flash freeze individual pancakes on a baking sheet, then transfer them to a freezer-safe bag. Frozen pancakes keep well for 1-2 months and make busy mornings a breeze.

Reheating

Reheat refrigerated or frozen pancakes by warming them in a toaster, oven, or microwave until hot. This retains their texture and warms those juicy blueberries back to their full glory with ease and convenience.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Just be sure to thaw and drain them well to avoid making the batter too watery. Frozen blueberries can be a convenient and tasty alternative.

What if I don’t have vegetable oil?

You can substitute with melted butter or a neutral oil like canola or sunflower oil. Each will keep your pancakes moist and help achieve that golden crust.

How do I keep pancakes from sticking to the griddle?

Preheat the griddle properly and use just a light coating of oil. Avoid overheating as it can cause sticking or burning. A well-seasoned or non-stick griddle also helps tremendously.

Can I make the batter ahead of time?

It’s best to make the batter fresh for the fluffiest pancakes, but you can prepare it up to one hour ahead and keep it refrigerated. Just give it a gentle stir before cooking.

What if I don’t have maple syrup?

No worries! Honey, fruit syrups, or even flavored yogurt work as delicious alternatives to maple syrup on your blueberry pancakes.

Final Thoughts

There’s something truly special about cooking Blueberry Pancakes from Scratch—it’s like wrapping yourself in a warm, delicious hug that brightens your entire morning. These pancakes are simple, satisfying, and bursting with fresh flavor. So go ahead, gather your ingredients, and treat yourself to this homemade comfort that tastes like pure joy on a plate.

Blueberry Pancakes from Scratch Recipe

★★★★★

4.7 from 13 reviews

Author: Ethan
Total Time: 25 minutes
Yield: 8 pancakes (about 4 servings) 1x
Diet: Vegetarian

Print Recipe

Description

This Blueberry Pancakes from Scratch recipe provides fluffy, golden pancakes studded with fresh blueberries. Perfect for a cozy weekend breakfast, these pancakes are lightly sweetened and served with butter and maple syrup for a classic, comforting meal.

Instructions

Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt. Make a well in the center of the dry ingredients and set aside.
Combine Wet Ingredients: In a separate medium bowl, beat the egg until frothy. Then mix in the milk and 2 tablespoons of vegetable oil until well blended.
Mix Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Stir gently until just combined; the batter should remain slightly lumpy to ensure fluffy pancakes. Avoid overmixing.
Rest Batter and Add Blueberries: Allow the batter to rest for 10 minutes, then gently fold in the blueberries to distribute them evenly without breaking them.
Preheat Griddle: Preheat your griddle or large skillet to medium-low heat (about 250-275°F). Lightly grease with the remaining 1 tablespoon of vegetable oil.
Cook Pancakes: Using a ¼ cup measuring cup, pour batter onto the preheated griddle. Cook until the bottoms turn golden and bubbles appear and pop on the edges and surface of the pancakes.
Flip and Cook Other Side: Flip the pancakes carefully and cook for an additional minute or until golden brown on the other side.
Serve Warm: Top pancakes with butter and maple syrup. Keep cooked pancakes warm on a parchment-lined baking sheet in a 200°F oven while finishing the remaining batter.

Notes

Do not overmix the batter to ensure fluffy pancakes.
Resting the batter helps the baking powder activate and improves texture.
If you don’t have fresh blueberries, frozen can be used; add them directly without thawing.
Keep cooked pancakes warm in a low-temperature oven to maintain their texture while cooking remaining batches.
Adjust heat as necessary to avoid burning pancakes before they are cooked through.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Griddle Cooking
Cuisine: American

Nutrition

Serving Size: 2 pancakes
Calories: 290 kcal
Sugar: 7 g
Sodium: 340 mg
Fat: 10 g
Saturated Fat: 1.5 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 40 mg

Keywords: blueberry pancakes, breakfast, fluffy pancakes, homemade pancakes, easy weekend breakfast