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Super Fluffy Blueberry Pancakes

Ingredients

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Are you on the hunt for the perfect pancake recipe? Look no further! This Super Fluffy Blueberry Pancakes recipe is one of the best, no-fail pancake recipes out there. The pancakes are light, airy and bursting with juicy blueberries in every bite.

These pillowy pancakes are made with self-rising flour and baking powder, which give them their light and airy texture. Of course, this simple pancake recipe is loaded with fresh blueberries for a burst of sweetness in every bite. Plus, these fluffy pancakes are easy to make, and perfect for a lazy weekend breakfast, brunch or breakfast for dinner!

A white plate trimmed in blue holding a stack of three super fluffy blueberry pancakes with syrup, blueberries and mint leaves on top.

Why You Should Make These Fluffy Blueberry Pancakes

  • Light and Airy Texture: These pancakes are incredibly fluffy, providing a delightful, melt-in-your-mouth experience with every bite.
  • Bursting with Blueberries: Each pancake is packed with juicy blueberries, adding a fresh and fruity flavor that compliments the fluffy texture perfectly.
  • Simple Ingredients: The recipe uses common pantry staples, making it easy and convenient to whip up a batch anytime.
  • Quick and Easy: With straightforward steps and minimal preparation time, you can have a delicious breakfast ready in no time.
  • Perfect for All Occasions: Whether it’s a leisurely weekend breakfast or a special brunch gathering, these homemade pancakes are always a hit.
  • Customizable Toppings: Serve with butter, maple syrup, powdered sugar or get creative with your favorite toppings like whipped cream, nuts or extra fresh berries.
  • Make-Ahead Option: You can prepare the batter the night before and store it in the fridge. This makes morning prep a breeze and lets you enjoy fresh pancakes even on busy mornings.
  • Freezer-Friendly: Cooked pancakes can be frozen for later. Simply place them on a baking sheet to freeze individually, then transfer to a freezer bag. Reheat in the toaster or microwave for a quick and delicious breakfast anytime.

Ingredients for Blueberry Pancakes

As mentioned above, most of the ingredients to prepare these homemade blueberry pancakes are probably in your pantry. Grab a container of fresh blueberries, and you are good to go!

  • Self Rising Flour – Adds that extra fluffiness to the pancakes. Substitute with AP flour (may not be quite as fluffy).
  • Baking Powder – Helps to create thick and fluffy pancakes.
  • Blueberries – Fresh, or even frozen will work in this Homemade Pancake Recipe. Can be substituted with your favorite berry. Bananas and/or chocolate chips are also great alternatives.
  • Lemon Zest – Although not called for in this Blueberry Pancake recipe, lemon zest would be a great addition.
  • Vanilla – Use a high-quality vanilla extract!
  • Butter: Use salted, or unsalted.
  • Toppings – Go traditional with butter and warmed maple syrup. Alternatively, top with whipped cream, extra berries, jam or peanut butter. The possibilities are endless!

Helpful Tools to Prepare Pancakes

  • Sifter – Not necessary to make these breakfast pancakes, but may be helpful when using clumpy flour.
  • Whisk – A kitchen must-have in all sizes
  • Spatula – Great for folding in the blueberries into the pancake batter, and scraping the bowls (a set in all shapes and sizes)
  • Glass Mixing Bowls – I use these daily!
  • Measuring Cups and Spoons – Take a look at these magnetic measuring spoons!
  • Non-Stick Pan and/or Electric Griddle – Loving this HexClad non-stick pan (so worth the investment)

How to Make Super Fluffy Blueberry Pancakes

  1. In a large bowl, whisk together the self-rising flour, baking powder and salt.
  2. In a separate bowl, beat the egg with the sugar and melted butter, until light and frothy. Add the one cup of the milk and and whisk until well combined.
  3. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to over mix. A few lumps are okay.
  4. If the batter is too thick, add in the remaining 1/4 cup milk.
  5. Coat the blueberries in the flour and gently fold in the blueberries.
  6. Heat a non-stick pan or griddle over medium heat. Use a ladle to pour batter onto the pan, making pancakes about 3-4 inches in diameter.
  7. Cook the pancakes for 3-4 minutes. Flip. Cook for another minute, or until golden brown and cooked through.
  8. Serve the pancakes warm with your favorite toppings, such as warmed maple syrup, whipped cream, and/or extra blueberries.

How to know when to flip?

For me, this is the most difficult part to making a perfect, Fluffy Pancake. In fact, I am sure the most intimidating part of pancake making for most people. After you ladle the pancake batter into the pan of warm melted butter, you will notice the edges will bubble, and become crispy and brown.

Once you notice bubbles on the entire surface of the pancake, you are ready to flip! The pancake should flip easily. Cook for just about a minute more, and you will have the fluffiest and most perfect pancakes, every single time!

A blueberry pancake with large bubbles on the top and the edges crispy indicating it's ready to be flipped in a non-stick pan.
Pancake is ready to flip.

How to Serve and Store Homemade Pancakes

Serve these super fluffy blueberry pancakes topped with any of the following:

  • Classic Style: Serve hot with a pat of butter melting on top.
  • Maple Syrup: Drizzle warmed maple syrup over the pancakes for a traditional breakfast experience.
  • Powdered Sugar: Add a light dusting of powdered sugar for an extra touch of sweetness.
  • Fresh Berries: Top with additional fresh blueberries or other berries for a burst of flavor.
  • Whipped Cream: Add a dollop of whipped cream for a creamy, indulgent treat.
  • Nut Toppings: Sprinkle chopped nuts, such as pecans or walnuts, for added crunch and flavor.
  • Yogurt: Serve with a side of Greek yogurt for a protein boost and a tangy contrast.
  • Fruit Compote: Top with a homemade fruit compote for a rich, fruity topping.

Pair with:

  • Bacon or Sausage: The savory flavors of bacon or sausage provide a delicious contrast to the sweet, fluffy pancakes.
  • Fresh Fruit Salad: A colorful mix of fresh fruits like strawberries, melons, and grapes adds a refreshing side.
  • Scrambled Eggs: Soft, fluffy scrambled eggs are a classic breakfast pairing that adds protein to your meal.
  • Greek Yogurt: A side of Greek yogurt offers a creamy texture and protein boost, balancing the sweetness of the pancakes.
  • Hash Browns: Crispy hash browns add a satisfying crunch and are a hearty compliment to the pancakes.

Store:

  • Refrigeration:
    • Let the pancakes cool completely.
    • Place in an airtight container.
    • Store in the refrigerator for up to 2 days.
    • To reheat, microwave for a quick warm-up or use a low oven to regain the just-cooked texture.
  • Freezing:
    • Allow the pancakes to cool completely.
    • Place them on a baking sheet in a single layer and freeze until solid.
    • Transfer frozen pancakes to a freezer bag or airtight container.
    • Store in the freezer for up to 3 months.
    • To reheat, use a toaster. Alternatively, reheat in a preheated oven at 350°F (175°C) for about 10 minutes.

More Breakfast and Brunch Recipe to Love

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A white plate trimmed in blue holding a stack of three super fluffy blueberry pancakes with syrup, blueberries and mint leaves on top.

Super Fluffy Blueberry Pancakes


Description

Are you on the hunt for the perfect pancake recipe? Look no further! This Super Fluffy Blueberry Pancakes recipe is one of the best, no-fail pancake recipes out there. The pancakes are light, airy and bursting with juicy blueberries in every bite.


Ingredients

Scale
  • 1 1/2 cups self-rising flour
  • 1 tablespoon baking powder
  • 1/8 teaspoon salt
  • 1 egg
  • 2 tablespoons sugar
  • 2 tablespoons melted butter
  • 1 1/4 cup milk
  • 1 cup blueberries
  • 1/2 teaspoon flour
  • 24 tablespoons butter, for frying

Instructions

  1. In a larger bowl, whisk together the flour, baking powder and salt
  2. In a separate bowl, whisk together the egg, sugar and melted butter until frothy. Whisk in 1 cup of the milk.
  3. Add the wet ingredients to the dry. Do NOT over mix. A few clumps are ok!
  4. If the batter is too thick, whisk in the remaining 1/4 cup of milk.
  5. Coat the blueberries with the flour.
  6. Gently fold the blueberries into the flour.
  7. Allow the batter to rest for 5 to 10 minutes.
  8. Coat a non-stick pan with the butter (Add non-stick spray if you desire)
  9. Heat the pan to medium.
  10. Butter should form tiny bubbles.
  11. Add a few spoonfuls of the batter to the pan (form to your desired size).
  12. Once a crust has formed on the bottom and you see bubbles in the batter, flip (about 3 to 5 minutes, depending on the size).
  13. Cook for just about a minute on the flipped side.
  14. Finish remaining pancakes.
  15. Serve with butter, warmed maple syrup and a dusting of powdered sugar, or your favorite toppings.
  16. ENJOY!

Notes

  • Self-rising flour can be substituted with AP flour.
  • Make sure the melted butter is not too hot when adding to the egg mixture.
  • Do NOT over mix the batter. A few lumps are ok!
  • Keep on medium heat.
  • This recipe will make 4 giant pancakes, or 8 regular-sized pancakes.
  • If you don’t have self-rising flour, you can make your own by mixing 1 1/2 cups of all-purpose flour with 2 1/4 teaspoons of baking powder and 3/4 teaspoon of salt.
  • You can substitute the blueberries for other berries, such as raspberries or blackberries. Diced bananas, chocolate chips, and/or nuts are also great substitutes.
  • If using frozen blueberries (no need to thaw), do NOT mix them in the batter. Add them to the batter once you’ve ladled it into the pan.
  • Add in lemon zest and/or cinnamon, for extra flavor.
  • Top with warmed maple or blueberry syrup, extra butter, and/or your favorite toppings!
  • Leftover Pancakes can be stored in the refrigerator or freezer. To reheat, simply pop them in the toaster or microwave.
  • For extra fluffiness, separate the egg and beat the whites until stiff peaks form. Fold the beaten egg whites into the batter just before cooking the pancakes.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast, Brunch
  • Method: Easy
  • Cuisine: American

Nutrition

  • Serving Size: 1 pancake

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GET TO KNOW ME!

I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

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Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! FacebookInstagramTikTokTwitter and Pinterest! THANK YOU!

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