Light, fluffy, delicious Blueberry Pancakes, studded with blueberries and bursting with sweet, juicy flavor with every bite. I’ve shared the recipe here to make blueberry pancakes from scratch, or using my easy homemade pancake mix.
You can also make these easy blueberry pancakes for a crowd in a half sheet pan, using my well-loved and popular sheet pan pancakes recipe!
And why not? Making pancakes at home couldn’t be any easier with this simple pancake mix from scratch. And it’s one of our favorites too, so much so that, I got my family an electric griddle, just so that I can make multiple pancakes at once. You just add the wet ingredients to the pre-made pancake mix and voilà, light and fluffy pancakes, whenever you fancy!
While regular, fluffy pancakes are good and all, I demand more deliciousness from my homemade pancakes! That’s why I love adding fillings and flavors to my pancakes. Chocolate chip pancakes, banana pancakes, peanut butter pancakes, pumpkin pancakes, all make regular appearances on our weekend brunch menu.
And that’s where these fluffy, homemade Easy Blueberry Pancakes also come into the picture! 🙂 Chock-full of sweet, juicy blueberries, these blueberry pancakes are my favorite way to eat blueberries (when I’m not popping them in my mouth straight out of the punnet). And they are so easy when made with my easy homemade pancake mix.
But hey, you don’t have to pre-make the pancake mix to make these pancakes either.
I’ve shared the whole recipe here to make these blueberry pancakes from scratch, as well as the recipe for making blueberry pancakes from pancake mix. And even better, you can easily adapt this recipe to make sheet pan blueberry pancakes (oven baked blueberry pancakes) like I’ve done here, especially if you’re serving a crowd.
How to make perfect blueberry pancakes
If you have time, beat the egg whites separately. This adds more air into your pancakes, making them lighter and fluffier. It’s optional though, I’ve made this pancake batter with whole eggs as well as with separated eggs, and they are just as delicious either way.
Be generous with the blueberries! This goes without saying. 🙂 I like to make sure each pancake gets about a scant ¼ cup of blueberries. Each pancake is about ½ cup of batter (a total of about 8-9 pancakes per batch). This comes out to about 2 dry pints of blueberries per batch.
Don’t add the blueberries into the pancake batter. Some recipes call for the blueberries to be tossed in flour and then mixed into the pancake batter. The flour does prevent the blueberries from sinking to the bottom of the bowl.
However, I prefer to add the blueberries directly onto the pancakes when making them. This way I can make sure each pancakes gets an equal amount of blueberries, and they are evenly distributed through the pancakes as well.
Make your own homemade pancake mix so that breakfast pancakes are easier and faster. Rather than having to weigh out all the dry ingredients in the morning, make a big batch of pancake mix and store it for whenever you’re craving delicious pancakes.
How to make blueberry pancakes for a crowd
- Leave cooked pancakes on a wire rack to prevent pancakes from getting soggy, while you cook the rest.
- Leave the pancakes covered with a cloth napkin in a warm oven. But don’t leave them in there for too long though, as this can make the pancakes dry out.
- The BEST way to make blueberry pancakes for a crowd though is to make them in a half sheet pan! Just follow my sheet pan pancakes recipe here, and sprinkle blueberries all over the batter before baking it.
I also like to add a little cinnamon to my homemade blueberry pancake batter. The combination of blueberries, cinnamon and maple syrup is fantastic!
The blueberries are slightly softened in these blueberry pancakes, and bursting with sweet, juicy flavor with every single bite! And the pancakes are light and fluffy. My homemade pancake mix is loved by my readers, and you know the blueberries are only going to make it better! 🙂
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Fluffiest Blueberry Pancakes
Easy and delicious blueberry pancakes, bursting with sweet, juicy blueberries. Make them with a pre-made pancake mix or from scratch. They are fluffy and delicious either way!
- 187 g AP flour 1.5 cups
- 25 g confectioner's sugar 1/4 cup (or ¼ cup of regular sugar)
- 75 g cornstarch 1/2 cup
- 4 1/2 tsp baking powder
- 1/2 tsp kosher salt or sea salt
- 310 g homemade pancake mix / waffle mix 1 batch (i.e. 2 ⅓ cups + 1 tbsp)
- 2 eggs separated (if you have the time to whisk egg whites separately)
- 1 ½ cups buttermilk or full cream milk + 1 tsp vinegar
- ¼ cup melted butter I use unsalted
- ½ tsp vanilla
- ½ tsp cinnamon
For making blueberry pancakes
- 2 dry pints of blueberries washed and dried
- Extra melted butter for the griddle
- Extra blueberries
- Maple syrup
Place all the dry ingredients in a large bowl and whisk to combine (make sure you don't have any lumps in the dry ingredients).
If you’re using the homemade pancake mix - first shake the container well, and then measure out the correct amount of dry ingredients. And if you’re using cup measurements - use the spoon and level method to correctly measure out ingredients (i.e. spoon the dry ingredients into the measuring cup first, and then level with a knife or flat palette knife).
If you're using separated eggs, place the egg whites in a clean, dry metal bowl. Whisk the egg whites until foamy, and soft peaks are formed. Set aside.
- Place all the other wet ingredients in a large pyrex jug or bowl. Whisk well until everything is well combined.
If you're using whole eggs instead of separated eggs, you can add the whole eggs with the rest of the wet ingredients and whisk everything until well-mixed.
Add ½ of the wet ingredients into the dry ingredients and gently mix to combine. Then add the rest, while continuing to mix.
Mix enough to get a smooth batter. A few lumps are OK. Do not over-mix, as this will result in rubbery pancakes.
If you whisked the egg whites separately, then add the egg whites next. Add half of the egg whites and gently fold it in. Then add the other half and gently fold that in as well. You do not have to completely mix in the egg whites. Bits of unmixed egg white foam make the pancakes even fluffier.
Allow the pancake mix rest for about 5 minutes, while you preheat the griddle.
Heat the griddle to medium - medium high heat. When it's hot, brush it with some melted butter.
Pour about ½ cup of batter on to the hot griddle. Do not spread the batter. Take about a scant ¼ cup of blueberries and sprinkle them over the pancake batter. Let the pancakes cook for about 3 minutes, or until the edges are set and the bottom is golden brown.
Carefully flip the pancake over, and cook for a further 3 - 4 minutes, until the other side is golden brown as well.
Place cooked blueberry pancakes on a wire rack and cover with a cloth napkin until you've cooked all the pancakes. Keep them warm in a warm oven if needed.
- Serve with maple syrup, extra blueberries and butter.
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