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stacked pancakes with blueberries baked in and covered in syrup.
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4.29 from 7 votes

Fluffy Blueberry Pancakes Recipe

Make Fluffy Blueberry Pancakes for an easy breakfast recipe! These pancakes are super fluffy and soft and filled with blueberries.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Servings: 8 pancakes
Calories: 246kcal
Author: Dorothy Kern
Cost: $6


  • 1 cup (124g) all-purpose flour
  • 2 tablespoons (25g) granulated sugar
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 large egg
  • 1 teaspoon lemon juice (or white vinegar)
  • 1 cup milk (any kind, regular or nondairy)
  • 2 tablespoons (30 ml) vegetable oil
  • ½-1 cup fresh or frozen thawed blueberries


  • Note on blueberries: if using frozen, make sure they are thawed and well rinsed and drained before making pancakes.
  • Preheat griddle 350°F or heat frying pan over medium heat until a fleck of water “dances” in the pan.
  • Whisk flour, sugar, salt, baking powder, and baking soda. Add egg, lemon juice, almondmilk, and oil. Whisk until combined (batter may be slightly lumpy).
  • Pour pancakes of desired size on griddle or pan. Place some blueberries on top of each pancake.
  • Cook pancakes immediately, flipping halfway, on griddle or in pan greased with cooking spray. Serve warm with syrup.



  • You know the pan is ready for your pancakes when a fleck of water “dances” in the pan.
  • If you are using frozen blueberries, make sure the thaw them and dry them before going into the batter. The water from the ice can water down the pancakes if not dried.
  • You know a pancake is ready to be flipped when the top bubbles. They are done when they become a golden brown color.
  • You can make pancakes with other fruit or mix-ins too: strawberries, raspberries, bananas, blackberries, or chocolate chips!
  • To make ahead: Cool pancakes in a single layer on a baking sheet covered with paper towels. Store in an airtight container in the refrigerator or freezer.
  • Freeze cooled pancakes between paper towels or parchment paper in an airtight container so you can grab single pancakes.
  • Cold or frozen pancakes can be reheated in the microwave or in a toaster.


Serving: 1/4 recipe | Calories: 246kcal | Carbohydrates: 36g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 47mg | Fiber: 2g | Sugar: 11g