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stack of blueberry pancakes on white plate

Fluffy Blueberry Pancakes

Make Fluffy Blueberry Pancakes for an easy breakfast recipe! These pancakes are super fluffy and soft and filled with blueberries.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 -10 (4") pancakes
Calories 246kcal
Author Dorothy Kern


  • 1 cup 131g all-purpose flour
  • 2 tablespoons 27g granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 large egg
  • 1 teaspoon lemon juice
  • 1 cup 237ml Almond Breeze almondmilk Cashew Unsweetened Original
  • 2 tablespoons 30 ml vegetable oil
  • 1/2-1 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).
  • Gently fold in desired amount of blueberries.
  • Cook pancakes immediately, flipping halfway, on griddle or in pan greased with cooking spray. Serve warm with syrup.


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