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    Home » Pancakes » Easy Blueberry Pancakes

    Easy Blueberry Pancakes

    Published: Jun 13, 2022 · Modified: Jun 14, 2022 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Easy blueberry pancakes! This simple pancake recipe makes light and fluffy, melt-in-your-mouth blueberry pancakes in less than 10 minutes.

    Plate of blueberry pancakes topped with butter and fresh blueberries.

    This easy blueberry pancake recipe makes fluffy pancakes in no time! The sour cream pancakes have a similar flavor and texture to buttermilk pancakes.

    With just a few simple ingredients and a few minutes, these homemade pancakes can be whipped up for a quick breakfast or a fast weekday breakfast-for-dinner.

    Ingredients

    • All purpose flour: Be sure to properly measure the flour. Either weigh it or sift/stir it to break it up. Lightly spoon into the measuring cup and level.
    • Granulated sugar
    • Baking soda
    • Salt
    • Sour cream: Regular or lite sour cream will work. Plain Greek yogurt (whole milk, 2%, or nonfat) will also work.
    • Milk: Any milk from skim milk to whole milk will work. Whole milk will give you slightly richer, more tender pancakes.
    • Large eggs
    • Vanilla extract
    • Fresh blueberries
    • Butter: The butter is used to coat the pan.

    How to make blueberry pancakes

    Dry ingredients in a glass mixing bowl.

    Step 1: In a large bowl, whisk together the dry ingredients until combined.

    Pancake batter in a glass mixing bowl.

    Step 2: Add the sour cream, milk, eggs, and vanilla to the flour mixture. Whisk together until combined. Do not overmix.

    Step 3: Fold ½ cup blueberries in just until incorporated.

    Step 4: Heat a large skillet or griddle over medium-low heat. Add butter, and melt.

    Blueberry pancakes cooking in a skillet.

    Step 5: Spoon the pancake batter into the pan to make 3 or 4 pancakes. Sprinkle blueberries over the top.

    Step 6: Cook for 2-3 minutes, until bubbles rise and pop. The edges should look drier and set.

    Step 7: Flip the pancakes, and then cook for another minute or until lightly browned.

    Step 8: Repeat with additional batches to use the remaining butter, blueberries, and batter.

    Maple syrup pouring onto a stack of blueberry pancakes.

    Recipe FAQs

    Can I use frozen blueberries instead of fresh blueberries?

    You can! Just use the frozen blueberries without thawing them. Thawing the blueberries can leave you with gray batter.

    Can I freeze the pancakes?

    Yes, the pancakes can be frozen. Cook the pancakes as-directed. Let them cool to room temperature on a wire rack. Place the cooled pancakes in a freezer-safe container, like a freezer bag. Place a piece of wax paper in between layers and freeze.

    Overhead photo of blueberry pancakes topped with fresh blueberries and syrup.

    Serving suggestions

    Blueberry pancakes go well with butter and syrup. Maple syrup, buttermilk syrup, or blueberry syrup and fresh berries are all delicious with these pancakes.

    Storage

    The pancakes are best eaten when fresh. Any leftover pancakes should be stored in an airtight container in the refrigerator for 1-2 days.

    For longer term storage, freeze the cooked pancakes.

    More pancake recipes

    • Cottage Cheese Pancakes
    • German Pancakes
    • Whole Wheat Pancake Recipe
    • Pumpkin Pancakes

    If you’ve tried this easy blueberry pancake recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.

    Plate of blueberry pancakes topped with butter and fresh blueberries.

    Easy Blueberry Pancake Recipe

    Light and fluffy blueberry pancakes that are so easy to make!
    5 from 2 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 3 minutes
    Total Time: 8 minutes
    Servings: 18 3-inch pancakes
    Calories: 72kcal
    Author: Kate @ I Heart Eating

    Ingredients

    • 1 ½ cups all-purpose flour
    • 3 tablespoons granulated sugar
    • 1 teaspoon baking soda
    • ¼ teaspoon salt
    • ½ cup sour cream
    • 1 ¼ cups milk
    • 2 large eggs
    • ½ teaspoon vanilla extract
    • 1 cup fresh blueberries divided
    • Butter
    US Customary - Metric

    Instructions

    • In a large bowl, whisk together the dry ingredients until combined.
    • Add the sour cream, milk, eggs, and vanilla. Whisk together until combined. Do not overmix.
    • Fold ½ cup blueberries in just until incorporated.
    • Heat a large skillet over medium-low.
    • Add butter, and melt.
    • Spoon the pancake batter into the pan to make 3 or 4 pancakes.
    • Sprinkle blueberries over the top.
    • Cook for 2-3 minutes, until bubbles rise and pop. The edges should look drier and set.
    • Flip the pancakes, and then cook for another minute or until lightly browned.
    • Repeat with additional butter, blueberries, and batter.

    Notes

    • All purpose flour: Be sure to properly measure the flour. Either weigh it or sift/stir it to break it up. Lightly spoon into the measuring cup and level.
    • Sour cream: Regular or lite sour cream will work. Plain Greek yogurt (whole milk, 2%, or nonfat) will also work.
    • Milk: Any milk from skim milk to whole milk will work. Whole milk will give you slightly richer, more tender pancakes.
    • Butter: The butter is used to coat the pan.
    • Nutrition values are estimates. 

    Nutrition

    Serving: 1pancake | Calories: 72kcal | Carbohydrates: 12g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.002g | Cholesterol: 21mg | Sodium: 113mg | Potassium: 66mg | Fiber: 0.5g | Sugar: 4g | Vitamin A: 87IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!
    « Chocolate Chip Zucchini Cookies
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Sara Beth

      June 22, 2022 at 11:22 pm

      5 stars
      Our new favorites! Thanks for sharing!

      Reply
      • Kate

        June 22, 2022 at 11:28 pm

        You're so welcome! Glad you liked them!

        Reply

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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