Blueberry Pancakes

These blueberry pancakes are soft, fluffy, and bursting with juicy blueberries. Top them with maple syrup for the perfect breakfast or brunch!

Blueberry pancakes

These blueberry pancakes are perfect for lazy Saturdays! They’re fluffy, golden brown, and easy to make with basic pantry ingredients. But best of all, they’re bursting with juicy berries. With 2 full cups of blueberries in the recipe, you get one in every bite.

Douse your stack with a quick blueberry compote for even more blueberry goodness, or stick to classic fixings like butter and maple syrup. No matter which toppings you pick, you’ll love these blueberry pancakes.

blueberry pancakes ingredients in bowls

Blueberry Pancake Recipe Ingredients

Here’s what you’ll need to make this blueberry pancake recipe:

  • Blueberries, of course! Fresh and thawed frozen blueberries both work great.
  • All-purpose flour – It makes up the base of the batter.
  • Baking powder, baking soda, and an egg – They help the pancakes rise.
  • Cinnamon – It adds warm, spiced flavor.
  • Cane sugar – It makes the batter lightly sweet. I only use a little because I know I’ll be topping the pancakes with maple syrup.
  • Almond milk – Or any milk you keep on hand. Oat, soy, or cow’s milk would work here too.
  • Greek yogurt – It gives the pancakes extra lift and a slightly tangy flavor.
  • Avocado oil – Or whatever neutral oil you like.
  • Vanilla extract – For warm depth of flavor.
  • And sea salt – To make all the flavors pop!

Find the complete recipe with measurements (plus a vegan option!) below.

Whisking dry ingredients in large bowl

How to Make Blueberry Pancakes

These blueberry pancakes are super simple to make! Here’s what you need to do:

First, prepare the batter. Mix together the wet ingredients in one bowl and the dry ingredients in another.

Pouring wet ingredients into bowl of dry ingredients

Pour the wet ingredients into the bowl of dry ingredients…

Hand folding blueberry pancake batter in mixing bowl with spatula

…and fold until just combined.

If you’re using fresh blueberries, fold them in now.

Then, cook the pancakes. Brush a griddle or non-stick skillet with oil or melted butter, and heat it over medium-low heat.

Use a 1/3-cup scoop to portion the pancake batter into the pan. If you’re using frozen blueberries, scatter them over each pancake immediately after you pour the batter. Cook for 1 to 2 minutes, or until bubbles form on the first side. Flip, and cook for another 1 to 2 minutes, or until puffed and golden brown.

That’s it!


Depending on the size of your skillet or griddle, you’ll likely need to cook these blueberry pancakes in batches.

To keep all the pancakes warm until you’re ready to serve, place the early batches on a large plate or baking sheet. Cover them with foil, and warm them in a 200°F oven until you finish cooking the pancakes.

Two plates of fluffy blueberry pancakes with maple syrup

Serving Suggestions

Serve the homemade blueberry pancakes with butter, maple syrup, and extra fresh blueberries on the side. They’re also fantastic with blueberry compote, jam, or homemade honey butter. For extra protein, top them with a dollop of Greek yogurt.

If you’re in the mood for a larger breakfast or brunch, pair these light and fluffy pancakes with something savory. A frittata, breakfast casserole, or simple scrambled eggs would all be great choices. Enjoy!

Common Questions about Blueberry Pancakes

  1. Do you add berries to pancake batter before or after pouring?
    You can actually do it either way! I follow a rule I learned from the King Arthur Baking Company. If I’m using fresh berries, I fold them into the pancake batter. But if I’m using frozen berries, I dot them over the pancakes immediately after pouring the batter. (They’ll tint the batter blue if you fold them in.)
  2. What can I substitute for the Greek yogurt?
    1/2 cup mashed banana works great!
  3. How do I know when to flip the pancakes?
    Bubbles will form across the surface of the pancake batter. When they start to pop, it’s a good time to flip! You can also use a spatula to lift the edge of the pancakes and peek underneath. They’re ready to flip when they’re golden brown. If the pancakes are browning before bubbles form, turn down the heat.

Blueberry pancakes recipe

More Favorite Breakfast and Brunch Recipes

If you love these fluffy blueberry pancakes, try one of these delicious breakfast recipes next:

You might also enjoy these 8 Healthy Pancake Recipes.

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Blueberry Pancakes

rate this recipe:
5 from 29 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves 4
Soft, fluffy, and filled with juicy blueberries, these blueberry pancakes are a perfect breakfast or brunch. Serve them with butter or yogurt, maple syrup, and extra blueberries on top.


  • cups all-purpose flour
  • 2 tablespoons cane sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • Heaping ¼ teaspoon sea salt
  • 1 large egg
  • 1 cup plus 3 tablespoons almond milk
  • ½ cup plain whole milk Greek yogurt
  • 2 tablespoons avocado oil, plus more for brushing
  • teaspoons vanilla extract
  • 2 cups blueberries, fresh or thawed frozen*
  • Maple syrup, for serving


  • In a large bowl, place the flour, sugar, baking powder, baking soda, cinnamon, and salt and stir to combine.
  • In a medium bowl, whisk together the egg, almond milk, yogurt, avocado oil, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined. If using fresh blueberries, fold them into the batter.
  • Heat a nonstick skillet to medium-low heat and brush lightly with oil. Use a ⅓-cup scoop to pour the batter into the skillet. If using frozen berries, evenly scatter them onto each pancake immediately after pouring the batter. Cook the pancakes for 1 to 2 minutes, or until bubbles form. Flip and cook for 1 to 2 additional minutes, or until the pancakes are puffed and golden brown. Serve with maple syrup.


*Fresh and frozen berries are both great here, but you'll add them to the batter at different times. Fold fresh blueberries into the batter before pouring. Scatter frozen berries over the pancakes immediately after pouring the batter. See the FAQ section above for more info!
To make these vegan:
Replace the egg with a flax egg: In a small bowl mix 1 tablespoon ground flaxseed with 3 tablespoons water. Set aside for 5 minutes to thicken before incorporating into the recipe.
Replace the yogurt with ½ cup mashed banana


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Rate this recipe (after making it)

  1. Kaileigh

    5 stars
    Just made these for the family this cozy Sunday morning! They were absolutely delicious!! We all devoured them. I used 1 cup regular flour and 1/2 cup whole wheat flour and they turned out wonderfully. Thanks so much for this great recipe!

  2. mark conley

    thank you
    substituter for almond mile, oatmilk?
    substituter for the oil?

  3. Jess

    5 stars
    These are the best pancakes I’ve ever had! I used mashed banana instead of yogurt to make these dairy free. So fluffy and absolutely delicious. Thank you!

    • Jeanine Donofrio

      Hi Jess, I’m so glad you loved them!

  4. Pam

    5 stars
    Delicious.. I made them this morning. Thank you for the recipe

    • Jeanine Donofrio

      I’m so glad you loved them!

  5. Rosalind Polnauer

    If I want to make these gluten free, what flour do u recommend? Would almond flour work?

  6. Stefanie

    5 stars
    I just made these blueberry pancakes for Easter Brunch and everybody in my fam was completely obsessed! Even my mom, who’s not that into American-style pancakes, was blown away and insisted that I let you know how much she loved them! The only change I made was coconut instead of avocado oil. Served these beauties with maple syrup and blueberry vanilla compote. This will be my go-to pancake recipe for family & friends! Thank you, for the fab recipe, Jeanine!

    • Jeanine Donofrio

      Awww, I’m so glad to hear they were such a hit!

  7. Florence

    I made the pancakes for breakfast for my daughter and housemates. I followed all instructions and added the zest from one lemon! It was a hit! The Greek yogurt made all the difference!! Wow!

  8. Ari

    5 stars
    These were delicious! I have never made perfect pancakes until now. Thanks so much. New favorite recipe

    • Jeanine Donofrio

      Hi Ari, I’m so glad you loved them so much!

  9. Teri

    5 stars
    These were very fluffy and delicious! I made the batter ahead of time and put the blueberries in then froze it to take camping. They turned out great and everyone loved them.

    • Jeanine Donofrio

      Hi Terri, I’m glad everyone enjoyed them!

  10. Allana

    What can you substitute instead of the greek yogurt?

    • Jeanine Donofrio

      Hi Allana, 1/2 cup mashed banana. To make them fully vegan, follow the notes at the bottom of the recipe card.

  11. Kim

    5 stars
    I made these pancakes for my family this morning and they were light, fluffy and absolutely delicious. Thank you!

    • Jeanine Donofrio

      I’m so glad everyone loved them!

  12. Steven Lempriere

    A delicious Saturday morning breakfast of blueberry pancakes is our regular start to the weekend. My recipe is similar to yours except for the addition of rye sourdough starter discard and and a reduction in flour and milk to compensate.

  13. Carol

    5 stars
    Just made these! Had a craving for pancakes and had all the ingredients for this. Very good recipe.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.