These classic blueberry pancakes are fluffy and golden brown, with pops of sweet tart berries. The best way to wake up!

Got a load of beautiful berries? Let’s make Blueberry Pancakes! There’s nothing better than the scent of frying up golden batter on a weekend morning (right?). Here’s how to make your morning dreams happen. This blueberry pancake recipe is classic and basic, using ingredients you probably already have on hand. It makes flapjacks that are light and fluffy, with just the right classic flavor interrupted by tangy pops of purple berries. In a word: they’re perfection.

Ingredients in blueberry pancakes

This blueberry pancakes recipe is based on our classic pancake recipe, which we developed after a lot of testing and research. (We will say, it made for a tasty few weeks!) What we found? Here’s the combination of ingredients that make very best blueberry pancakes:

• All purpose flour
• Granulated sugar
• Baking powder and salt
• Egg
• Milk
• Unsalted butter or neutral oil
• Vanilla extract
• Lemon juice or vinegar: Adding an acidic ingredient helps to make fluffy pancakes. If you don’t have fresh lemon juice on hand, use apple cider vinegar or white vinegar: it works too!
• Fresh blueberries (or substitute frozen!)

The best method for adding the berries

If there’s one thing about blueberry pancakes to know, it’s this: when to add the berries to the batter. How do you get the most even blueberry distribution? Place the berries right onto the batter while it’s cooking on the griddle. Why? If you place the berries into the bowl of batter, it makes lumpy pancakes and uneven berry distribution. Placing them right on top, you get even circular pancakes with just the right amount of fruit in each.

There’s just one thing to note: when you add the berries while the cakes are on the griddle, the “top” side of the pancake won’t really show much of the berries visually. And that’s ok! You can see them when you slice through the middle.

Tips for cooking blueberry pancakes

Once you’ve got the berry method sorted, there’s not much to cooking blueberry pancakes! They’re similar to any standard pancake recipe you’ve made. Here are a few best practices for getting them evenly golden brown:

• Use a large griddle: non-stick is helpful. Some griddles are uneven with their heating (we had a cast iron griddle that would cook each pancake to a different color!). Non-stick is helpful and you don’t have to grease it.
• Experiment to find the right heat level. Medium low heat is ideal, but it’s different on every stovetop. It should take a few minutes to get the pan up to heat.
• Approximate about ¼ cup batter per pancake. This tends to make a medium-sized pancake.
• Don’t worry if the first pancake doesn’t work! Use it as a test for honing in your pancake skills and adjust the heat accordingly.

Blueberry pancakes variations

Once you’ve tried the standard, there are several ways to vary these blueberry pancakes. Here are a few fun adders and alternate methods to try:

More blueberry recipes

Love this purple berry? Here are a few more ways to use it: