Make thick, fluffy, and delicious blueberry pancakes from scratch with this easy recipe and homemade blueberry sauce. Perfect for a weekend breakfast or brunch, these pancakes are a family favorite.
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Why this recipe works
With crushed blueberries in the batter, whole blueberries mixed in, and a blueberry sauce on top, these pancakes have blueberries added three different times. This recipe evolved from our toddler being the world’s biggest blueberry fan.
Fresh versus Frozen Blueberries in Pancakes
Fresh blueberries work best in pancakes, but here’s how you can use frozen blueberries instead. Thaw them by placing them in a mesh strainer over an empty bowl. Let them sit for 20-30 minutes at room temperature until fully thawed. Pat down the blueberries with a paper towel to remove any excess liquid. Now they are ready to use!
Note: If you do not thaw frozen blueberries first, they will not work well in pancakes.
Smaller blueberries work better than large blueberries. Sometimes I find the really small blueberries can be found in the frozen section. Our local grocery stores only seem to stock large fresh blueberries.
Making The Blueberry Pancake Batter
- Mix together dry ingredients: flour, sugar, baking powder, and salt. Set aside.
- Whisk together liquids: egg, milk or buttermilk, melted butter, and vanilla extract. Whisk in the crushed or pureed blueberries.
- Make a well in the dry ingredients and pour in the wet ingredients. Stir just until combined and moistened.
- Gently fold in whole blueberries. Do not over mix.
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Cooking The Pancakes
Heat a griddle or skillet over medium heat. Coat with cooking spray, butter, or oil. For each pancake, drop ¼ cup of batter onto skillet. Cook 1-2 minutes, until surface of pancakes have some bubbles and the bottom appears golden brown. Flip carefully and cook another 1-2 minutes.
Transfer to a plate and cover loosely with aluminum foil to keep warm. Make sure to coat the skillet before every pancake or batch of pancakes to prevent sticking.
Preparing The Blueberry Sauce
Ingredients used:
- Powdered sugar
- Blueberries
- Lemon zest (optional)
Place all ingredients in a food processor or blender and process until smooth. Add more blueberries or powdered sugar as necessary until desired consistency (thick yet pourable) is achieved. You can strain through a sieve to make it extra smooth, but that’s optional. Use immediately.
If you don’t want to make a blueberry glaze for this triple blueberry pancakes recipe, simply use maple syrup and a pat of butter instead.
Tips For Perfect Pancakes
This recipe mixes the blueberries into the batter itself. Coating the blueberries in pancake batter helps to reduce sticking while cooking. In addition, it’s best to start with a perfectly hot pan coated in a nice even layer of oil and/or butter.
You’ll see lots of bubbles coming up to the surface and you’ll noticed slightly cooked edges starting to firm. This is a great time to flip your pancake!
Preheat the skillet or griddle to a medium heat setting. Once the pan is hot enough, but not too hot either, your pancakes will turn out great. Don’t leave them on the griddle too long before flipping.
Yes! We love using the gluten-free pancake mix from Bob’s Red Mill when our friends are over. Follow the recipe instructions below for adding blueberries to the pancakes!
Absolutely! These would be great with raspberries, strawberries, or blackberries too!
The secret to a fluffy pancake is buttermilk! If you don’t have any on hand, here’s an easy buttermilk substitute. Squeeze 1 Tablespoon of lemon juice into a liquid measuring cup and fill the rest with milk up to the 1 cup line. Let sit for 5 minutes and you’re good to go!
More delicious pancake recipes
- Fluffy Banana Pancakes: Fluffy and thick, these banana pancakes are easy to make and taste incredible.
- Chocolate Chip Peanut Butter Pancakes: Thick peanut butter pancakes loaded with chocolate chips and drizzled with melted, warm peanut butter.
- Apple Cinnamon Pancakes: Made with ground cinnamon and topped with buttery, tender caramelized apple.
- Lemon Pancakes: Lemon-scented fluffy pancakes have a sweet, tangy flavor.
Triple Blueberry Pancakes
Fluffy and delicious buttermilk blueberry pancakes from scratch. Easy recipe and homemade blueberry sauce. With crushed blueberries in the batter, whole blueberries mixed in, and a blueberry sauce on top, these pancakes have blueberries added three different times.
Ingredients
- 1 ⅛ cup (140 grams/5 ounces) all-purpose flour, sifted
- 2 tablespoons (25 grams/0.8 ounces) granulated sugar
- 1 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- 1 cup buttermilk (see notes for substitute)
- 2 tablespoons (30 grams/1 ounces) butter, melted
- 1 teaspoon pure vanilla extract
- ½ cup blueberries, crushed or pureed
- ¾ cup blueberries, whole
- Canola oil/cooking spray/butter, for coating the pan
Blueberry Sauce
- 1 cup (115g) powdered sugar
- ¼ cup blueberries
- 1 teaspoon lemon zest* optional
Instructions
Blueberry Pancakes
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In a large bowl, mix together dry ingredients: flour, sugar, baking powder, baking soda, and salt. Set aside.
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In a separate medium bowl, whisk together liquids: egg, milk or buttermilk, melted butter, and vanilla extract. Whisk in the crushed or pureed blueberries.
-
Make a well in the dry ingredients and pour in the wet ingredients. Stir just until combined and moistened. Gently fold in whole blueberries. Do not over mix.
-
Heat a griddle or skillet over medium heat. Coat with cooking spray, butter, or oil. For each pancake, drop ¼ cup of batter onto skillet. Cook 1-2 minutes, until surface of pancakes have some bubbles and the bottom appears golden brown. Flip carefully and cook another 1-2 minutes. Transfer to a plate and cover loosely with aluminum foil to keep warm. Make sure to coat the skillet before every pancake or batch of pancakes to prevent sticking.
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Serve immediately while pancakes are still warm. Drizzle with blueberry sauce or desired topping.
Blueberry Sauce
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Place all ingredients in a food processor or blender and process until smooth. Add more blueberries or powdered sugar as necessary until desired consistency (thick yet pourable) is achieved. You can strain through a sieve to make it extra smooth, but that’s optional. Use immediately.
Recipe Notes
- To create a buttermilk substitute, squeeze 1 Tablespoon of lemon juice into a liquid measuring cup and fill the rest with milk up to the 1 cup line. Plain Kefir can also be used as a 1:1 substitute as well.
- Blueberries: Use fresh or thawed from frozen.
Kendra says
Do you provide nutritional information for your recipes?
Stephanie @ Pretty.Simple.Sweet. says
Hi Kendra, I don’t, but you can always use a handy free tool like this: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076 This works very well if you’re using substitutions. Different flours have different nutritional values.