Blueberry Pancakes just might be the most comforting breakfast ever. It’s hard not to think of weekend mornings at home with the family when chowing down on pancakes, and that’s exactly what this recipe is for! If you want to know how to make blueberry pancakes, it’s simple. This is a classic blueberry pancake recipe; light, fluffy, and fruity. And to top it all off, there’s a tasty homemade lemon syrup to pour on top!
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What’s in This Blueberry Pancake Recipe?
There’s something about blueberry pancakes that feels even more classic than a regular, plain pancake. It’s hard not to get a little nostalgic when eating these, but we love that feeling of comfort.
- Flour: All-purpose flour gives these pancakes structure.
- Baking Powder: Helps these pancakes cook up light and fluffy.
- Sugar: Granulated sugar sweetens the pancakes.
- Eggs: Egg yolks add richness to the pancakes, while whipped egg whites help create a light texture.
- Dairy: Whole milk, heavy cream, and unsalted butter add richness and moisture to the pancakes.
- Vanilla: Pure vanilla extract enhances the natural sweetness of the pancakes.
- Lemon: Lemon juice and zest add a balancing acidic flavor.
- Blueberries: Fresh blueberries burst with sweetness and juiciness!
Notes from the Test Kitchen
Blueberry Pancakes are one of our favorite family breakfasts. Pancakes are such a classic and they never fail to please. We love how light and fluffy these pancakes are, and the fresh blueberries really burst with flavor. This blueberry pancake recipe is simple and straightforward. Plus, they are ultra-light and fluffy thanks to whipped egg whites. You’ll be making these pancakes every weekend!
Variations on Lemon Blueberry Pancakes
This blueberry pancake recipe can be easily adapted for any kind of fruit. Bananas, raspberries, blackberries, or chopped apples all work amazingly well!
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How to Store and Reheat
Store leftover blueberry pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a 250°F oven for 5-10 minutes.
How to Freeze
Freeze blueberry pancakes in a single layer on a parchment-lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Reheat directly from frozen, adding an additional 2-3 minutes to the bake time.
Serving Suggestions
It’s so nice to get the family together in the mornings for a tasty breakfast to start the day. For these delicious blueberry pancakes, you’ll definitely want to add a few more fresh blueberries or blueberry compote on top for an extra burst of flavor. Whip up some fresh blueberry pancakes, make some bacon, and don’t forget the homemade lemon sauce to finish it off!
Blueberry Pancakes Recipe
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Ingredients
- 2 cups all-purpose flour 240 grams
- 2 teaspoons baking powder 8 grams
- 6⅓ tablespoons granulated sugar 79 grams
- ½ teaspoon kosher salt
- 3 large eggs 150 grams, separated into whites and yolks
- ¾ cup whole milk 170 grams
- ¾ cup heavy cream 170 grams
- ½ teaspoon pure vanilla extract 2 grams
- 2 teaspoons freshly squeezed lemon juice from ½ lemon
- 1 tablespoon lemon zest from 1 lemon
- 6 tablespoons unsalted butter 85 grams, melted (¾ stick)
- 4 tablespoons unsalted butter 57 grams, for cooking
- 1 pint fresh blueberries 454 grams, rinsed and dried
- ⅔ recipe Creamy Lemon Syrup for serving (click for recipe)
Recommended Equipment
- Kitchen Scale (optional)
Instructions
- Preheat oven to 200°F and place a metal rack over a baking sheet. (This will be used to keep the cooked pancakes warm while others are cooking.)
- In a medium bowl, whisk the flour, baking powder, sugar, and salt together. Set aside.2 cups all-purpose flour, 2 teaspoons baking powder, 6⅓ tablespoons granulated sugar, ½ teaspoon kosher salt
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until stiff peaks form. Carefully transfer the beaten egg whites to a different bowl until ready to use.3 large eggs
- In the same mixing bowl (no need to rinse it out), combine the egg yolks, milk, cream, vanilla extract, lemon juice, lemon zest, and 6 tablespoons of melted butter. Mix until fully incorporated, about 2 minutes.¾ cup whole milk, ¾ cup heavy cream, ½ teaspoon pure vanilla extract, 2 teaspoons freshly squeezed lemon juice, 1 tablespoon lemon zest, 6 tablespoons unsalted butter
- Add the flour mixture to the egg yolk mixture and stir just until the dry ingredients are wet.
- Gently fold in half of the beaten egg whites into the batter and then fold in the remaining half of the beaten egg whites. The egg whites should NOT be fully incorporated into the batter and the batter should look a little lumpy from the unincorporated beaten egg whites.
- Heat a griddle until hot, over medium heat, and add 1 tablespoon cooking butter. Pour 2 tablespoons batter, per pancake, onto the griddle. The griddle should hold 3-4 pancakes at one time.4 tablespoons unsalted butter
- Sprinkle fresh blueberries over the top of each pancake.1 pint fresh blueberries
- Once bubbles appear and begin to pop on the topsides on the pancakes, check the undersides to see if they are golden brown and carefully flip them over, with a spatula. Cook the other side 1-2 minutes or until they are golden on both sides and cooked through.
- Transfer the pancakes to the prepared cooling rack/baking sheet and keep them warm in the oven until ready to serve.
- Repeat the process with the remaining batter, adding extra butter when needed, until all pancakes are cooked.
- To serve, drizzle with warm Creamy Lemon Syrup.⅔ recipe Creamy Lemon Syrup
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- You can use fresh or frozen blueberries in this recipe. If using frozen, let them thaw slightly before using.
- When you make larger batches of pancakes, it takes a while to cook them all up. Keep your pancakes warm in the oven (set to 200°F) while you finish making the rest.
- Separate the egg whites from the egg yolks. You’ll use both parts, but they’ll be mixed separately.
- After mixing the other ingredients together, you’ll fold in the egg whites, but not until smooth. Your batter should be just a bit lumpy.
- Use 2 tablespoons of batter per pancake.
- When the top of the pancakes start to bubble, it’s time to flip.
Nutrition Information
How to Make Blueberry Pancakes Step by Step
Whisk the Dry Ingredients: Preheat your oven to 200°F and place a metal rack over a baking sheet. Set aside. In a medium bowl, whisk 2 cups of all-purpose flour, 2 teaspoons of baking powder, 6⅓ tablespoons of granulated sugar, and ½ teaspoon of kosher salt together. Set aside.
Whip the Egg Whites: In the bowl of a stand mixer fitted with the whisk attachment, beat 3 large egg whites until stiff peaks form. Carefully transfer the beaten egg whites to a different bowl until ready to use.
Mix the Wet Ingredients: In the same mixing bowl (no need to rinse it out), combine 3 large egg yolks, ¾ cup of whole milk, ¾ cup of heavy cream, ½ teaspoon of pure vanilla extract, 2 teaspoons of freshly squeezed lemon juice, 1 tablespoon of lemon zest, and 6 tablespoons of melted unsalted butter. Mix until fully incorporated, about 2 minutes.
Combine the Wet and Dry Ingredients: Add the flour mixture to the egg yolk mixture and stir just until the dry ingredients are wet.
Fold in the Egg Whites: Gently fold in half of the beaten egg whites into the batter and then fold in the remaining half of the beaten egg whites. The egg whites should NOT be fully incorporated into the batter and the batter should look a little lumpy from the unincorporated beaten egg whites.
Top the Pancakes with Blueberries: Heat a griddle until hot, over medium heat, and add 1 tablespoon of the cooking butter. Pour 2 tablespoons of batter, per pancake, onto the griddle. The griddle should hold 3-4 pancakes at one time. Sprinkle fresh blueberries over the top of each pancake.
Flip and Cook the Pancakes: Once bubbles appear and begin to pop on the topsides of the pancakes, check the undersides to see if they are golden brown and carefully flip them over, with a spatula. Cook the other side 1-2 minutes or until they are golden on both sides and cooked through.
Continue Cooking the Pancakes in Batches: Transfer the pancakes to the prepared cooling rack/baking sheet and keep them warm in the oven until ready to serve. Repeat the process with the remaining batter, adding extra butter when needed, until all pancakes are cooked.
Drizzle the Pancakes with Syrup: To serve, drizzle with warm Creamy Lemon Syrup.
We’re using fresh blueberries for this blueberry pancake recipe, but you can definitely use frozen blueberries if that’s all you have. Frozen berries are a great thing to have on hand for baking, so when you don’t have fresh, use frozen. Just let them thaw a while before adding them to the pancakes for best results.
We don’t cut our berries, but if you’d like your berries to stay on the inside of these pancakes, you can cut them in half so they disappear into the batter.
Lightly coat your blueberries in a fine layer of flour to prevent them from sinking.
If there are too many alkaline ingredients, like baking soda, your blueberries can turn green. That’s why we’re using baking powder and lemon juice!
If you set the heat too high, you may end up with pancakes that look cooked on the outside but are raw in the middle. Make sure to use medium heat when cooking your pancakes.
… would gladly have two servings right now ….
YAY!