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 Sauce to pour on top!
Blueberry Pancakes
Blueberry pancakes are such a classic family breakfast. This blueberry pancake recipe is so fluffy and delicious, especially with the homemade lemon sauce on top!
Blueberry Pancakes are one of my favorite family breakfasts. Pancakes are such a classic and they never fail to please. I love how light and fluffy these pancakes are, and the fresh blueberries really burst with flavor. This blueberry pancake recipe is simple and straightforward. You’ll be making these pancakes every weekend!
It’s so nice to get the family together in the mornings for a tasty breakfast to start the day. Whip up some fresh blueberry pancakes, make some bacon, and don’t forget the homemade lemon sauce to finish it off!
This Blueberry Pancake Recipe is such a classic family breakfast. Learn how to make Blueberry Pancakes for the whole family!
The Best Blueberry Pancake Recipe
The Best Blueberry Pancake RecipeThere’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 I love that feeling of comfort.
This is the best blueberry pancake recipe, and it’s definitely my go-to for breakfast time. These are filled with fresh blueberries, so the juices really come out as you bite into them. These pancakes are literally BURSTING with flavor. And instead of using basic maple syrup, I amped things up with a Homemade Lemon Sauce! The mix of blueberry and lemon creates the most AMAZING flavor combination. It’s so fresh and a little bit summery.
I could eat these blueberry pancakes just about every morning, but I love the idea of saving them for weekends to create a family tradition. Or make them for Christmas Breakfast or Easter Breakfast for a simple holiday treat.
How to Make Blueberry Pancakes
Blueberry pancakes are one of those breakfast recipes everyone should have up their sleeve. So I’m going to teach you how to make blueberry pancakes so that you can enjoy them and share them with your family too. This recipe is fluffy, delicious, and pretty easy.
Tips for how to make blueberry pancakes:
- 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.
Follow these tips when making your blueberry pancakes and they’ll turn out perfectly!
Can you use frozen blueberries in pancakes?
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 into the pancakes for best results.
What can you put on top of pancakes?
One of the most fun things about pancakes is that you can be creative and put whatever you want in them or on them. Use whatever fruit you like, add nuts, and drizzle them in any flavor of syrup! 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. And the best part, of course, is the creamy lemon syrup!
What makes pancakes fluffy?
Everyone loves a nice, fluffy pancake! The best pancakes are light and airy, but how do you make sure they turn out fluffy instead of flat and dense and chewy? The secret to this blueberry pancake recipe is what makes them so fluffy…it’s the eggs!
Instead of mixing in the full egg like most pancake recipes call for, you separate the egg whites from the egg yolks. Mix the egg yolks into the batter like normal, but simply fold the egg whites in at the end (after they’ve been fluffed up) without overmixing.
Whip up these delicious Blueberry Pancakes for you and your family this weekend! I know you all will love them as much as we do. Both kids and adults LOVE this simple recipe with so much fluffy flavor. The lemon sauce really takes things to a new level!
See the recipe card below for details on how to make Blueberry Pancakes with Lemon Sauce. Enjoy!
If you enjoyed this blueberry pancake recipe, try these other breakfast recipes:
- Bacon Pancakes
- Blueberry Pancake Mix Muffins
- Easy Dairy-Free Banana Pancakes
- French Toast with Almond Milk
- Cheesy Baked Breakfast Sliders
- Instant Pot Apple Oatmeal
- Ham and Cheese Breakfast Casserole
- Pumpkin Pancakes
- Chocolate Chip Pancakes with Chocolate Syrup
Blueberry Pancakes with Lemon Sauce
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 stant 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 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
… would gladly have two servings right now ….
YAY!