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A stack of blueberry pancakes being drizzled with lemon juice and chocolate sauce.

Blueberry Pancakes Recipe

Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 16 pancakes
Calories: 305kcal
Author: Becky Hardin
Blueberry pancakes are such a classic family breakfast. This blueberry pancake recipe is so fluffy and delicious, especially with the homemade lemon syrup on top!
Step-by-step photos can be seen below the recipe card.
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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
  • recipe Creamy Lemon Syrup for serving (click for recipe)

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
    A blueberry pancake recipe with an egg in a glass bowl on a gray background.
  • Add the flour mixture to the egg yolk mixture and stir just until the dry ingredients are wet.
    A hand is putting flour into a glass bowl to prepare blueberry pancakes.
  • 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
    A delicious and easy blueberry pancake recipe cooked in a skillet.
  • 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.
    Two blueberry pancakes in a pan on a stove top.
  • To serve, drizzle with warm Creamy Lemon Syrup.
    ⅔ recipe Creamy Lemon Syrup

Video

Notes

  • 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.
Storage: Store blueberry pancakes in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1pancake | Calories: 305kcal | Carbohydrates: 31g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 220mg | Potassium: 97mg | Fiber: 1g | Sugar: 17g | Vitamin A: 681IU | Vitamin C: 7mg | Calcium: 68mg | Iron: 1mg