If you love starting your mornings with something sweet, fluffy, and bursting with the juiciness of fresh berries, this Easy Blueberry Pancake Recipe is about to become your go-to breakfast treat. With a handful of simple staples and a splash of sour cream for extra tenderness, these pancakes come together in minutes, delivering golden stacks every bit as comforting as your favorite weekend tradition. The combination of soft, pillowy texture and pockets of warm, sweet-tart blueberries will win over everyone at your table—get ready to make mornings a little bit brighter!

Easy Blueberry Pancake Recipe - Recipe Image

Ingredients You’ll Need

This is where the magic happens! Each ingredient in the Easy Blueberry Pancake Recipe stars for a reason—line them up, and you’ll see how easy it is to whip up pancakes with gorgeous color, crave-worthy flavor, and cloud-like fluffiness. Let’s take a look at what makes each one special:

All-purpose flour: Provides the ideal structure for pillowy, tender pancakes.
Granulated sugar: Adds just the right amount of sweetness without making things cloying.
Baking soda: Helps the pancakes rise, resulting in that irresistible fluff.
Salt: Balances flavors and heightens the sweetness of the berries.
Sour cream: The secret ingredient for rich, tangy softness—it makes the pancakes melt in your mouth.
Milk: Keeps the batter light and pourable; whole milk is best but any will do.
Large eggs: Bind everything together for gorgeous, golden stacks.
Vanilla extract: Lends warmth and rounds out the flavor—don’t skip it!
Fresh blueberries: The star of the show—half go in the batter, the rest are sprinkled over for pockets of juicy fruit in every bite.
Butter: For greasing the pan and giving pancakes those perfectly crisp, buttery edges.

How to Make Easy Blueberry Pancake Recipe

Step 1: Mix Dry Ingredients

Begin by grabbing your largest mixing bowl and whisking together the all-purpose flour, granulated sugar, baking soda, and salt. Taking the time for a quick, thorough mix ensures your leaveners are evenly distributed, and it’s the first step toward pancakes that rise to beautiful heights.

Step 2: Add Wet Ingredients

Next, pile all your wet ingredients—sour cream, milk, eggs, and vanilla—right into the bowl. Whisk just until everything comes together. The secret to a dreamy Easy Blueberry Pancake Recipe is to avoid overmixing; a few lumps are absolutely fine (and even preferred) for maximally tender pancakes.

Step 3: Fold in Blueberries

Gently fold in ½ cup of the blueberries so they’re evenly scattered through the batter. Folding instead of stirring keeps the berries from breaking and tinting the batter blue, so you get distinct juicy bursts in each pancake.

Step 4: Heat the Skillet

Set a large skillet—nonstick or cast iron works best—over medium-low heat. Let it warm up for a minute or two so that, once the batter hits, the pancakes immediately begin to puff up.

Step 5: Melt the Butter

Add a pat of butter to the pan, swirling it around until it melts and the bottom is evenly coated. This creates those deliciously crisp, golden edges pancakes should always have.

Step 6: Scoop and Shape the Pancakes

Spoon portions of batter into the skillet to form three or four pancakes, depending on the size of your pan. Leave a bit of space between each so flipping is easy.

Step 7: Add More Blueberries

Sprinkle a few more fresh blueberries over the tops of pancakes in the skillet. This ensures every bite is packed with juicy fruit, both inside and out.

Step 8: Cook Until Bubbles Form

Let the pancakes cook for two to three minutes. Watch for bubbles to rise and pop on the surface, and for the edges to look a little drier—both are clear signs it’s time to flip.

Step 9: Flip and Finish Cooking

Carefully flip each pancake and give them another minute or so on the other side. You want each to develop a gorgeous golden-brown color and to feel just set in the center. If you like extra-crispy edges or deeper color, let them go a few seconds longer.

Step 10: Repeat and Stack

Continue with the remaining batter, butter, and blueberries, working in batches as needed. Stack your pancakes high as you go—they stay warm and get irresistibly steamy in the center.

How to Serve Easy Blueberry Pancake Recipe

Garnishes

A dusting of powdered sugar, an extra handful of fresh blueberries, and a generous drizzle of real maple syrup make this Easy Blueberry Pancake Recipe absolutely sing. For something special, add a dollop of whipped cream or a sprinkle of lemon zest to brighten up the flavors.

Side Dishes

For a full brunch spread, try serving your pancakes alongside crispy bacon, sausage links, or a platter of fresh fruit. A hot cup of coffee or a glass of cold milk is perfect for rounding out the meal and making you feel like you’re at a favorite breakfast spot—without ever leaving home.

Creative Ways to Present

Turn this Easy Blueberry Pancake Recipe into a showstopper by stacking your pancakes tall on a gorgeous platter, layering sliced bananas between each for extra decadence. Or skewer mini stacks with toothpicks for a fun breakfast buffet. Serve any leftovers cut into fingers for a whimsical, kid-friendly breakfast dunked in syrup!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra pancakes (lucky you!), let them cool completely, then place them in an airtight container. Stack with parchment between each layer to prevent sticking. They’ll keep in the fridge for up to three days—perfect for speedy morning treats.

Freezing

The Easy Blueberry Pancake Recipe is freezer-friendly! Lay cooled pancakes on a lined baking sheet and freeze until solid, then pop them into a freezer bag. They’ll stay fresh for up to two months, making busy mornings so much easier.

Reheating

To reheat, simply pop pancakes into the toaster for crispy edges, or warm them in the microwave for a quick fix. You can also reheat a big batch on a baking sheet in a 325°F oven for about ten minutes—handy for crowds or lazy weekend brunches.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work beautifully in this Easy Blueberry Pancake Recipe. Just add them straight from the freezer and toss them with a bit of flour to prevent color bleed. You may need to add a minute or so to the cooking time.

What can I use instead of sour cream?

If you don’t have sour cream on hand, full-fat Greek yogurt is a fantastic substitute. It gives the pancakes the same incredibly tender texture and slight tang.

Can I make this recipe gluten-free?

Definitely—swap in your favorite cup-for-cup gluten-free all-purpose flour blend and follow the rest of the Easy Blueberry Pancake Recipe as written. The pancakes will still turn out light, fluffy, and delicious.

How do I prevent the pancakes from sticking?

Make sure your skillet is well heated before adding butter and batter, and don’t skimp on the butter for each batch. A nonstick skillet also helps ensure pancake flipping success.

Can I double this recipe for a crowd?

You sure can! Double or even triple the ingredients for bigger gatherings. Keep cooked pancakes warm on a tray in a low oven while you finish the batches.

Final Thoughts

This Easy Blueberry Pancake Recipe is the kind of breakfast joy that turns any morning into a celebration. Whether you’re piling them high for a lazy weekend or sneaking a stack into a busy weekday, I hope you’ll give it a try and let those bursts of fresh blueberry sweetness brighten your day!

Easy Blueberry Pancake Recipe

★★★★★

4.9 from 27 reviews

Author: Jack
Total Time: 25 minutes
Yield: Makes 12 pancakes 1x
Diet: Vegetarian

Print Recipe

Description

A delightful and easy blueberry pancake recipe that is perfect for a delicious breakfast or brunch. These pancakes are fluffy, flavorful, and bursting with fresh blueberries.

Instructions

Dry Ingredients: In a large bowl, whisk together the dry ingredients until combined.
Wet Ingredients: Add the sour cream, milk, eggs, and vanilla. Whisk together until combined. Do not overmix.
Blueberries: Fold ½ cup blueberries in just until incorporated.
Cooking: Heat a large skillet over medium-low. Add butter, and melt. Spoon the pancake batter into the pan to make 3 or 4 pancakes. Sprinkle blueberries over the top. Cook for 2-3 minutes, until bubbles rise and pop. The edges should look drier and set. Flip the pancakes, and then cook for another minute or until lightly browned. Repeat with additional butter, blueberries, and batter.

Notes

For extra flavor, add a sprinkle of cinnamon to the batter.
Serve with maple syrup and extra fresh blueberries on top.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast/Brunch
Method: Pan-Frying
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 180
Sugar: 8g
Sodium: 250mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 5g
Cholesterol: 60mg

Keywords: Blueberry Pancakes, Breakfast, Brunch, Easy Recipe