Blueberry Pancakes
My kids love blueberries! I’ll be honest, I have a little trouble eating blueberries unless they are cooked. Maybe it’s a texture thing? I’m not sure, but know they taste absolutely delicious in these pancakes and syrup!
These blueberry pancakes are so much better than anything you can buy at the store! And just as good as any blueberry pancakes and syrup you can get at a restaurant.
How to pick the best blueberries
This is important because the best blueberry pancakes all start with perfectly plump, round blueberries!
- Look for blueberries that are firm, dry, and smooth-skinned. They should be a dark blue-purple (almost black) in color.
- Avoid berries that are shriveled (that means they are too ripe)
- Avoid berries that are reddish (that means they are not ripe enough)
Fresh vs frozen blueberries in Pancakes:
While this recipe calls for fresh blueberries (and we think it tastes best with fresh blueberries), you can still use frozen blueberries if that is all you have on hand (or all your grocery store has to offer).
When buying frozen blueberries, make sure they are not clumped together – they should feel loose in the bag.
Before you use frozen blueberries, make sure they are thawed, rinsed, and drained well.
How to make blueberry pancakes
- In a large bowl, whisk together flour, sugar, baking powder and salt.
- In a separate bowl, whisk together milk, butter, and eggs. Add wet mix to dry mix and stir until just combined.
- Heat a griddle or large skillet on medium heat – approximately 350 degrees fahrenheit. Spray griddle or skillet with nonstick cooking spray. Spoon batter onto griddle or skillet using a 1/2 cup measuring cup and spread into a circle.
- Immediately sprinkle a few berries onto each pancake (don’t stir them into the wet mix or you’ll end up with broken berries and a purple batter).
- Cook pancakes for a few minutes on each side, or until golden brown.
- Top with homemade blueberry syrup.
Related recipes: looking for another delicious pancake recipe? Try our German Pancake!
How to make blueberry syrup
- In a saucepan over medium heat, whisk together water, sugar, blueberries, and maple syrup and bring to a boil.
- Reduce heat to low and let simmer for 10 minutes or until the syrup starts to thicken.
What to do if your syrup isn’t thickening
If your blueberry syrup isn’t thickening after 10 or so minutes (or if it just isn’t as thick as you’d like it), you can make it a little thicker by mixing together 1-2 Tablespoons cornstarch with 1-2 Tablespoons of water and adding it to the syrup, stirring constantly until it starts to thicken.
Even More Pancake Recipes to try:
- Macadamia Nut Pancakes with Coconut Syrup
- German Pancakes
- Cinnamon Apple Pancakes
- Funfetti Birthday Pancakes
- Baked Pancakes
Elyse
Serves: 8
These pancakes are so easy to make that you'll never buy pancake mix from the store again! Perfect, fluffy blueberry pancakes and homemade syrup every time.
5 minPrep Time
15 minCook Time
20 minTotal Time
Save RecipeIngredients
- 2 cups all-purpose flour
- 4 Tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 cups milk
- 4 Tablespoons butter, melted
- 2 large eggs
- Nonstick cooking spray
- 2 cups fresh blueberries
- 1 cup water
- 1 cup sugar
- 1 cup fresh blueberries
- 1/2 cup maple syrup
Instructions
- In a large bowl, whisk together flour, sugar, baking powder and salt. In a separate bowl, whisk together milk, butter, and eggs. Add wet mix to dry mix and stir until just combined.
- Heat a griddle or large skillet on medium heat (approx. 350 degrees F).
- Spray griddle or skillet with nonstick cooking spray. Spoon batter onto griddle or skillet using a 1/2 cup measuring cup and spread into a circle. Sprinkle a few berries onto each pancake.
- Cook pancakes for a few minutes on each side, or until golden brown.
- In a saucepan over medium heat, whisk together all ingredients and bring to a boil. Reduce heat to low and let simmer for 10 minutes or until the syrup starts to thicken.
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