Blueberry Pancakes with Blueberry Syrup

Homemade Blueberry Pancakes with Blueberry Syrup make a delightful breakfast! This recipe makes the best sweet, light and fluffy pancakes around. Learn how to make blueberry pancakes and a blueberry syrup recipe, too. And be sure to check out How to make the Best Homemade Pancakes for more pancake ideas! Makes 24 pancakes.

A stack of pancakes with blueberries and syrup

This recipe has been a loooooong time coming, and we’ve got my husband to thank for them because the man is blueberry obsessed.

For his first Father’s Day, I made and shared these Blueberry Lemon Crumble Muffins.

And this summer, we’ve worked on our blueberry pancake game since, you know, it’s an important thing.

Seeing that we’re all pancake fans, it felt appropriate. 😉

Why I love this recipe

It’s hard not to love Blueberry Pancakes. This recipe, in particular, bursts with blueberry flavor. The pancakes themselves are fluffy and light with the perfect hint of sweetness.

join our party!

get our latest recipes delivered to your inbox every week — plus all my entertaining tips and tricks!

    We respect your privacy. Unsubscribe at any time.

    And we make a Blueberry Pancake Syrup to serve with the pancakes, too, and ooooooh boy. It’s bursting with blueberry flavor, too, and sweet—the perfect pairing for those fluffy pancakes. This syrup is balanced and not too sweet!

    His analysis was as follows: “This is the ultimate superfood and ultimate breakfast food in a beautiful union.”

    If you’re a blueberry fan, you’ve GOT to try this Blueberry Pancakes recipe!

    Other fun pancake recipes you might enjoy: Cinnamon Roll Pancakes | Funfetti Pancakes | Strawberry Pancakes with Dark Chocolate Drizzle | Red Velvet Pancakes | Pumpkin Spice Pancakes | Sweet Potato Pancakes | Nutella Pancakes (Chocolate Hazelnut Pancakes)

    Need breakfast inspiration, but don’t know where to start? Head on over to my Breakfast and Brunch Recipe Index.

    Pancake ingredients in bowls on marble

    What you need to make this pancake recipe

    The Speckled Palate participates in affiliate programs. As an Amazon Associate, I earn a commission from qualifying purchases. Please refer to my disclosure page for more information about these affiliate programs.

    Let’s talk ingredients!

    In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.

    Here’s what you’ll need to grab:

    • All-purpose flour — we always have unbleached at our house, but the regular kind works perfectly, too!
    • Granulated sugar — this is also know as white sugar. There’s no real substitute for it here in these pancakes.
    • Leaveners — we’re using baking powder, baking soda and eggs to give our pancakes a rise!
    • Kosher salt — I like to use a medium grain kosher salt. If you’re using fine grain, consider using about 3/4 teaspoon of salt instead so your pancakes don’t get too salty.
    • Milk — over the years, we’ve made our pancakes with every type of milk available. Recently, we’ve made them with whole milk because we always have that on hand, but this pancake recipe works with any cow’s milk (from whole to skim), as well as almond, cashew and coconut milk.
    • Vanilla extract — if you can afford it, use the pure, real deal stuff.
    • Flavorless oil — avocado, vegetable or canola oil are perfect here! You can also use unsalted butter if that’s your jam, too.
    • Blueberries — you can use fresh blueberries or frozen blueberries for this recipe since we’re adding them to the pancake batter once it’s on the griddle/skillet. Just be sure you’ve got enough for both the pancakes and the blueberry pancake syrup.
    • Maple syrup — make sure to purchase the real deal, not maple-flavored syrup because they are not the same thing. Any grade of 100% maple is fine, though, so don’t fret about the color.

    If you’re interested in making a variation on these pancakes, I suggest transforming them into Lemon Blueberry Pancakes. Simply add 1 tablespoon of lemon zest (from about 1 lemon) to the wet ingredients, and following the instructions in the recipe card.

    Collage showing how to make pancake batter

    How do you make Blueberry Pancakes?

    First, we’re going to make our homemade pancake batter. In a large bowl, measure out the flour, baking powder, baking soda and salt. Whisk them to ensure that they’re evenly dispersed in the batter.

    In a small bowl or a liquid measuring cup, combine the wet ingredients. (That means the milk, eggs, vanilla extract and oil.) Whisk them or stir them with a fork until everything is combined. Why? Because if you don’t give them a good mix, there will be random ribbons of egg in your pancakes, and that’s gross.

    Once the wet ingredients are well combined, pour them directly into the dry ingredients. Use a rubber spatula to gently mix the batter until just combined. If you overmix the pancakes, they will become tougher, so just stir until the flour is incorporated. It’s OK if this homemade batter has lumps.

    Set the homemade pancake batter aside, and let it rest for 5-10 minutes. While it rests, heat your griddle or nonstick skillet over medium heat. When it’s hot, grease lightly with butter, oil or cooking spray.

    Use a cookie scoop or a measuring cup to dollop the pancakes onto the preheated skillet. I like to make 2-tablespoon silver dollar pancakes, but you can make larger ones, too.

    Sprinkle a few blueberries on top of the pancake batter once it’s in the griddle. Adding them at this time is imperative because they can burst if you add them to the batter, changing the color of the pancakes.

    When several bubbles have formed on the surface, flip the pancakes, and cook through. (Do NOT press down on them after you flip them! This will deflate them!) Repeat until all batter has been made into pancakes.

    Make a stack of pancakes, and serve with blueberry pancake syrup.

    Blueberry pancakes cooking on a griddle

    How to make Homemade Blueberry Syrup

    This Blueberry Pancake Syrup is so incredibly simple to make.

    Measure out the maple syrup (again—purchase the real deal stuff and not the maple-flavored syrup) and blueberries in a medium or small saucepan.

    Heat the ingredients until they begin to boil. Watch the blueberries and when they soften and burst, your syrup is done.

    If you don’t mind blueberry chunks, feel free to serve the syrup like this. If you want a smooth syrup, pour the ingredients into a food processor or blender and blend until smooth. 

    You can make this in advance or put it together while the pancakes cook. Just make sure it’s ready to drizzle on top of stacks of made pancakes!

    Collage showing how to make blueberry pancake syrup

    Erin’s Easy Entertaining Tips

    Blueberry Pancakes with Blueberry Syrup for an at-home brunch? It’s a fantastic idea!

    While pancakes are something that I previously thought might be a fussier item to prepare for a brunch at home situation, you can absolutely make them for brunch! It just requires a little patience, planning and working ahead to get ‘em made before guests arrive.

    Here are a few tips and tricks to transforming these pancakes into a brunch centerpiece:

    • Depending on the amount of people you’re serving, you can double this recipe. You can also half it if you’re not feeding a crowd.
    • Make the pancakes before guests arrive, and keep them warm in the oven. We put ours on baking sheets* (affiliate link) and keep them warm in a 200°F oven.
    • Transform your table into a pancake bar! Offer various toppings, like the vanilla glaze, as well as maple syrup, sweetened whipped cream and extra sprinkles. (You can even make them into a Pancake Board if you’re feeling creative!)
    • Make the syrup in advance — and double or triple that recipe in case you’re hosting folks who love syrup.
    • Serve with homemade blueberry milk for more blueberry goodness!

    What can I make these homemade pancakes for?

    There’s never a bad time for this Blueberry Pancake recipe, but if you’re looking for excuses to make these goodies, here are a few suggestions:

    • A birthday
    • Mother’s Day or Father’s Day (just make sure your person adores blueberries!)
    • The first day of a vacation (or staycation)
    • July 4th or any other holiday where you want to have a little bit of fruit with your breakfast
    Syrup pours onto a stack of pancakes

    Frequently Asked Questions

    Should I cut blueberries in half for pancakes?

    No. Leave the blueberries whole for these blueberry pancakes!

    Are pancakes with blueberries good for you?

    I wouldn’t call these pancakes health food, but blueberries are packed full of antioxidants.

    How do you thaw frozen blueberries for pancakes?

    You don’t have to thaw blueberries for these pancakes since we are just adding the blueberries to the batter when it’s on the skillet. However, if you want to, I suggest measuring out your blueberries into a bowl and transferring them to the fridge 12 or so hours before you plan to make the pancakes so they can thaw in there.

    What is the secret to great pancakes?

    Having the batter well-combined (so you don’t have bits of egg white streaking through your pancakes) and balanced. So… this blueberry pancake recipe strikes the perfect balance of sweetness (without being too sweet for breakfast, in my opinion).

    A plate of blueberry pancakes with fresh blueberries

    Quick Tips and Tricks for the Best Pancakes

    • Don’t overmix your batter! Just mix the batter until it has just come together. Lumps are OK. If you mix until it’s smooth, the pancakes won’t be as fluffy.
    • When do you know how to flip? When big ‘ol bubbles start to form in the batter. Lift up the edge a little bit with a spatula to confirm the color on the other side before committing… because when you flip them, you won’t flip them again. (Yep. We only need to flip our pancakes once.)
    • Once you’ve flipped your pancakes, don’t press down on them! This will deflate them. Obviously, we want them to puff up and be as light and airy as possible.
    • Leftover pancakes? Freeze ’em! Line a baking sheet with wax paper, and pop them in the freezer for 4-6 hours. When the pancakes are fully frozen, transfer them to a freezer baggie. Reheat in the toaster oven, toaster or the oven until warm.

    More pancake recipes to try:

    Here’s how you make these beauties:

    A stack of pancakes with blueberries and syrup

    Blueberry Pancakes with Blueberry Syrup

    Erin Parker, The Speckled Palate
    Homemade Blueberry Pancakes with Blueberry Syrup make a delightful breakfast! This recipe makes the best sweet, light and fluffy pancakes around.
    5 from 5 votes
    Servings 24 pancakes
    Calories 92 kcal
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes


    • 1 ½ cups all-purpose flour
    • 3 tablespoons granulated sugar
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon kosher salt
    • 1 ½ cups milk
    • 2 large eggs
    • 1 teaspoon pure vanilla extract
    • 2 tablespoons flavorless oil avocado, vegetable or canola oil are fabulous!
    • 1 ¼ cups blueberries fresh or frozen

    Blueberry Syrup

    • ½ cup blueberries
    • ¾ cup maple syrup


    • Extra blueberries
    • Softened butter
    • Blueberry Syrup recipe above

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.


    Make the Pancakes

    • In a large bowl, measure out the flour, baking powder, baking soda and salt. Whisk until incorporated.
    • In a small bowl, whisk together the milk, eggs, vanilla extract and oil. Whisk together with a fork until combined—you want to ensure that the egg is incorporated. Why? We do not want random egg whites in our pancakes.
    • Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix, as this will affect the texture and rise of the pancakes.
    • Set aside the batter, and let it rest for 5-10 minutes.
    • While the batter rests, heat a griddle or nonstick skillet over medium heat. We want the griddle to be hot, but not scorching hot.
    • Grease the pan lightly with butter or cooking spray.
    • Dollop the pancakes onto the preheated skillet when ready. I like to use a cookie scoop to measure my pancakes out into 2 tablespoon silver dollar sized ones, but you can use a larger measuring scoop if you’d rather larger pancakes.
    • Sprinkle a few blueberries evenly over the surface of the formed pancakes on the griddle. (We do this now so that they don’t burst in the batter before they make it to the skillet.)
    • When several bubbles have formed on the surface, flip the pancakes, and cook through. Repeat until all batter has been made into pancakes.

    Make the Blueberry Syrup

    • In a small saucepan, combine the blueberries and maple syrup.
      Bring the ingredients to a boil.
    • When the blueberries have softened and burst, turn off the heat.
    • Pour the syrup into a food processor or a blender, and blend until smooth.
    • Make a stack of pancakes, and serve with butter, blueberry syrup and extra blueberries.



    This recipe makes 24 (1.5-tablespoon) pancakes. If you make larger pancakes, you will have less, and if you make smaller, you will have more.


    Serving: 1pancake with syrupCalories: 92kcalCarbohydrates: 17gProtein: 2gFat: 2gPolyunsaturated Fat: 1gCholesterol: 17mgSodium: 108mgSugar: 10g
    Keyword Breakfast, Christmas breakfast, holiday breakfast, pancake recipe, summer recipe, sweet breakfast
    Course Breakfast & Brunch
    Cuisine American
    Tried this recipe?Let us know how it was!
    A woman with dark curly hair wearing a black tank top in front of a white wall

    About the Author:

    Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her

    Similar Posts

    Before leaving a comment or rating, ask yourself:

    • Did you make the recipe as directed? If you didn’t or made an ingredient swap, please do not leave a rating. Recipe results are not guaranteed when changes have been made.
    • Is your comment helpful to others? Rude or hateful comments will not be approved. Please remember that this website is run by a real person.
    • Are you complaining about ads? I develop these recipes and provide them to you for free. Advertising allows me to continue to do so at not cost to you. It is also unavoidable on the internet and in everyday life. If you want recipes without ads, please purchase a cookbook or borrow one from your local library.


    1. Made this yesterday (try and make a fun breakfast for my boys on Fridays) and they were so yummy and fluffy and blueberry tasting! Sometimes you can’t taste the blub’s and these were fabulous, and that maple blueberry syrup! YUM!

    2. My family LOVED this recipe! I have always bought blueberry syrup, and homemade pushed the fluffy blueberry pancake recipe right over the top!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating