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.
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.
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
Need breakfast inspiration, but don’t know where to start? Head on over to my Breakfast and Brunch Recipe Index.
What you need to make this pancake recipe
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- Large mixing bowl
- Small mixing bowl or liquid measuring cup
- Rubber spatula
- 2-tablespoon cookie scoop—or any measuring scoop of your choosing
- Cast iron griddle—you can also use an electric one if you have one
- Pastry brush—to brush oil or melted butter onto your griddle
- Metal spatula—if you’re using a nonstick skillet, make sure your spatula is plastic so it doesn’t scratch the surface!
In addition to these tools, you’ll need a few ingredients to make from scratch confetti pancakes from scratch:
- 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.
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.
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!
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.
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
Frequently Asked Questions
No. Leave the blueberries whole for these blueberry pancakes!
I wouldn’t call these pancakes health food, but blueberries are packed full of antioxidants.
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.
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).
Quick Tips and Tricks for the Best Pancakes
- Don’t overmix your batter! This means you want to mix the batter until it has just combined. Lumps are OK. If you whisk/mix until it’s completely smooth, the pancakes won’t become 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.
Homemade Blueberry Pancakes with Blueberry Syrup make a delightful breakfast! This recipe makes the best sweet, light and fluffy pancakes around.
- 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 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons flavorless oil (avocado, vegetable or canola oil are fabulous!)
- 1 ¼ cups blueberries (fresh or frozen)
- ½ cup blueberries
- ¾ cup maple syrup
- Extra blueberries
- Softened butter
- Blueberry Syrup, recipe above
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 (2 tablespoon) pancakes. If you make larger pancakes, you will have less, and if you make smaller, you will have more.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size:1 pancake with syrup
Amount Per Serving: Calories: 92Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 17mgSodium: 108mgCarbohydrates: 17gFiber: 0gSugar: 10gProtein: 2g
Nutrition facts are an estimate and not guaranteed to be accurate.