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I find Blueberry Pancakes to be the most comforting breakfast ever, ideal to be shared with family and friends. These classic blueberry pancakes are light, fluffy, and fruity, and instead of syrup, I top them with a fresh, tart homemade lemon syrup. I serve these pancakes on the weekends when mornings are a little more relaxed, and I’ve got the time to prep. Thankfully, this recipe makes a big batch, so we can heat the leftovers during the week.
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There’s something about blueberry pancakes that feels even more classic than a regular homemade pancake. It’s hard not to get a little nostalgic when eating these. I love that feeling of comfort and can easily chow down on quite a few of these pancakes.
For this recipe, I’ve used classic pancake ingredients: flour, baking powder, sugar, etc., but for the eggs, I’ve separated the yolks from the whites and beat the whites so they can create the light and fluffy texture that these pancakes are famous for. I love sprinkling fresh blueberries over the pancakes, but any fruit works, or you can toss in some chocolate chips. I find drizzling the pancakes with the fresh lemon sauce really takes the taste over the top, like something you’d get at your favorite brunch restaurant. But, if that’s not your thing, of course, maple syrup is a great option.
From start to finish, I can get these pancakes on the table in about 35 minutes, and if I’m lucky, there will be a few leftover for breakfast the next day.
Tips for Beginners
- Fresh or frozen blueberries work. If using frozen, let them thaw slightly before using.
- If the blueberries turn green. Sometimes the alkalinity of the baking soda can cause your blueberries to turn green, but they are still safe to eat. I’ve used baking powder and lemon juice, so this shouldn’t happen.
- Separate the egg whites from the egg yolks. You’ll use both parts, but they’ll be mixed separately.
- A lumpy batter is okay. After mixing the ingredients, you’ll fold in the egg whites, but not until the mixture is smooth. Your batter should be a bit lumpy.
- Use 2 tablespoons of batter per pancake. This way, all your pancakes will be the same size and cook at the same rate.
- Change up the fruit. Toss in chopped bananas, apples, or any of your favorite berries.
- Keep the cooked pancakes warm. This recipe makes a large batch, so I like to keep the cooked pancakes warm while I use up the rest of the batter. I place them on a cookie sheet in a warm oven (set to 200°F).
Blueberry Pancakes Recipe
Ingredients
- 2 cups all-purpose flour 240g
- 2 tsp baking powder 8g
- 6⅓ tbsp granulated sugar 79g
- ½ tsp kosher salt
- 3 large eggs 150g, separated into whites and yolks
- ¾ cup whole milk 170g
- ¾ cup heavy cream 170g
- ½ tsp pure vanilla extract 2g
- 2 tsp freshly squeezed lemon juice from ½ lemon
- 1 tbsp lemon zest from 1 lemon
- 6 tbsp unsalted butter 85g, melted (¾ stick)
- 4 tbsp unsalted butter 57g, for cooking
- 1 pint fresh blueberries 454g, rinsed and dried
- ⅔ recipe creamy lemon syrup for serving
Video
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 tsp baking powder, 6⅓ tbsp granulated sugar, ½ tsp 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 tbsp of melted butter. Mix until fully incorporated, about 2 minutes.¾ cup whole milk, ¾ cup heavy cream, ½ tsp pure vanilla extract, 2 tsp freshly squeezed lemon juice, 1 tbsp lemon zest, 6 tbsp unsalted butter
- Add the flour mixture to the egg yolk mixture and stir just until the dry ingredients are wet.
- 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 tbsp cooking butter. Pour 2 tbsp of batter, per pancake, onto the griddle. The griddle should hold 3-4 pancakes at one time.4 tbsp unsalted butter
- Sprinkle fresh blueberries over the top of each pancake.1 pint fresh blueberries
- 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.
- To serve, drizzle with warm Creamy Lemon Syrup.⅔ recipe creamy lemon syrup
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Stand Mixer
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Blueberry Pancakes Step by Step
Get the oven going, prepare a baking sheet, and combine the dry ingredients: Preheat your oven to 200°F, place a metal rack over a baking sheet, and set it aside. In a medium bowl, combine 2 cups all-purpose flour, 2 tsp baking powder, 6⅓ tbsp granulated sugar, and ½ tsp kosher salt. Whisk and set aside.
Whip the egg whites: Beat the 3 large egg whites in the bowl of a stand mixer fitted with the whisk attachment until stiff peaks form. Carefully transfer the beaten egg whites to a different bowl until ready to use.
Combine the wet ingredients: In the same mixing bowl (no need to rinse), combine 3 large egg yolks, ¾ cup whole milk, ¾ cup heavy cream, ½ tsp pure vanilla extract, 2 tsp freshly squeezed lemon juice, 1 tbsp lemon zest, and 6 tbsp melted unsalted butter. Mix until fully incorporated. This usually takes me about 2 minutes.
Combine the wet and dry ingredients: Add the flour mixture to the egg yolk mixture and stir just until the dry ingredients are wet.
Fold in the egg whites: Gently fold the beaten egg whites into the batter, half at a time. They should NOT be fully incorporated, and the batter should look a little lumpy.
Cook the pancakes: Add 1 tbsp of the cooking butter to a hot griddle heated to medium heat. Pour in 2 tbsp of batter, per pancake, onto the griddle. My griddle holds about 3-4 pancakes at one time. Sprinkle a few fresh blueberries over the top of each pancake and let them cook.
Flip the pancakes: Once bubbles appear and begin to pop on the tops of the pancakes, check the undersides to see if they are golden brown and carefully flip them over using a spatula. Cook the other side for 1-2 minutes or until the pancakes are golden on both sides and cooked through.
Cook the rest of the batter: Transfer the cooked pancakes to the cooling rack/baking sheet and keep them warm in the oven until ready to serve. Cook the remaining batter, adding extra butter when needed, until all pancakes are cooked.
Drizzle with syrup and serve: To serve, I like to drizzle with warm Creamy Lemon Syrup. Enjoy!
How to Store
Store leftover blueberry pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a 250°F oven for 5-10 minutes.
Freeze blueberry pancakes in a single layer on a parchment-lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Reheat directly from frozen, adding an additional 2-3 minutes to the bake time.
Serving Suggestions
I love having the whole family eat together in the mornings, and there’s nothing they enjoy more than a stack of blueberry pancakes come the weekend. I like to add a few more fresh blueberries to our plates or serve them with a blueberry compote on top for an extra burst of flavor. To round out our breakfast, I’ll prepare a side of crispy air fryer bacon and have my bulletproof coffee ready to go. This recipe easily serves my family of 4 with leftovers for the next day.
More Blueberry Recipes To Try
- I make this Blueberry Raspberry Coffee Cake with a combination of almond flour and all-purpose flour and load it up with fresh fruit.
- This Blueberry Crisp has all the great flavors of blueberry pie but comes together without the fuss.
- This Blueberry Raspberry Strawberry Tiramisu is sweet, creamy, and filled to the brim with fresh berry flavor.
… would gladly have two servings right now ….
YAY!