Fluffy Blueberry Pancakes are thick breakfast cakes with a nice hint of lemon and packed with berries. They are delicious topped with some butter, pure maple syrup, and more blueberries on the side.

My family enjoys this breakfast cake recipe on the weekends. Pancakes have always been a request from the kids and who can resist fresh blueberries sprinkled throughout the pancake batter?

Three stacked pancakes filled with blueberries topped with maple syrup and a section cut out of the pancakes with a pool of syrup on the bottom of the plate and a blue napkin blurred in the background

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🥞 Weekend Brunch
🥘 Ingredients
🔪 Instructions
💭 Top Tips
📖 Variations
More Breakfast Recipes to Try
📖 Recipe
💬 Comments

🥞 Weekend Brunch

Weekends are a time for people to wind down and relax. For us, it means getting up later and taking our time to get to breakfast. The weekdays are so full of hustle and bustle that taking the time to make fresh blueberry pancakes is not in the cards. So, when the weekend rolls around, we take our time and enjoy some nice thick fluffy blueberry pancakes!

We love our pancakes nice and thick. I love seeing the pancake rise up, after it is flipped it on the griddle!! The lemon in this recipe really makes the blueberry flavor pop. There just isn't anything to not love about this breakfast.

Overhead image of 3 cooked pancakes with melted butter and syrup on top and blueberries peeking through the cake as well as on the side on the white plate.

🥘 Ingredients

Flour

Sugar

Baking Powder

Salt

Milk

Egg

Vanilla

Lemon

Butter

Blueberries

🔪 Instructions

Step 1:

Whisk together the flour, sugar, baking powder, and salt together in medium sized mixing bowl.
In a large measuring cup measure the milk, then, add the egg, melted butter, and vanilla. Whisk together with fork.
Melt the butter in the microwave for 30 seconds.
Make a well in the center of the dry ingredients. Pour the milk mixture into the well and whisk until the flour is just incorporated.

Step 2:

Using ¼ measure, pour batter onto hot griddle sprayed with cooking spray. Turn the heat to medium low.
Arrange blueberries on top of the pancake and press slightly to sink them into the batter.
Cook on the griddle for about 1 minute, or until the top of the pancake starts to bubble and dry. Flip the pancake and continue cooking for 30 to 60 seconds, until the pancake is no longer wet inside.
Serve the pancakes with warmed maple syrup and extra blueberries.

White plate with scalloped edges with a stack of 3 blueberry pancakes with a pool of maple syrup on the bottom of the plate, blueberries scattered on top of and around the pancakes and crispy cooked bacon to the right of the pancakes.

💭 Top Tips

For fluffy pancakes, don't over beat the pancake batter. The ingredients should be folded together just until the dry is incorporated into the wet.
For extra fluffy pancakes, separate the egg whites from the yolk. Whip the egg whites until stiff and fold into the pancake batter just before cooking.
Allow the pancake batter to sit at least 5 minutes before cooking.
The pancakes are ready to flip on the griddle when the top begins to bubble and looks like the pancake has started to cook through.
Always add the berries directly to the pancake batter on the griddle. If using frozen berries, do not thaw them first. This will prevent blueberry bleed.
Store leftover pancakes in the refrigerator up to 5 days and in the freezer up to 3 months.

📖 Variations

Substitute buttermilk for the milk.
Fresh raspberries or blackberries can be substituted for the blueberries.
Use lime zest instead of lemon zest.
Substitute chocolate chips for the blueberries, or use both.
Top with maple syrup, whipped cream, or buttermilk syrup.

Stacked cakes topped with fruit and syrup and a side of bacon.

More Breakfast Recipes to Try

*If you made these Fluffy Blueberry Pancakes, please leave a rating*

📖 Recipe