Why You’ll Love Blueberry Pancakes Recipe

Each bite is loaded with fresh (or thawed frozen) blueberries—no skimping on the fruit.
The texture is extra‑fluffy thanks to the combination of Greek yogurt and baking soda/powder.
It uses simple pantry ingredients and comes together pretty quickly.
You can easily adapt it (see variations) for different dietary needs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all‑purpose flour
cane sugar
baking powder
baking soda
cinnamon
sea salt
egg
milk (any kind works: dairy or non‑dairy)
plain Greek yogurt
avocado oil (or another neutral oil / melted butter)
vanilla extract
blueberries (fresh or thawed frozen)
maple syrup (for serving)

Directions

In a large bowl, whisk together the flour, cane sugar, baking powder, baking soda, cinnamon and sea salt.
In a medium bowl, whisk together the egg, milk, Greek yogurt, avocado oil (or melted butter) and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined. If you’re using fresh blueberries, fold them into the batter now.
Heat a non‑stick skillet (or griddle) to medium‑low heat and lightly brush with oil or melted butter.
Use about a ⅓‑cup scoop to portion the batter into the skillet. If using frozen blueberries, scatter them evenly over each pancake immediately after you pour the batter.
Cook each pancake for about 1‑2 minutes on the first side, until bubbles begin to form on the surface. Flip and cook for another 1‑2 minutes, until the pancakes are puffed and golden brown.
If making in batches, keep the cooked pancakes warm by placing them on a baking sheet, covering loosely with foil, and placing in a 200 °F (≈ 95 °C) oven until ready to serve.
Serve warm with butter, maple syrup and extra fresh blueberries (or other toppings of your choice).

Servings and timing

Serves: 4 people
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Vegan version: Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes), use your favourite non‑dairy milk, and replace the Greek yogurt with about ½ cup mashed banana.
Gluten‑free version: Use a gluten‑free all‑purpose flour blend (make sure it contains xanthan or similar binder) instead of regular flour.
Flavor twist: Add a pinch of nutmeg or cardamom along with the cinnamon. Or swap blueberries for raspberries, chopped strawberries or even chocolate chips.
Lighter version: Swap half the flour for oat flour, reduce the sugar slightly, and serve with fresh fruit instead of syrup.
Savoury twist: Reduce the sugar, omit the vanilla, add a little finely chopped fresh herb (like thyme) or lemon zest, and top with fresh ricotta and berries for a brunch‑worthy plate.

Storage/Reheating

To store: Place any leftover pancakes in an airtight container in the refrigerator for up to 2 days.
To freeze: Stack pancakes with parchment paper between them, place in a freezer‑safe bag or container, and freeze for up to 1 month.
To reheat:
- From fridge: Warm in a single layer on a baking sheet in a pre‑heated oven at 350 °F (≈ 175 °C) for 5‑7 minutes, or microwave one pancake at a time for 20‑30 seconds (timing depends on your microwave).
- From frozen: Pop pancakes into a toaster or toaster oven (if size allows) or warm in the oven at 350 °F until heated through. If microwaving from frozen, increase time to ~45 seconds and check.

FAQs

What kind of milk can I use?

You can use dairy milk (whole, 2 %, skim) or non‑dairy alternatives such as almond milk, oat milk or soy milk. The recipe works well with any of these.

Can I use frozen blueberries?

Yes — frozen blueberries work fine. When you use frozen berries, it’s best to pour the batter first and then scatter the berries on top of each pancake before cooking. If you fold frozen berries into the batter they may release more juice and tint the batter blue.

What if I don’t have Greek yogurt?

You can replace the Greek yogurt with about ½ cup mashed banana (especially if you’re doing the vegan version) or you could try an equal amount of regular yogurt (though texture may vary slightly).

How do I know when to flip the pancakes?

You’ll see bubbles forming across the surface of each pancake; when many of those bubbles have popped and the edges look set, it’s time to flip. The pancake should also be showing a golden‑brown bottom when you peek with a spatula.

Can I make the batter ahead of time?

Yes — you can mix the batter and refrigerate for up to 1 hour before cooking. After that, the leavening may lose some power so the pancakes might not puff as much. For best results, cook shortly after mixing.

What’s the best topping for these pancakes?

Classic toppings like butter and pure maple syrup work beautifully. You can also use fresh blueberries, whipped cream, blueberry compote, jam or honey butter for flavour variations.

Can I make them gluten‑free?

Yes — use a gluten‑free all‑purpose flour blend as a one‑to‑one replacement. Make sure your blend contains the necessary binders and leavening agents to replicate the texture.

How do I keep pancakes warm while making a large batch?

Place finished pancakes on a baking sheet lined with foil, cover loosely with foil, and keep in an oven set to about 200 °F (≈ 95 °C) while you cook the remaining pancakes. This prevents them from getting soggy or cooling too much.

Can I make smaller or larger pancakes?

Yes — you can adjust the scoop size. The recipe suggests using about a ⅓‑cup scoop for each pancake. If you make smaller ones, shorten the cooking time slightly; for larger pancakes, you may need an extra minute or so on each side.

How fluffy will the pancakes be?

They’ll be quite fluffy thanks to the combination of baking powder + baking soda, Greek yogurt for lightness and the technique of mixing just until combined (avoiding over‑mixing). The result is airy pancakes with juicy bursts of blueberry.

Conclusion

These blueberry pancakes offer a delightful mix of light, fluffy texture and sweet‑tart bursts of fresh blueberry flavour. With straightforward ingredients, quick preparation and plenty of room for variation, they’re a reliable go‑to for a satisfying breakfast or brunch. Whether you’re cooking for yourself, family or guests, they’re sure to hit the spot. Enjoy!