The Very Best Blueberry Pancakes

The griddle is hot and the pancakes are fluffy! Lets get ready to celebrate National Blueberry Pancake Day!

The Very Best Blueberry Pancakes | From:

In celebration of National Blueberry Pancake Day today I’ve partnered with Driscoll’s Berries to bring you THE BEST Blueberry Pancake recipe! They’re thick and fluffy with plump blueberries in each bite-everything a blueberry pancake should be.

The Very Best Blueberry Pancakes | From:

Making these pancakes is actually really simple. Just combine the bowl of wet ingredients into the bowl of dry ingredients and pour on the griddle. Super simple and incredibly delicious!

The Very Best Blueberry Pancakes | From:

The Very Best Blueberry Pancakes

Yield: Sixteen 4-inch pancakes


1 tablespoon lemon juice from 1 lemon
2 cups whole milk
2 cups unbleached all-purpose flour (10 ounces)
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly
2 teaspoons vegetable oil
1 cup fresh blueberries or frozen blueberries, rinsed and dried


1. Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set in rimmed baking sheet with vegetable oil spray and place in oven.

2. In a large measuring cup, whisk together lemon juice and milk; set aside to thicken while preparing other ingredients. (Alternatively, you can use 2 cups of buttermilk in place of the milk/lemon juice.) In medium bowl whisk flour, sugar, baking powder, baking soda, and salt to combine.

3. Whisk egg and melted butter into milk until combined. Make well in center of dry ingredients in bowl; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.

4. Heat 12-inch nonstick skillet or griddle over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly. Pour 1/4 cup batter onto 3 spots on skillet; sprinkle 1 tablespoon blueberries over each pancake. Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer. Serve pancakes immediately or transfer to prepared wire rack in preheated oven. Repeat with remaining batter, using remaining oil as needed.

Recipe Notes: When fresh blueberries are not in season, frozen blueberries are a good substitute. To make sure that the frozen berries do not bleed, rinse them under cool water in a mesh strainer until the water runs clear, then spread them on a paper towel-lined plate to dry.
If you have buttermilk on hand, use 2 cups instead of the milk and lemon juice.

Source: Cook's Illustrated, July 2003

The Very Best Blueberry Pancakes | From:

Disclaimer: I was asked by Driscoll’s to highlight a blueberry pancake recipe that features their blueberries for National Blueberry Pancake Day. While I have been compensated for my time, my opinions are my own, and I have not been paid to post positive comments. Visit for more information about the company and recipes.

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5 Responses to “The Very Best Blueberry Pancakes”

  1. #
    Liz — January 29, 2015 @ 11:54 am

    Thank you for the nice recipe.

  2. #
    Dotcomdarling — January 29, 2015 @ 5:42 pm

    Oh my golly gosh! These look soo delicious! The photos are making me drool…

    My boyfriend made me blueberry pancakes likes these on my birthday last year – it was so lovely!

  3. #
    Carol at Wild Goose Tea — January 29, 2015 @ 8:22 pm

    Truly I love pancakes for any meal. This are PERFECT.

  4. #
    kate — February 4, 2015 @ 2:05 pm

    Blueberries are my favorite! And these look phenomenal 🙂

  5. #
    Laura Dembowski — March 1, 2015 @ 7:36 am

    Blueberry pancakes are the best! They are like a taste of summer this time of year.

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