This post may contain affiliate links.For more information, please see our affiliate policy.Leave a ReviewJump to Recipe Learn how to make homemade Blueberry Pancakes that are light, fluffy, and popping with blueberry flavor.

Use fresh or frozen (but not thawed) blueberries for the cleanest batter in your bowl.When you already have a superior go-to Homemade Pancake recipe, making Blueberry Pancakes is a cinch.Just stir the blueberries in! With that logic in mind, I wasn’t at all prepared for how tasty these Blueberry Pancakes would turn out to be.

With every forkful I devoured, all I could think was, “The whole is greater than the sum of its parts.” If you’ve ever had (and loved) the Blueberry Pancakes from the Cracker Barrel, these have a similar taste and texture.Absolutely marvelous.Table of ContentsRecipe ingredientsIngredient notesStep-by-step instructionsRecipe tips and variationsFrequently Asked QuestionsBlueberry Pancake Recipe Recipe Recipe ingredients At a Glance: Here is a quick snapshot of what ingredients are in this recipe.

Please see the recipe card below for specific quantities.Ingredient notes Baking powder: This chemical leavener generates bubbles in the pancake batter to help make them light and fluffy.Milk: Cow’s milk or your favorite non-dairy milk such as cashew, almond, oat, or soy.

From skim to whole, any fat level will do.Blueberries: Either fresh or frozen blueberries will do, but avoid thawing frozen

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