Go Back
+ servings

Blueberry Pancakes

Scrumptious, fluffy, satisfying blueberry-loaded pancakes. This is breakfast done right!
Course Breakfast
Prep Time 15 minutes
Cook Time 15 minutes
Servings 15 Pancakes


  • 1 ¼ cups milk
  • 2 eggs
  • 2 tablespoons vegetable oil
  • 2 tablespoons vinegar
  • 2 teaspoons vanilla
  • 2 cups all-purpose flour
  • 6 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoons baking soda
  • ½ teaspoon salt
  • 1½-2 cups blueberries, fresh or frozen


  • Mix milk, eggs, vegetable oil, vinegar, and vanilla. Mix well to combine.
  • In a separate bowl, combine flour, sugar, baking powder, baking soda, and salt. Mix well.
  • Add the dry ingredients to the wet ingredients, stirring to combine. Gently fold in blueberries. Let the batter rest for 5 minutes. It should start to look bubbly, which is the vinegar reacting to the baking soda.
  • Meanwhile, preheat the griddle to 325° F. If you're using a stovetop, lightly butter the pan and heat over medium heat. Adjust as needed for a golden-brown pancake.
  • Using a ⅓ cup measuring cup, scoop the pancake batter and pour it onto the griddle. Allow to cook for about 1 ½ to 2 minutes or until the first side is golden brown. Flip the pancake and cook for an additional 1 ½ to 2 minutes or until it is golden-brown and cooked through. Cooking times may vary depending on your cooking surface. The best indicator is an evenly golden-brown pancake. If you are still uncertain, cut one pancake in half to check that it is cooked all the way through.
  • Serve warm with butter and maple syrup.


It works best to use fresh blueberries, but frozen will work too. Just be sure not to thaw them first.