Classic, easy and delicious blueberry pancakes, that are thick and fluffy. Made with standard pantry items, you’ll never need to buy a box again!

stack of blueberry pancakes on plate

This vintage and classic recipe has been my “go to” pancake recipe for as long as I can remember. I love this one because it makes nice thick pancakes, that have a lovely flavour and texture. They are also easy to make anytime, as they use pretty standard pantry items. Enjoy them with blueberries (fresh or frozen) or try one of the flavour variations below!

Pancake Variations

For plain pancakes: Increase milk to 1 1/4 cups and reduce sugar to 2 Tbsp.

For apple pancakes: Add an extra 1/4 tsp of vanilla, 1 cup shredded apple and 1/2 tsp baking soda dissolved in 1 tsp water.

For banana pancakes: Reduce sugar to 2 Tbsp and fold in 3/4 cup mashed banana at the end of mixing the batter.

Cook’s Notes

When it comes to blueberry pancakes, I’m almost always using frozen blueberries and my frozen blueberry of choice is the little wild blueberries. If you can get your hands on them, they are perfect for pancakes, as they are small so they cook quickly and they are full of great blueberry flavour. That said, any frozen or fresh blueberry will work here.

I never add the blueberries directly to the batter, but rather sprinkle them on top as soon as I’ve spread the batter out in the pan. This method not only prevents purple pancakes, but also allows me to distribute the blueberries evenly over the pancake.

As noted in the recipe, you can use milk, buttermilk or soured milk in this recipe, though buttermilk is best, if you have it. The instructions for souring the milk are in the recipe notes.

Adjust the amount of added sugar to your taste. I usually use 1/3 cup with blueberries, but if you prefer a little less sweet, go with the 1/4 cup.

This batter is very thick. The trick for shaping your pancakes is to wait a couple of seconds after you drop a dollop of batter in the pan and then start swirling and spreading it out a bit. It spreads better once it starts to warm. Don’t get too hung up on trying to make these ones perfectly round or you’ll drive yourself crazy :) You also don’t want to spread them too much, as you want them nice and thick.

As these are thick pancakes, with a thick batter, you need to cook them on medium low heat. Any higher and your outside will cook before your insides are done. Also, the thick batter means you won’t have a ton of bubbles happening (the classic sign that you should flip your pancake), so just take quick peeks at the underside to know when it’s time to flip. Flip when its lovely golden underneath. Allow to cook once flipped until cooked through.

Top Tip!

With this thick batter, you absolutely need to cook these pancakes low and slow. Don’t rush them. Medium-low heat and enough time to cook them all the way through and you will be rewarded!

stack of blueberry pancakes on plate

stack of blueberry pancakes on plate

Get the Recipe: Thick and Fluffy Blueberry Pancakes

Classic, thick, blueberry pancakes that are always perfect. Be sure to cook over medium-low heat (low and slow). You can use fresh or frozen blueberries.
5 stars from 9 ratings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 pancakes


For batter:

  • 1 1/3 cups (166.67 g) all purpose flour
  • 3 tsp (14.79 g) baking powder
  • 1/2 tsp (2.46 g) salt
  • 1/4 - 1/3 cup (50 g) white sugar
  • 1 (1) egg
  • 1 cup (244 ml) milk, buttermilk or soured milk*
  • 3 Tbsp (44.36 ml) melted butter, cooled slightly or vegetable oil
  • 1/2 tsp (1.23 ml) vanilla

For topping and cooking:

  • 1 - 1/2 cups (148 ml) frozen or fresh blueberries
  • Additional butter or oil, for cooking


  • Melt the butter, if using, and allow to cool slightly.
  • In a large bowl, whisk together the flour, baking powder, salt and sugar. In a small bowl, whisk together the egg and milk. Do not combine the two until your pan is hot and ready to go.
  • Heat your pan for several minutes over medium-low heat.
  • When you're ready to cook, Make a well in the centre of the flour mixture. Pour the milk mixture into the well, then add the melted butter and vanilla. Quickly stir together just until mixed and batter is still lumpy.
  • Add a bit of butter or cooking oil to the pan and swirl around. Add batter in 1/4-1/3 cup to hot pan or griddle. After a few seconds, spread batter out slightly and sprinkle top with blueberries. Allow to cook over medium-low heat until the underside is golden, then flip and continue cooking until batter is cooked through. **You must cook these slowly over medium-low heat, or these thicker pancakes won't cook all the way through. Be patient with them and give them the time they need to cook.
  • Will make 5-6 large pancakes.


*To make soured milk, remove 1 Tbsp of measured milk and replace with 1 Tbsp lemon juice. Stir and let stand 5-10 minutes.
Be sure to read the Cook's Notes above the recipe card for more tips on making this recipe. You will also find some pancake flavour variations above, as well.
Cuisine: American
Course: Breakfast, Brunch
Author: Jennifer
Calories: 228kcal, Carbohydrates: 36g, Protein: 5g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 44mg, Sodium: 275mg, Potassium: 370mg, Fiber: 1g, Sugar: 12g, Vitamin A: 305IU, Vitamin C: 2.4mg, Calcium: 167mg, Iron: 1.7mg
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