These homemade blueberry pancakes are soft, fluffy, and packed with juicy blueberries in every bite. They come together with simple pantry ingredients and make an easy breakfast for busy mornings or relaxed weekends.
For this batch, I cooked the pancakes in a mini waffle maker with pancake plate inserts, but a regular skillet or griddle works just as well.
A few lumps in the batter are perfectly fine. Overmixing can make pancakes dense instead of fluffy.
Fresh blueberries work great, but frozen blueberries can also be used. Add them directly from the freezer without thawing.
I used quail eggs from our homestead in mine. Four to five quail eggs are roughly equal to one chicken egg in this recipe and are a great way to use fresh eggs if you have them.
A mini waffle maker with pancake plate inserts creates evenly cooked pancakes and can be a fun alternative to traditional pan cooking.
Cook the batter on a lightly greased skillet or griddle over medium heat until golden on both sides.
Try serving these blueberry pancakes with:
These homemade blueberry pancakes are a easy way to bring a little homemade goodness to your breakfast table.
In one bowl, mix the flour, sugar, baking powder, and salt.
In another bowl, whisk together the milk, egg, butter or oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the blueberries.
Cook by pouring batter onto a lightly greased skillet or griddle over medium heat. I used a preheated mini waffle maker fitted with pancake plate inserts.
Cook until golden brown and the pancakes are cooked through.