This is the most simple blueberry pancake recipe that uses a doctored baking mix and only takes a few minutes to prep.
To keep life simple, I used a pumped-up generic (Aldi) baking mix to make these pancakes.
I prefer a baking mix because not only is it easier to use but there is less room for error this way.
We have another pancake recipe out here but this one is better.
We recommend a few fun pancake toppings here if you are looking to make this a fancy meal.
Sure, folks who bake from scratch are awesome and I admire them but I’m just not that talented or patient.
I am hungry.
I am in a hurry.
I want pancakes.
Let’s get cookin’ and chewin’.
I used a seasoned cast iron skillet to make the pancakes but they turned out a bit darker than anticipated.
These would likely be best cooked in a nonstick skillet.
Also, a nonstick skillet would likely require less butter.
With the cast iron skillet I wound up using quite a bit of butter.
However, I did enjoy the crispy edges and I like my pancakes well done.
Consider experimenting with both types of pans to see which produces your desired pancake texture.
About the blueberries
For this recipe, I used fresh blueberries and I do highly recommend them.
If you end up using frozen blueberries keep in mind that they will release additional liquid to the recipes so you may want to use a tiny bit less milk.
Also, be sure to wash and dry the fresh blueberries.
About the sugar
I don’t like pancakes that are overly sweet.
I prefer the tartness of the blueberries to rule the flavor of these pancakes.
This is why I only added one tablespoon of sugar to the recipe.
However, if you like your pancakes on the sweeter side feel free to add an additional tablespoon of sugar to the batter.
Tips for making blueberry pancakes
- Wash the whole blueberries gently, drain in a colander, and pat dry with a clean kitchen towel or paper towel. Set aside.
- This recipe is best with 2% or whole dairy milk.
- Mix the batter just long enough for the dry mix to incorporate with the wet ingredients.
- Bubbles will form on the “wet” pancake side and that’s an indication it’s time to turn it.
- Try to only turn each pancake once. Turning too often toughens the finished pancake.
- If you’re going to double or triple a batch, here are some tips for reheating pancakes.
The bottom line
Blueberry pancakes are easy to make when you use a baking mix.
But since a baking mix is an all-purpose and handy DIY item for the pantry, it covers a lot of ground, so to speak.
So it’s a great place to start, but it needs a bit of help, no matter which direction your recipe is going.
For this blueberry pancakes recipe, don’t skimp on the vanilla, the bit of extra sugar, and the vanilla.
Using milk instead of water is important to the richness as well.
We didn’t try this recipe with nondairy milk, but I can tell you once Andi tried making pancakes from scratch with oat milk and it didn’t go well.
This recipe just as shown produced four beautiful and tasty blueberry pancakes that were the perfect middle ground between light and filling.
If you are in the market for the best pancake griddle, we wrote up some reviews here with affiliate links if you decide you’d like to own one.
- 1 c milk
- 1 large egg
- 1 T sugar
- 1/2 T vanilla extract
- 1 c baking mix
- ¼ c fresh blueberries (up to ½ c as desired)
- In a large mixing bowl, fully combine the egg, milk, sugar, and vanilla.
- Slowly add in the baking mix and whisk gently as you go. Be careful not to overmix the batter. If it is too thick, you can slowly add in a little more milk until the batter is slowly dripping from the whisk.
- Once the batter is fully combined, gently fold in the blueberries.
- Place a nonstick skillet over low heat. I used cast iron and it made the pancake edges a bit darker than I would have liked.
- Add a pat of butter into the skillet and allow it to melt.
- Using a measuring cup, pour 1/4 cup of pancake batter into the center of the non-stick skillet.
- Cook the pancake until it starts to bubble and the edges turn golden brown. This will take 3 to 5 minutes.
- Flip the pancake.
- Cook the pancake for another 2 to 3 minutes or until it is golden brown on both sides.
- It’s best to only flip a pancake once or it may get tough. Pull a pancake sooner rather than later, as it will cook a bit while off the heat.