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Pancakes with blueberry toppings | cookingwithcassandra.com

Blueberry Pancakes Recipe

Look no further as this is the only Blueberry Pancake recipe you will ever need! Soft and fluffy blueberry pancakes – melt in your mouth, are golden brown, and bursting with juicy blueberries.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6


  • 2 cups milk
  • 1/4 cup white vinegar
  • 1 3/4- 2 cups all purpose flour
  • 2 1/2 tablespoons sugar
  • 1 3/4 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 eggs whisked
  • 1/4 cup melted butter
  • 2 1/2 cups blueberries

For Gridle

  • butter or cooking spray


  • Combine milk with vinegar in a medium bowl and set aside for at least 5 minutes to "sour".
  • Rinse and pat dry your blueberries with a paper towel. Set Aside.
  • Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Set Aside.
  • Put butter into a small bowl and melt in the microwave.
  • Meanwhile in another small bowl whisk eggs. This way if any shell accidentally gets in, it won’t ruin the rest of the ingredients.
  • Whisk egg and melted butter into the large bowl of "soured" milk.
  • Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
  • Add your blueberries to the batter and fold in.
  • Heat a large skillet over medium heat or 180 Degrees, and coat with butter or cooking spray.
  • Pour 1/4 cup of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. I recommend only flipping once this keeps your pancakes nice and fluffy.