Make National Blueberry Pancake Day Extra Delicious With 5 Recipes

National Blueberry Pancake Day is just around the corner, and there’s no better time to indulge in the timeless delight of blueberry pancakes. With their burst of juicy sweetness and fluffy texture, blueberries add a touch of freshness to this classic breakfast favorite.

This is your guide to delectable blueberry pancake recipes, ensuring a delightful and scrumptious celebration of this special day. Grab your favorite non toxic pans and start whipping up delicious treats today! 

1. Classic Fluffy Blueberry Pancakes

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 cup fresh blueberries

Instructions

In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, beat the egg and then mix in the milk and melted butter. Combine your wet and dry ingredients until just mixed. Be careful not to overmix — some lumps are okay!

Gently fold in the fresh blueberries. Then, heat a skillet or griddle over medium heat and lightly butter the surface. Pour 1/4 cup of batter into the skillet for one pancake, and cook until bubbles form on the surface, then flip and cook for another minute.

Repeat with the remaining batter.

Serve warm with maple syrup and extra blueberries on top for a delicious and timeless breakfast.

2. Blueberry Almond Pancakes

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1/2 cup sliced almonds
• 1 cup fresh blueberries

Instructions

Combine flour, sugar, baking powder, and salt in a mixing bowl. In another bowl, whisk milk, egg, and melted butter. Mix the ingredients until just combined.

Next, gently fold in the sliced almonds and blueberries, then heat a skillet or griddle over medium heat.

Pour batter onto the skillet, using about 1/4 cup for each pancake. Cook until the edges set, then flip and cook until golden brown. Repeat with the remaining batter until you’re finished!

Serve warm with a sprinkle of additional almonds and blueberries for a visual treat.

3. Lemon Ricotta Blueberry Pancakes 

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 lemon (zested)
• 1 cup ricotta cheese
• 1/2 cup milk
• 1 large egg
• 1 tablespoon unsalted butter, melted
• 1 cup fresh blueberries

Instructions

Combine flour, sugar, baking powder, salt, and lemon zest in a bowl. In a different bowl, whisk together ricotta cheese, milk, egg, and melted butter. Mix the ingredients until smooth.

Gently fold in the fresh blueberries. Then, preheat a skillet over medium heat and lightly grease it. Pour your batter onto the skillet, using about 1/4 cup per pancake. Cook until bubbles form, then flip and cook the other side. Repeat the process with the remaining batter.

Serve warm with a drizzle of lemon juice and more blueberries for a tangy twist on a classic.

4. Heavenly Coconut Blueberry Pancakes

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup coconut milk
• 1 large egg
• 2 tablespoons coconut oil, melted
• 1/2 cup shredded coconut
• 1 cup fresh blueberries

Instructions

In a mixing bowl, combine flour, sugar, baking powder, and salt. In a second bowl, whisk together coconut milk, egg, and melted coconut oil. Mix wet and dry ingredients until just combined.

Gently fold in shredded coconut and blueberries, then heat a skillet over medium heat and lightly grease. Pour batter onto the skillet, using about 1/4 cup per pancake.

Cook until bubbles form on the surface, then flip and cook. Then, repeat the process with the remaining batter.

Serve these warm with a sprinkle of extra shredded coconut on top!

5. Vegan Gluten-Free Blueberry Pancakes

Ingredients

• 1 cup gluten-free flour blend
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup plant-based milk
• 1 tablespoon ground flaxseed mixed with 3 tablespoons water (as an egg substitute)
• 2 tablespoons coconut oil, melted
• 1 cup fresh blueberries

Instructions

Combine gluten-free flour, sugar, baking powder, and salt in a bowl. Mix almond milk, flaxseed mixture, and melted coconut oil in a separate bowl. Combine the ingredients until well mixed.

Gently fold in fresh blueberries, and heat a non-stick skillet over medium heat. Pour your batter onto the skillet, using about 1/4 cup per pancake.

Cook until bubbles form, then flip and cook until golden brown. Then, as always, repeat with the remaining batter.

Serve warm with maple syrup or your favorite vegan condiment for an inclusive breakfast! 

Celebrate National Blueberry Pancake Day With Irresistible Recipes

Celebrate National Blueberry Pancake Day in style with these delightful and accessible blueberry pancake recipes. From classic favorites to innovative twists, there’s something for everyone to enjoy on this special occasion. Whichever recipe you choose, the joy of indulging in these homemade treats will surely elevate your National Blueberry Pancake Day celebrations.