Golden, fluffy, and bursting with juicy berries, these Bisquick Blueberry Pancakes are the perfect way to start your day! Not only are they incredibly delicious hot off the griddle, but they also taste amazing with butter and maple syrup.
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Nothing beats a big stack of hot pancakes drizzled with lots of maple syrup for breakfast. These light and fluffy pancakes are not too sweet and loaded with lots of juicy blueberries.
We usually keep a few jars of this homemade Bisquick in our fridge, so we can make biscuits, cornbread, or fluffy pancakes. Our kids love when we make a batch of pancakes with blueberries!
Why You Will Love these Bisquick Pancakes
With the help of Bisquick, you can make a batch of incredibly soft and fluffy homemade pancakes in no time. Get ready to have your family begging for them every weekend!
- Easy recipe to make. Just mix all the ingredients in a bowl and then spoon it onto a hot skillet in minutes. Get ready to feed those hungry kiddos in a hurry.
- 5 simple ingredients. Using a baking mix reduces the number of ingredients you need for this recipe.
- Awesome texture. These golden pancakes bake up light and fluffy with pockets of juicy berries.
- Freezer-friendly. Make a double batch and store them in the freezer for busy mornings. Just pop them in the microwave and enjoy a hassle free breakfast.
Main Ingredients
Make these delicious and easy blueberry pancakes with just five simple ingredients! They make the perfect breakfast for Easter morning or brunch for Mother's day weekend.
- Baking Mix - Feel free to use a store bought mix or a homemade mix.
- Granulated Sugar - Adds just a little bit of sweetness to the batter.
- Milk - Use whole or 2% for the best flavor. You can also use any dairy free alternative.
- Large Eggs - Gives the batter structure, so the pancakes will rise as they cook.
- Blueberries - We usually keep a bag of frozen wild blueberries in our freezer, so we can enjoy these pancakes anytime. Feel free to use fresh or frozen berries.
How to make Homemade Blueberry Pancakes
Our easy blueberry pancake recipe will have you enjoying a delicious stack for breakfast. With just one mixing bowl and an electric griddle, you can make pancakes in minutes.
- Place the baking mix, sugar, milk, and eggs in a large bowl.
- Use a fork or a whisk and gently stir the ingredients together. Do not over mix the batter.
- Add frozen blueberries and very lightly stir them into the wet ingredients.
- Drop ¼ cup of pancake batter into a pan over medium heat. Cook until the edges are dry. Turn; cook until golden brown. (about 1 minute per side)
Pancake Toppings
These fluffy blueberry pancakes taste amazing hot off the griddle. But try them with one or more of these toppings to get an amazing breakfast experience.
- Pat of Butter and Cinnamon Syrup
- Whipped Cream
- Blueberry Sauce
- Fresh Blueberries and Lemon Curd
Storage Recommendations
In the Refrigerator - Store leftover pancakes in an airtight container in the fridge for 4-5 days.
In the Freezer - Freeze the cooled pancakes on a sheet pan for 30 minutes. Place in a freezer safe ziplock bag with parchment paper between the layers. Store in the freezer for 1-2 months.
How to Reheat Frozen Blueberry Pancakes
For a quick breakfast the whole family will love, keep a batch of pancakes in your freezer at all times.
- Microwave - Place frozen pancakes on a microwave safe plate and heat on high for one minute.
- Oven - Place pancakes in a single layer on sheet pan and cover tightly with foil. Bake at 375° for 6-8 minutes or until hot.
- Toaster - Place frozen pancakes in toaster and heat on lowest setting. You may need to to toast them twice to heat through.
- Air Fryer - Place the frozen pancakes in a single layer in the air fryer. Cook at 350° for 3-4 minutes.
Tips and Tricks
- Do not over mix. Over mixing the wet and dry ingredients causes pancakes to be tough instead of light and fluffy.
- Add lemon flavor. Stir 1-2 tablespoons lemon zest into the batter.
- Grease the pan. Use melted butter or cooking spray to keep the pancakes from sticking.
- Cook on a hot pan. Make sure your griddle or pan is hot before adding any batter. You can test it by sprinkling drops of water on it. If they sizzle right away, it is hot enough.
- Avoid blue streaks. Spoon the batter onto the griddle and drop a few frozen blueberries onto the top. Use a spoon to cover the tops of the berries with a little bit of batter.
FAQs
Keep pancakes warm by placing them on a baking sheet in a 200 degree oven until you are ready to serve them. Avoid stacking the pancakes because this causes steam to form and makes the pancakes lose their crisp exterior.
Make the pancakes and let them cool completely. Layer them between sheets of wax paper in a freezer bag and keep in the freezer for up to 2 months.
Using fresh blueberries will keep your batter from turning blue. But blueberries are not always available, so frozen blueberries are a great option.
The frozen berries will add some streaks of blue as you stir them in. As long as you do not over stir, the batter will be fine.
You can also rinse the frozen berries in cold water a few times - until the water is lighter when you drain them. Dry them very well with paper towels.
More Blueberry Recipes
Here are some of our favorite breakfast recipes made with fresh blueberries.
- Coconut Scones (with blueberries)
- Blueberry Banana Bread
- Blueberry Key Lime Donuts
- Blueberry Slushie
- Orange Blueberry Cake
- Blueberry Chai Muffins
- Berry Coffee Cake
- Blueberry Orange Muffins
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Recipe
Bisquick Blueberry Pancakes Recipe
These easy Bisquick Blueberry Pancakes are the perfect thing to make for breakfast or brunch. Serve them with butter, drizzle them with syrup, or eat them hot off the griddle. The golden edges, fluffy centers, and juicy berries make this pancake recipe a must make.
Ingredients
- 2 cups Homemade Baking Mix
- 2 tablespoons granulated sugar
- 1 cup milk
- 2 large eggs
- 1 cup frozen wild blueberries
Instructions
- Stir together baking mix, sugar, milk, and eggs in a large bowl.
- Add the frozen blueberries and stir until just mixed in. Once you start to see streaks of blue, stop mixing.
- Drop ¼ cup of batter onto a hot buttered griddle or pan. Cook until edges are dry. Turn; cook until golden brown.
- Serve hot blueberry pancakes with butter and maple syrup.
Notes
- Do not over mix. Over mixing the wet and dry ingredients causes pancakes to be tough instead of light and fluffy.
- Add lemon flavor. Stir 1-2 tablespoons lemon zest into the batter.
- Grease the pan. Use melted butter or cooking spray to keep the pancakes from sticking.
- Cook on a hot pan. Make sure your griddle or pan is hot before adding any batter. You can test it by sprinkling drops of water on it. If they sizzle right away, it is hot enough.
- Avoid blue streaks. Spoon the batter onto the griddle and drop a few frozen blueberries onto the top. Use a spoon to cover the tops of the berries with a little bit of batter.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 44Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 39mgSodium: 26mgCarbohydrates: 6gFiber: 1gSugar: 4gProtein: 2g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
*This post was first published June 2020. It was updated and republished August 2023.
Lily
Wow.....This looks an amazing and blueberry is one my favorite fruit...i can't wait to make it....i will make it tomorrow's breakfast....Thanks for sharing......!