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Blueberry Pancakes with Cinnamon and Nutmeg

There's something undeniably comforting about the aroma of pancakes sizzling on a griddle, filling your kitchen with a warm and inviting embrace. And when those pancakes are loaded with plump, juicy blueberries, you know you're in for a breakfast treat that's nothing short of extraordinary. 

Today is a great day to make blueberry pancakes, a beloved classic that never fails to bring smiles to the faces gathered around your breakfast table.

Fresh Blueberry Pancakes for Breakfast

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Blueberry Pancakes
Delicious Blueberry Pancakes with Cinnamon and Nutmeg

We're diving into the art of making blueberry pancakes. You'll love that this recipe is your ticket to creating stacks of fluffy, golden-brown pancakes bursting with the sweet, tart goodness of blueberries.

Let's make mornings memorable with our irresistible blueberry pancakes! 
Pancakes are such a simple food.  They are a beautiful thing in their simplicity.  It's amazing that mixing a little flour, milk, baking powder, and salt with this family-friendly recipe can make such a delicious and satisfying breakfast food.
Blueberry pancakes with cinnamon and nutmeg

Plain pancakes are a family favorite, but add blueberries and you'll be in heaven.  I like to add a little cinnamon and nutmeg to my blueberry pancakes.  That makes them so yummy that very little pancake syrup is needed.

Tips for Blueberry Pancake Success

Keep in mind these tried-and-true tips to ensure your blueberry pancakes turn out irresistibly delicious every time:
1. Fresh Blueberries are Key:
When it comes to blueberry pancakes, fresh is best. Look for plump, firm blueberries that are ripe and bursting with flavor. If fresh blueberries aren't in season, you can also use frozen ones. Just be sure to rinse them under cold water to remove any excess ice crystals and pat them dry with a paper towel before folding them into your pancake batter.

2. Proper Batter Mixing:
The key to fluffy pancakes is not overmixing the batter. Overmixing can lead to tough pancakes. To avoid this, use a light hand when stirring the wet and dry ingredients together. It's perfectly fine to have a few lumps in the batter; they will dissolve as the pancakes cook.

3. Preheat the Pan or Griddle:
Before you even think about pouring the batter, make sure your griddle or skillet is preheated to the right temperature. A medium-low heat setting is usually ideal. You'll know it's ready when a few drops of water sizzle and dance on the surface.

4. Use the Right Amount of Batter:
For uniform and perfectly sized pancakes, use a measuring cup or ladle to portion out the batter. About 1/4 to 1/3 cup of batter per pancake is typically a good amount but adjust according to your preference for pancake size. I like to use a cookie scoop for ease and uniform size.

5. Mind the Flipping:
Wait until you see bubbles forming on the surface of the pancake before flipping it. This is a sign that the bottom is nicely browned and ready to be turned over. Be patient; flipping too soon can result in undercooked pancakes.

6. Keep 'Em Warm:
 If you're making a batch of pancakes, keep them warm while you cook the rest by placing them on a baking sheet in a low (200°F/93°C) oven. This ensures that everyone gets to enjoy a hot and delicious breakfast.

7. Top with Love:
Blueberry pancakes are versatile when it comes to toppings. Consider a drizzle of maple syrup, a dollop of whipped cream, a sprinkle of powdered sugar, or even a handful of additional fresh blueberries for that extra burst of flavor.

So, get ready to whip up a batch of these delightful breakfast treats and watch as smiles light up the faces around your table. 

Fresh Blueberry Pancakes

Blueberries, flour, milk, sugar and baking powder are simple ingredients
Simple Ingredients Make Delicious Blueberry Pancakes
You will need:
  • 1 pint fresh blueberries
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 2 large eggs
  • 2 cups milk
  • 2-4 tablespoons unsalted butter, melted
In a medium-sized mixing bowl, mix together the dry ingredients until well combined.  Mix the eggs, milk, and butter together in a separate bowl.  Heat your griddle or nonstick skillet over medium heat.  
Melt a little butter in the pan. 

Combine the wet and dry ingredients, adding a little extra milk, if necessary to get the consistency you want.  Add the blueberries.  Mix gently to combine.

Scoop the batter by spoonfuls into the heated skillet.  Flip the pancakes when bubbles form across the tops. The first pancakes are often the least pretty.  They'll taste good but may not look as nice as you would like. Serve warm with your favorite pancake syrup.

Kitchen Essentials for This Recipe

The Blueberry Pancakes Recipe

breakfast, pancakes, flapjacks
Yield: 4
Author: Donna Urso
Homemade Blueberry Pancakes

Homemade Blueberry Pancakes

Fluffy blueberry pancakes with cinnamon and nutmeg.
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min



  1. In a medium-sized mixing bowl, mix together the dry ingredients until well combined. Mix the eggs, milk, and butter together in a separate bowl. Heat your griddle or nonstick skillet over medium heat.
  2. Melt a little butter in the pan.
  3. Combine the wet and dry ingredients, adding a little extra milk, if necessary to get the consistency you want. Add the blueberries. Mix gently to combine.
  4. Scoop the batter into the heated skillet. Flip the pancakes when bubbles form across the tops.
  5. Serve warm with your favorite pancake syrup, whipped cream, or powdered sugar.

Nutrition Facts



Fat (grams)

15.85 g

Sat. Fat (grams)

8.6 g

Carbs (grams)

74.54 g

Fiber (grams)

4.7 g

Net carbs

69.85 g

Sugar (grams)

20.97 g

Protein (grams)

14.6 g

Sodium (milligrams)

588.2 mg

Cholesterol (grams)

130.22 mg

Nutritional information is approximate.

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