Tony Biancosino/Thrillist

The Best Blueberry Pancakes Recipe

Total Time:  35-45 minutes
Yield:  4 servings (12 pancakes)


  • 1/2 cup old-fashioned oats
  • 1/4 cup all-purpose flour
  • 2 tablespoons dried blueberries
  • 2 tablespoons light brown sugar
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 large eggs
  • 3 cups buttermilk
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • Vegetable oil for greasing the griddle
  • 2 cups fresh blueberries
  • 1 cup pure maple syrup, for serving


  • Preheat oven to 350°F. Combine oats, flour, dried blueberries, and brown sugar on a small rimmed baking sheet; drizzle with butter and toss to coat. Bake, stirring occasionally, until toasted and browned, about 15 minutes. Let cool. 
  • To make the pancake batter, whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk eggs, buttermilk, and butter in a liquid measuring cup; pour into dry ingredients and mix until just combined. Lumps are good!
  • Heat a large griddle to 350°F or a nonstick skillet over medium heat and lightly coat with oil. Working in batches, pour heaping 1/4 cupfuls of batter onto griddle and top each with 5-6 blueberries. Cook pancakes until bottoms are golden brown. A good indication they’re ready to flip is when edges are dry and bubbles burst on top, leaving tiny craters, about 3-5 minutes. Flip and cook about 2 minutes longer.
  • Serve pancakes topped with syrup and streusel.