Fluffy Blueberry Pancakes (with Bisquick!)

There’s something so comforting about a plate of warm, fluffy Bisquick pancakes, especially when they’re packed with juicy blueberries. My family absolutely loves these homemade Bisquick blueberry pancakes.

Whenever we go out to breakfast, my son ALWAYS gets blueberry pancakes. So when I am making him breakfast at home, I make him these! My daughter loves chocolate chip pancakes, so I often have to split the batter and make some for each of them, but that's a story for another day!

The pancakes are incredibly light and fluffy, yet hearty enough to keep everyone full until lunchtime. Whether we’re enjoying them plain, topped with blueberry syrup for pancakes, blackberry sauce for pancakes, or drizzling them with maple syrup, these Bisquick blueberry pancakes never last long at our table!

Take the help in the kitchen when you can get it and use Bisquick to make these pancakes, Bisquick waffles, Bisquick breakfast casserole, or even Bisquick turkey pot pie!

Fresh Blueberries vs. Frozen Blueberries

You can use either fresh or frozen blueberries when making Bisquick blueberry pancakes, it just depends on what you have on hand.

Fresh blueberries are awesome because they stay nice and juicy and don’t bleed into the batter. If they’re in season, they’re usually sweeter too. Just gently fold them into the batter so they don’t burst, or you can sprinkle them on top of the pancakes once they’re on the griddle for more even distribution.

Frozen blueberries work great too, especially if fresh ones aren’t available. The only thing is, they can sometimes turn your batter a little blue or purple. Just toss them in frozen at the last second to keep the color bleeding to a minimum.

Ingredients to Gather

Here’s everything you’ll need to make these fluffy blueberry pancakes with Bisquick:

• 2 cups Bisquick baking mix. Make sure it's fresh and not expired or they won't be soft and fluffy. You can use homemade Bisquick if you've got some on hand.
• 1 cup milk. Buttermilk will work too and will add a little extra fluffiness to the pancakes.
• 2 large eggs.
• 2 tablespoons sugar. Blueberries can be a little tart so these add a little bit of sweetness to off set the tang.
• 1 ½ teaspoon vanilla extract
• 1 cup fresh or frozen blueberries. You don't have to thaw the blueberries if you are using frozen blueberries.
• 2 tablespoon melted butter or oil. This makes the pancakes even softer!

Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.

Substitutions and Variations

• Swap regular milk for almond milk pancakes, oat milk, or buttermilk. You can use whatever your favorite milk or nondairy milk is.
• You can even make these Bisquick pancakes without eggs. Use a flax egg (1 tablespoon flaxseed meal + 3 tablespoon water) or an egg replacer.
• A little lemon zest or a splash of lemon juice goes really well with the blueberry flavor.
• Make them super fluffy! Add an extra ½ teaspoon of baking powder for extra height.
• Try adding chocolate chips, chopped nuts, or cinnamon for a twist!

How To Make Blueberry Bisquick Pancakes

1. Step 1: In a large mixing bowl, whisk together the Bisquick, milk, eggs, sugar, vanilla, and melted butter until smooth. Be careful not to overmix. A few lumps are totally fine!

2. Step 2: Fold in the blueberries with a rubber spatula or wooden spoon. If using frozen blueberries, toss them in a bit of Bisquick first to prevent bleeding into the batter.

3. Step 3: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.

4. Step 4: Pour about ¼ cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2 minutes. Flip and cook for another 1-2 minutes, until golden brown.

Tips for Making the Best Bisquick Pancakes

• Don't overmix! Stirring too much will make the batter tough, not light and fluffy. Stir the batter until just combined to keep pancakes fluffy.
• Use a hot griddle! A medium-high heat will make sure that the pancakes have an even, golden brown color. High heat might burn the outside of the pancakes and leave the middle wet and goopy.
• Using a ¼ cup scoop helps create evenly-sized pancakes. For silver dollar pancakes, use a tablespoon instead of an ice cream scoop or a measuring cup.
• Don't press the pancakes! It might be tempting to press the pancakes to see if it is still wet inside, but don't do it! Let them rise naturally for the fluffiest texture.

Storage Info

Pancake batter is so easy to make ahead of time which makes it great for meal-prep. Mix the batter the night before and store it in the fridge. Just give it a gentle stir before cooking. Add a little milk if the batter is too thick.

You can freeze pancakes too! Cooked pancakes can be frozen in a single layer on a baking sheet, then transferred to a freezer bag for up to 2 months.

Warm frozen pancakes in the toaster, oven at 350°F for 5 minutes, or the microwave.

Frequently Asked Questions

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