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Blueberry Pancakes Recipe with Sprinkles

I’ve been making these pancakes for my boys for years. It is a top-five favorite recipe in our house!
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Course: Breakfast
Cuisine: American
Keyword: how to make blueberry pancakes
Prep Time: 3 minutes
Cook Time: 17 minutes
Servings: 8 pancakes
Calories: 261kcal


  • 1 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 cup milk
  • 1 egg
  • 2 tbsp butter melted
  • 1 tsp vanilla extract
  • 1/2 cup strawberries hulled and chopped
  • 1/2 cup blueberries
  • Sprinkles
  • Butter and syrup for topping


  • In a medium bowl, combine flour, sugar, baking powder and salt. Mix well.
  • In a large bowl, combine milk, egg, butter and vanilla extract. Using a mixer or spoon, mix until creamy. Gradually add the flour mixture, stirring until batter is free of lumps.
  • Place a skillet over medium heat and spray generously with cooking spray.
    Add the batter to the hot skillet in 1/4-cup increments. Add a few blueberries and sprinkles to each pancake before flipping (other berries, too, if using!), about 3 minutes on each side.
  • Repeat until the batter is gone, spraying the skillet with cooking spray before each new batch.
    Spread butter over warm pancakes and pour syrup and extra berries over the tops.


  • Use any combination of berries to put in these pancakes, but put only a small handful in each pancake.
  • Frozen blueberries can be used instead of fresh blueberries.
  • When serving these all at once, keep them on a plate and cover with foil or a few paper towels to keep them warm.
  • Topping options: butter, syrup, powdered sugar, chocolate syrup, whipped cream, extra berries and sprinkles!


Calories: 261kcal | Carbohydrates: 38g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 62mg | Sodium: 919mg | Potassium: 171mg | Fiber: 2g | Sugar: 12g | Vitamin A: 336IU | Vitamin C: 12mg | Calcium: 218mg | Iron: 2mg