If pancakes and cupcakes had a baby, it would be these Blueberry Pancake Cupcakes. They’re soft, fluffy, lightly sweet, and bursting with juicy blueberries—everything you love about a classic breakfast stack, baked into an adorable handheld treat. Whether you’re serving them for brunch, a weekend breakfast, a baby shower, or even dessert, these cupcakes feel nostalgic and creative at the same time.

What makes this recipe special is the texture. Traditional cupcakes are rich and dense, while pancakes are airy and tender. These blueberry pancake cupcakes strike the perfect balance. They’re light like pancakes but sturdy enough to hold their shape like cupcakes. Add a swirl of maple buttercream or a drizzle of warm syrup, and you’ve got something that feels bakery-worthy but is surprisingly easy to make at home.

Let’s dive into why these cupcakes work so well, how to make them perfectly fluffy, and how to customize them for any occasion.

Why You’ll Love Blueberry Pancake Cupcakes

Blueberry Pancake Cupcakes are more than just cute—they’re practical, versatile, and crowd-pleasing.

• They’re perfect for brunch – no flipping pancakes at the stove.
• They’re great for meal prep – bake once, enjoy all week.
• They’re kid-friendly and freezer-friendly.
• They work for breakfast, snack, or dessert.
• They’re customizable with toppings, fillings, and flavors.

If you love classic blueberry pancakes but want something more portable and party-ready, these cupcakes are your new go-to.

Ingredients for Blueberry Pancake Cupcakes

Use simple pantry staples plus fresh or frozen blueberries.

Ingredients

1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ cup granulated sugar
¼ cup brown sugar, packed
2 large eggs
¾ cup milk (whole or 2%)
⅓ cup melted unsalted butter
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
1 tablespoon flour (for tossing blueberries)

Optional Toppings

Maple buttercream frosting
Whipped cream
Extra blueberries
Powdered sugar
Warm maple syrup

Instructions – How to Make Blueberry Pancake Cupcakes

Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
In another bowl, beat eggs with granulated sugar and brown sugar until smooth.
Whisk in milk, melted butter, and vanilla extract.
Add wet ingredients to dry ingredients and gently fold until just combined. Do not overmix.
Toss blueberries with 1 tablespoon flour, then fold them gently into the batter.
Divide batter evenly into cupcake liners, filling each about ¾ full.
Bake for 18–22 minutes, until tops are lightly golden and a toothpick comes out clean.
Let cupcakes cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Top with maple frosting, whipped cream, or syrup before serving.

Tips for Perfect Pancake Cupcakes

Don’t Overmix the Batter
Overmixing creates dense cupcakes. Stir just until everything is combined.

Use Room Temperature Ingredients
Eggs and milk blend more smoothly and create better texture.

Toss Blueberries in Flour
This keeps them from sinking to the bottom of the cupcakes.

Fill Liners Properly
¾ full gives you the perfect rise without overflow.

Maple Buttercream Frosting (Optional but Amazing)

If you want that full pancake-stack flavor, top your cupcakes with maple buttercream.

Maple Buttercream Ingredients

½ cup unsalted butter, softened
2 cups powdered sugar
2 tablespoons pure maple syrup
1–2 tablespoons milk or cream
Pinch of salt

Directions
Beat butter until creamy. Add powdered sugar, maple syrup, salt, and milk. Beat until light and fluffy. Pipe or spread onto cooled cupcakes.

Variations to Try

Lemon Blueberry Pancake Cupcakes
Add 1 tablespoon lemon zest and 1 tablespoon lemon juice to the batter.

Banana Blueberry Pancake Cupcakes
Replace ¼ cup milk with mashed ripe banana.

Blueberry Cream Cheese Cupcakes
Fill the center with sweetened cream cheese before baking.

Gluten-Free Option
Use a 1:1 gluten-free baking flour blend.

Serving Suggestions

• Serve warm with butter and syrup
• Add to a brunch board with fruit and yogurt
• Pair with coffee or vanilla latte
• Pack into lunchboxes
• Use as a breakfast-for-dinner treat

Storage & Make-Ahead Tips

• Store unfrosted cupcakes at room temp for 2 days
• Refrigerate frosted cupcakes up to 4 days
• Freeze unfrosted cupcakes up to 2 months
• Thaw at room temperature and frost before serving

Fun Food Fact

Blueberries were called “star berries” by Native Americans because of the star shape on their blossom end. They’ve been used in baking for hundreds of years and remain one of the most popular pancake add-ins in the world.

Final Thoughts

These Blueberry Pancake Cupcakes bring comfort, creativity, and convenience together in one delicious recipe. They’re soft, fluffy, bursting with fruit, and perfect for breakfast lovers who also love cupcakes. Whether you serve them at brunch, bake sales, or cozy mornings at home, they’ll disappear fast.

Once you make them once, they’ll become a regular in your kitchen rotation.