Blueberry Pancakes a Fluffy, golden pancakes bursting with juicy blueberries, these pancakes are the perfect breakfast or brunch treat. They have a soft, tender texture with just the right amount of sweetness, making them a comforting way to start the day. Serve them with maple syrup, butter, or a dusting of powdered sugar for an irresistible morning meal.
Why I Love This Recipe
I love these blueberry pancakes because they are light, airy, and packed with flavor. The buttermilk gives them a slight tang, while the blueberries add a natural sweetness that pairs beautifully with maple syrup. They come together quickly and can be made with fresh or frozen blueberries, making them a great year-round recipe.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/2 cup milk
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
Additional butter or oil for cooking
Directions
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk, milk, egg, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be slightly lumpy—overmixing will make the pancakes dense.
Gently fold in the blueberries. If using frozen blueberries, do not thaw them before adding.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour 1/4 cup of batter onto the skillet for each pancake, spreading slightly if needed.
Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes, or until golden brown and cooked through.
Transfer to a plate and repeat with the remaining batter, greasing the skillet as needed.
Serve warm with maple syrup, extra blueberries, or your favorite toppings.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 220 kcal per serving
Variations
Lemon Blueberry Pancakes: Add 1 teaspoon of lemon zest to the batter for a bright citrus flavor.
Whole Wheat Pancakes: Swap half of the all-purpose flour for whole wheat flour for a heartier texture.
Extra Fluffy Pancakes: Separate the egg, beat the egg white until stiff peaks form, and fold it into the batter for ultra-fluffy pancakes.
Chocolate Chip Blueberry Pancakes: Add a handful of mini chocolate chips for a sweet twist.
Vegan Option: Use plant-based milk, a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water), and melted coconut oil instead of butter.
Storage/Reheating
Refrigeration: Store leftover pancakes in an airtight container in the fridge for up to 3 days.
Freezing: Stack pancakes with parchment paper between each one and freeze in a sealed bag for up to 2 months.
Reheating: Warm in a skillet over low heat, microwave for 20-30 seconds, or toast in a toaster for a slightly crispy texture.
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FAQs
How do I keep my pancakes from being too dense?
Overmixing the batter can make the pancakes dense. I mix until just combined and leave some lumps for a light and fluffy texture.
Can I use frozen blueberries?
Yes! I use frozen blueberries straight from the freezer without thawing to prevent the batter from turning purple.
What’s the best way to keep pancakes warm while cooking?
I keep them in a 200°F (90°C) oven on a baking sheet until all the pancakes are ready to serve.
Can I make these pancakes dairy-free?
Yes! I substitute the buttermilk with a mix of dairy-free milk and 1 teaspoon of vinegar or lemon juice. I also use coconut oil instead of butter.
What toppings go well with blueberry pancakes?
I love topping them with maple syrup, fresh blueberries, whipped cream, or a dusting of powdered sugar for extra sweetness.
Conclusion
These blueberry pancakes are a perfect balance of fluffy, sweet, and tangy flavors, making them a breakfast favorite. Whether I’m making them for a weekend brunch or meal-prepping for the week, they never disappoint. With simple ingredients and easy variations, I can always customize them to suit my taste. Enjoy a stack with your favorite toppings and start the day on a delicious note.
📖 Recipe:
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Blueberry Pancakes
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Fluffy and golden blueberry pancakes, packed with juicy blueberries and a hint of vanilla, make the perfect breakfast or brunch treat. This easy recipe creates light and airy pancakes with a slight tang from buttermilk and a touch of sweetness. Whether using fresh or frozen blueberries, these homemade pancakes are a delicious way to start the day. Serve with maple syrup, butter, or a dusting of powdered sugar for an irresistible meal.
Ingredients
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking sod
1/4 teaspoon salt
1 cup buttermilk
1/2 cup milk
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
Additional butter or oil for cooking
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the buttermilk, milk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix; the batter should be slightly lumpy).
- Gently fold in the blueberries. If using frozen blueberries, add them directly without thawing.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour ¼ cup of batter onto the skillet for each pancake.
- Cook for 2-3 minutes until bubbles form on the surface and edges look set. Flip and cook for another 1-2 minutes until golden brown.
- Transfer to a plate and repeat with the remaining batter, greasing the skillet as needed.
- Serve warm with maple syrup, extra blueberries, or your favorite toppings.
Notes
For extra fluffy pancakes: Separate the egg, beat the egg white until stiff peaks form, and fold it into the batter.
Whole wheat option: Substitute half of the all-purpose flour with whole wheat flour.
Dairy-free version: Use plant-based milk and 1 tsp vinegar instead of buttermilk; replace butter with coconut oil.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 220 kcal
