If there’s one recipe that always lights up breakfast time in my house, it’s these Blueberry Pancakes. They’re golden on the outside, perfectly fluffy inside, and every bite is bursting with juicy blueberries. Whether it’s a weekend brunch or a weekday treat, this recipe strikes a wonderful balance between everyday simplicity and special-occasion flair. Trust me, these are the kind of pancakes that have everyone gathered around the table in no time!
Ingredients You’ll Need
The ingredient lineup for these Blueberry Pancakes is comfortingly simple, yet each plays a vital role in achieving that crave-worthy flavor and pillowy texture. Don’t skip or substitute lightly; these basics are your secret to pancake perfection!
- All-purpose flour: The classic base that gives your pancakes structure and just the right amount of fluff.
- Granulated sugar: Adds a delicate sweetness that lets the blueberries shine without overpowering.
- Baking powder: This is your fluffy-maker, helping those pancakes rise beautifully and stay light.
- Baking soda: Works together with the buttermilk for unbeatable tenderness and lift.
- Salt: Just a pinch, but it balances the flavors and enhances the pancake’s depth.
- Buttermilk: Brings tang and moisture, ensuring that soft, tender crumb you love in Blueberry Pancakes.
- Milk: A splash keeps the batter from being too thick or heavy.
- Large egg: Binds everything together and adds richness to the final texture.
- Unsalted butter (melted): Gives the pancakes flavor, softness, and that irresistible golden edge.
- Vanilla extract: One of my favorite little touches, it infuses every bite with warmth and aroma.
- Fresh or frozen blueberries: The signature star—use them juicy and whole for the best pops of color and flavor.
- Butter or oil (for cooking): Keeps the pancakes from sticking and adds a lovely crisp exterior.
How to Make Blueberry Pancakes
Step 1: Mix the Dry Ingredients
Grab a large mixing bowl and whisk together the flour, sugar, baking powder, baking soda, and salt. The key here is to evenly distribute the leaveners and salt so each bite delivers perfect flavor and rise.
Step 2: Combine the Wet Ingredients
In a separate bowl, whisk the buttermilk, milk, egg, melted butter, and vanilla extract until everything looks smooth and homogenous. This step ensures your Blueberry Pancakes’ interior stays soft and tender, never tough!
Step 3: Bring Wet and Dry Together
Pour the wet mixture into your dry ingredients. Stir them together gently—don’t stress about getting every single lump out! A few lumps are your friend here, keeping Blueberry Pancakes supremely fluffy instead of flat or dense.
Step 4: Fold in Blueberries
Now for the magic! Gently fold the blueberries into the batter. If using frozen, add them straight from the freezer without thawing, which helps prevent streaky batter and blue-green pancakes.
Step 5: Cook the Pancakes
Preheat a nonstick skillet or griddle to medium heat and add a small pat of butter or a drizzle of oil. Spoon about 1/4 cup of batter per pancake onto the hot surface. Cook patiently until little bubbles pop at the surface and the edges appear set—usually 2–3 minutes—then flip for another minute or two until both sides are golden and the centers are fully cooked.
Step 6: Serve and Enjoy
Transfer each batch to a plate and serve them piping hot! Stack them high, pour over a generous glug of maple syrup, and let everyone dig in. These Blueberry Pancakes are best eaten fresh for maximum fluff and berry juiciness.
How to Serve Blueberry Pancakes
Garnishes
A pat of creamy butter melting over the top is a classic, but don’t stop there. Dust your pancakes with powdered sugar, scatter extra fresh blueberries, drizzle with maple syrup or a tangy blueberry compote for a bakery-worthy finish.
Side Dishes
Blueberry Pancakes practically beg for sides that balance their sweetness. Crispy bacon, scrambled eggs, or a refreshing fruit salad round out the meal and help keep things feeling fresh and exciting.
Creative Ways to Present
If you’re serving a crowd or just feeling festive, stack pancakes with layers of yogurt and blueberries in between for a “pancake tower.” Or use a cookie cutter for fun shapes—kids especially adore heart or star-shaped Blueberry Pancakes.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra pancakes (lucky you!), let them cool completely before stacking with parchment paper between each. Store in an airtight container in the fridge for up to 3 days, so breakfast is always just a minute away.
Freezing
Blueberry Pancakes freeze like a dream. Lay them in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe bag. Grab as many as you need and keep them on hand for up to 2 months.
Reheating
For tender, never-dry pancakes, reheat in a toaster or warm gently in a covered skillet over low heat. If you’re in a rush, a short zap in the microwave works too—just cover to keep in the moisture.
FAQs
Can I use other berries instead of blueberries?
Absolutely! Strawberries, raspberries, or a berry mix work well. However, the classic flavor and look of Blueberry Pancakes are tough to top!
Why did my pancakes turn out flat?
Pancakes can flatten out if the batter is overmixed or if your leaveners are past their prime. Stir gently and check your baking powder and soda dates for the best rise.
Can I make Blueberry Pancakes dairy-free?
Yes, yes, yes! Use plant-based milk and a splash of lemon juice instead of buttermilk, plus your favorite dairy-free butter or oil to keep the pancakes light and flavorful.
Should I thaw frozen blueberries before adding?
No need to thaw frozen blueberries. Add them straight from the freezer to the batter. This keeps the color from bleeding and prevents soggy pancakes!
How can I tell when to flip the pancakes?
The perfect time to flip your Blueberry Pancakes is when bubbles form and pop on the batter’s surface, and the edges look set but not dry.
Final Thoughts
There’s just something joyful about making a big batch of Blueberry Pancakes and sharing them with the people you love. Whether you’re serving them as a weekend treat or turning any morning into a celebration, this recipe is guaranteed to spread smiles. So go ahead—grab some blueberries and get flipping!
Print
Blueberry Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These fluffy blueberry pancakes are a delightful breakfast treat that’s easy to make and bursting with juicy blueberries in every bite. Whip up a batch of these delicious pancakes for a cozy weekend breakfast or special brunch.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 1/4 cup milk
- 1 large egg
- 2 tablespoons unsalted butter (melted)
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- butter or oil for cooking
Dry Ingredients:
Wet Ingredients:
Additional:
Instructions
- Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Wet Ingredients: In a separate bowl, whisk the buttermilk, milk, egg, melted butter, and vanilla extract until smooth.
- Combine: Pour the wet ingredients into the dry ingredients and stir until just combined; the batter will be slightly lumpy. Gently fold in the blueberries.
- Cook: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form 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.
- Serve: Repeat with the remaining batter. Serve warm with maple syrup or your favorite toppings.
Notes
- If using frozen blueberries, do not thaw them before adding to the batter to prevent discoloration.
- For extra fluffy pancakes, avoid overmixing the batter.
Nutrition
- Serving Size: 2 pancakes
- Calories: 260
- Sugar: 8g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
