There are few breakfast joys as classic and irresistible as Blueberry Pancakes. Plump, juicy berries bursting inside impossibly fluffy pancakes make for a morning treat that’s both comforting and vibrant. Whether this is your first time flipping pancakes or you’ve mastered the griddle, this recipe delivers with its pillowy texture and bright blueberry flavor in every bite. Best of all, it’s easy enough for a lazy weekend morning but special enough to make any occasion feel like a celebration.
Ingredients You’ll Need
The magic behind great Blueberry Pancakes is in the little details—each ingredient brings its own special touch. Let’s take a look at what makes this recipe delightfully balanced in flavor and texture.
- All-purpose flour: The sturdy base that keeps your pancakes tender with just the right chewiness.
- Granulated sugar: A touch of sweetness to enhance the berries and give the pancakes a golden color.
- Baking powder: Helps the pancakes rise to magnificent, airy heights.
- Baking soda: Teams up with the buttermilk for extra fluffiness and tang.
- Salt: Balances the sweetness and makes the flavors pop.
- Buttermilk: Adds signature tang and tenderness—don’t skip it if you want truly dreamy pancakes.
- Milk: Lightens the batter, ensuring just the right consistency.
- Large egg: Binds everything together and creates a rich, cohesive batter.
- Melted butter (plus more for cooking): Infuses the pancakes with a buttery aroma and crispy edges.
- Vanilla extract: Brings a warm, fragrant undertone that makes the pancakes truly memorable.
- Fresh or frozen blueberries: The star! Use them straight from the fridge or freezer for easy bursts of fruity goodness.
How to Make Blueberry Pancakes
Step 1: Whisk the Dry Ingredients
Start by grabbing a large mixing bowl, and whisk together the flour, sugar, baking powder, baking soda, and salt. This step may seem simple, but it’s essential—making sure these ingredients are evenly combined ensures every bite of your Blueberry Pancakes is as fluffy and flavorful as the last.
Step 2: Blend the Wet Ingredients
In a separate bowl, whisk the buttermilk, milk, egg, melted butter, and vanilla extract until everything is beautifully combined. You want a homogeneous mixture, as this will help the batter come together quickly once it’s time to mix with the dry ingredients.
Step 3: Combine Wet and Dry, Then Fold in Blueberries
Pour your wet mixture into the bowl of dry ingredients. Stir gently and stop as soon as there are no big streaks of flour—overmixing is the enemy of tender pancakes! Next, delicately fold in the blueberries, just enough to disperse them throughout the batter without breaking them up too much.
Step 4: Cook the Pancakes
Heat a nonstick skillet or griddle over medium. Add a little butter to coat the surface, letting it sizzle just a bit. Drop 1/4 cupfuls of batter onto the pan. When bubbles form on the surface and the edges look set (about 2 to 3 minutes), flip and cook for another 1 to 2 minutes until beautifully golden and cooked through. Repeat with the remaining batter, adding more butter as needed.
Step 5: Serve and Enjoy!
Stack your warm, golden pancakes high and serve them immediately. The blueberries inside will be gently burst and gooey, coloring each fluffy cake with pockets of sweet-tart flavor. Don’t be afraid to get creative with your toppings—the best Blueberry Pancakes are the ones topped with joy.
How to Serve Blueberry Pancakes
Garnishes
Garnishing your Blueberry Pancakes transforms them from simple to spectacular. Go classic with a dusting of powdered sugar, a drizzle of pure maple syrup, or a cloud of whipped cream. For added wow factor, scatter over extra fresh blueberries or a sprinkle of lemon zest to bring even more brightness to the plate.
Side Dishes
Blueberry Pancakes invite endless breakfast combinations. They’re dreamy beside crispy bacon or breakfast sausage for that sweet-and-savory interplay. Or, serve them with a bowl of vanilla yogurt and a side of fresh fruit for a lighter, well-rounded morning meal.
Creative Ways to Present
Turn your Blueberry Pancakes into a brunch centerpiece by stacking them tall and threading with skewers, layering with whipped cream between each pancake, or even arranging them in mini stacks as a playful party platter. Blueberry syrup or a quick berry compote on the side takes the presentation to the next level.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Blueberry Pancakes (lucky you!), let them cool completely before transferring to an airtight container. They keep well in the refrigerator for up to three days—simply separate layers with parchment to prevent sticking.
Freezing
Pancakes freeze beautifully, making busy mornings easier. Arrange your cooled Blueberry Pancakes in a single layer on a baking sheet and freeze until solid, then stack them in a zip-top bag. They’ll taste freshly cooked for up to two months—just thaw and reheat.
Reheating
For the freshest texture, reheat pancakes in a toaster or on a skillet over gentle heat. You can also microwave them in short bursts, though the edges won’t be as crisp. Whichever method you choose, a little pat of butter on top as they heat up will make them taste oven-fresh.
FAQs
Can I make Blueberry Pancakes without buttermilk?
Absolutely! If you don’t have buttermilk on hand, just add a teaspoon of lemon juice or vinegar to regular milk and let it sit for five minutes. This gives your pancakes the tang and tenderness buttermilk provides.
What’s the secret to fluffy Blueberry Pancakes?
The magic is all about not overmixing the batter and letting it rest for 5–10 minutes before cooking. This resting time lets the flour hydrate fully and the leaveners start their work, resulting in thick, airy pancakes.
Can I use frozen blueberries instead of fresh?
Definitely! Use frozen blueberries straight from the freezer—no need to thaw. Toss them with a bit of flour before folding into your batter to help prevent streaking and keep them evenly distributed.
How do I prevent blueberries from sinking to the bottom?
To keep blueberries from all settling at the bottom, toss them with a light coating of flour before folding them into the batter. This gives the berries just enough grip so they stay suspended in your pancakes.
Can I make this recipe gluten-free?
Yes, simply substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. The pancakes will still be deliciously fluffy with that signature burst of blueberry in every bite.
Final Thoughts
If you’re on the hunt for a breakfast that feels like a warm hug, give these Blueberry Pancakes a try. With their light, fluffy texture and bright spots of blueberry sweetness, they’re so much more than just pancakes—they’re pure morning happiness on a plate. Grab your skillet, gather your ingredients, and treat yourself to the blueberry breakfast everyone deserves!
Print
Blueberry Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Delight your mornings with fluffy and flavorful Blueberry Pancakes. These buttermilk pancakes bursting with juicy blueberries are a breakfast favorite.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 3/4 cup buttermilk
- 1/4 cup milk
- 1 large egg
- 2 tablespoons melted butter (plus more for cooking)
- 1 teaspoon vanilla extract
Additions:
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
Instructions
- Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Wet Ingredients: In another bowl, whisk the buttermilk, milk, egg, melted butter, and vanilla until well combined. Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix.
- Blueberries: Gently fold in the blueberries.
- Cooking: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter. Pour 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 another 1–2 minutes until golden brown and cooked through.
- Serve warm with maple syrup, extra blueberries, or whipped cream if desired.
Notes
- For fluffier pancakes, let the batter rest for 5–10 minutes before cooking.
- You can use whole wheat flour for a healthier twist.
- If using frozen blueberries, toss them with a little flour to prevent streaking.
Your email address will not be published. Required fields are marked *