There’s something magical about fluffy, golden pancakes bursting with juicy blueberries in every bite. These Blueberry Pancakes are a perfect blend of sweet and tangy, with a tender, melt-in-your-mouth texture that’s impossible to resist. Ready in just 25 minutes, they’re an ideal way to start your day or treat yourself to a cozy weekend brunch. The warm, buttery aroma filling your kitchen will have everyone gathering around the table in no time.
Each pancake is packed with nutritious blueberries, adding a pop of color and a boost of antioxidants to your morning. The crispy edges and soft, pillowy centers create a delightful contrast, while a drizzle of maple syrup ties it all together. Whether you’re cooking for a crowd or just yourself, this recipe is quick, satisfying, and guaranteed to bring smiles. It’s comfort food at its finest, with a healthy twist you’ll feel good about.
Ingredients for Fluffy Blueberry Pancakes
- 4 Tablespoons (57 g) unsalted butter, melted and cooled (let it sit for a few minutes to avoid curdling)
- 2 cups (250 g) all-purpose flour
- 3 Tablespoons granulated white sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 ¼ cups (530 ml) buttermilk* (or substitute with 2 cups milk + 2 Tablespoons vinegar or lemon juice, let sit for 5 minutes)
- 2 large eggs, lightly beaten (room temperature preferred)
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen blueberries (if using frozen, do not thaw)
Step-by-Step Instructions
- Melt the butter: Melt the butter first and set it aside to cool for several minutes.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well-combined.
- Combine wet ingredients: In a separate medium-sized bowl, whisk together the buttermilk, eggs, and vanilla extract. Slowly drizzle in the cooled melted butter while whisking until fully combined.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients. Stir with a wooden spoon until the batter is halfway mixed. Add the blueberries and gently fold them in. Avoid overmixing—a few flour streaks are fine.
- Rest the batter: Let the batter rest for 5 minutes to ensure fluffy pancakes.
- Preheat the skillet: Lightly spray a non-stick skillet with cooking spray or brush with canola oil. Heat over medium-low heat for about 5 minutes until warm (test by hovering your hand above the pan to feel the heat).
- Cook the pancakes: Scoop ½-⅔ cup of batter onto the skillet for each pancake. Cook until the edges look set and bubbles in the batter begin to burst (about 2-3 minutes). Flip carefully and cook for another 1-2 minutes until golden brown.
- Repeat: Continue cooking the remaining batter, spraying or brushing the skillet between batches.
- Serve: Serve warm with your favorite toppings like maple syrup, butter, or extra blueberries.
Perfect Pairings: Sauce and Topping Ideas
Elevate your blueberry pancakes with a drizzle of maple syrup or a dollop of whipped cream. For a tangy twist, try a spoonful of lemon curd or a sprinkle of powdered sugar. If you’re feeling adventurous, add a handful of toasted nuts or a scoop of vanilla ice cream for a decadent treat.
Serve It Right: Presentation Tips
Stack your pancakes high and garnish with a few extra fresh blueberries for a pop of color. Serve with a side of crispy bacon or scrambled eggs for a hearty breakfast. Don’t forget a warm cup of coffee or orange juice to complete the meal!
Keep It Fresh: Storage and Reheating
Store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, pop them in the toaster or warm them in a skillet over low heat for a few minutes. For longer storage, freeze them in a single layer and reheat in the oven at 350°F (175°C) until warm and fluffy.
Mix It Up: Recipe Variations
Swap out the blueberries for chocolate chips or sliced bananas for a different flavor. If you’re out of buttermilk, use regular milk mixed with 1 tablespoon of lemon juice or vinegar. For a gluten-free option, try almond flour or a gluten-free baking mix.
Quick Tips: Time-Saving Hacks
Prep your dry ingredients the night before to save time in the morning. Use a large ice cream scoop to portion out the batter evenly for perfectly shaped pancakes. If you’re cooking for a crowd, keep finished pancakes warm in a low oven (200°F or 95°C) while you finish the rest.
Blueberry Pancakes
Ingredients
- 4 Tablespoons unsalted butter melted and cooled for several minutes
- 2 cups all-purpose flour
- 3 Tablespoons granulated white sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 ¼ cups buttermilk
- 2 large eggs lightly beaten, room temperature preferred
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen blueberries see notes in post about using frozen blueberries
Instructions
- Melt your butter first and set it aside so that it has time to cool.
- Meanwhile, combine the flour, sugar, baking powder, baking soda, and salt in a large bowl and whisk together until well-combined.
- In a separate, medium-sized bowl, whisk together buttermilk, eggs, and vanilla extract.
- Take your melted (slightly cooled) butter and slowly drizzle it into your wet ingredients while whisking, stirring until well-combined (the butter may separate and curdle if your other ingredients are cold and the butter is still hot).
- Pour the wet ingredients into your dry ingredients and use a wooden spoon to stir until dry ingredients are about halfway incorporated into the batter. Now add your blueberries and gently fold them in while continuing to stir your batter. Take care that you do not over-stir your pancake batter or your pancakes will come out flat. Use a gentle hand when stirring, a few flour streaks in the batter are fine.
- Allow your blueberry pancake batter to rest for 5 minutes before continuing.
- Once batter has rested, spray a non-stick skillet with cooking spray or lightly brush with canola oil and place on burner on medium-low heat.
- Allow the skillet to preheat before adding batter (this could take about another 5 minutes, and it’s good to let your batter rest for this additional time, it will help give you thicker fluffier pancakes). Once skillet is heated (I usually test this by hovering my hand several inches above the pan and making sure I can feel the heat radiating from it) scoop pancake batter into pan (I use about ½-⅔ cup of batter per pancake).
- Allow pancake to cook until edges begin to appear cooked and bubbles in batter begin to burst. Using a pancake spatula, carefully flip pancake and continue to cook several more minutes until pancake is golden brown.
- Repeat until all batter is used — I recommend spraying or brushing the pan between each batch of pancakes.
- Serve warm.