The Best Blueberry Pancakes
We love breakfast at my house, and these blueberry pancakes are the recipe my family asks for most. They are light and fluffy, full of juicy berries, and made with ingredients that are usually already in the pantry. They share the weekend rotation with my strawberries and cream waffles and sausage French toast roll-ups, but the pancakes are the ones that never come off the list.
What I love most is how versatile they are. They work for a lazy Sunday morning, a Saturday brunch or breakfast for dinner. Whatās more, a tall stack fits right in on an easy French toast board or a waffle board when I am feeding a crowd.
Equally important, they reheat beautifully, so a double batch means breakfast is handled on busy mornings. Pair them with bacon, spinach and cheese egg muffins and a strawberry smoothie, and everyone leaves the table happy.
What Makes These the Best Blueberry Pancakes?
These are classic buttermilk pancakes with fresh blueberries folded into the batter. Buttermilk, baking powder and baking soda work together to make them rise tall and tender, while a little melted butter and vanilla add flavor. The batter comes together in two bowls, and the pancakes cook in about 2 to 3 minutes per side.
Blueberry Pancakes Ingredients (With Purpose & Flavor Notes)
Almost everything here is a pantry staple, and each ingredient has a job to do:
All-Purpose Flour
Flour gives the pancakes their structure. Spoon it into the measuring cup and level it off so the pancakes stay light.
Granulated Sugar
A little sugar adds gentle sweetness and helps the outside brown.
Baking Powder & Baking Soda
These two make the pancakes rise. The baking soda reacts with the buttermilk, which is what creates that fluffy texture.
Salt
A small pinch balances the sweetness and brings out the flavor.
Buttermilk
Buttermilk makes the pancakes tender and adds a slight tang.
Egg
The egg holds the batter together and adds richness.
Melted Butter & Vanilla
Butter adds flavor and keeps the pancakes soft, and vanilla adds warmth.
Fresh Blueberries
Juicy blueberries give you a burst of flavor in every bite. If you have extra, they are wonderful in my summer berry cobbler.
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Cast Iron Griddle
Even heat gives every pancake a golden surface and a fluffy center.
Stainless Steel Whisk Set
Whisks the dry ingredients together and blends the batter without overmixing.
Stainless Steel Mixing Bowl Set
One bowl for the dry ingredients and one for the wet makes mixing simple.
Measuring Cups and Spoons
Accurate measuring is what keeps pancakes light every time.
Silicone Spatula Turners
A thin, flexible turner slides under each pancake for a clean flip.
Half Sheet Pan
Use it to flash freeze extra pancakes in a single layer.
Parchment Paper
Layer it between pancakes so they do not stick together in the freezer.
Ceramic Serving Platter
A pretty platter turns a stack of pancakes into a brunch centerpiece.
Mini Porcelain Ramekins
The right size for warm maple syrup, soft butter and extra blueberries.
White Ceramic Coffee Mugs
Because pancakes and a good cup of coffee belong together.
Glass Prep Bowls
Keep the blueberries and toppings ready to go beside the stove.
Champagne Flutes
For the mornings when pancakes call for a mimosa.
How To Make Blueberry Pancakes
The full recipe with amounts is in the card below, and here is how it comes together:
Step 1: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
Step 2: Mix the Wet Ingredients
In another bowl, beat the egg, then add the buttermilk, melted butter and vanilla and mix well.
Step 3: Combine and Add the Blueberries
Pour the wet mixture into the dry ingredients and stir gently until just combined. A few lumps are fine. Then fold in the blueberries.
Step 4: Heat the Griddle
Heat a griddle or large non-stick skillet over medium heat and add a little butter or oil.
Step 5: Cook Until Bubbles Form
Pour about Ā¼ cup of batter for each pancake. Cook for 2 to 3 minutes, until bubbles form on the surface and the edges look set.
Step 6: Flip
How can you tell a pancake is ready to flip? The edges will bubble and brown, and the pancake will lift easily off the pan. Flip and cook for another 2 to 3 minutes, until golden on both sides.
Step 7: Serve Warm
Stack the pancakes on a plate and serve with butter, warm maple syrup and extra blueberries.
The Best Blueberry Pancakes
Ingredients
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk
- 1 large egg
- 2 tbsp butter melted
- 1/2 tsp vanilla extract
- 1 cup fresh blueberries
- maple syrup for serving
- butter or oil for cooking
Instructions
Prepare the Dry Ingredients
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Combine Wet Ingredients
- In another bowl, beat the egg and then add the buttermilk, melted butter, and vanilla extract. Mix well.
Combine Wet and Dry Ingredients
- Pour the wet mixture into the dry ingredients and gently stir until just combined. Don't overmix; it's okay if there are a few lumps.
Add Blueberries
- Gently fold in the fresh blueberries into the pancake batter.
Preheat the Griddle or Pan
- Heat a griddle or a large non-stick skillet over medium heat. Add a small amount of butter or oil to prevent sticking.
Cook the Pancakes
- Pour about 1/4 cup of the pancake batter onto the hot griddle for each pancake. Use the back of a spoon to spread the batter into a circle if needed.
Cook until Bubbles Form
- Cook the pancakes until you see bubbles forming on the surface, and the edges start to look set, usually about 2-3 minutes.
Flip and Cook the Other Side
- Carefully flip each pancake with a spatula and cook for an additional 2-3 minutes, or until they are golden brown on both sides and cooked through.
Serve Warm
- Transfer the cooked pancakes to a plate and keep them warm in a low-temperature oven if needed.
Serve with Maple Syrup
- Serve the blueberry pancakes hot with a drizzle of maple syrup and any additional toppings you like, such as more fresh blueberries or a dollop of whipped cream.
Video
Notes
KEEP HOSTING
More to make and share ā sweet stacks, fruity sips, and make-ahead brunch bakes.
Strawberries and Cream Waffles
Another sweet morning favorite when pancakes need some company.
Get the Recipe ā
The Best Strawberry Smoothie
A bright, fruity sip to round out a stack of fluffy pancakes.
Get the Recipe ā
Very Berry French Toast Casserole
A make-ahead berry bake perfect for feeding a hungry brunch crowd.
Get the Recipe āBlueberry Pancakes Variations
This recipe is very versatile, so it is easy to change up:
Swap the Fruit
Sliced bananas, strawberries or raspberries all work in place of the blueberries. For another strawberry breakfast, try my strawberry French toast roll-ups.
Make Them Plain
Leave the fruit out entirely for a classic buttermilk pancake.
Add Lemon
A teaspoon of lemon zest in the batter makes the blueberry flavor even brighter.
Add Chocolate Chips
A handful of mini chocolate chips turns these into a weekend treat.
Make Them Mini
Use a tablespoon of batter for silver-dollar pancakes, which are fun on skewers like my mini pancake kabobs.
Use Frozen Blueberries
Frozen berries work too. Add them straight from the freezer so they do not turn the batter purple.
When I Love Serving Blueberry Pancakes
Pancakes fit almost any morning, and here is where these show up most often at my table:
Lazy Sunday Mornings
When we are not out at one of my favorite brunch spots in Atlanta, a stack of these at home is the next best thing.
Saturday Brunch With Friends
They sit beautifully beside an epic crepe bar when I am hosting.
Breakfast for Dinner
Add eggs and bacon, and dinner is done in under 30 minutes.
Holiday Mornings
Along with cinnamon rolls, these are a Christmas morning favorite.
Busy School Mornings
Pull a few from the freezer, warm them up, and breakfast is ready on the go.
Birthday Breakfasts
A tall stack with a candle on top is one of my favorite ways to start a birthday.
What To Serve With Blueberry Pancakes
To round out the table, I like to add something savory, something fresh and something to sip:
Spinach and Bacon Quiche
A slice of spinach and bacon quiche balances the sweetness of the pancakes.
A Greek Yogurt Board
A Greek yogurt board with fruit and granola adds something light.
Bacon or Sausage
Crisp bacon or breakfast sausage is the classic savory side.
An Apple Cider Mimosa
For brunch with friends, an apple cider mimosa is a festive pour.
Champagne Brunch Punch
For a bigger group, a pitcher of champagne brunch punch keeps everyoneās glass full.
Blueberry Pancakes Storage
Refrigerator
Store cooled pancakes in an airtight container in the refrigerator for up to 3 days.
How To Freeze Pancakes
Flash freeze the pancakes on a parchment-lined baking sheet for 45 minutes to 1 hour. Then move them to a freezer-safe container, with a piece of parchment between each pancake so they do not stick. They keep for up to 2 months.
Reheating
Microwave frozen pancakes for 20 to 30 seconds, or bake them at 350Ā°F for 8 to 10 minutes. A toaster or toaster oven also works and makes the outside a little crisp.
Blueberry Pancakes FAQs
How do I know when a pancake is ready to flip?
Look for bubbles on the surface and edges that are set and lightly browned. When the pancake lifts easily off the pan, it is ready.
Why are my pancakes flat?
The batter was most likely overmixed, or the baking powder is old. Stir just until combined and check the date on your baking powder.
Can I use frozen blueberries?
Yes. Add them to the batter while still frozen so they hold their shape.
What can I use instead of buttermilk?
Stir 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and let it sit for 5 minutes.
Can I make the batter ahead?
It is best cooked right away, since the baking soda starts working as soon as it meets the buttermilk. You can mix the dry ingredients the night before.
How many pancakes does this recipe make?
About 12 pancakes, using Ā¼ cup of batter for each. The recipe doubles easily.
Final Thoughts
All things considered, these blueberry pancakes are everything a family breakfast should be: simple, fluffy and full of flavor. They come together from pantry staples, and the extras freeze so well that one batch can cover several mornings. If you are feeding a crowd, my very berry French toast casserole is another berry-filled favorite.
Be sure to let me know in the comments if you make them, and tell me your favorite way to top a stack!
Erica A. Thomas
Founder of Eating With Erica
SAVE NOW, MAKE LATER!
