If there’s one breakfast that feels like a warm hug on a plate, it’s blueberry pancakes. There’s something magical about the way those juicy blueberries burst in your mouth with every bite, mingling with the warm, fluffy pancake crumbs. 🍋✨ The good news? You don’t need a diner or a complicated setup to enjoy this magic at home!
With this recipe, I’ll show you how to whip up the fluffiest, most delicious blueberry pancakes right in your kitchen.
Whether it’s a special Sunday brunch, a cozy weekday breakfast, or just a craving that needs satisfying, this guide will help you achieve pancake perfection. Let’s get flipping! 🥞
Why You Should Try This Blueberry Pancakes Recipe
There are pancakes, and then there are blueberry pancakes. Why settle for average when you could create fluffy stacks of joy with this tried-and-tested recipe? Here’s why this one’s worth a spot in your recipe box:
- Super Fluffy Texture: These pancakes are pillow-soft, thanks to a few simple tricks I’ll share in the recipe section.
- Bursts of Blueberry Goodness: Whether you prefer fresh or frozen blueberries, this recipe guarantees even distribution for juicy bites in every forkful.
- Easy Prep: The ingredient list is pantry-friendly and simple, with no fancy techniques required.
- Customizable: Dietary restriction? No worries—swap in your favorite dairy-free or gluten-free ingredients.
Ingredients Needed for Blueberry Pancakes
The key to killer pancakes is fresh, high-quality ingredients. Here’s your grocery list for this recipe (pro tip: tick them off as you go!):
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- A pinch of salt
Wet Ingredients
- 1 ¼ cups buttermilk (or DIY it with milk + lemon juice)
- 2 large eggs, room temperature
- 3 tablespoons unsalted butter, melted (plus more for the griddle)
- 1 teaspoon vanilla extract
The Star of the Show
- 1 cup fresh or frozen blueberries (no need to thaw!)
Equipment Needed
No professional chef gadgets are required here—you probably already have all of these at home!
- Mixing Bowls
- Whisk
- Measuring Cups & Spoons
- Spatula
- Non-Stick Griddle or Skillet
- Ladle or Measuring Cup
Recipe for Blueberry Pancakes
Alright, it’s time to get cooking! Follow these easy steps, and you’ll have fluffy pancakes stacked high in no time.
Step 1: Mix the Dry Ingredients
Grab a mixing bowl and stir together the flour, sugar, baking powder, and salt. This helps everything mix well, so your pancakes will cook evenly.
Step 2: Mix the Wet Ingredients
In another bowl, whisk the egg, milk, melted butter, and vanilla. Make sure it’s all mixed together smoothly. This will make the pancake batter easy to work with.
Step 3: Combine Wet and Dry Ingredients
Pour the wet mix into the bowl with the dry ingredients. Gently stir them with a spatula until just combined. It’s okay if there are a few lumps—don’t overmix! Overmixing can make pancakes heavy instead of soft and fluffy.
Step 4: Add the Blueberries
Now for the fun part! Gently mix in the blueberries so they’re spread out in the batter. If you’re using frozen blueberries, you don’t need to thaw them—they’ll turn out just right.
Step 5: Heat the Pan
Heat a non-stick pan or griddle on medium heat. To check if it’s ready, sprinkle some water on the surface. If the water sizzles and disappears, it’s good to go! Add a little butter or cooking spray to stop the pancakes from sticking.
Step 6: Cook the Pancakes
Scoop out about ¼ cup of batter for each pancake and pour it onto the pan. Cook until you see bubbles on the surface and the edges look dry, about 2-3 minutes. Flip the pancake carefully and cook the other side for another 2 minutes until it’s golden brown.
Step 7: Serve and Enjoy.
Stack the pancakes on a plate and top them with butter, syrup, or extra blueberries. Serve them warm and watch how fast they disappear!
Nutritional Information
These blueberry pancakes are not just delicious—they’re packed with goodness too! Each serving (about 2 pancakes) contains approximately:
- Calories: 210
- Protein: 6 grams
- Carbohydrates: 30 grams
- Sugars: 6 grams
- Fiber: 3 grams
- Fats: 7 grams
Blueberries add natural sweetness and are full of healthy stuff like Vitamin C and K. Whole grain flour adds more fiber, making these a healthier and filling breakfast. Add some fresh fruit or yogurt on the side for a balanced meal. Enjoy without worry—you’re starting your day in a yummy and healthy way.
Serving Suggestions
Make those pancakes extra swoon-worthy with these topping ideas.
- Fresh Berries and Whipped Cream: Add a handful of fresh strawberries, blueberries, or raspberries with a dollop of whipped cream for a refreshing and indulgent touch.
- Nut Butter and Sliced Bananas: Spread some peanut butter or almond butter, then top with banana slices for a protein-packed, flavorful combo.
- Maple Syrup and Pecans: Drizzle warm maple syrup and sprinkle chopped pecans for a classic, satisfying option.
- Greek Yogurt and Honey: Spoon some creamy Greek yogurt on top and add a drizzle of honey for a tangy-sweet finish.
- Chocolate Chips and Coconut Flakes: Go a little decadent by sprinkling some dark chocolate chips and toasted coconut flakes on your stack.
Storage and Leftovers for Blueberry Pancakes
Cooked pancakes can be stored in the fridge for up to 2 days in an airtight container or zip-top bag. Reheat them in the microwave, toaster oven, or stovetop pan to enjoy them like they’re fresh off the griddle! You can also freeze cooked pancakes for up to a month. Just stack them with wax paper between each one and place them in a freezer-safe bag. Thaw them overnight in the fridge and reheat as desired.
Pro Tips for Making Perfect Blueberry Pancakes
I know, you’re already a pancake pro—but here are some extra tips to make sure your blueberry pancakes turn out just right.
- Don’t Overmix the Batter: When mixing the wet and dry ingredients, stir until just combined. A few lumps are totally fine! Overmixing can lead to tough, chewy pancakes instead of fluffy ones.
- Use Fresh or Frozen Blueberries Smartly: If you’re using fresh blueberries, sprinkle them onto the batter after pouring it on the griddle to keep them evenly distributed. For frozen berries, don’t thaw them first—this prevents them from bleeding too much into the batter.
- Preheat Your Pan Properly: Make sure your griddle or skillet is nice and hot before pouring the batter. A medium heat is perfect—a drop of water should sizzle and evaporate almost instantly.
- Butter for Flavor, Oil for Ease: Butter gives amazing flavor, but it can burn quickly. Use a small amount of oil (like vegetable or canola) to grease your pan, and add a dab of butter for extra richness.
- Use a Measuring Scoop: For evenly sized pancakes, use a measuring cup or ice cream scoop to pour the batter. It ensures uniform cooking and keeps things tidy, too!
The Best Homemade Fluffy Blueberry Pancakes Recipe
Equipment
- Mixing bowls
- Whisk
- Measuring Cups/Spoons
- Spatula
- Non-Stick Griddle or Skillet
- Ladle or measuring cup
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- A pinch of salt
Wet Ingredients
- 1 ¼ cups buttermilk or DIY it with milk + lemon juice
- 2 large eggs room temperature
- 3 tablespoons unsalted butter melted (plus more for the griddle)
- 1 teaspoon vanilla extract
The Star of the Show
- 1 cup fresh or frozen blueberries no need to thaw!
Instructions
Step 1: Mix the Dry Ingredients
- Grab a mixing bowl and stir together the flour, sugar, baking powder, and salt. This helps everything mix well, so your pancakes will cook evenly.
Step 2: Mix the Wet Ingredients
- In another bowl, whisk the egg, milk, melted butter, and vanilla. Make sure it’s all mixed together smoothly. This will make the pancake batter easy to work with.
Step 3: Combine Wet and Dry Ingredients
- Pour the wet mix into the bowl with the dry ingredients. Gently stir them with a spatula until just combined. It’s okay if there are a few lumps—don’t overmix! Overmixing can make pancakes heavy instead of soft and fluffy.
Step 4: Add the Blueberries
- Now for the fun part! Gently mix in the blueberries so they’re spread out in the batter. If you’re using frozen blueberries, you don’t need to thaw them—they’ll turn out just right.
Step 5: Heat the Pan
- Heat a non-stick pan or griddle on medium heat. To check if it’s ready, sprinkle some water on the surface. If the water sizzles and disappears, it’s good to go! Add a little butter or cooking spray to stop the pancakes from sticking.
Step 6: Cook the Pancakes
- Scoop out about ¼ cup of batter for each pancake and pour it onto the pan. Cook until you see bubbles on the surface and the edges look dry, about 2-3 minutes. Flip the pancake carefully and cook the other side for another 2 minutes until it’s golden brown.
Step 7: Serve and Enjoy.
- Stack the pancakes on a plate and top them with butter, syrup, or extra blueberries. Serve them warm and watch how fast they disappear!
Notes
FAQ
Q: Can I use frozen blueberries?
Absolutely! Frozen blueberries work great. Just toss them straight into the batter—no need to thaw. Keep in mind they might tint your pancakes a bit blue, but that’s part of the fun!
Q: Can I make the batter ahead of time?
Yes! You can prepare the batter a few hours ahead and store it in the fridge. Just give it a quick stir before cooking, and you’re good to go!
Q: How can I make these gluten-free?
You can swap out the regular flour for a gluten-free flour blend. Make sure it’s one designed for baking, and you’re all set to enjoy fluffy, gluten-free pancakes.
Q: Can I use non-dairy milk?
Absolutely! Almond milk, oat milk, soy milk, or any of your favorite non-dairy options will work just fine. Just swap it in for regular milk at the same measurement, and bam—dairy-free pancakes!
Q: What if I don’t have baking powder?
No worries! If you’re out of baking powder, you can substitute it with a mixture of baking soda and cream of tartar. Use 1/4 teaspoon of baking soda and 1/2 teaspoon of cream of tartar for every teaspoon of baking powder needed.
Q: How do I keep the pancakes warm while cooking the rest?
Easy! Preheat your oven to 200°F (or the “keep warm” setting), and pop the cooked pancakes directly on a baking sheet inside. They’ll stay nice and toasty until you’re ready to eat!
Q: Can I add mix-ins to the batter?
Go for it! Chocolate chips, nuts, or even a sprinkle of cinnamon can take your pancakes to the next level. Just fold them in gently after mixing the batter, and you’re good to go.
Your Pancake Adventure Starts Here
Congrats—you’ve found your go-to recipe for fluffy blueberry pancakes 😍! Impress your family at brunch, or enjoy a quiet, indulgent breakfast at home.
Cracking open blueberries in the warmth of fresh pancakes is honestly one of life’s simplest joys. And if you master this recipe, think about all the toppings you can add in the future (hello, chocolate chips!).
Don’t keep this delicious secret to yourself—share the recipe, or pin it for your next breakfast. Happy flipping! 🥞
