Thick and fluffy blueberry pancakes dotted with fresh berries are the epitome of the perfect breakfast. Lightly sweet with a touch of tart, we’ve got you covered on the absolute best blueberry pancake recipe for both busy and slow mornings.
Why this recipe works
There’s no better aroma to wake up to than blueberry pancakes hot off the griddle. Golden fluffy pancakes dotted with fresh blueberries, a drizzle of warm maple syrup, and a generous amount of butter makes me melt just thinking about it.
To a classic buttermilk pancake recipe, we’ll add juicy blueberries, whether they are fresh or frozen, then sizzle them away to golden brown perfection on a hot griddle or skillet. Let’s get started.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BATTER – Buttermilk adds a hint of tanginess as well as moisture to the pancakes, but you can use whole milk as well. Be sure to only mix the wet and dry ingredients just until combined as overmixing will cause chewy pancakes.
BLUEBERRIES – Fresh or frozen blueberries can be used in this recipe, however, frozen blueberries are best added on top of the batter directly in the pan as they tend to tint the batter due to their moisture. Simply dot the top of the uncooked pancake in the skillet with frozen blueberries. You can optionally slice your fresh blueberries in half when folding them into the batter, but we like to leave them whole.
How to Make Blueberry Pancakes
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a small bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until combined.
- In a separate bowl, whisk the egg, melted butter, vanilla, and buttermilk.
- Gently stir the dry ingredients into the wet ingredients, just until combined. The batter will be lumpy.
- Fold in blueberries.
- Heat a skillet over medium heat and spray with non-stick cooking spray or add a tablespoon of melted butter or vegetable oil.
- Pour 1⁄3 cup of batter onto the skillet.
- Flip the pancake when there are bubbles all the way across the top of the pancake and the sides begin to turn from a “wet” appearance to more of a matte appearance.
- Transfer pancakes to a platter when both sides are golden brown.
Frequently Asked Questions & Expert Tips
Yes, blueberry pancakes freeze beautifully! I would suggest flash-freezing the pancakes on a baking sheet lined with parchment paper. Once solid, transfer the pancakes to a freezer bag or air-tight container separated by parchment paper so the pancakes do not stick together. Freeze for up to 3 months. Reheat on a baking sheet in a 350F oven, in the toaster, or in the microwave.
Store cooled leftover pancakes in an air-tight container kept in the refrigerator for up to 3 days.
Yes, you can use frozen blueberries instead of fresh in your pancakes, though the method of adding them to the pancakes themselves will be different than using fresh berries. For frozen blueberries, dot them on top of your pancake batter straight in the skillet. I wouldn’t recommend mixing them into your batter as you would with fresh blueberries because they bleed their color and tinge the batter a greenish-grey color.
The easiest way to reheat pancakes is to pop them in the toaster or toaster oven until warmed through. You can also microwave them uncovered for around a minute or so.
Serving Suggestions
Serve blueberry pancakes hot off the griddle with a pat of butter, warm maple syrup, whipped cream, or fresh blueberries as garnish. Enjoy!
More Pancake Recipes
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Blueberry Pancakes
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 ¼ cups all purpose flour
- 2 Tablespoons granulated sugar
- ½ teaspoon baking soda
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 1 large egg beaten
- 1 Tablespoon melted butter
- 1 teaspoon vanilla extract
- 1 cup buttermilk or whole milk
- 1 cup fresh blueberries
Things You’ll Need
- Large skillet or griddle
Before You Begin
- Buttermilk adds a hint of tanginess as well as moisture to the pancakes, but you can use whole milk as well.
- Be sure to only mix the wet and dry ingredients just until combined as overmixing will cause chewy pancakes.
- Fresh or frozen blueberries can be used in this recipe, however, frozen blueberries are best added on top of the batter directly in the pan as they tend to tint the batter due to their moisture. Simply dot the top of the uncooked pancake in the skillet with frozen blueberries. You can optionally slice your fresh blueberries in half when folding them into the batter, but we like to leave them whole.
Instructions
- In a small bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until combined.
- In a separate bowl, whisk the egg, melted butter, vanilla, and buttermilk.
- Gently stir the dry ingredients into the wet ingredients, just until combined. The batter will be lumpy.
- Fold in blueberries.
- Heat a skillet over medium heat and spray with non-stick cooking spray or add a tablespoon of melted butter or vegetable oil.
- Pour 1⁄3 cup of batter onto the skillet.
- Flip the pancake when there are bubbles all the way across the top of the pancake and the sides begin to turn from a “wet” appearance to more of a matte appearance.TIP – I typically begin cooking the pancakes over medium heat, but turn the heat down to medium-low after the first batch or so. Pancakes need to be cooked fairly low and slow to ensure that the inside cooks through before the outside darkens too much in color.
- Transfer pancakes to a platter when both sides are golden brown.
Expert Tips & FAQs
- Store cooled leftover pancakes in an air-tight container kept in the refrigerator for up to 3 days.
- Freezing – I would suggest flash freezing the pancakes on a baking sheet lined with parchment paper. Once solid, transfer the pancakes to a freezer bag or air tight container separated by parchment paper so the pancakes do not stick together. Freeze for up to 3 months. Reheat on a baking sheet in a 350F oven, in the toaster, or in the microwave.
- The easiest way to reheat pancakes is to pop them in the toaster or toaster oven until warmed through. You can also microwave them uncovered for around a minute or so.
Nutrition
Kristen Rittmer
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