Name: Blueberry Pancakes Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1 cup buttermilk; 1 large egg; 2 tablespoons melted butter; 1 teaspoon vanilla extract; 1 cup fresh or frozen blueberries; Butter or oil for greasing the pan

Jump to Recipe· 4.8 from 20 reviews

If there’s a dish that can turn any breakfast into a celebration, it’s Blueberry Pancakes. These fluffy, golden rounds burst with juicy fruit in every bite, offering that magical mix of sweet berries, delicate crumb, and a hint of vanilla warmth. Whether you’re making them for a lazy Sunday or a special occasion, this recipe guarantees a stack that’s downright irresistible and sure to win over anyone lucky enough to sit at your table.

Blueberry Pancakes Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of simple ingredients, these Blueberry Pancakes come together quickly yet deliver on comfort and flavor. Each component plays a key role—some add tenderness, some create lift, and others infuse sweetness or the signature blueberry pop we all crave.

All-purpose flour: The perfect base for a soft yet hearty pancake.
Sugar: Just enough to accentuate the natural sweetness of blueberries without overpowering.
Baking powder: Gives loft and fluffiness so every bite is light.
Baking soda: A touch of extra lift that helps with browning, especially paired with buttermilk.
Salt: Enhances flavors and balances the sweetness.
Buttermilk: Adds tang and tenderness, making the pancakes oh-so-soft.
Large egg: Binds everything together and creates structure.
Melted butter: Provides richness with a subtle, buttery finish.
Vanilla extract: Rounds out the flavor and complements the berries beautifully.
Fresh or frozen blueberries: The stars of Blueberry Pancakes, juicy and vibrant in every bite. If frozen, coat in a little flour to prevent streaks in the batter.
Butter or oil for greasing: Keeps every pancake perfectly golden and prevents sticking.

How to Make Blueberry Pancakes

Step 1: Mix the Dry Ingredients

Start by grabbing your biggest mixing bowl—give yourself room to work! Add the flour, sugar, baking powder, baking soda, and salt, then whisk until evenly blended. This ensures each bite of your Blueberry Pancakes tastes balanced and has just the right texture.

Step 2: Mix the Wet Ingredients

In a separate bowl, whisk together the buttermilk, large egg, melted butter, and vanilla extract. The buttermilk lends a wonderful tang and helps keep these pancakes extra tender, while the butter and vanilla add that unmistakable homemade aroma.

Step 3: Combine the Batter

Pour the wet mixture into your dry ingredient bowl. Gently stir with a spatula or large whisk—be careful not to overmix, a few lumps are part of the magic! Letting the batter rest for 5-10 minutes gives you the fluffiest Blueberry Pancakes imaginable, as it allows the flour to hydrate and the leavening to activate.

Step 4: Fold in the Blueberries

Gently add your blueberries to the rested batter. If you’re working with frozen berries, dust them with a bit of flour first. This quick trick keeps the berries from bleeding into the batter, so your pancakes stay perfectly golden with pockets of juicy berry inside.

Step 5: Cook the Pancakes

Heat a non-stick skillet or griddle over medium and brush with butter or oil. For each pancake, pour about 1/4 cup of batter onto the surface. When tiny bubbles form and the edges start to look set (about 2 minutes), carefully flip. Cook another 1-2 minutes until golden. Repeat with the remaining batter, greasing the pan as needed for best results.

Step 6: Serve & Enjoy

Stack your glorious Blueberry Pancakes high and finish with a cascade of maple syrup. For extra flair, dust with powdered sugar and scatter more fresh blueberries on top. Enjoy immediately for the best texture and warm berry bursts!

How to Serve Blueberry Pancakes

Garnishes

A finishing touch can make all the difference! Classic maple syrup is always welcome, but a dusting of powdered sugar, a pat of butter slowly melting down the sides, or a generous topping of extra blueberries bring color and added bursts of flavor to your Blueberry Pancakes.

Side Dishes

Balance out your breakfast spread with sides that complement your pancakes. Think crispy bacon, sausage links, or scrambled eggs for a savory contrast. For a lighter option, serve with plain Greek yogurt and fresh fruit for even more variety.

Creative Ways to Present

Turn your Blueberry Pancakes into a showstopper by stacking them and threading with skewers for a gorgeous pancake tower. Or, use cookie cutters for fun shapes when cooking—kids love this twist! You can even layer with whipped cream between cakes for an extra-special brunch treat.

Make Ahead and Storage

Storing Leftovers

If you have leftover Blueberry Pancakes (a rare event, honestly!), let them cool completely, then store in an airtight container in the fridge. They’ll keep nicely for up to 3 days, making for easy breakfasts on busy mornings or post-workout snacks.

Freezing

Blueberry Pancakes freeze beautifully. Place cooled pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top freezer bag. This way, you can grab just what you need without any sticking or clumping. They’ll stay fresh for up to 2 months.

Reheating

For best results, reheat pancakes in a toaster, toaster oven, or conventional oven at 350°F for a few minutes until warm and slightly crisped. In a pinch, the microwave works too (about 20-30 seconds per pancake), though they’ll be a bit softer. Add your favorite toppings and enjoy as if freshly made!

FAQs

Can I use frozen blueberries for Blueberry Pancakes?

Absolutely! Frozen blueberries work well in Blueberry Pancakes. Just toss them with a little flour before folding into the batter to prevent them from turning your pancakes blue and to keep the color vibrant.

What if I don’t have buttermilk?

No problem! You can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes, and you’ll have an easy stand-in for buttermilk.

Why are my pancakes flat or dense?

Pancakes can turn out flat if the batter is overmixed or the leavening agents (baking powder and baking soda) are out of date. Make sure to mix gently and use fresh leaveners for the fluffiest Blueberry Pancakes every time.

How do I prevent blueberries from sinking to the bottom?

Give your blueberries a light toss in flour before adding them to the batter. This tiny step suspends them more evenly throughout, so you get bursts of blueberry goodness in every pancake.

Can I make the batter ahead of time?

While it’s best cooked right after mixing, you can refrigerate the batter for up to 30 minutes if needed. Just know that letting it sit too long may affect the rise, so fold in blueberries just before cooking for optimal Blueberry Pancakes.

Final Thoughts

Ready to treat yourself? Blueberry Pancakes are pure comfort food, perfect for any day that needs a little extra joy. Whether you’re making a batch for loved ones or just yourself, these pancakes promise a bright start that always hits the spot. Give them a try and find your new breakfast favorite!