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Blueberry Pancakes Recipe

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This is easily the BEST Blueberry Pancakes Recipe. Light and fluffy pancakes packed with fresh blueberries and topped with maple syrup. A delicious and easy breakfast recipe.

stack of blueberry pancakes on a white plate with a bite cut out

Years and years ago, my son would beg and beg for pancakes every morning. To help tame the beast, we implemented “Pancake Sunday.” Every Sunday we would make pancakes together as a family.

After a few weeks of the classics we were wondering how to add flavor to pancakes. The answer was simple: blueberries.

Recipe Features:

  • 30-Minute Recipe: This recipe comes together so quickly. Perfect for busy mornings.
  • Freezer Friendly: This recipe can be frozen! Perfect for a grab-and-go meal.
  • Kid Approved: My picky eater gives these five stars!
ingredients for blueberry pancakes

What You’ll Need:

So what do you need to make the fluffiest blueberry pancakes? The answer is simple: Mainly pantry staples!

Flour
Sugar
Baking Powder, Baking Soda, and Salt
Buttermilk
Whole Milk
Eggs
Butter
Vanilla
Blueberries

Ingredient Tips: Use fresh berries. Frozen will do in a pinch, but fresh is best. You can also make your own syrup!

pancake sprinkled with blueberries in a pan

Step by Step Instructions:

  1. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl and set aside.
  2. Combine the buttermilk, milk, eggs, butter, and vanilla in a large measuring cup and mix to combine. Pour and fold into your dry ingredients until just combined being careful not to over mix.
  3. Scoop 1/2 cup of your batter onto a preheated skillet. Sprinkle with berries.
  4. Cook over medium/low heat until bubbles begin to form. Flip and cook an additional 2-3 minutes or until golden brown.
  5. Serve with syrup, jam, or fresh fruit.
stack of blueberry pancakes with syrup being drizzled on top

Blueberry Pancakes Tips and FAQs:

  • Use room temperature ingredients for fluffy pancakes. I take my eggs and milk out of the refrigerator 20 minutes before starting.
  • Do not over mix the batter. This recipe turns out best if you gently fold the ingredients together.
  • Clarified butter is what I use when greasing my pan. It tends to brown less quickly and gives my pancakes a beautiful golden color.
  • This recipe would taste incredible with my homemade butter pecan syrup.

What does buttermilk do to pancakes?

The acid in buttermilk helps react with the baking soda giving your pancakes extra fluffiness. THIS is the key to truly fluffy and delicious pancakes. It also helps make each bite a little more “melt in your mouth.”

Buttermilk Substitute: 

No buttermilk? No problem! Honestly, the real stuff makes this recipe what it is. But in a pinch you can use this very simple substitute. 

  1. Place one tablespoon of vinegar into a measuring cup.
  2. Top with enough milk to reach the 1 cup line.
  3. Let sit five to ten minutes.
  4. Stir and use as directed in the recipe. 
top down photo of a stack of blueberry pancakes with syrup

Related Recipes:

Blueberry Pancakes

Blueberry Pancakes

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This is easily the BEST Blueberry Pancakes Recipe. Light and fluffy pancakes packed with fresh blueberries and topped with maple syrup. A delicious and easy breakfast recipe.

Ingredients

  • 1-1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1-1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-1/2 cups buttermilk
  • 1/4 cup whole milk
  • 2 large eggs
  • 3 tablespoons butter, melted
  • 1/2 teaspoon pure vanilla extract
  • 1 cup fresh blueberries

Instructions

1. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl and set aside.

2. Combine the buttermilk, milk, eggs, butter, and vanilla in a large measuring cup and mix to combine. Pour and fold into your dry ingredients until just combined being careful not to over mix.

3. Scoop 1/2 cup of your batter onto a preheated skillet. Sprinkle with berries.

4. Cook over medium/low heat until bubbles begin to form. Flip and cook an additional 2-3 minutes or until golden brown.

5. Serve with syrup, jam, or fresh fruit.

Notes

  • Use room temperature ingredients for fluffy pancakes. I take my eggs and milk out of the refrigerator 20 minutes before starting.
  • Do not over mix the batter. This recipe turns out best if you gently fold the ingredients together.
  • Clarified butter is what I use when greasing my pan. It tends to brown less quickly and gives my pancakes a beautiful golden color

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 297Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 82mgSodium: 638mgCarbohydrates: 45gFiber: 2gSugar: 11gProtein: 10g
This is easily the BEST Blueberry Pancakes Recipe. Light and fluffy pancakes packed with fresh blueberries and topped with maple syrup. A delicious and easy breakfast recipe.
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