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.
Get more blueberry goodness with this mug muffin!
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!
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!
Step by Step Instructions:
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl and set aside.
- 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.
- Scoop 1/2 cup of your batter onto a preheated skillet. Sprinkle with berries.
- Cook over medium/low heat until bubbles begin to form. Flip and cook an additional 2-3 minutes or until golden brown.
- Serve with syrup, jam, or fresh fruit.
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.
- Place one tablespoon of vinegar into a measuring cup.
- Top with enough milk to reach the 1 cup line.
- Let sit five to ten minutes.
- Stir and use as directed in the recipe.
Related Recipes:
- Birthday Cake Pancakes
- Red Velvet Pancake Recipe
- Blueberry Cream Cheese Pancakes- By Chrissy Teigen!
- Homemade Buttermilk Pancakes
- Cornmeal Pancakes- My personal fave!
- Sweet Blueberry Biscuits
- Banana Pancakes with Oats
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Blueberry Pancakes
Ingredients
- 1½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1½ teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1½ 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.
Video
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
Equipment
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Can you use almond flour and almond milk instead? Or maybe almond flour with regular whole milk?
Hi Jordan, This recipe should work with almond flour and almond milk. I suggest starting with a 1:1 ratio then adding more or less flour depending on the consistency.