These Blueberry Pancakes are soft, fluffy and bursting with sweet, fresh blueberries! They’re a favorite for breakfast or brunch.
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I based this blueberry pancakes recipe off of our very best Buttermilk Pancakes recipe. We make buttermilk pancakes almost every week, so needless to say that recipe is a tried-and-true favorite. When my kids kept asking for blueberries in their pancakes I decided to adapt the recipe. These blueberry pancakes turned out so delicious, I just had to share them with you!
Why You’ll Love this Recipe
- Quick and Easy. Skip the pancake mix, making these blueberry pancakes from scratch is so quick and easy. The batter takes just a few minutes to mix together and the pancakes cook quickly on a hot griddle or skillet.
- Fluffy. If you’re looking for an exceptionally fluffy blueberry pancake recipe, this is it. Buttermilk helps to give the pancakes extra lift as they cook, and it also adds a delicious tangy flavor to the pancakes.
- Bursting with Sweet Berries. Using a full 2 cups of blueberries in the batter ensures that you get sweet blueberries in every bite.
- Freezer-Friendly. Extra pancakes freeze well for quick breakfasts (or snacks) later on.
Blueberry Pancakes Recipe Ingredients
You’ll need just a few simple ingredients to make these blueberry pancakes.
- Butter: Adds richness and flavor.
- Flour: Use all-purpose flour, or substitute half of the flour with whole wheat flour.
- Sugar: Granulated sugar adds sweetness.
- Baking Powder and Baking Soda: To help the pancakes rise as they cook so that they turn out nice and fluffy.
- Salt: Enhances all of the flavors; don’t skip it!
- Eggs: Two eggs help to bind the ingredients together and add flavor and richness to the batter.
- Buttermilk: Using buttermilk rather than milk helps to make these pancakes extra fluffy and gives them more flavor. If you don’t have buttermilk on hand, learn how to make a Buttermilk Substitute.
- Vanilla: For an added touch of warm sweetness.
- Fresh Blueberries: Be sure to use fresh blueberries, not frozen. Read more about why below.
Find the full recipe with ingredient amounts in the recipe card below.
How to Make Blueberry Pancakes
Start by melting the butter, either in the microwave or on the stove. Then set it aside to cool slightly.
Next, combine the dry ingredients. In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
Combine the wet ingredients. In a large mixing bowl, whisk together the eggs, buttermilk and vanilla. Then whisk in the melted butter.
Pour the dry ingredients into the wet and whisk everything together until just combined. Then gently fold the blueberries into the batter.
Heat an electric griddle or non-stick skillet over medium heat. Grease the griddle or skillet with butter or cooking spray, as needed
To cook the pancakes, scoop about ¼ cup of batter per pancake. Let pancakes cook on the first side until bubbles form and the pancake bottoms are golden, then flip and cook on the second side until golden brown.
Can You Use Frozen Blueberries?
I do not recommend using frozen blueberries in this recipe. I was hopeful that frozen blueberries would be an option (for convenience sake!), but unfortunately frozen blueberries did not work well when I tested them in this recipe. Frozen blueberries release a lot of moisture into the batter, which results in somewhat soggy pancakes. The cold berries also make it take longer for the pancakes to cook through, and some pancakes remained uncooked/soggy in the middle.
- When measuring the flour, lightly spoon it into your measuring cup and then level it off. Scooping the flour directly with the measuring cup can cause you to pack in too much flour.
- Don’t overmix the batter when combining the wet and dry ingredients or when mixing in the blueberries. Over-mixing can cause the pancakes to turn out flat.
- Butter the cooking pan for golden brown pancakes and extra flavor.
- Use fresh blueberries since frozen blueberries make for soggy pancakes.
What to Serve with Blueberry Pancakes
For added sweetness, serve these blueberry pancakes with maple syrup. Or skip the syrup – the blueberries make these pancakes sweet enough that you can go without it. You can also top these pancakes with a spoonful of Greek yogurt, fresh berries or sliced banana.
To round out a brunch menu, serve pancakes with one of these egg recipes: Scrambled Eggs, a simple Frittata or Egg Muffins. Pancakes also go well with Bacon and Fruit Salad. This Cold Brew Coffee is a great alternative to hot brewed coffee.
Freeze and Reheat for a Quick Breakfast
Leftover pancakes freeze wonderfully. Once cool, store them in an airtight container for up to 3 months. For best results, use a zip-top bag and squeeze out all of the extra air. Thaw pancakes at room temperature or on very low power in the microwave (the defrost setting works well if your microwave has one).
There are a few different ways to reheat pancakes:
- Oven: Preheat oven to 350 degrees F. Place the pancakes in a single layer on a baking sheet. Cover them loosely with a sheet of foil to keep them from drying out and heat in the oven for about 5 minutes, until warm.
- Microwave: Be sure to set it to low power and reheat in short 15 second increments. Microwave only 1-3 pancakes at a time, in a single layer, for best results.
- Toaster: This works great for plain pancakes since it makes the outside of the pancakes crisp while warming the center. However, it’s not the best way to reheat blueberry pancakes because the blueberries can make a mess in the toaster.
- 3 tablespoons unsalted butter
- 2 cups all-purpose flour*
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 2 cups buttermilk
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- Melt the butter and set it aside to cool slightly.
- In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda and salt.
- In a large bowl, whisk together the eggs, buttermilk and vanilla extract. Then whisk in the melted butter.
- Pour the dry ingredients into the wet. Whisk until just combined, being careful to not over-mix. A few lumps will remain in the batter but you shouldn't see streaks of flour. The batter will be thick.
- Gently fold the blueberries into the batter.
- Heat an electric griddle or non-stick skillet over medium heat. Grease the griddle or skillet with butter or cooking spray.
- Scoop the pancake batter onto the griddle, using about ¼ cup of batter per pancake. Let pancakes cook on the first side until bubbles form and the pancake bottoms are golden, about 3 minutes. Flip the pancakes and cook them on the second side until golden, about 2-3 minutes. Serve pancakes with maple syrup, if desired.
- You can substitute all or half of the all-purpose flour with whole wheat flour.
- I do not recommend using frozen blueberries in this recipe. Frozen blueberries release a lot of moisture into the batter, which results in somewhat soggy pancakes.
- Extra pancakes freeze well, wrapped airtight, for up to 3 months. Thaw and warm before serving. You can thaw pancakes in the microwave, on the counter, or overnight in the refrigerator.