Light and fluffy blueberry pancakes made with buttermilk and butter. These homemade pancakes are easy to make and cook quickly. These are the perfect pancakes!
This blueberry pancake recipe is a great way to feed the whole family. Kids and adults love these fluffy pancakes. It makes a great recipe for Saturday morning or any day you want pancakes. You might also try this delicious buttermilk pancake mix recipe or these easy caramel pecan cinnamon rolls from scratch.
Reasons To Love Homemade Blueberry Pancakes
- Flavor: These blueberry pancakes are so thick and fluffy. The buttermilk kickstarts the raising agents which gives these pancakes extra height and flavor. They are so tender and have a deliciously subtle tang. Paired with the blueberries and maple syrup this is a match made in heaven.
- Nutrition: 228 calories for 2 pancakes.
- Time: Prep time takes only 5 minutes! Cooking takes 10-20 minutes, depending on the size of your skillet and how many pancakes you can cook at once.
- Diet: Vegetarian, Gluten Free option
Pancakes are a beloved breakfast staple that have been enjoyed by people around the world for centuries. The exact origins of pancakes are unclear, but it is believed that the ancient Greeks and Romans were among the first to make them. These early versions were likely made with wheat flour, olive oil, honey, and milk. Pancakes have since evolved and spread across the globe, with different cultures putting their own unique spin on the classic recipe. In the United States, pancakes are typically made with flour, eggs, milk, and a raising agent like baking powder, and are often served with syrup or fruit. In other countries, pancakes may be made with different ingredients, such as buckwheat or cornmeal. Regardless of the variations, pancakes remain a beloved breakfast food with a rich history that spans centuries.
TRY THIS NEXT: If you love this fluffy blueberry pancakes recipe, try my buttermilk pancake mix recipe. Mix up the dry mix to make pancake breakfasts quicker! These buttermilk pancakes are the fluffiest pancakes.
For a full printable ingredients list and instructions for the blueberry pancake recipe are in the recipe card below.
- 3 tablespoon butter, melted, plus extra for the pan
- 2 cups all purpose flour
- ¼ cup white granulated sugar
- 2 ½ tsps baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups buttermilk
- 2 tsps vanilla extract
- 2 large eggs
- 1 ½ cups fresh blueberries, plus extra to serve
- maple syrup, to serve
Buttermilk: Add 1 ½ tablespoons of distilled white vinegar to a 2 cup glass measuring cup and then fill to the 1 ½ cup line with milk. Stir then allow the buttermilk mixture substitute to sit for 5-10 minutes before using. Alternatively, use regular milk as a substitute. The pancakes, however, will not be as fluffy.
Butter: Substitute vegetable oil or canola oil in the recipe. Use a non-stick cooking spray or high heat oil to prevent pancakes from sticking to the pan.
Fresh Berries: Use frozen blueberries that are not defrosted. Dust them with a little flour to try to prevent them from turning your batter blue.
Gluten Free Blueberry Pancakes: Use an all-purpose gluten-free flour mixture as a substitute for all-purpose flour. I recommend King Arthur’s brand or Cup 4 Cup brand.
Chocolate Chip Pancakes: Substitute chocolate chips for the blueberries.
Banana Pancakes: Cut up bananas into ¼-inch to ½-inch cubes and substitute for the blueberries.
Full step-by-step instructions for the blueberry pancakes recipe are also in the recipe card below. You can print or save to Pinterest for later.
Equipment: Nonstick pan, griddle pan or electric griddle for cooking pancakes.
Prep: Melt the butter and put it aside to cool.
Step 1: First, in a large mixing bowl, add the dry ingredients to the bowl. Add the flour, sugar, baking powder, baking soda and salt. Use a whisk to mix until combined then make a well in the center.
Step 2: Next, add the wet ingredients to the large bowl on top of the dry ingredients. Add buttermilk, pure vanilla extract and eggs to the mixing bowl. Mix until just combined. The pancake batter should still look lumpy.
Step 3: Pour in the melted butter and beat with the whisk until almost smooth. There may be small lumps in the batter still. Do not overmix.
Step 4: Tip the juicy blueberries into the bowl and use a spatula to gently fold them into the pancake batter. Do not overmix.
Step 5: Set the batter aside and place a griddle or skillet over a medium heat. Test the heat by putting a few drops of water onto the surface. If the water sizzles it’s ready.
Step 6: Put around half a teaspoon of butter in to the hot griddle or hot skillet. When the butter has melted add two tbsps of pancake batter to the pan. Use the spoon to nudge the pancake into a round shape.
Step 7: Cook for a couple of minutes until the batter in the middle begins to form bubbles, then flip. The pancake should look golden brown. Cook on the other side then transfer to a dish.
Step 8: Put the dish in a warm oven to keep warm while you cook the rest of the pancakes. Stack your pancakes and serve with extra blueberries and maple syrup.
- We have tested many pancake recipes to bring you the absolute best pancakes you will ever eat. In our opinion using buttermilk in pancakes is the secret sauce to achieve the tastiest, fluffiest and thickest pancakes! In a pinch, you can substitute the buttermilk with plain milk however, your pancakes won’t be quite as fluffy and tasty.
- We use melted butter in our pancake batter instead of oil because it tastes better and adds a richness.
- Likewise, we cook our pancakes in butter rather than oil because this is what makes the pancakes beautifully golden brown on the outside and fluffy on the inside. Make sure your skillet is hot before adding the butter and pancake batter.
- When you make the pancake batter you will notice how thick it is. This can make it a little tricky to get perfectly round pancakes – especially since there are also blueberries in the batter. We have found the easiest way is to nudge the pancakes with a spoon as soon as you put the batter in the hot griddle.
- These blueberry pancakes are so thick and fluffy. The buttermilk kickstarts the raising agents which gives these pancakes extra height and flavor. They are so tender and have a deliciously subtle tang. Paired with the blueberries and maple syrup this is a match made in heaven.
Blueberry pancakes can be served alone or with one of our favorite toppings. Consider one or more of these on top of the pancakes:
- 100% maple syrup
- fresh blueberries or mixed berries
- blueberry syrup
- lightly sweetened fresh whipped cream
- small pat of butter
- peanut butter
Serve the pancakes with your favorite breakfast protein like bacon, sausage or eggs.
To store leftover pancakes, let them cool completely on a wire rack or plate before transferring them to an airtight container or plastic bag. If you stack the pancakes, separate each pancake with a layer of parchment paper or wax paper to prevent them from sticking together. Leftover pancakes can be stored in the refrigerator for up to 3-4 days, or in the freezer for up to 2-3 months. If freezing, it’s best to wrap each pancake individually in plastic wrap or foil before storing them in a freezer-safe container or bag. When ready to eat, reheat the pancakes in a toaster or oven until they are warmed through.
Blueberry pancakes make great leftovers. They reheat well in a warm oven on a baking sheet, in the microwave, toaster oven or dry griddle over medium-low heat. They can also be eaten cold.
There are a few ways to reheat pancakes, depending on your preference and equipment:
- Toaster: This is one of the easiest and quickest ways to reheat pancakes. Simply place the pancakes in the toaster and toast them on a low or medium setting until they are heated through.
- Oven: Preheat the oven to 350°F (175°C). Place the pancakes on a baking sheet and bake for about 5-7 minutes, or until they are warmed through.
- Microwave: Place the pancakes on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for about 30 seconds to 1 minute, or until they are heated through.
Regardless of which method you choose, be careful not to overheat the pancakes, as they can become dry and tough. Keep a close eye on them and remove them from the heat as soon as they are heated through. If you have frozen pancakes, it’s best to thaw them in the refrigerator overnight before reheating them.
Frequently Asked Questions
I prefer using fresh blueberries because they won’t stain the rest of the batter blue. However, frozen blueberries taste just as delicious in the cooked pancakes.
Yes, you can. However, they won’t be as good as these pancakes!
If your pancake batter is too thick, add a tablespoon of buttermilk to thin the batter. This recipe makes thick, fluffy pancakes, so the batter will be pretty thick. See photos for reference.
Blueberries are a superfood that are packed with nutritional benefits. These small, flavorful berries are high in antioxidants, which help protect against free radical damage and inflammation in the body. They are also a good source of fiber, which promotes healthy digestion and may help lower cholesterol levels. Blueberries are also rich in vitamins C and K, which are important for immune function and bone health, respectively. Studies have shown that consuming blueberries may also improve brain function and reduce the risk of heart disease. Additionally, blueberries are a low-calorie and low-sugar snack that can be easily incorporated into a healthy diet. Add them to smoothies, yogurt, or oatmeal for a delicious and nutritious boost.
Fluffy Blueberry Pancakes Recipe
- 3 tablespoon butter
- 2 cups all-purpose flour
- ¼ cup white granulated sugar
- 2 ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups buttermilk
- 2 teaspoon vanilla extract
- 2 large eggs
- 1 ½ cups blueberries
- 5 tablespoon butter for the griddle
- maple syrup for serving
- extra blueberries for serving
- Melt the butter and put it aside to cool.
- In a large mixing bowl, add the flour, sugar, baking powder, baking soda and salt. Use a whisk to mix until combined then make a well in the center.
- Add the buttermilk, vanilla extract and eggs to the mixing bowl. Mix until just combined. The pancake batter should still look lumpy.
- Pour in the melted butter and beat with the whisk until smooth.
- Tip the blueberries into the bowl and use a spatula to gently fold them into the pancake batter.
- Set the batter aside and place a griddle over a medium heat.
- Put around half a teaspoon of butter in to the hot griddle. When the butter has melted add two tbsps of pancake batter to the pan. Use the spoon to nudge the pancake into a round shape. Cook for a couple of minutes then flip. The pancake should look golden brown. Cook on the other side then transfer to a dish. Put the dish in a warm oven to keep warm while you cook the rest of the pancakes.
- Serve immediately with a handful of blueberries and a drizzle of maple syrup.