Blueberry Pancakes Recipe

Nothing brightens up a weekend morning quite like fresh, fluffy pancakes bursting with juicy berries, and this Blueberry Pancakes Recipe is exactly that kind of comfort food magic. Imagine golden stacks, soft and tender with just the right hint of vanilla, studded generously with sweet blueberries that pop with every bite. Whether you’re cooking for family, friends, or treating yourself, these pancakes deliver a perfect balance of tender crumb and fruity sweetness that will turn any breakfast into a celebration. Trust me, once you try this Blueberry Pancakes Recipe, it’ll become your go-to for easy, crowd-pleasing mornings.

Ingredients You’ll Need

The best part about this Blueberry Pancakes Recipe is how straightforward the ingredients are—simple pantry staples that work harmoniously for incredible flavor and texture. Each ingredient plays a crucial role, from the fluffy lift of baking powder and soda to the rich tang of buttermilk and the burst of freshness from blueberries.

• 1 1/2 cups all-purpose flour: The foundation of the batter, providing structure for fluffy pancakes.
• 2 tablespoons granulated sugar: Adds just the right touch of sweetness without overpowering the blueberries.
• 1 teaspoon baking powder: Helps the pancakes rise beautifully and become tender.
• 1/2 teaspoon baking soda: Works with the buttermilk to create a light, airy texture.
• 1/4 teaspoon salt: Balances flavors and enhances the sweetness of the blueberries.
• 1 cup buttermilk: Gives a tangy richness that makes the pancakes extra moist.
• 1/2 cup milk: Helps achieve the perfect batter consistency.
• 1 large egg: Binds ingredients and adds richness to the batter.
• 2 tablespoons unsalted butter, melted: Provides a subtle buttery flavor and tender crumb.
• 1 teaspoon vanilla extract: Adds warmth and depth to the flavor profile.
• 1 cup fresh or frozen blueberries: The star ingredient, bringing juicy bursts of natural sweetness.
• Additional butter or oil for cooking: Ensures the pancakes cook evenly and don’t stick.

How to Make Blueberry Pancakes Recipe

Step 1: Mix the Dry Ingredients

Start by combining the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisking them together ensures even distribution of the leavening agents, so your pancakes rise perfectly every time.

Step 2: Whisk the Wet Ingredients

In a separate bowl, whisk the buttermilk, milk, egg, melted butter, and vanilla extract until smooth and well blended. This liquid mixture brings richness and moisture to your batter, making those blueberry pancakes tender and flavorful.

Step 3: Combine Wet and Dry

Pour the wet ingredients into the dry and gently stir until just combined. Be careful not to overmix; some lumps are totally fine. Overmixing can lead to tough pancakes, and we want them light as a cloud!

Step 4: Fold in the Blueberries

Gently fold in the blueberries, whether fresh or frozen. If using frozen berries, no need to thaw—just add them straight to the batter. This helps prevent the batter from turning purple and keeps the pancakes beautifully speckled with berries.

Step 5: Heat Your Pan

Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil to prevent sticking. A well-heated pan is key to getting that golden crust on your pancakes.

Step 6: Cook the Pancakes

Pour about a ¼ cup of batter onto the hot skillet for each pancake. Cook for 2 to 3 minutes until bubbles form across the surface and the edges start to look set. Then, flip carefully and cook an additional 1 to 2 minutes until the second side is beautifully golden.

Step 7: Serve and Repeat

Transfer cooked pancakes to a warm plate and repeat with the rest of the batter, greasing the pan as needed. Serving them fresh and warm amplifies every bit of that delicious flavor.

How to Serve Blueberry Pancakes Recipe

Garnishes

The beauty of this Blueberry Pancakes Recipe shines through with simple, fresh garnishes. Sprinkle extra fresh blueberries on top for added color and texture, dollop whipped cream for a creamy contrast, or drizzle pure maple syrup to add that classic sweetness everyone adores.

Side Dishes

A hearty breakfast calls for sides that complement these fluffy cakes perfectly. Crispy bacon, smoky sausage links, or even a fresh fruit salad can balance the sweet with savory or refreshingly light notes.

Creative Ways to Present

Elevate your blueberry pancakes by stacking them high and layering with mascarpone or cream cheese between layers. For a fun twist, serve them with a dusting of powdered sugar and a splash of lemon zest to brighten up the flavors. Kids will love turning pancakes into faces or patterns with blueberries and syrup!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extras from this Blueberry Pancakes Recipe, store them in an airtight container in the fridge for up to 3 days. Layer parchment paper between pancakes to keep them from sticking together and preserve their soft texture.

Freezing

To enjoy blueberry pancakes anytime, freeze cooled pancakes in a single layer on a baking sheet before transferring them to a freezer bag. They’ll keep well for up to 2 months. This way, you can grab just a few to warm up whenever your pancake cravings hit.

Reheating

To reheat, pop the frozen or refrigerated pancakes into a toaster or oven at 350°F (175°C) for about 5-10 minutes until warm. This helps maintain their fluffiness much better than a microwave.

FAQs

Can I use frozen blueberries in this Blueberry Pancakes Recipe?

Absolutely! Frozen blueberries work beautifully and can be added straight to the batter without thawing, preserving their shape and color nicely.

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes. This homemade buttermilk substitute adds the same tang and helps with the rise.

How do I prevent pancakes from sticking to the pan?

Make sure your skillet or griddle is hot before adding batter, and lightly grease it each time you cook a batch. Using non-stick cookware or a well-seasoned cast iron pan also helps.

Can I make this recipe gluten-free?

Yes! Use a gluten-free all-purpose flour blend that includes xanthan gum or a similar binder to keep the texture close to the original.

How thick should my pancake batter be?

The batter should be pourable but slightly thick, almost like a creamy soup, with some lumps remaining after mixing. If it feels too thick, add a splash more milk; too thin, add a bit more flour.

Final Thoughts

This Blueberry Pancakes Recipe is a wonderful way to start your day with a smile. It’s easy enough for a quick breakfast but special enough to feel like a little celebration in every bite. Once you taste those soft, fluffy pancakes bursting with juicy blueberries, you’ll want to make them again and again. So go ahead, gather your ingredients, and enjoy the simple joy of homemade blueberry pancakes with the people you love.

Blueberry Pancakes Recipe

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• Author: admin
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

Fluffy and delicious blueberry pancakes made with a blend of all-purpose flour, buttermilk, and fresh or frozen blueberries. These classic pancakes are quick to prepare and perfect for a cozy breakfast or brunch.

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Ingredients

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Dry Ingredients

• 1 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients

• 1 cup buttermilk
• 1/2 cup milk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

Add-ins

• 1 cup fresh or frozen blueberries

For Cooking

• Additional butter or oil for cooking

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Instructions

1. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt to combine evenly.
2. Mix Wet Ingredients: In another bowl, whisk together the buttermilk, milk, egg, melted butter, and vanilla extract until the mixture is smooth and well combined.
3. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter should be slightly lumpy; avoid overmixing to keep the pancakes fluffy.
4. Fold in Blueberries: Gently fold the fresh or frozen blueberries into the batter. If using frozen blueberries, add them directly without thawing to prevent the batter from getting too watery.
5. Heat Skillet: Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil to prevent sticking.
6. Cook Pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
7. Flip and Cook: Flip the pancakes carefully and cook for another 1-2 minutes or until the underside turns golden brown.
8. Repeat Cooking: Transfer cooked pancakes to a plate and repeat the process with the remaining batter, greasing the skillet as needed to maintain a non-stick surface.
9. Serve: Serve the pancakes warm with maple syrup, extra blueberries, or your favorite toppings for a perfect breakfast treat.

Notes

• Do not overmix the batter; it’s okay if it remains slightly lumpy for fluffy pancakes.
• Using frozen blueberries without thawing helps to keep the batter from becoming too runny.
• Adjust the heat as needed to ensure pancakes cook evenly without burning.
• For dairy-free variation, substitute buttermilk with a plant-based milk mixed with a tablespoon of lemon juice or vinegar.
• Extra butter or oil is necessary to prevent sticking and to achieve golden-brown pancakes.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Frying
• Cuisine: American