Introduction
Blueberry pancakes are a timeless breakfast favorite that combine the light fluffiness of pancakes with the sweet burst of juicy blueberries. Every bite is a perfect balance of warm, buttery pancake and fruity sweetness. These pancakes not only taste indulgent but also look beautiful with their golden-brown edges and pops of blueberry color.
Perfect for cozy weekends, holiday breakfasts, or even a quick weeknight breakfast-for-dinner, blueberry pancakes are comfort food at its best.
Why I Love This Recipe
I love this recipe because it’s simple yet feels so special. The blueberries add a natural sweetness and juiciness that makes the pancakes moist and flavorful without needing much syrup. I also love how versatile it is—you can use fresh or frozen blueberries, make them thicker or thinner depending on your preference, and pair them with a variety of toppings.
Plus, these pancakes never fail to put a smile on anyone’s face, making them one of my go-to recipes for family breakfasts or when hosting guests.
Why It’s a Must-Try Dish
This recipe is a must-try because:
- Blueberries add both nutrition (antioxidants, vitamins) and amazing flavor.
- The pancakes are light, fluffy, and fruity all at once.
- Quick and easy—done in less than 30 minutes.
- Kid-friendly and universally loved.
Preparation and Cooking Time
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4 (makes about 12 pancakes)
- Calories: ~210 per pancake (without toppings)
Cuisine and Course
- Cuisine: American
- Course: Breakfast / Brunch
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients:
- 2 cups buttermilk (or regular milk + 2 tbsp lemon juice/vinegar)
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract (optional)
Add-ins:
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
Simple Cooking Directions
- Whisk dry ingredients in a bowl.
- Mix wet ingredients in another bowl.
- Combine wet and dry, stir gently, then fold in blueberries.
- Heat skillet/griddle, grease lightly, and pour batter (1/4 cup per pancake).
- Cook until bubbles form, flip, and cook until golden.
- Serve warm with butter, syrup, or extra blueberries.
Step-by-Step Recipe Preparation
Step 1: Prepare Dry Mix
In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
Step 2: Prepare Wet Mix
In another bowl, whisk buttermilk, eggs, melted butter, and vanilla until smooth.
Step 3: Combine
Pour wet ingredients into dry and stir just until combined. Batter should be slightly lumpy.
Step 4: Add Blueberries
Gently fold in blueberries. Be careful not to overmix, especially with frozen berries.
Step 5: Cook Pancakes
Heat a non-stick skillet or griddle over medium heat. Lightly butter or oil the surface. Pour 1/4 cup batter for each pancake. Cook until bubbles form on top and edges look set (about 2 minutes). Flip and cook another 1–2 minutes until golden brown.
Step 6: Serve
Stack pancakes and serve warm with butter, maple syrup, or fresh fruit toppings.
How to Serve
- Classic: Butter + maple syrup.
- Fruity: Add fresh blueberries, strawberries, or banana slices on top.
- Indulgent: Whipped cream, lemon zest, or a drizzle of blueberry compote.
- Healthy: Serve with Greek yogurt and honey.
Additional Recipe Tips
- Toss blueberries in 1 tsp flour before folding in to prevent them from sinking.
- Don’t overmix the batter—lumps are fine and help keep pancakes fluffy.
- Keep pancakes warm in a 200°F (95°C) oven while cooking the rest.
Variations
- Lemon Blueberry Pancakes: Add 1 tbsp lemon zest to the batter.
- Whole Wheat Blueberry Pancakes: Replace half the flour with whole wheat flour.
- Banana Blueberry Pancakes: Mash 1 ripe banana into the batter.
- Chocolate Blueberry Pancakes: Sprinkle mini chocolate chips into the batter for a dessert-like treat.
Freezing and Storage
- Refrigerator: Store pancakes in an airtight container for up to 3 days.
- Freezer: Freeze pancakes in a single layer, then store in freezer bags for up to 2 months.
- Reheat: Warm in toaster, oven, or microwave.
Special Equipment Needed
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula
Conclusion
Blueberry Pancakes are a perfect blend of fluffy pancakes and sweet, juicy blueberries that brighten up any breakfast or brunch table. They’re quick, easy, customizable, and absolutely delicious. Once you try these pancakes, you’ll understand why they’re a classic loved across generations.
Blueberry Pancakes
Description
Blueberry pancakes are a timeless breakfast favorite that combine the light fluffiness of pancakes with the sweet burst of juicy blueberries. Every bite is a perfect balance of warm, buttery pancake and fruity sweetness.
Ingredients
Dry Ingredients:
Wet Ingredients:
Add-ins:
Instructions
-
Step 1: Prepare Dry Mix : In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
-
Step 2: Prepare Wet Mix :In another bowl, whisk buttermilk, eggs, melted butter, and vanilla until smooth.
-
Step 3: Combine : Pour wet ingredients into dry and stir just until combined. Batter should be slightly lumpy.
-
Step 4: Add Blueberries : Gently fold in blueberries. Be careful not to overmix, especially with frozen berries.
-
Step 5: Cook Pancakes : Heat a non-stick skillet or griddle over medium heat. Lightly butter or oil the surface. Pour 1/4 cup batter for each pancake. Cook until bubbles form on top and edges look set (about 2 minutes). Flip and cook another 1–2 minutes until golden brown.
-
Step 6: Serve : Stack pancakes and serve warm with butter, maple syrup, or fresh fruit toppings.
