Blueberry Pancakes- light and fluffy buttermilk pancakes dotted with juicy blueberries. Serve with butter and pure maple syrup. This is the BEST Blueberry Pancake recipe, I promise!
Breakfast is my favorite meal of the day, I NEVER skip it. I go to bed thinking about what I am going to eat for breakfast. Smoothies, oatmeal, eggs, French toast, waffles…the list goes on. I love it all, but I have to say that pancakes have a special place in my heart. I am ALWAYS in the mood for pancakes. They are a breakfast CLASSIC!
Our Buttermilk Pancakes are hands down the best pancakes in the world. If you’ve made them, you know it’s true. They are the best traditional pancakes, but when we are feeling fruity, we love making Blueberry Pancakes. They are similar to our famous buttermilk pancakes, but are dotted with fresh, juicy blueberries.
We love making Blueberry Pancakes during the spring and summer months when blueberries are in abundance. The pancakes are light, fluffy, buttery, and bursting with sweet blueberries.
Top the hot cakes with butter and pure maple syrup and you will be in breakfast heaven. I guarantee you will want a BIG stack.
- Flour- use all-purpose flour. If you need the pancakes to be gluten-free, you can use all-purpose gluten-free flour.
- Sugar– use granulated sugar to sweeten the pancakes.
- Baking powder– you need 4 teaspoons and that may seem like a lot, but I promise it is the right amount. Make sure your baking powder is fresh, check the date!
- Baking soda– again, make sure it is fresh!
- Salt– to enhance all of the flavors.
- Buttermilk– make sure it is at room temperature.
- Butter– use unsalted butter. Melt it in the microwave or stovetop and then let it cool for a bit.
- Eggs– use large eggs that are at room temperature and slightly beaten.
- Vanilla extract– pure vanilla extract is the best and worth the splurge.
- Blueberries– I love using fresh blueberries, but frozen berries will work too.
How to Make Blueberry Pancakes
- Preheat an electric griddle to 375 degrees. You can also cook the pancakes in a hot skillet.
- In a large bowl, whisk the dry ingredients together.
- In a medium bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract.
- Pour the liquid ingredients over the dry ingredients and whisk until just combined. Batter will be lumpy and that is ok. Don’t over mix! If you over-mix, the gluten will develop from the flour in your batter, making your pancakes chewy instead of fluffy.
- Let the batter sit for 10 minutes. This step is important! Resting the batter will ensure you have light and fluffy pancakes.
- Grease the griddle with butter. Pour about ⅓ cup of batter onto the hot griddle. Evenly arrange blueberries on top of the pancake. Don’t put too many berries, make sure the pancakes are dotted with berries and not ALL berries. You want batter in between all of the berries.
- Cook pancake until the bubbles pop and form holes that stay open on the surface of the pancake, about 2 to 3 minutes. Flip and cook for another 2 to 3 minutes or until golden brown. Continue making pancakes until batter is gone.
- Serve pancakes immediately with pure maple syrup and extra blueberries.
- If you need to keep the pancakes warm, you can put them on a baking sheet, in a single layer, and put them in a 200°F oven. This works well if you are feeding a crowd! Nobody wants to eat cold pancakes:)
What to Serve with Blueberry Pancakes
How to Freeze Pancakes
I love keeping pancakes in the freezer for busy mornings.
- Place cooled pancakes in an even layer on a large baking sheet that has been lined with parchment paper. Freeze for about an hour or until solid.
- Stack the frozen pancakes between parchment paper or waxed paper so they don’t stick together. Place in a freezer bag or freezer container and freeze for up to 2 months.
- Reheat frozen pancakes in the microwave, toaster, or oven.
I love using fresh blueberries, especially during blueberry season, but frozen blueberries work really well too.
If you don’t have buttermilk, you can make your own by combining milk and vinegar or lemon juice. Use 1 tablespoon of vinegar or lemon juice for every cup of milk. Combine, stir, and let sit for about 10 minutes.
Cook the pancakes until the bubbles pop and form holes that stay open on the surface of the pancake, about 2 to 3 minutes. Flip and cook for another 2 to 3 minutes or until golden brown. Don’t flip too soon!
I prefer adding the blueberries to the individual pancakes so every pancake has the perfect amount of blueberries. Stirring the blueberries into the batter can also result in over mixing and your pancake batter might turn slightly purple.
More Pancake Recipes
Light and fluffy buttermilk pancakes dotted with juicy blueberries. Serve with butter and pure maple syrup. These are the BEST Blueberry Pancakes!
- 2 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 3 cups buttermilk, at room temperature
- ¼ cup unsalted butter, melted and cooled to room temperature
- 2 large eggs, at room temperature, slightly beaten
- 1 teaspoon pure vanilla extract
- 2 cups blueberries
- Additional butter, for cooking pancakes
- Pure maple syrup, for serving
Preheat an electric griddle to 375 degrees.
In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together.
In a medium bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract.
Pour the liquid ingredients over the dry ingredients and whisk until just combined. Batter will be lumpy. Let the batter sit for 10 minutes.
Grease the griddle with butter. Pour about ⅓ cup of batter onto the hot griddle. Evenly arrange blueberries on top of the pancake. Cook pancake until bubbles form and edges are set, about 2 to 3 minutes. Flip and cook for another 2 to 3 minutes or until golden brown. Continue making pancakes until batter is gone.
Serve pancakes immediately with pure maple syrup and extra blueberries.
Pancakes will keep wrapped in the fridge for up to 5 days or you can freeze for up to 2 months.
Calories: 301kcal, Carbohydrates: 44g, Protein: 9g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 66mg, Sodium: 469mg, Potassium: 412mg, Fiber: 2g, Sugar: 11g, Vitamin A: 405IU, Vitamin C: 4mg, Calcium: 206mg, Iron: 2mg
Have you tried this recipe?
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