Blueberry Pancakes Recipe – Fluffy, Juicy, and Easy
Blueberry pancakes feel like a small celebration at breakfast. They’re slightly sweet. This version comes together quickly with pantry basics and a few clever tricks for extra fluff.
You’ll get golden edges, soft centres, and blueberries in every bite. Whether it’s a relaxed weekend or a busy weekday treat, this recipe delivers consistent, reliable results.
Blueberry Pancakes Recipe – Fluffy, Juicy, and Easy
Ingredients
- All-purpose flour – 1 1/2 cups
- Granulated sugar – 2 tablespoons
- Baking powder – 2 teaspoons
- Baking soda – 1/4 teaspoon
- Fine salt – 1/2 teaspoon
- Buttermilk – 1 1/4 cups (see alternative below)
- Large egg – 1
- Unsalted butter, melted – 2 tablespoons (plus more for the pan)
- Vanilla extract – 1 teaspoon
- Fresh or frozen blueberries – 1 to 1 1/4 cups
- Neutral oil or butter – for cooking
- Optional toppings – maple syrup, extra butter, lemon zest, yogurt, or powdered sugar
Instructions
- Mix the dry ingredients. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.This distributes the leavening evenly so the pancakes rise uniformly.
- Whisk the wet ingredients. In a separate bowl, whisk buttermilk, egg, melted butter (slightly cooled), and vanilla until smooth.
- Combine gently. Pour the wet mixture into the dry ingredients. Stir with a spatula until just combined. A few small lumps are fine.Overmixing makes pancakes tough.
- Rest the batter. Let the batter sit for 5–10 minutes. This short rest thickens the batter and enhances lift.
- Prep the blueberries. If using fresh berries, pat them dry. If using frozen, do not thaw.Toss berries with 1–2 teaspoons of flour to prevent sinking and streaking.
- Heat the pan. Preheat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. You’re aiming for a surface hot enough that a drop of water sizzles gently, not violently.
- Portion and add berries. Scoop 1/4 cup batter per pancake onto the hot surface.Sprinkle 6–8 blueberries over each pancake. Press them in lightly with a spoon so they adhere.
- Cook the first side. Cook for 2–3 minutes, until bubbles form and the edges look set. Lift gently to check for golden browning.
- Flip and finish. Flip carefully and cook another 1–2 minutes, until the center springs back and the underside is golden.Adjust heat if they brown too fast.
- Serve warm. Transfer to a low oven (200°F/95°C) to keep warm while you finish the batch. Serve with butter and maple syrup, and a little lemon zest for brightness if you like.
Why This Recipe Works
This recipe balances tenderness and structure with the right mix of flour, milk, and eggs. A touch of sugar sweetens the batter without making it heavy.
The combination of baking powder and a little baking soda creates lift and browning, especially when paired with buttermilk (or a simple milk-and-lemon alternative).
Resting the batter for a few minutes lets the flour hydrate, making the pancakes fluffier. Tossing blueberries with a bit of flour keeps them from sinking. Cooking on medium heat prevents scorching while giving the pancakes time to rise and cook through.
What You’ll Need
- All-purpose flour – 1 1/2 cups
- Granulated sugar – 2 tablespoons
- Baking powder – 2 teaspoons
- Baking soda – 1/4 teaspoon
- Fine salt – 1/2 teaspoon
- Buttermilk – 1 1/4 cups (see alternative below)
- Large egg – 1
- Unsalted butter, melted – 2 tablespoons (plus more for the pan)
- Vanilla extract – 1 teaspoon
- Fresh or frozen blueberries – 1 to 1 1/4 cups
- Neutral oil or butter – for cooking
- Optional toppings – maple syrup, extra butter, lemon zest, yogurt, or powdered sugar
How to Make It
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- Mix the dry ingredients. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
This distributes the leavening evenly so the pancakes rise uniformly.
- Whisk the wet ingredients. In a separate bowl, whisk buttermilk, egg, melted butter (slightly cooled), and vanilla until smooth.
- Combine gently. Pour the wet mixture into the dry ingredients. Stir with a spatula until just combined. A few small lumps are fine.
Overmixing makes pancakes tough.
- Rest the batter. Let the batter sit for 5–10 minutes. This short rest thickens the batter and enhances lift.
- Prep the blueberries. If using fresh berries, pat them dry. If using frozen, do not thaw.
Toss berries with 1–2 teaspoons of flour to prevent sinking and streaking.
- Heat the pan. Preheat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. You’re aiming for a surface hot enough that a drop of water sizzles gently, not violently.
- Portion and add berries. Scoop 1/4 cup batter per pancake onto the hot surface.
Sprinkle 6–8 blueberries over each pancake. Press them in lightly with a spoon so they adhere.
- Cook the first side. Cook for 2–3 minutes, until bubbles form and the edges look set. Lift gently to check for golden browning.
- Flip and finish. Flip carefully and cook another 1–2 minutes, until the center springs back and the underside is golden.
Adjust heat if they brown too fast.
- Serve warm. Transfer to a low oven (200°F/95°C) to keep warm while you finish the batch. Serve with butter and maple syrup, and a little lemon zest for brightness if you like.
Storage Instructions
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- Refrigerate: Cool completely, then store in an airtight container for up to 3 days.
- Freeze: Layer pancakes with parchment and freeze in a bag or container for up to 2 months.
- Reheat: Toast in a toaster or toaster oven for crisp edges. You can also microwave in short bursts or warm in a 300°F (150°C) oven for 8–10 minutes.
- Make-ahead batter: Mix the dry ingredients the night before.
Combine with wet ingredients in the morning for the freshest rise.
Health Benefits
Blueberries offer antioxidants, especially anthocyanins, which support overall cellular health. They also provide fiber, which can help with digestion and keep you full longer. Using buttermilk adds a bit of protein and calcium, and it tenderizes the batter without needing extra fat.
You can nudge this recipe lighter by using 1 tablespoon of sugar instead of two, and cooking with a thin layer of oil instead of extra butter.
If you want more fiber, swap in 1/2 cup of whole wheat flour for some of the all-purpose. Toppings like yogurt and fresh fruit add protein and nutrients without heavy sweetness.
Pitfalls to Watch Out For
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- Overmixing the batter: This makes dense, rubbery pancakes. Stop when you no longer see dry flour streaks.
- Pan too hot: The outside burns before the center cooks.
Aim for steady medium heat and adjust as needed.
- Thawed frozen blueberries: They bleed and color the batter. Use them straight from the freezer and toss with flour.
- Skipping the rest: Batter that goes straight to the pan won’t rise as well. Give it 5–10 minutes.
- Pressing the pancakes: Don’t smash them with a spatula.
You’ll press out the air and lose fluff.
Alternatives
- No buttermilk? Use 1 1/4 cups milk plus 1 tablespoon lemon juice or white vinegar. Stir and let sit 5 minutes to thicken.
- Dairy-free: Use almond, oat, or soy milk with 1 tablespoon lemon juice. Swap butter for melted coconut oil or a neutral oil.
- Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum.
Let the batter rest a few extra minutes to hydrate.
- Whole grain: Replace up to half the flour with white whole wheat or oat flour for a heartier texture.
- Extra lemon: Add 1 teaspoon lemon zest to the batter for a bright twist that complements blueberries.
- Protein boost: Stir in 2 tablespoons almond flour or a scoop of neutral protein powder; add a splash more milk if the batter thickens too much.
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FAQs
Can I use frozen blueberries?
Yes. Use them straight from the freezer and toss with a little flour. Don’t thaw, or they’ll bleed into the batter and turn it purple.
Why are my pancakes flat?
Check that your baking powder is fresh, don’t overmix, and let the batter rest.
Also, avoid pressing down with the spatula and keep the heat at medium so they have time to rise.
How do I keep pancakes warm while cooking the rest?
Place them on a baking sheet in a 200°F (95°C) oven. Don’t stack them tightly or they’ll steam and lose their crisp edges.
What can I substitute for buttermilk?
Use milk mixed with lemon juice or vinegar (see Alternatives). You can also use kefir or thinned yogurt for a similar tang and tenderness.
How thick should the batter be?
It should be pourable but not runny—like a thick milkshake.
If it’s too thick, add 1–2 tablespoons of milk. If too thin, sprinkle in a teaspoon of flour and gently stir.
Can I make the batter ahead?
It’s best freshly mixed, but you can refrigerate batter for up to 12 hours. Note that it may lose some lift; a small pinch of baking powder before cooking can help.
How do I get even browning?
Preheat the pan fully and keep the heat steady on medium.
Lightly grease the surface, and avoid flipping more than once to keep the color even.
What oil is best for cooking?
Use a neutral oil with a moderate smoke point, like canola or grapeseed. For flavor, add a small pat of butter toward the end of cooking each batch.
Wrapping Up
These blueberry pancakes are simple, forgiving, and consistently fluffy. With a few small habits—resting the batter, keeping the heat at medium, and folding in flour-dusted berries—you’ll get great results every time.
Serve them with maple syrup and a little lemon zest, and you’ve got a breakfast that feels special without extra fuss. Enjoy them fresh today and stash a few in the freezer for a quick, happy morning later.
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