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Blueberry Pancakes

These Blueberry Pancakes are light, fluffy, and bursting with juicy blueberries in every bite. Made with simple pantry ingredients, they're perfect for busy weekdays or relaxing weekend brunches. If you're looking for blueberry pancakes easy enough for beginners, delicious blueberry breakfast recipes, or wholesome healthy breakfast recipes, this homemade recipe is guaranteed to become a family favorite. Serve with maple syrup, fresh berries, or Greek yogurt for the ultimate healthy morning breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups buttermilk
  • 2 large eggs
  • 2 tablespoons unsalted butter melted
  • 1 teaspoon vanilla extract
  • 1½ cups fresh blueberries or frozen, not thawed
  • Butter or cooking spray for the skillet
  • Optional Toppings
  • Maple syrup
  • Fresh blueberries
  • Powdered sugar
  • Greek yogurt
  • Butter
  • Chopped pecans or walnuts

Method
 

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are perfectly fine.
  4. Gently fold the blueberries into the batter.
  5. Heat a lightly greased nonstick skillet or griddle over medium heat.
  6. Pour about ¼ cup of batter onto the hot skillet for each pancake.
  7. Cook for 2–3 minutes, until bubbles form on the surface and the edges begin to set.
  8. Flip and cook for another 1–2 minutes, until golden brown and cooked through.
  9. Repeat with the remaining batter, adding more butter or cooking spray as needed.
  10. Serve warm with your favorite toppings.

Notes

  • Fresh blueberries provide the best texture, but frozen blueberries can be used without thawing.
  • Let the batter rest for 5 minutes before cooking for extra fluffy pancakes.
  • Avoid overmixing to keep the pancakes light and tender.
  • For a healthier version, substitute half the all-purpose flour with whole wheat flour.
  • Store leftover pancakes in the refrigerator for up to 4 days or freeze for up to 3 months.