Blueberry Pancakes are a quick and delicious way to start the day. The addition of juicy blueberries takes this buttermilk breakfast favorite to the next level of deliciousness. This easy recipe creates fluffy and perfect flapjacks that are bursting with blueberry flavor.
Try this easy 15 minute blueberry pancake recipe for breakfast this week–or breakfast for dinner– and I think you’ll agree: these are the “berry” best blueberry pancakes!
Reasons You’ll Love This
Fan Favorite – A fresh stack of blueberry flapjacks is always a hit around the breakfast table and are a delicious way to start the day.
Use Those Blueberries – If you have blueberries burning a hole in your fridge, this is a fantastic way to put them to use.
Whip It Up – You can make a batch in just minutes, making them a great weekday breakfast option.
Great For Kids– Old-fashioned blueberry pancakes are a surefire way to lure your kids out of bed on a lazy Saturday morning! Plus if you want to sneak some nutritious blueberries into your kids’ day, they will gobble these right up.
Fresh and Delicious – These flapjacks have the perfect ratio of blueberry to pancake batter. Made with real buttermilk, these blueberry pancakes are light and fluffy with juicy sweet blueberries in every bite.
If you are looking for the very best blueberry pancake recipe, you can call off the search. The melty butter seeping into each warm and fluffy cake, the rich maple syrup or blueberry compote in every bite and the “pop” of delicious blueberry flavor make these completely irresistible.
- Flour – All purpose flour is fine for this recipe. You don’t have to get too particular with the measuring for this recipe fortunately.
- Buttermilk – Use real buttermilk. While I love using homemade buttermilk substitutes in most recipes, real buttermilk is my preferred milk in this recipe. The cultured sour milk reacts best with the baking soda creating sky high cakes with a sweet taste.
- Sugar – I find a bit of granulated sugar works best.
- Milk – Along with the buttermilk, you’ll need regular milk as well. Use whole milk, 2% milk, whatever you have on hand.
- Butter – You’ll use melted, unsalted butter for this recipe.
- Baking Soda and Baking Powder – Use fresh baking powder and baking soda. The baking soda and powder are key to making sure these blueberry pancakes are light and puffy instead of flat and dense. Check the expiration dates on both these ingredients; if it’s flown past on the calendar, it’s time to toss the boxes and replace.
- Blueberries – For this recipe you can use fresh or frozen, just be sure to thaw them first if you use frozen.
Step By Step Instructions
- Start by making the batter. In a large bowl, combine flour, baking powder, baking soda, salt and sugar. Stir to combine.
- Once combined, add buttermilk, milk and eggs, stirring just enough to start to combine. Add in melted butter and stir until just combined. The batter should be lumpy and thick. Let the mixture sit for 2-3 minutes to allow time for the baking powder and buttermilk to help puff up the batter.
- Preheat a skillet over medium low heat and lightly brush or spray some oil onto the pan. Once the pan is hot, scoop approximately 1/4 cup of batter (an ice cream scoop is perfect) onto the skillet. The batter will be very thick so you may need to use your scoop or spoon to help spread the batter out a bit. Drop a handful of blueberries onto the top of each pancake while the bottom cooks.
- When bubbles start to appear on the surface and edges of the blueberry pancake begin to brown just a bit, flip it with a spatula. Only flip them once! Serve HOT with a pat of butter and a drizzle of real maple syrup or blueberry compote!
Tips and Advice
Storage – Store covered in the fridge for 2-3 days OR I highly recommend freezing them. These blueberry pancakes freeze beautifully! Which means you can stock the freezer for later. This recipe makes a generous amount because I love having leftovers to freeze for weekday breakfasts.
Let the blueberry pancakes cool completely then transfer them to a freezer bag separated by sheets of wax paper. When ready to eat, reheat the blueberry pancakes in the microwave (for 20 -30 seconds per cake) or in the oven at 350 degrees until heated through (about 10 minutes).
Don’t over mix. A light mix is all you need! This batter will be pretty thick and may still have a few small flour lumps. That’s just fine. Aggressively mixing your batter is the best way to ensure your homemade blueberry pancakes will be tough. So mix lightly, then put the spoon down!
For this blueberry pancake recipe, you’ll just need:
Both frozen and fresh blueberries work well in this recipe. Most of the time, I rely on frozen blueberries (my freezer is usually stocked) but when blueberries are in season I use fresh berries with good results too.
It is not necessary to thaw blueberries before adding them to the recipe. However, if you don’t thaw them, there is a good chance your blueberry pancakes will turn purple!
You can turn any pancake recipe into a blueberry pancake recipe by adding whole blueberries to the batter. However, the blueberries might sink to the bottom of the bowl or end up clumped together at the bottom of each pancake. Try sprinkling the blueberries on top of each pancake after adding the batter to the pan. This gives you more control over the distribution of the blueberries and keeps them from sticking together. That said, feel free to just add them to the batter, it works as well!
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If you like this recipe, make sure to also check out a few more of these delicious creations!
- 2 cups all-purpose flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 4 tbsp granulated sugar
- 1 cup buttermilk* see notes for substitution
- 3/4 cup milk
- 2 eggs
- 1/4 cup butter melted
- 1-2 cups fresh or frozen (but thawed) blueberries
- Additional butter or oil, for pans
- Combine flour, baking powder, baking soda, salt and sugar in a bowl. Stir to combine. Add in buttermilk, milk and eggs, stirring just enough to start to combine. Add in melted butter and stir just until combined. Batter will be lumpy and thick. Let batter sit for 2-3 minutes, this will allow time for the baking powder and buttermilk to help puff up the batter.
- Scoop approximately 1/4 cup of batter (an ice cream scoop is perfect) into a skillet that has been preheated to medium-low / medium heat (for reference I heat to 4 on a 1-10 scale) and lightly brushed with butter or oil. The batter will be thick and you will need to use your scoop or spoon to help spread the batter out a bit. Drop a handful of blueberries onto the top of each pancake while the bottom cooks.
- When bubbles start to appear on surface and edges of pancake begin to appear to be browning, flip with a spatula and cook until golden. Pancakes should only be flipped once. Transfer to a plate and devour with butter, syrup or blueberry compote!
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.