If you are looking for an absolutely delightful breakfast that brings a burst of fresh flavor and a comforting, fluffy texture to your morning, this Blueberry Pancakes Recipe is the perfect choice. Each bite offers a perfect balance of sweet, tangy blueberries nestled into tender golden pancakes that just melt in your mouth. Whether it’s a leisurely weekend brunch or a special treat to start the day, these pancakes are a guaranteed crowd-pleaser that combine simple ingredients into a truly unforgettable stack.
Ingredients You’ll Need
Getting these pancakes just right starts with a few straightforward but carefully chosen ingredients. Each one plays a role in creating that ideal texture, flavor, and gorgeous color that make this Blueberry Pancakes Recipe shine.
- 1 1/2 cups all-purpose flour: The foundation providing structure and a tender crumb.
- 2 tablespoons granulated sugar: Adds subtle sweetness without overpowering the berries.
- 1 teaspoon baking powder: Helps the pancakes rise and become fluffy.
- 1/2 teaspoon baking soda: Aids in additional leavening and works perfectly with buttermilk.
- 1/4 teaspoon salt: Enhances all the flavors for a balanced taste.
- 1 cup buttermilk: Brings tangy moisture and reacts with the baking soda for lightness.
- 1/2 cup milk: Adds smoothness to the batter, making it easy to pour.
- 1 large egg: Binds the ingredients and contributes to the fluffy texture.
- 2 tablespoons unsalted butter, melted: Richness that lends tenderness and flavor.
- 1 teaspoon vanilla extract: Adds a warm, sweet aroma that complements the blueberries.
- 1 cup fresh or frozen blueberries: The star ingredient delivering juicy bursts of flavor.
- Additional butter or oil for cooking: Keeps the pancakes from sticking and adds a golden crust.
How to Make Blueberry Pancakes Recipe
Step 1: Prepare the dry ingredients
Start off by whisking together the flour, sugar, baking powder, baking soda, and salt in a large bowl. This ensures the leavening agents are evenly distributed and sets the base for a well-risen pancake.
Step 2: Mix the wet ingredients
In a separate bowl, combine the buttermilk, milk, egg, melted butter, and vanilla extract. Whisk until everything is smooth and well incorporated, which will help create a silky batter that yields tender pancakes.
Step 3: Combine wet and dry ingredients
Pour your wet mixture into the dry ingredients and gently stir until just combined. Be cautious not to overmix — a few lumps are perfectly fine and help keep the pancakes light and airy.
Step 4: Fold in the blueberries
Gently fold the blueberries into the batter. If you’re using frozen blueberries, no need to thaw them first — they’ll thaw during cooking and keep the batter cool and fresh.
Step 5: Heat the pan and prepare to cook
Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. A well-heated pan ensures those golden edges that make pancakes irresistible.
Step 6: Cook the pancakes
Scoop about ¼ cup of batter onto the hot skillet for each pancake. Cook them for 2-3 minutes until bubbles form on the surface and the edges look set, then flip carefully and cook for another 1-2 minutes until both sides are beautifully golden.
Step 7: Serve while warm
Transfer the cooked pancakes to a plate and continue with the remaining batter, adding butter or oil to the pan as needed. Serve immediately to enjoy them at their fluffy best.
How to Serve Blueberry Pancakes Recipe
Garnishes
There’s nothing like a pat of melting butter or a drizzle of maple syrup to complete your Blueberry Pancakes Recipe. Fresh extra blueberries and a sprinkle of powdered sugar add both color and a little sweetness that take the stack over the top.
Side Dishes
For a balanced and hearty breakfast, consider pairing your pancakes with crisp bacon, sausage links, or a side of scrambled eggs. Fresh fruit salad or a dollop of yogurt also offer refreshing contrasts.
Creative Ways to Present
Try layering your pancakes with whipped cream and blueberries for a pretty stacked tower, or serve them rolled with a bit of lemon zest cream cheese filling. For a fun twist, sprinkle in some toasted nuts or a handful of chocolate chips along with the berries.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to two days. To keep pancakes at their best, place a sheet of parchment paper between layers to prevent sticking.
Freezing
Blueberry pancakes freeze beautifully. Arrange cooled pancakes in a single layer on a baking sheet and freeze until firm, then stack them with parchment paper in between and transfer to a freezer-safe bag. They will keep well for up to 2 months.
Reheating
To reheat, use a toaster or warm them gently in a skillet over medium heat to maintain crisp edges and fluffy interior. Avoid microwaving if possible, as it can make them soggy.
FAQs
Can I use frozen blueberries in the Blueberry Pancakes Recipe?
Absolutely! Frozen blueberries work just as well as fresh ones and don’t need to be thawed before adding to the batter. They’ll naturally thaw during cooking and give you the same juicy bursts.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, you can mix regular milk with a teaspoon of lemon juice or white vinegar and let it sit for 5 minutes to curdle slightly — this mimics the tang and acidity needed for the recipe.
How do I keep my pancakes from sticking to the pan?
Make sure your pan or griddle is properly preheated and lightly greased with butter or oil before adding batter. Using a non-stick surface also helps, and avoid cooking on excessively high heat.
Can I make the batter in advance?
Yes, you can prepare the batter a few hours ahead and refrigerate it. Just give it a gentle stir before cooking. However, for the fluffiest pancakes, it’s best to cook them soon after mixing.
How do I make the pancakes fluffier?
Using fresh baking powder and soda, not overmixing the batter, and incorporating buttermilk will help create fluffy pancakes. Allowing the batter to rest for a few minutes before cooking also helps the texture.
Final Thoughts
There’s something truly comforting about flipping a stack of blueberry-filled pancakes on a peaceful morning, and this Blueberry Pancakes Recipe makes it easy to create that magic in your own kitchen. So grab your ingredients, bring out your favorite skillet, and dive in — your next breakfast favorite is waiting!
Print
Blueberry Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings (approximately 8 pancakes)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Fluffy and delicious blueberry pancakes made from scratch with a perfect balance of sweetness and tanginess. These pancakes feature fresh or frozen blueberries folded into a tender batter, cooked to golden perfection on the stovetop, making for a quick and comforting breakfast or brunch option.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- 1/2 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Add-ins and Cooking
- 1 cup fresh or frozen blueberries
- Additional butter or oil for cooking
Instructions
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- Combine wet ingredients: In another bowl, whisk the buttermilk, milk, egg, melted unsalted butter, and vanilla extract until the mixture is smooth.
- Blend wet and dry: Pour the wet ingredient mixture into the dry ingredients. Stir gently until just combined, taking care not to overmix; the batter should remain slightly lumpy for fluffy pancakes.
- Add blueberries: Gently fold in the fresh or frozen blueberries. If using frozen blueberries, no need to thaw before adding.
- Preheat skillet: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil to prevent sticking.
- Cook pancakes: Pour approximately 1/4 cup of batter onto the hot skillet for each pancake. Cook for 2 to 3 minutes until bubbles form on the surface and edges look set, then flip carefully and cook the other side for 1 to 2 minutes until golden brown.
- Repeat cooking: Transfer cooked pancakes to a plate and continue with the remaining batter, adding more butter or oil to the skillet as necessary to maintain a non-stick surface.
- Serve and enjoy: Serve the blueberry pancakes warm with maple syrup, extra blueberries, or your preferred toppings for a delicious breakfast treat.
Notes
- Do not overmix the batter to ensure fluffy pancakes.
- Frozen blueberries can be added directly without thawing to prevent color bleeding and sogginess.
- Adjust heat as needed to avoid burning the pancakes.
- Use a non-stick skillet for easy flipping and cooking.
- For extra flavor, consider adding a pinch of cinnamon or lemon zest to the batter.
