The Best Fluffy Blueberry Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
There’s nothing quite like a stack of warm, fluffy pancakes fresh off the griddle, especially when they’re filled with sweet, juicy blueberries. These Blueberry Buttermilk Pancakes are incredibly light, tender, and golden brown with a rich buttery flavor and just the right touch of sweetness. Perfect for weekend brunches, holiday breakfasts, or a cozy morning at home, this recipe delivers restaurant-quality pancakes that everyone will love.
Blueberry Buttermilk Pancakes
Course: BreakfastCuisine: FrenchDifficulty: MediumServings
6
servingsPrep time
15
minutesCooking time
20
minutesCalories
340
kcalIngredients
- Pancake Batter
2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups buttermilk
2 large eggs
¼ cup unsalted butter, melted
2 teaspoons pure vanilla extract
1½ cups fresh blueberries (or frozen, not thawed)
Butter or cooking spray for the griddle
- Optional Toppings
Maple syrup
Fresh blueberries
Butter
Powdered sugar
Whipped cream
Lemon zest
Chopped pecans or walnuts
Directions
- Step 1 – Mix the Dry Ingredients
- In a large bowl whisk together:
- Flour
- Sugar
- Baking powder
- Baking soda
- Salt
- Set aside.
- Step 2 – Mix the Wet Ingredients
- In a separate bowl whisk together:
- Buttermilk
- Eggs
- Melted butter
- Vanilla extract
- Mix until smooth.
- Step 3 – Make the Batter
- Pour the wet ingredients into the dry ingredients.
- Stir gently until just combined.
- The batter should remain slightly lumpy.
- Do not overmix, as this helps create light and fluffy pancakes.
- Fold the blueberries into the batter using a rubber spatula.
- Step 4 – Heat the Griddle
- Preheat a non-stick skillet or griddle over medium heat (350°F).
- Lightly grease with butter or cooking spray.
- Step 5 – Cook the Pancakes
- Pour about ¼ cup of batter for each pancake onto the hot griddle.
- Cook for 2–3 minutes, until bubbles begin to form on the surface and the edges look set.
- Flip carefully and cook another 1–2 minutes until golden brown and cooked through.
- Repeat with the remaining batter.
- Step 6 – Serve
- Stack the pancakes while warm.
- Top with:
- Butter
- Maple syrup
- Fresh blueberries
- Powdered sugar
- Whipped cream
- Lemon zest (optional)
- Serve immediately.
Notes
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