If you are looking for that perfect weekend breakfast or a special treat to start your day with a burst of fruity flavor, this Blueberry Pancakes Recipe is exactly what you need. Fluffy, tender pancakes studded with juicy blueberries create a delightful combination that’s both comforting and exciting. Whether you’re cooking for family, friends, or just indulging yourself, these pancakes are easy to whip up and promise a deliciously memorable meal every single time.
Ingredients You’ll Need
This recipe calls for simple pantry staples and fresh ingredients that work harmoniously to deliver fluffy, flavorful pancakes with just the right hint of sweetness and tang. Each item plays a unique role, whether in texture, taste, or adding that iconic blueberry pop.
- 1 1/2 cups all-purpose flour: The base of your batter, providing structure and fluffiness.
- 2 tablespoons granulated sugar: Adds a touch of sweetness without overpowering the berries.
- 1 teaspoon baking powder: Helps the pancakes rise to light, airy perfection.
- 1/2 teaspoon baking soda: Works with the acidity of the buttermilk to boost fluffiness.
- 1/4 teaspoon salt: Balances the sweetness and enhances overall flavor.
- 1 cup buttermilk: Adds tang and tenderness to the batter.
- 1/2 cup milk: Lightens the batter for a perfect consistency.
- 1 large egg: Binds ingredients and adds richness.
- 2 tablespoons unsalted butter, melted: Infuses flavor and ensures a tender crumb.
- 1 teaspoon vanilla extract: Brings a warm, sweet aroma that complements the blueberries.
- 1 cup fresh or frozen blueberries: The star of the dish, bursting with fruity goodness in every bite.
- Additional butter or oil for cooking: Keeps your pancakes from sticking and adds a golden crust.
How to Make Blueberry Pancakes Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together the flour, sugar, baking powder, baking soda, and salt in a large bowl. This dry mix is the foundation that ensures your pancakes rise beautifully and hold together well.
Step 2: Combine the Wet Ingredients
In a separate bowl, whisk together the buttermilk, milk, egg, melted butter, and vanilla extract until everything is smoothly blended. This mixture will give the batter richness and a subtle tang to balance the sweetness.
Step 3: Bring Wet and Dry Together
Pour the wet ingredients into the dry and gently stir until just combined. Remember not to overmix; a lumpy batter is the secret to tender pancakes, so resist the urge to get it perfectly smooth.
Step 4: Fold in the Blueberries
Carefully fold in the blueberries, whether fresh or frozen. If using frozen berries, no need to thaw—just add them straight in, and they’ll add bursts of juicy flavor throughout without turning the batter purple.
Step 5: Prepare to Cook
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. This helps your pancakes develop a beautiful golden-brown crust while preventing sticking.
Step 6: Cook Your Pancakes
Pour about ¼ cup of batter onto the skillet for each pancake. Cook for 2 to 3 minutes until bubbles form on the surface and the edges look set, then flip carefully and cook for another 1 to 2 minutes until golden on both sides.
Step 7: Repeat and Serve
Transfer each cooked pancake to a warm plate and continue with the remaining batter, remembering to grease the skillet as needed. Serve these tender, fruit-filled delights warm for the best experience.
How to Serve Blueberry Pancakes Recipe
Garnishes
Enhance your blueberry pancakes with an array of delightful garnishes like a pat of melting butter, a drizzle of pure maple syrup, a dusting of powdered sugar, or even a handful of fresh blueberries on top for an extra burst of color and flavor.
Side Dishes
Pancakes love great company. Complement them with crispy bacon or sausage for a savory contrast, fresh fruit salad for lightness, or a glass of freshly squeezed orange juice or your favorite morning coffee to complete your breakfast spread.
Creative Ways to Present
Looking to impress guests or make breakfast special? Stack the pancakes high on a beautiful platter, drizzle alternating layers with yogurt or whipped cream, and garnish with edible flowers or a sprinkle of toasted nuts. Presentation elevates the experience and makes this Blueberry Pancakes Recipe even more irresistible.
Make Ahead and Storage
Storing Leftovers
Got some pancakes left over? No worries. Store them in an airtight container in the refrigerator for up to 2 days to keep them fresh and ready for a quick breakfast or snack.
Freezing
For longer storage, place cooled pancakes in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe zip-top bag. They’ll keep well for up to 2 months, making it easy to enjoy this Blueberry Pancakes Recipe anytime.
Reheating
Reheat pancakes in a toaster, oven, or skillet to bring back their soft, fluffy texture. If using a microwave, cover with a damp paper towel to avoid drying out. Reheated pancakes make a wonderfully quick and satisfying meal.
FAQs
Can I use frozen blueberries in this Blueberry Pancakes Recipe?
Absolutely! Frozen blueberries can be added directly to the batter without thawing. They add the same delicious blueberry bursts while preventing the batter from turning blue or purple.
What if I don’t have buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using. This will provide the slight acidity needed for fluffy pancakes.
How do I prevent the blueberries from sinking to the bottom?
To keep blueberries evenly distributed, gently fold them into the batter at the very end. You can also toss them lightly in flour before adding to help suspend them better in the batter.
Can I make this recipe gluten-free?
Yes! Swap out all-purpose flour for a gluten-free flour blend that includes xanthan gum for best results. The texture may vary slightly, but you’ll still get tasty blueberry pancakes.
What’s the best way to make pancakes fluffy?
The key to fluffiness lies in not overmixing the batter and using a combination of baking powder and baking soda along with buttermilk. Also, cooking on medium heat allows the pancakes to cook through evenly without burning the outside.
Final Thoughts
This Blueberry Pancakes Recipe is a true breakfast classic that never gets old. The ease of preparation combined with the delightful flavor makes it a go-to recipe that you’ll want to make again and again. I can’t wait for you to try it out and experience the joy of fluffy, blueberry-studded pancakes fresh off the pan. Serve it with your favorite toppings, cozy up, and enjoy every bite!
Print
Blueberry Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings (about 8 pancakes)
- Category: Breakfast
- Method: Frying
- Cuisine: American
Description
Fluffy and delicious blueberry pancakes made from scratch with fresh or frozen blueberries, perfect for a quick and satisfying breakfast or brunch.
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
Other
- 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 a separate bowl, whisk together the buttermilk, milk, large egg, melted unsalted butter, and vanilla extract until the mixture is smooth and uniform.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing; the batter should remain slightly lumpy for tender pancakes.
- Add Blueberries: Carefully fold in the fresh or frozen blueberries without breaking them. If using frozen blueberries, add them directly without thawing to prevent color bleed.
- Preheat and Grease Pan: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil to prevent sticking and aid browning.
- Cook Pancakes: Pour about 1/4 cup of batter onto the heated skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface and the edges look set.
- Flip Cakes: Carefully flip the pancakes and cook for another 1-2 minutes, or until the undersides are golden brown and the pancakes are cooked through.
- Repeat: Transfer cooked pancakes to a plate and repeat the cooking process with remaining batter, greasing the skillet between batches as needed.
- Serve: Serve the pancakes warm with maple syrup, extra blueberries, or your choice of toppings for a delightful breakfast experience.
Notes
- Do not overmix the batter to keep pancakes fluffy and tender.
- Frozen blueberries can be added directly to the batter without thawing.
- Adjust the heat if pancakes are browning too quickly or cooking too slowly.
- Use a non-stick skillet or griddle for best results and easier flipping.
- Store leftover pancakes in an airtight container in the refrigerator for up to 2 days.
