This Blueberry Pancakes Recipe is soft, fluffy, and studded with sweet bursts of fresh berries in every bite. Just when you think it can’t get any better, we top it with a warm blueberry compote and whipped cream! Quick and easy to make, it’s the perfect way to start the day.
Fluffy Blueberry Pancakes
Listen, I love a classic buttermilk pancake recipe, but you know what I love even more? Blueberry buttermilk pancakes! I make my pancakes sweet, and the addition of blueberries adds the perfect finishing touch that guarantees you’ll start your morning off on the right foot.
The key to the perfect doneness is not to rush the cooking process. As long as you have a bit of patience and follow my tips, your pancakes will always turn out golden brown and puffy. Make a large batch to store for later. Or, enjoy them all warm. Either way, once you add your favorite toppings, you can’t go wrong!
More Delicious Blueberry Recipes
Recipe Ingredients
Flour: We’re using all-purpose flour for the base of the batter. However, if you need this recipe to be gluten-free I recommend using a 1 to 1 all-purpose gluten-free flour. KING ARTHUR and CUP 4 CUP are two great options.
Eggs: Bind the ingredients together, adding richness and contributing to the pancakes’ structure. Use room-temperature eggs for the best results.
Buttermilk: Adds a tangy flavor and helps tenderize the pancakes. The acidity reacts with the baking powder to create a lighter, fluffier texture. Like the eggs, it’s best to use it at room temperature.
Vanilla Extract: Enhances the overall flavor profile, adding a warm, aromatic sweetness that complements the buttermilk.
Butter: Adds moisture and richness, giving the pancakes a soft, tender crumb and a rich flavor. It also helps with browning for a golden exterior. Make sure your butter is melted and cooled before adding it to your batter.
Granulated Sugar: Sweetens the batter and helps with browning. It also contributes to the overall flavor and texture of the pancakes. You can use less sugar if you want a less sweetened pancake.
Baking Powder: This helps the batter rise. I use non-aluminum baking powder to prevent any metallic aftertaste.
Salt: Enhances the flavors of the other ingredients and balances the sweetness.
Blueberries: I prefer to use fresh berries, but frozen also work. If using frozen, drop them over the pancakes on the skillet instead of folding them into the batter.
Lemon Zest: This adds a nice brightness that complements the flavor of the blueberries.
Blueberry Compote: Adds extra blueberry deliciousness to these pancakes and although it’s optional, it’s highly recommended!
How to Make Blueberry Pancakes
Step 1. First, place a large baking sheet in the oven, and preheat it to 200°F.
Step 2. In a medium bowl, sift the all-purpose flour, baking powder, and salt. Whisk to combine, and set aside.
Step 3. Add the eggs, buttermilk, vanilla extract, melted butter, and sugar to a large mixing bowl. Whisk to combine.
Step 4. Add the flour mixture to the bowl of wet ingredients, and mix until almost combined. Then, add the blueberries and gently fold them into the batter. Be careful not to overmix! Once combined, let your batter rest for 15-20 minutes.
Step 5. Next, heat a large nonstick skillet or griddle over medium heat. Once hot, add a little bit of oil to the pan. Then, pour ⅓ cup of the pancake batter onto the heated skillet. Cook until the edges are set and bubbles begin to form throughout the batter, about 2-4 minutes.
Step 6. Flip the pancake, and cook on the second side for 1-2 minutes or until golden brown. Transfer the cooked pancake to the oven to keep warm. Then, repeat the process, cooking the rest of the batter.
Step 7. Serve your blueberry pancakes warm, topped with the blueberry compote, powdered sugar, and whipped cream or our lemon whipped cream. Enjoy!
Tips & Tricks on How to Make Blueberry Pancakes
- Don’t Overmix the Batter: Mix until just combined to keep the pancakes light and fluffy. Overmixing can develop gluten and make the pancakes dense.
- Prevent the Blueberries from Sinking: I personally haven’t had any issues with the berries sinking. However, if you’re worried, toss them in a small amount of flour before adding them to the batter.
- Let the Batter Rest: Allow the batter to sit for 15 minutes before cooking. This relaxes the gluten and helps the pancakes rise better.
- Preheat Your Pan Properly: Ensure your skillet or griddle is at the right temperature (medium heat) before cooking.
- Use a Light Touch When Pouring: Pour the batter gently, and don’t spread it around. This helps in achieving even, perfectly shaped pancakes.
- Flip Only Once: Wait until bubbles form on the surface and the edges look set before flipping. This ensures a golden-brown exterior and a soft, cooked interior.
- Keep Warm: Keep pancakes warm in a low oven (around 200°F) on a baking sheet while you cook the rest. This keeps them soft and warm without drying out.
Frequently Asked Questions
Can I use a different berry for this recipe?
Yes, I’m partial to blueberries, but you can use any kind of berries you like best.
Can I make blueberry pancakes ahead of time?
You should cook the batter within 50-60 minutes of making the batter to ensure the perfect texture. If you wait any longer, your pancakes are likely to turn out dense.
How long can I store leftover pancakes?
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them between layers of parchment paper in a freezer-safe bag or container for up to 2 months.
What’s the best way to reheat pancakes?
Reheat thawed or frozen pancakes in a toaster, on a skillet over low heat, or in the microwave. For the toaster or skillet, reheat until they are warmed through and crispy on the outside. For the microwave, place a damp paper towel over the pancakes and heat for 20-30 seconds (or until warmed).
More Sweet Breakfast and Brunch Recipes
- Fluffy Chocolate Chip Pancakes with Buttermilk
- Easy Banana Pancake Recipe
- Easy Cinnamon Roll Casserole with Cream Cheese Frosting
- Ultimate Banana Bread Recipe
- Easy Cheese Danish Recipe
- The BEST Cinnamon Roll Recipe with Cream Cheese Frosting
I hope you love this Blueberry Pancakes Recipe! The pancakes are fluffy, slightly crisp, and full of delicious fruity flavor! If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
The Best Blueberry Pancakes Recipe
Ingredients
Blueberry Pancakes
- 2 cups all-purpose flour
- 2 large eggs
- 2 cups buttermilk
- 2 teaspoons vanilla extract
- 4 tablespoons butter melted
- 1/3 cup of granulated sugar
- 1 tbsp baking powder non-aluminum
- 1/2 teaspoon salt
- 1 cup blueberries heaping cup
- 1 tsp lemon zest
- oil for frying, optional
- blueberry compote optional
Instructions
- Make the Blueberry Pancakes. Place a large baking sheet in the oven and preheat to 200°F.
- In a medium bowl, sift the all-purpose flour, baking powder, and salt. Whisk well and set aside.
- Then, add the eggs, buttermilk, vanilla extract, melted butter, and sugar to a large mixing bowl. Whisk together until well combined.
- Next, add flour mixture and mix until almost combined. Then, add the blueberries and fully mix in by folding the blueberries into batter. Be careful not to over mix the batter. It’s okay if there are a few lumps. Once combined, let your batter sit for about 15-20 minutes.
- Next, heat a large nonstick skillet or griddle over medium heat. Once hot, add a little oil to the pan.
- Then, pour ⅓ a cup of pancake batter onto the heated skillet and cook on the first side until the edges are set and bubbles begin to form throughout the batter, around 2-4 minutes.
- Flip the pancake and cook on the second side for 1-2 minutes until golden brown. Transfer the cooked pancakes to the oven and repeat the process until all of the batter has been used.
- Serve the pancakes with the blueberry compote and dust with powdered sugar and whip cream.
Notes
-
- Don’t Overmix the Batter: Mix until just combined to keep the pancakes light and fluffy. Overmixing can develop gluten and make the pancakes dense.
-
- Prevent the Blueberries from Sinking: I personally haven’t had any issues with the berries sinking. However, if you’re worried, toss them in a small amount of flour before adding them to the batter.
-
- Let the Batter Rest: Allow the batter to sit for 15 minutes before cooking. This relaxes the gluten and helps the pancakes rise better.
-
- Preheat Your Pan Properly: Ensure your skillet or griddle is at the right temperature (medium heat) before cooking.
-
- Use a Light Touch When Pouring: Pour the batter gently, and don’t spread it around. This helps in achieving even, perfectly shaped pancakes.
-
- Flip Only Once: Wait until bubbles form on the surface and the edges look set before flipping. This ensures a golden-brown exterior and a soft, cooked interior.
-
- Keep Warm: Keep pancakes warm in a low oven (around 200°F) on a baking sheet while you cook the rest. This keeps them soft and warm without drying out.
Nutritional Information
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan.
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