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Fluffy blueberry pancakes recipe topped with butter, maple syrup, and fresh blueberries on a white plate.
Sonia Khan

Fluffy Blueberry Pancakes Recipe | Easy Homemade Breakfast

This Blueberry Pancakes Recipe makes soft, fluffy pancakes packed with juicy fresh or frozen blueberries. Made with simple pantry ingredients and buttermilk, these homemade pancakes are perfect for a quick breakfast or weekend brunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 10 servings
Course: Breakfast, brunch
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

For the Batter
  • 1½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine salt
  • 1 cup buttermilk
  • 1 large egg
  • 2 tablespoons unsalted butter melted
  • 1 teaspoon vanilla extract
Blueberries
  • 1 cup fresh or frozen blueberries
For Cooking
  • Butter or neutral oil

Equipment

  • mixing bowls
  • Measuring cups and spoons
  • Skillet

Method
 

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
  4. Fold the blueberries into the batter. If using frozen blueberries, add them straight from the freezer without thawing.
  5. Let the batter rest for 5 minutes.
  6. Heat a lightly greased non-stick skillet or griddle over medium heat.
  7. Pour about ¼ cup of batter for each pancake onto the skillet.
  8. Cook until bubbles form across the surface and the edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden brown.
  9. Repeat with the remaining batter and serve warm with butter, maple syrup, and extra blueberries.

Notes

  • Do not overmix the batter; a few lumps are perfectly normal.
  • Resting the batter for 5 minutes creates fluffier pancakes.
  • Frozen blueberries should be added directly from frozen to prevent the batter from turning purple.
  • Cook over medium heat for evenly cooked pancakes with a golden exterior.
  • Leftover pancakes can be refrigerated for up to 5 days or frozen for up to 3 months.