Blueberry Pancakes

Blueberry Pancakes – Light and tender pancakes made from scratch and loaded with fresh blueberries. These are the fluffiest blueberry pancakes that you will ever try!

We love to make pancakes for breakfast on the weekends. My kids have so much fun helping and constantly request them. These blueberry pancakes are a favorite, as well as chocolate chip pancakes, buttermilk pancakes, and apple cinnamon pancakes. I’ve never met a pancake I didn’t like. :)

Blueberry buttermilk pancakes

These are the fluffiest blueberry pancakes that you will ever try! They are so light and tender and loaded with fresh blueberries. They are seriously my favorite pancakes ever! We love serving them with homemade buttermilk syrup or maple syrup. Seriously heavenly!

Although I love regular buttermilk pancakes, blueberry buttermilk pancakes made from scratch are my favorite treat to make when blueberries are in season. They are perfect for a Sunday brunch or lazy Saturday morning. Pair them with some crispy bacon and you’ll be enjoying the ultimate breakfast of champions!

Is it better to use fresh or frozen blueberries?

Fresh blueberries are a must in my opinion. They taste so much better! However if you’re in a pinch, you can use frozen blueberries. I would just thaw them, run through a strainer with water and then pat dry. If you add them frozen directly to the batter, it will water down the batter and they wont be as fluffy. You can also add them after you’ve already poured the pancake batter onto the pan.

How to make blueberry pancakes

I love that these blueberry pancakes are so quick and easy. They come together in just 20 minutes! Check out the simple steps below to get started. Scroll down for the printable blueberry pancakes recipe.

1. Heat griddle or skillet and melt butter. Preheat a griddle to 325°F, or a skillet over medium-high heat. Melt butter in microwave and set aside to cool for 3 minutes.
2. Combine ingredients. Whisk together flour, sugar, baking powder, baking soda and salt in a large bowl. Stir in the buttermilk and butter just until combined. Then mix in eggs and vanilla, until batter is smooth and most lumps are gone. Gently fold in blueberries.
3. Cook pancakes. Coat griddle or skillet with butter and pour 1/4 cup batter on top. Cook for about 2 minutes, until bubbles appear. Flip pancakes and cook other side for 1 minute, or until lightly browned.
4. Serve or keep warm. Serve immediately or place pancakes on a baking sheet in the oven at 175°F to keep warm.

TIP: I love to use buttermilk for blueberry pancakes, because it makes them extra soft and fluffy. You can easily make your own buttermilk in just 10 minutes with these simple instructions. You can also use whole milk instead of buttermilk if you prefer.

Lemon blueberry pancakes

Lemon and blueberries make a wonderful combination, especially in the spring and summer time. If you’d like to make lemon blueberry pancakes, simply add in 1 lemon, zested and juiced. The lemon adds a bright flavor and tastes delicious paired with the blueberry pancakes!

Can you freeze blueberry pancakes?

Yes, these blueberry buttermilk pancakes freeze very well. To freeze, allow pancakes to cool and then place in a large ziptop bag. Place in freezer for use within 2 to 3 months. When ready to eat, reheat in the microwave or toaster oven for 30 seconds.

Blueberry Pancakes Recipe

Course: Breakfast

Cuisine: American

Keyword: blueberry pancakes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 8

Calories: 256

Author: Jamielyn Nye

Blueberry Pancakes - Light and tender pancakes made from scratch and loaded with fresh blueberries. These are the fluffiest blueberry pancakes that you will ever try!

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Ingredients

• 1/4 cup unsalted butter , more for the griddle
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 2 cups buttermilk
• 2 large eggs , whisked
• 2 teaspoons pure vanilla extract
• 1 cup fresh blueberries , more if desired

For serving: Syrup

Instructions

• Preheat a griddle to 325°F, or a skillet over medium-high heat. Melt the butter in the microwave and set aside to cool for 3 minutes.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Next add in the buttermilk and butter and stir just until combined. Then mix in the eggs and vanilla, just until most the lumps are gone and the batter is smooth. Gently fold in the blueberries. 
• Coat the griddle (or skillet) with butter and pour 1/4 cup batter onto the heated griddle. Cook the pancakes until bubbles appear, about 2 minutes. Flip the pancakes and cook the other side for 1 minute, or just until lightly browned. 
• Serve immediately or place pancakes on a baking sheet in the oven at 175°F to keep warm.    

Notes

Freezer tip: Allow pancakes to cool and then place in a large ziptop bag. Place in freezer for use within 2 to 3 months. When ready to eat, reheat in the microwave or toaster oven for 30 seconds.

Nutrition

Serving: 2pancakes | Calories: 256kcal | Carbohydrates: 36g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 62mg | Sodium: 504mg | Potassium: 244mg | Fiber: 1g | Sugar: 11g | Vitamin A: 345IU | Vitamin C: 1.8mg | Calcium: 125mg | Iron: 1.8mg

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