Soft and tender pancakes made from scratch and loaded with fresh juicy blueberries. These are the fluffiest blueberry pancakes that are perfect for breakfast or brunch!

Blueberry pancakes stacked on top of each other on a white plate.

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Fluffy Blueberry Pancakes

Although I love regular buttermilk pancakes, these blueberry pancakes are my favorite homemade treat to make when blueberries are in season. Pair them with some crispy bacon and maple syrup and it’s the ultimate breakfast or brunch of champions!

My family loves to help me make pancakes for breakfast on the weekends. Although they taste delicious plain, I’m definitely all about the mix-ins and these fluffy pancakes are loaded with fresh blueberries! We love serving them with homemade buttermilk syrup, or even more blueberry sauce or blueberry jam. Just heavenly!

Blueberry Pancakes Recipe Ingredients

These are the best blueberry pancakes ever! They are light and fluffy with all the flavor.

Blueberry batter in a glass bowl with a wooden spoon.

Find the full printable recipe with specific measurements below.

  • Butter: The butter will be melted and added to the wet ingredients. Melted butter can also be used on the skillet or griddle when cooking the pancakes on it.
  • Dry ingredients: Combine and whisk together flour, sugar, baking powder, baking soda, and salt. Together these three ingredients help boost and build up the pancakes to be thick and fluffy.
  • Buttermilk: This adds extra height to the pancakes while cooking on the griddle.
  • Eggs: Large eggs are the binder for the wet and dry ingredients. The egg mixture sticks the pancake batter together as it is mixing.
  • Vanilla extract: Just a splash of vanilla for that extra flavor!
  • Blueberries: Fresh blueberries are best! Gently fold the blueberries into the batter. Be careful not to crush or mush them into the batter. You want the blueberries to stay in tack.

How to Make Blueberry Pancakes

Take your classic buttermilk pancake recipe to the next level with these blueberry pancakes! They are soft, fluffy, and full of flavor. Every bite has a delicious and juicy blueberry ready to melt in your mouth! They are that good!

Blueberry pancakes on a griddle.
  1. Prepare. Preheat a griddle to 325°F, or a nonstick pan over medium-high heat. Melt the butter in the microwave and set aside to cool for 3 minutes.
  2. Whisk. In a large mixing 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 of the lumps are gone and the pancake batter is smooth. Gently fold in the blueberries. 
  3. Cook. Coat the griddle or skillet with butter and pour 1/4 cup of 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. 
  4. Serve. Serve immediately or place pancakes on a baking sheet in the oven at 175°F to keep warm.    
Blueberry pancakes on a white plate.

Tips + Variations

This blueberry pancake recipe is simple to make with a few helpful tips! Learn how to make the best pancakes with blueberries and the different variations that can go along with this breakfast recipe. Make fluffy pancakes every time!

  • Butter your skillet or griddle. For a perfect golden exterior and an added rich flavor, melt some butter in your griddle or skillet before cooking the pancakes.
  • Buttermilk. I love to use buttermilk because it makes them extra soft and fluffy. If you don’t have any hand, you can make homemade buttermilk in just 10 minutes. You can also use whole milk instead of buttermilk if you prefer.
  • Don’t over-mix. Mix the batter just until combined. It’s okay if there are still a few small lumps.
  • Bubbles. These are your queue to flip the pancakes. They’ll start to bubble on top, which means they’re ready to flip to the other side.
  • Keep warm. To keep them warm without drying out, place the pancakes on a baking sheet in the oven at 175°F until serving.
  • Lemon variation. If you’d like to make lemon blueberry pancakes, simply add in 1 lemon, zested and juiced. The lemon adds a bright flavor and makes them taste like spring!
Blueberry pancakes stacked on top of each other with fresh blueberries on top.

Can’t get enough easy pancake recipes? Add this Swedish pancake, sourdough pancake recipe or banana pancakes recipe to your breakfast rotation, too!

More Delicious Pancake Recipes

blueberry buttermilk pancakes

Blueberry Pancakes

5 from 13 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8
Light and tender pancakes made from scratch and loaded with fresh juicy blueberries. These are the fluffiest blueberry pancakes that you will ever try!
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Equipment

Ingredients 

  • ¼ cup unsalted butter , more for the griddle
  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon Kosher salt
  • 2 cups buttermilk
  • 2 large eggs , whisked
  • 2 teaspoons 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.    

Last step: Please leave a comment and rating after you make the recipe.

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.
Make your own homemade buttermilk with a mixture of whole milk and distilled vinegar. 
Lemon blueberry pancakes: Add in 1 lemon, zested and juiced. 

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

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQs

Is it better to use fresh or frozen blueberries in pancakes?

Fresh blueberries are a must in my opinion (especially in peak seasons like spring and summer). They taste so much better! However, if you’re in a pinch, you can use frozen blueberries. I would just thaw them, run them 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 won’t be as fluffy. You can also add them on top of the pancakes after you’ve already poured the batter onto the pan.

Why do we roll our blueberries in flour before adding them to our batter?

Coating blueberries in flour will absorb some of the liquid from the blueberries. This will help avoid them from sinking into the pancakes. They should raise up or stay on top when the extra flour.

Can I freeze pancakes?

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. Then top with butter or syrup if desired.