A fluffy blueberry pancake breakfast in just 20 minutes (while still in your PJs) is the best kind of morning. Once you know how to make blueberry pancakes from scratch, you’ll never go back to store-bought mix again!
Save the Recipe!
The Best Blueberry Pancakes!
These blueberry pancakes are the fluffiest and most fabulous breakfast around! The key ingredient? Buttermilk! The acid in the buttermilk helps your pancakes rise, yielding extra fluffy, tender cakes. The buttermilk, along with a splash of vanilla extract and sweet-tart blueberries, give your pancakes a crazy delicious flavor boost. You really can’t beat the flavor and texture of these homemade pancakes. You might as well make Mini Pancakes and a Dutch Baby while you’re at it.
Prefer chocolate chips in your pancakes instead? My Chocolate Chip Pancakes are to die for.
When I say easy, I’m talking EASY! These blueberry pancakes are made from scratch, from batter to first batch, in just 20 minutes.
That’s just enough time to cook up some crispy bacon or Homemade Breakfast Sausage to put on the side. Wink!
Watch Me Make This Blueberry Pancakes Recipe!
Ingredients
- All-purpose flour – flour is the base for great pancakes! You can use whole wheat flour, but I definitely prefer regular flour in this recipe.
- Blueberries – I highly recommend fresh blueberries. You can also use tiny Maine blueberries or frozen blueberries if desired.
- Buttermilk – buttermilk will flavor your pancake batter while making them tender and extra fluffy. Learn How to Make Buttermilk if you want to make your own!
- Baking powder – baking powder helps your pancakes rise and fluff up.
- Baking soda – baking soda helps them brown and rise.
- Melted butter – butter adds richness and yields a moist texture.
- Eggs – eggs bind your blueberry pancakes together.
- Sugar – a little sugar for a little sweetness!
- Vanilla extract – vanilla extract will add a subtle sweet vanilla flavor.
- Salt – salt enhances the flavor of your other ingredients.
How to Make Blueberry Pancakes
Make blueberries pancakes in 20 minutes, right at home! Full details in the recipe card below; this is just an outline.
- Dry ingredients.
In a large bowl, thoroughly combine dry ingredients (flour, baking powder, baking soda, salt, and sugar) with a whisk.
- Wet ingredients.
Combine wet ingredients in a separate bowl (buttermilk, cooled melted butter, beaten eggs, and vanilla extract).
- Add wet to dry.
Add wet ingredients to the dry ingredients and stir with a spoon until just incorporated. Add in fresh blueberries and stir until just combined.
- Preheat.
Preheat a nonstick skillet over medium heat for at least 5 minutes. Lightly grease the pan with about ¼ tablespoon of butter.
- Cook pancakes.
Add ½ cup of batter to the skillet. Batter will spread out on its own. Let cook on the first side for 3-4 minutes or until golden brown (use a spatula to peek underneath). Flip your pancake and cook the second side for 2-3 minutes or until golden brown. Re-grease your pan with butter and repeat.
- Keep warm and serve.
Keep all pancakes on a baking sheet in a 200-degree oven until you’re ready to serve them.
Frequently Asked Questions
I highly recommend fresh blueberries, but you can use frozen blueberries in this recipe. Simply scatter a small handful of frozen, unthawed blueberries in the batter right after you add batter to your hot pan. That way your batter won’t turn blue if you add the frozen blueberries too early to your batter!
A medium to large-sized nonstick pan is the best option so the pancakes don’t get stuck to the pan!
Yes! You can use mini Maine blueberries, raspberries, sliced strawberries instead of blueberries, You can also add in chocolate chips, coconut, a dash of cinnamon or lemon zest, or a splash of almond extract instead of vanilla!
Absolutely, yes! You can use whole wheat flour; the pancakes will be delish.
The batter can be made up to an hour ahead, left on the counter at room temperature. The batter actually improves when left at room temperature for 20 minutes. You can make the batter up to 3 days ahead (covered in the fridge). Bring to room temperature before making the pancakes.
Yes! You can freeze cooked pancakes by placing them in a freezer-safe Ziploc bag. I recommend separating pancakes with wax paper or freezer paper so they don’t stick together! Reheat pancakes in the toaster or microwave as needed. Keep in mind, they won’t be quite as delicious as freshly cooked
Serve with maple syrup, butter, powder sugar, more fresh blueberries, or Homemade Strawberry Preserves. Of course, some bacon or a savory, Fluffy Omelette on the side is a must!
Other Breakfast Recipes You’ll Love on Tastefully Grace!
Breakfast
5-Ingredient Banana Pancakes
Breakfast
BEST Zucchini Bread
Breakfast
How to Make Crêpes (Dad’s Recipe)
Snacks & Side Dishes
Easy Popovers Recipe
Breakfast
How to Make Over Easy Eggs
If you’ve tried this Blueberry Pancake Recipe or any other recipe on my website, please let me know in the comments below. I love hearing from you. Please consider leaving a 🌟 star rating while you are here!
Fluffy Blueberry Pancakes Recipe (Easy!)
Equipment
- Medium or large nonstick skillet
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ cups buttermilk
- 1 cup fresh blueberries
- 2 large eggs, beaten
- 3 tablespoons butter, melted and cooled, plus more to grease skillet
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- In a large bowl, thoroughly combine dry ingredients (flour, sugar, baking powder, baking soda, and salt) with a whisk.
- Combine wet ingredients in a separate bowl (buttermilk, beaten eggs, cooled melted butter, and vanilla extract).
- Add dry ingredients to the wet ingredients and stir with a spoon until just incorporated. Add in fresh blueberries and stir until just combined. Batter will be lumpy!
- Preheat a nonstick skillet over medium heat for at least 5 minutes. Preheating your pan is key! Lightly grease a nonstick pan with about ¼ tablespoon of butter (the best option) or non-stick spray.
- Add ½ cup of batter to the skillet. Batter will spread out on its own. Let cook on the first side for 3-4 minutes or until golden brown (use a spatula to peek underneath). Flip your pancake and cook the second side for 2-3 minutes or until golden brown. Re-grease your pan with butter and repeat.
- Keep all pancakes on a baking sheet in a 200-degree oven until you’re ready to serve them with butter, maple syrup, powdered sugar, more blueberries or however you love them most.
Video
Notes
- I highly recommend fresh blueberries, but you can use frozen blueberries in this recipe. Simply scatter a small handful of frozen, unthawed blueberries in the batter right after you add batter to your hot pan.
- If you like your blueberry pancakes with extra blueberries, add 1 ½ cups of blueberries instead of 1 cup to your batter.
- You can make pancakes whatever size you’d like. Add anywhere from a heaping tablespoon (for mini pancakes) to ½ cup (for medium pancakes) or 1 cup (extra-large pancakes) of batter to your pan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Woke up with a hankering for some pancakes. Had some frozen blueberries that had been hanging out in my freezer for awhile. So no brainer….blueberry pankcakes! After googling a few recipes settled on this one and I’m so glad that I did. I followed the recipe exactly as it is written, even down to the buttermilk (this is huge because I never have buttermilk in my fridge, lol). The result? Perfection ๐๐พ
Hi Tyra,
LOVE this!! Thanks for your review. It made my day!
Grace
I’ve made this a few times now and really find it to be the very best fluffy pancake recipe. Although, the first time I made it I accidentally only used one cup of milk vs. one and a half, they were even fluffier!
I had to cook them a lil longer on a slightly lower heat of course but they were better like that in my opinion.
I’m going to test it with just over one cup of milk this time.
And I look forward to making your blueberry scones next!(I have tons of freshly picked blueberries!!!)
Hi Bentley,
So glad they came out great!! Thanks for your note, and excited to hear how the blueberry scones come out! I love them so much ๐
Grace
Not too sweet! Just delicious and easy!
Hi Jeanne,
Woohoo! Thanks for letting me know!
Grace
Grace is a great cook. I enjoy following her on Facebook.
Thanks Gil! I really appreciate your support!
Grace
So fluffy and delicious, will make them again. Luv the recipe.
Love to hear this! Thanks for sharing ๐
Grace