How to Make Fluffy Blueberry Pancakes in 20 Minutes!

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5 from 6 votes

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!

These pancakes are fluffy and fabulous. 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 Mary’s Classic French Toast while you’re at it. It’s easy!

Homemade Blueberry Pancakes Are Easy to Make!

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 to put on the side. Wink!

What You’ll Need to Make Blueberry Pancakes

  • 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.
  • 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.
Ingredients for blueberry pancakes
Blueberries for pancakes

How to Make Fluffy Blueberry Pancakes

Make fluffy blueberries pancakes in 20 minutes, right at home! Full recipe below; this is just an outline.

  1. Dry ingredients.

    In a large bowl, thoroughly combine dry ingredients (flour, baking powder, baking soda, salt, and sugar) with a whisk.

  2. Wet ingredients.

    Combine wet ingredients in a separate bowl (buttermilk, cooled melted butter, beaten eggs, and vanilla extract).

  3. 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.

  4. Preheat.

    Preheat a nonstick skillet over medium-high heat for at least 5 minutes. Lightly grease a nonstick pan with about ½ tablespoon of butter.

  5. Cook pancakes.

    Add ½ cup of batter to the skillet. Batter will spread out on its own. Let cook on the first side for 2-3 minutes or until golden brown (use a spatula to peek underneath). Flip your pancake and cook the second side for 1-2 minutes or until golden brown. Re-grease your pan with butter and repeat.

  6. Keep warm and serve.

    Keep all pancakes on a baking sheet in a 200-degree oven until you’re ready to serve them.
    Serve warm however you like them.

Frequently Asked Questions (FAQs)

Can I use frozen blueberries in pancakes?

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!

Can I use another berry or mix-in in these pancakes?

Yes! You can use mini Maine blueberries, raspberries, sliced strawberries, chocolate chips and/or coconut instead of blueberries!

Can I make buttermilk if I don’t have it on-hand?

Yes! I do recommend buying buttermilk but if needed, mix together 1 ½ cups whole milk with 1 ½ tablespoons white vinegar OR lemon juice.

Can I use another milk instead of buttermilk?

I highly recommend buttermilk for the fluffiest pancakes, but you can also use whole or 2% milk. I have not tried using non-dairy milk or non-fat milk. I’d imagine the pancakes won’t be as fluffy or rich in taste, but you could try it!

Can I make these pancakes mini or extra-large?

Yes! You can make your blueberry pancakes whatever size you’d like! A heaping tablespoon of batter makes mini pancakes whereas around 1 cup makes extra-large pancakes. ½ cup makes medium pancakes.

Can the batter be made ahead?

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.

Can you freeze blueberry 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

What do I serve with blueberry pancakes?

Serve with maple syrup, butter, powder sugar, more fresh blueberries, or Homemade Strawberry Preserves. Of course, some bacon, sausage or a savory, Fluffy Omelette on the side is a must!
Serve pancakes however you like them (syrup, butter, etc!)

Other Breakfast Recipes You’ll Love on Tastefully Grace!

How to Make Fluffy Blueberry Pancakes

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!
5 from 6 votes
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Course: Breakfast
Cuisine: American
Keyword: any season, summer
Servings: 7 medium pancakes
Calories: 218kcal
Author: TastefullyGrace

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 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, baking powder, baking soda, salt, and sugar) with a whisk.
  • Combine wet ingredients in a separate bowl (buttermilk, cooled melted butter, beaten eggs, and vanilla extract).
  • Add wet ingredients to the dry 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-high heat for at least 5 minutes. Preheating your pan is key! Lightly grease a nonstick pan with about ½ 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 2-3 minutes or until golden brown (use a spatula to peek underneath). Flip your pancake and cook the second side for 1-2 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

YouTube 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

Serving: 1pancake | Calories: 218kcal | Carbohydrates: 30g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 537mg | Potassium: 134mg | Fiber: 1g | Sugar: 8g | Vitamin A: 314IU | Vitamin C: 2mg | Calcium: 174mg | Iron: 2mg
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