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!
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.
How to Make Blueberry Pancakes
Make fluffy blueberries pancakes in 20 minutes, right at home! Full recipe 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 a nonstick skillet over medium-high heat for at least 5 minutes. Lightly grease a nonstick pan with about ½ 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 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 warm and serve.
Keep all pancakes on a baking sheet in a 200-degree oven until you’re ready to serve them.
Variations on Blueberry Pancakes
Here are a few variations on classic blueberry pancakes that you might enjoy:
- Lemon Blueberry Pancakes: Add fresh lemon zest to the pancake batter and fold in blueberries. The citrusy flavor of the lemon complements the sweetness of the blueberries.
- Whole Wheat Blueberry Pancakes: Substitute some or all of the all-purpose flour with whole wheat flour for a heartier and nuttier flavor. This version is a bit healthier too!
- Almond Blueberry Pancakes: Add a splash of almond extract to the batter and sprinkle slivered almonds on top of the pancakes before flipping. This adds a delicious nutty undertone.
- Cinnamon Blueberry Pancakes: Mix ground cinnamon into the batter for a warm and comforting flavor. The cinnamon complements the blueberries nicely.
- Chocolate Blueberry Pancakes: Sprinkle mini chocolate chips over the pancakes as they cook. The melted chocolate and blueberries create a delightful combination.
- Coconut Blueberry Pancakes: Mix shredded coconut into the batter and use coconut milk instead of regular milk. This tropical twist adds a unique flavor.
- Honey Blueberry Pancakes: Add a drizzle of honey over the pancakes just before serving. The sweetness of the honey complements the blueberries.
- Other Berry Pancakes: Try using raspberries, blackberries or strawberries instead!
Frequently Asked Questions (FAQs)
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!
Yes! You can use mini Maine blueberries, raspberries, sliced strawberries, chocolate chips and/or coconut instead of blueberries!
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.
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!
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.
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
Other Breakfast Recipes You’ll Love on Tastefully Grace!
- Best Mini Pancakes (Silver Dollar Pancakes)
- Healthy Banana Egg Pancakes (5 Ingredients!)
- Easy Zucchini Muffins
- How to Make a Vegetable Egg White Frittata
- Traditional French Crêpes
- Medium or large nonstick skillet
- 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
- 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.
- 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.