Fluffy Blueberry Pancakes Recipe (Easy!)

blueberry pancakes stacked on top of each other with maple syrup pouring down.

5 from 18 votes

Fluffy Blueberry Pancakes Recipe (Easy!)

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!

Prep Time15

Cook Time5

Total Time20

Course: Breakfast

Cuisine: American

Servings: medium pancakes

Author: Grace Vallo

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