Blueberry pancakes are soft, fluffy pancakes filled with sweet blueberries. They make a tasty breakfast or brunch that everyone enjoys. The berries add a little burst of flavor in each bite.
I like to add a handful of blueberries and top my pancakes with extra fruit. It makes them colorful and even more delicious! Sometimes I sneak in chocolate chips too.
For a quick treat, I warm up the syrup and pour it over the pancakes before serving. It’s simple, sweet, and perfect to start the day happy!
Ingredients & Substitutions
Fresh or Frozen Blueberries: I love using fresh blueberries for the best flavor, but frozen work just fine. Keep them frozen until ready to fold into the batter to prevent bleeding through the pancakes. If you want, mini chocolate chips are a sweet switch.
Buttermilk: Buttermilk keeps pancakes tender and tangy. If you don’t have it, mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let it sit for 5 minutes. This adds moisture and a slight tartness, nice for balancing sweetness.
All-purpose Flour: This creates the pancake structure. For a richer taste, swap some flour for whole wheat or oat flour. Just keep in mind it might make the batter slightly denser.
Eggs: Eggs help bind everything and give fluffy texture. If you’re out, mashed banana or applesauce can work as substitutes, but they may bring a different flavor and density.
Maple Syrup & Butter: For serving, classic toppings are sweet and creamy. If you want a quick topping, honey or yogurt can be good alternatives, or a dusting of powdered sugar for simplicity.
How do I flip pancakes without making a mess?
Wait until you see bubbles forming on the surface and the edges look set — usually 2-3 minutes. Use a wide spatula, slide it under the pancake gently, lift slightly, then flip smoothly with a confident wrist motion. Don’t tug or flip too early.
- Ensure the pancake is bubbling and the edges look firm before flipping.
- Support the pancake with your spatula and flip quickly to avoid splatters.
- Cook the second side for about 1-2 minutes until golden brown.
How to Make Blueberry Pancakes?
Ingredients You’ll Need:
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 1/4 cups buttermilk
- 1 large egg
- 3 tablespoons unsalted butter, melted
Other
- 1 cup fresh blueberries
- Additional butter or oil for cooking
How Much Time Will You Need?
Prep time: 10 minutes. Cooking time: 15 minutes. Total: about 25 minutes.
Step-by-Step Instructions:
1. Mix the dry ingredients
In a large bowl, stir together flour, sugar, baking powder, baking soda, and salt.
2. Whisk the wet ingredients
In a separate bowl, whisk together buttermilk, egg, and melted butter until well combined.
3. Combine wet and dry
Pour the wet ingredients into the dry and stir gently until just mixed. Do not overmix.
4. Add blueberries
Fold the blueberries gently into the batter.
5. Cook the pancakes
Heat a skillet or griddle over medium heat. Lightly grease. Pour 1/4 cup batter for each pancake. Cook until bubbles form, about 2-3 minutes.
6. Flip and cook
Flip pancakes and cook for another 2 minutes until golden brown. Repeat with remaining batter.
7. Serve warm
Serve the pancakes warm with syrup or toppings of your choice. Enjoy!
