If there’s anything better than waking up to a stack of fluffy pancakes, it’s discovering how simple it is to make Easy Blueberry Pancakes from scratch. Sweet, juicy blueberries nestled in a light, golden pancake make every bite a celebration of breakfast bliss. With minimal prep and ingredients you probably already have on hand, this recipe brings together the classic comfort of homemade pancakes with the irresistible burst of fresh berries. Whether you’re feeding a hungry family or treating yourself to a weekend brunch, Easy Blueberry Pancakes are about to become your new go-to breakfast favorite.
Ingredients You’ll Need
The beauty of Easy Blueberry Pancakes comes from a handful of pantry staples and a few key extras. Each ingredient plays a crucial role in creating a tender, flavorful pancake with just the right amount of sweetness and tang. Here’s what you’ll need—and why you’ll love every single one.
- All-purpose flour: The backbone of the batter, giving your pancakes their signature structure and fluffiness.
- Granulated sugar: A touch of sweetness that enhances the berries and balances the tangy buttermilk.
- Baking powder: Helps the pancakes rise and creates that irresistible airy texture.
- Baking soda: Reacts with the buttermilk for an extra lift and a tender crumb.
- Salt: Just a pinch to bring all the flavors together and keep things from tasting flat.
- Buttermilk: Adds a lovely tang and keeps the pancakes moist and tender. No buttermilk? Check the notes for a quick substitute!
- Milk: Thins out the batter just enough for perfect pourability.
- Large egg: Binds everything together and gives the pancakes their rich, satisfying texture.
- Melted butter: Adds richness and helps the pancakes brown beautifully; don’t forget a little extra for the skillet.
- Vanilla extract: A splash of vanilla brings warmth and depth to every bite.
- Fresh or frozen blueberries: The star of the show! Bursting with sweet-tart flavor and a gorgeous pop of color. If using frozen, toss them in straight from the freezer—no need to thaw.
How to Make Easy Blueberry Pancakes
Step 1: Mix Your Dry Ingredients
Start by whisking together your flour, sugar, baking powder, baking soda, and salt in a large bowl. This ensures that the leaveners and salt are evenly distributed, so every pancake cooks up light and flavorful. Don’t skip this step—proper mixing now means no clumps later.
Step 2: Combine the Wet Ingredients
In a separate bowl, whisk the buttermilk, milk, egg, melted butter, and vanilla extract. Combining these ingredients before adding them to the dry mix helps achieve a smooth, uniform batter and keeps the pancakes tender.
Step 3: Bring It All Together
Pour the wet ingredients into the dry mixture and gently stir until just combined. A few lumps are totally fine! Overmixing will make the pancakes tough, so resist the urge to keep stirring. Gently fold in those gorgeous blueberries, being careful not to break them up too much.
Step 4: Cook to Golden Perfection
Heat a nonstick skillet or griddle over medium heat and melt a pat of butter to keep things from sticking. Scoop about 1/4 cup of batter for each pancake onto the skillet. Let them cook for 2–3 minutes, until bubbles start to form on the surface and the edges look set. Flip and cook for another 1–2 minutes until each side is golden brown and cooked through. Repeat with the remaining batter, adding more butter to the skillet as needed.
Step 5: Serve and Savor
Stack your warm Easy Blueberry Pancakes high and serve them with a drizzle of maple syrup and even more fresh blueberries, if you like. The aroma alone will have everyone gathering around the table before you can even grab a plate.
How to Serve Easy Blueberry Pancakes
Garnishes
The finishing touches make all the difference! A dusting of powdered sugar, an extra handful of fresh blueberries, or a generous pour of warm maple syrup will take your Easy Blueberry Pancakes from delicious to downright dreamy. For a citrusy twist, try a sprinkle of lemon zest over the top.
Side Dishes
For a complete brunch spread, pair these pancakes with crispy bacon or sausage, a bright fruit salad, or a creamy dollop of Greek yogurt. Even a simple glass of orange juice or a mug of hot coffee will round out your breakfast table beautifully.
Creative Ways to Present
If you’re serving a crowd or want to make breakfast extra special, try stacking the pancakes on a platter with layers of blueberries and whipped cream in between. Or, cut pancakes into mini rounds and skewer them with blueberries for adorable breakfast kabobs—kids and adults alike will love the playful presentation!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Easy Blueberry Pancakes, let them cool to room temperature, then store them in an airtight container in the refrigerator for up to three days. They’ll stay moist and flavorful, ready for a quick breakfast or snack.
Freezing
To freeze, lay cooled pancakes in a single layer on a baking sheet and freeze until firm. Once frozen, transfer to a resealable freezer bag or airtight container. They’ll keep beautifully for up to two months—just grab and reheat whenever you need a blueberry pancake fix.
Reheating
For best results, reheat pancakes in the toaster or in a dry skillet over medium heat until warmed through and lightly crisped on the edges. You can also microwave them for about 20–30 seconds per pancake, though they’ll be a bit softer.
FAQs
Can I use frozen blueberries for Easy Blueberry Pancakes?
Absolutely! Frozen blueberries work wonderfully—just add them straight from the freezer without thawing to prevent the pancakes from turning blue. If you’re worried about color bleeding, you can gently toss the berries in a spoonful of flour before folding them into the batter.
What if I don’t have buttermilk?
No buttermilk? No problem! You can substitute plain yogurt mixed with a little milk, or even make your own buttermilk by adding a teaspoon of lemon juice or vinegar to 3/4 cup of milk. Let it sit for a few minutes to thicken and sour before using.
How do I make my pancakes extra fluffy?
Letting your batter rest for 5–10 minutes before cooking gives the flour time to hydrate and allows the leaveners to work their magic. Also, be careful not to overmix—the less you stir, the fluffier your Easy Blueberry Pancakes will be!
Can I make these pancakes gluten-free?
Yes, you can swap the all-purpose flour for your favorite gluten-free blend. Just make sure it contains xanthan gum or another binding agent for best results. The pancakes may be a bit more delicate, but still delicious and full of blueberry flavor.
What’s the best way to keep pancakes warm for a crowd?
Set your oven to 200°F (90°C) and place cooked pancakes on a baking sheet in a single layer. Cover loosely with foil to keep them warm and soft until you’re ready to serve—perfect for feeding a hungry brunch crowd!
Final Thoughts
There’s something truly special about sharing a homemade breakfast, and these Easy Blueberry Pancakes are sure to bring big smiles to your table. Whether you’re a pancake pro or just starting out, this recipe is simple, satisfying, and absolutely bursting with berry goodness. Give them a try this weekend—you might just find yourself making them again and again!
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Easy Blueberry Pancakes Recipe
- Total Time: 25 minutes
- Yield: 8 pancakes 1x
- Diet: Vegetarian
Description
This easy blueberry pancakes recipe delivers fluffy, tender pancakes bursting with fresh or frozen blueberries. Perfect for a cozy breakfast, these pancakes incorporate buttermilk and vanilla for extra flavor and moisture. They’re simple to make on the stovetop and ideal for a weekend brunch or special morning treat.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup buttermilk
- 1/4 cup milk
- 1 large egg
- 2 tablespoons melted butter (plus more for cooking)
- 1 teaspoon vanilla extract
Add-ins
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
Instructions
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- Combine wet ingredients: In a separate bowl, whisk together the buttermilk, milk, large egg, melted butter, and vanilla extract until the mixture is smooth and uniform.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the pancakes light and fluffy.
- Fold in blueberries: Carefully fold the fresh or frozen blueberries into the batter without breaking them up too much to preserve their shape.
- Preheat skillet: Heat a nonstick skillet or griddle over medium heat and lightly brush or melt butter on the surface to prevent sticking.
- Cook pancakes: Scoop about 1/4 cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes until bubbles form on the surface and the edges begin to look set.
- Flip and finish cooking: Flip each pancake and cook for another 1 to 2 minutes until golden brown and cooked through.
- Serve warm: Repeat with remaining batter. Serve pancakes warm topped with maple syrup and extra fresh blueberries if desired.
Notes
- For fluffier pancakes, let the batter rest for 5 to 10 minutes before cooking.
- You can substitute plain yogurt for the buttermilk by mixing 1/2 cup yogurt with 1/4 cup milk.
- Use frozen blueberries directly from the freezer without thawing to prevent the batter from turning purple or watery.
- Adjust heat as needed to avoid burning the pancakes while ensuring they cook through.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 140
- Sugar: 5g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
