These fluffy blueberry pancakes are absolutely delicious and are the best blueberry pancakes recipe that is loaded with fresh blueberries. An easy and favorite breakfast recipe the whole family will enjoy.
Pancakes are one of my favorite breakfast foods. I’d rank them right up there with bacon and eggs or biscuits and sausage gravy. I’ve been making them for decades. They were a family staple when I was a girl, and when I became a mom, they became a family staple for my family, as well. There’s just something about starting the day with a stack of fluffy pancakes – often alongside eggs and bacon or sausage – that makes everything in the world seem right. It feels like there’s no way the day can go bad after a breakfast like that.
Best Blueberry Pancakes
I’ve made all kinds of pancakes over the years. From traditional buttermilk pancakes to sweet varieties, and even apple pancakes, I’ve tried all kinds of recipes. My favorite version of pancakes, however, is one of the simplest and most classic – blueberry pancakes. Fluffy pancakes loaded with fresh blueberries are given a helping of butter and then covered in syrup. Oh yeah. That’s how you start the day. My family loves them the most, as well. They’re the perfect combination of light and fluffy with a tasty addition. They never get rubbery, and the blueberries just melt in your mouth.
Tips and Variations
There are two things to love about this recipe. Well, three, but their deliciousness goes without saying. To begin with, this recipe is super easy. Secondly, you can really play with it to make it your own. I have some tips here to ensure you make the best pancakes possible. I also have some variations that I think you’ll love.
- Don’t overmix your batter. It will be lumpy, and that’s good. If you mix your batter until it’s perfectly smooth, you’ll develop a ton of gluten and have rubbery pancakes.
- Even the gentlest mixing will develop some gluten in the batter, so let your pancake batter rest for 5 to 10 minutes while your griddle heats up to allow the gluten to sort of calm down a bit.
- Always wash and dry your blueberries – or any produce, for that matter – before using them to get off any pesticides, debris, and other nasty stuff you don’t want in your body.
- If you’re using frozen blueberries, let them thaw out in a bowl and then dump them in a strainer to get rid of any excess moisture that might end up in your batter, making it runny.
- If you don’t have buttermilk, combine 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for about 5 minutes.
- Add a little cinnamon for extra flavor.
- Any berries work well in this recipe.
- Use any fruit you love in this recipe. Classics like peaches, apples, and even bananas work well. Remember to dice them into small pieces.
Frequently Asked Questions
If you have questions about this blueberry pancakes recipe, then read on. This FAQ answers the questions commonly asked about pancakes.
What is the secret to great pancakes?
There are seven key factors to great pancakes:
- Use fresh baking powder.
- Whisk dry ingredients to avoid lumps.
- Don’t overmix.
- Rest the batter.
- Use a big skillet or griddle.
- Wipe the pan between batches.
- Pay attention to your pancakes.
What makes pancakes more fluffy?
Buttermilk is a great way to make pancakes more fluffy. The acids in the buttermilk react with the baking soda, giving them even more rise and fluffiness.
Is it better to use fresh or frozen blueberries in pancakes?
Fresh blueberries are preferred for their texture. In other baked goods like muffins or bread, it doesn’t matter much, but thawed blueberries in pancakes tend to make a mushy texture.
Should I cut blueberries in half for pancakes?
It’s completely unnecessary. I’ve seen people do this before. I have no idea where this idea came from but it’s just a ton of extra work for absolutely no purpose.
Why are my pancakes not fluffy?
There are a few reasons that your pancakes come out flat or rubbery.
- Old flour, baking powder, or baking soda.
- Overmixing the batter.
- Not allowing the batter to rest.
Why does pancake batter need to rest?
It needs to rest for two reasons. First, it allows the gluten that even gentle mixing causes to calm down. Secondly, it allows any dry ingredients in the batter to soak in the moisture from the wet ingredients.
Can I freeze blueberry pancakes?
Absolutely. They’ll keep well in the freezer for up to 2 months. Let them cool completely and then store them in a heavy-duty freezer bag.
How to Store Homemade Pancakes
You can store pancakes in the refrigerator for 2 to 3 days in an airtight container. Let the pancakes cool completely to avoid condensation, and then place them in an air-tight container. Do the same thing to freeze them. They’ll freeze well for up to 2 months.
Blueberry Pancakes Ingredients
It only takes a few simple ingredients to make this delicious blueberry pancakes recipe. They’re all kitchen staples, as well. So the only thing you might have to shop for is the blueberries.
- All purpose flour
- Baking soda
- Baking powder
- Large eggs
- Fresh blueberries
- Vegetable oil (for the griddle)
- Butter and maple syrup for topping
How to Make Blueberry Pancakes
Making this blueberry pancakes recipe is as easy as gathering up the ingredients. It only takes a few simple steps.
Step 1: Combine the Dry Ingredients
In a large bowl, whisk the flour, sugar, baking soda, salt, and baking powder together until there are no lumps.
Step 2: Combine the Wet Ingredients
In a medium mixing bowl, whisk the eggs and buttermilk together until fully combined.
Step 3: Mix the Batter
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Then, gently fold in the blueberries. Let the batter rest while the griddle heats up.
Step 4: Make the Pancakes
Lightly oil a griddle and heat to 350 degrees, a large nonstick pan or a large skillet. Using a ¼ cup measuring cup, add the batter to the hot griddle. Flip the pancakes over when the tops are covered with bubbles and some have popped and have crispy edges. Serve with butter and maple or blueberry syrup.
Try These Homemade Blueberry Pancakes Recipe Today
This delicious blueberry pancakes recipe is so easy and so delicious. In just a few minutes, you’ll have light, fluffy pancakes filled with the tang of buttermilk and the sweetness of fresh blueberries. Give this recipe a try, and I can guarantee you’ll be serving them for breakfast far more often than you ever thought you would!
Looking for More Breakfast Recipes
Pancake Sausage on a Stick – A delicious breakfast sausage link that is dipped in homemade buttermilk pancake batter and fried until golden brown. A perfect breakfast recipe for the kids!
French Toast with Blueberry Topping – A rich, fruity dish that’s equally perfect for breakfast or dessert. Soaked in classic French toast egg mixture and topped with a delicious blueberry compote and whipped cream.
Fluffy Banana Pancakes – Loaded with bananas, smothered in butter, topped with additional sliced bananas and then covered with maple syrup.
These Apple Fritters, from Deliciously Seasoned, are loaded with fresh diced apples, cinnamon, sugar, a delicious dough, and fried until golden brown and then dipped in a vanilla glaze. They’re a great breakfast or brunch recipe!
The Best Blueberry Pancakes
- Rinse and pat dry fresh blueberries.
- In a large bowl, whisk flour, sugar, baking soda, salt, and baking powder together.
- In a medium bowl, whisk eggs and buttermilk until combined.
- Pour wet ingredients into dry ingredients and gently stir. Batter will be lumpy. Gently stir in blueberries.
- Lightly oil griddle surface and heat to 350°.
- Let the pancake batter rest for 5-10 minutes while the griddle heats up.
- Using a ¼ cup measuring cup, add the batter to the hot griddle.
- Flip pancakes over when the tops are covered with bubbles and some have popped.
- Serve hot with butter and maple syrup or blueberry syrup.
Here are a few pics that are perfect to save to your favorite Pinterest boards.