Blueberry Pancakes Best Recipe

Published on June 17, 2022 Blueberry Pancakes- light and fluffy buttermilk pancakes dotted with juicy blueberries. Serve with butter and pure maple syrup. This is the BEST Blueberry Pancake recipe, I promise! Our Buttermilk Pancakes are hands down the best pancakes in the world. If you’ve made them, you know it’s true. They are the best traditional pancakes, but when we are feeling fruity, we love making Blueberry Pancakes. They are similar to our famous buttermilk pancakes, but are dotted with fresh, juicy blueberries. We love making Blueberry Pancakes during the spring and summer months when blueberries are in abundance. The pancakes are light, fluffy, buttery, and bursting with sweet blueberries. Top the hot cakes with butter and pure maple syrup and you will be in breakfast heaven. I guarantee you will want a BIG stack.

Pancake Ingredients

Flour- use all-purpose flour. If you need the pancakes to be gluten-free, you can use all-purpose gluten-free flour. Sugar– use granulated sugar to sweeten the pancakes. Baking powder– you need 4 teaspoons and that may seem like a lot, but I promise it is the right amount. Make sure your baking powder is fresh, check the date! Baking soda– again, make sure it is fresh! Salt– to enhance all of the flavors. Buttermilk– make sure it is at room temperature. Butter– use unsalted butter. Melt it in the microwave or stovetop and then let it cool for a bit. Eggs– use large eggs that are at room temperature and slightly beaten.Vanilla extract– pure vanilla extract is the best and worth the splurge. Blueberries– I love using fresh blueberries, but frozen berries will work too.

How to Make Blueberry Pancakes

Preheat an electric griddle to 375 degrees. You can also cook the pancakes in a hot skillet. In a large bowl, whisk the dry ingredients together. In a medium bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract.Pour the liquid ingredients over the dry ingredients and whisk until just combined. Batter will be lumpy and that is ok. Don’t over mix! If you over-mix, the gluten will develop from the flour in your batter, making your pancakes chewy instead of fluffy.Let the batter sit for 10 minutes. This step is important! Resting the batter will ensure you have light and fluffy pancakes. Grease the griddle with butter. Pour about ⅓ cup of batter onto the hot griddle. Evenly arrange blueberries on top of the pancake. Don’t put too many berries, make sure the pancakes are dotted with berries and not ALL berries. You want batter in between all of the berries. Cook pancake until the bubbles pop and form holes that stay open on the surface of the pancake, about 2 to 3 minutes. Flip and cook for another 2 to 3 minutes or until golden brown. Continue making pancakes until batter is gone.Serve pancakes immediately with pure maple syrup and extra blueberries.If you need to keep the pancakes warm, you can put them on a baking sheet, in a single layer, and put them in a 200°F oven. This works well if you are feeding a crowd! Nobody wants to eat cold pancakes:)

What to Serve with Blueberry Pancakes

Bacon, Potato, and Egg CasseroleFruit SaladCrispy Hash BrownsRoasted Breakfast PotatoesBacon or SausageSpinach Mushroom Breakfast Casserole

How to Freeze Pancakes

I love keeping pancakes in the freezer for busy mornings.

Place cooled pancakes in an even layer on a large baking sheet that has been lined with parchment paper. Freeze for about an hour or until solid.Stack the frozen pancakes between parchment paper or waxed paper so they don’t stick together. Place in a freezer bag or freezer container and freeze for up to 2 months.Reheat frozen pancakes in the microwave, toaster, or oven.