We all need a blueberry pancakes recipe on reserve. Especially a recipe that yields fluffy, flavorful pancakes. This version of blueberry pancakes relies on buttermilk for that tangy taste.
When to make this blueberry pancake recipe
Blueberry pancakes are a delicious breakfast or brunch option and can be enjoyed any time of year. However, the peak season for fresh blueberries is from May through September in the Northern Hemisphere, so this would be an ideal time to make blueberry pancakes with fresh, juicy berries. (That’s also a great time to make other blueberry treats, like small-batch blueberry muffins and fresh blueberry smoothies.)
In the colder months when fresh blueberries may not be as readily available, you could use frozen blueberries. Just be sure to thaw them completely and drain any excess liquid before adding them to the pancake batter.
Alternatively, skip the blueberries and add chocolate chips for a decadent treat.
How to make blueberry pancakes
1. Mix the batter
First, melt ¼ cup butter (half a stick) in a saucepan or the microwave. Go slow in the microwave so it doesn’t splatter.
While the butter cools, mix these ingredients in a large bowl:
- 2 cups white flour
- ¼ cup of sugar
- 2 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Next, beat 2 eggs plus 2 cups buttermilk in a bowl. Once the butter has cooled, whisk it into the egg mixture.
Using a wooden spoon, combine the dry ingredients into the wet ingredients. Combine gently until no white flecks of flour remain. The batter will be slightly lumpy — do not overmix. Overmixing will make your pancakes flat rather than fluffy.
2. Fry the pancakes
Heat a pan or griddle over medium-high heat. Add a small tap butter to the cooking surface. Pour ¼ cup of batter onto the hot pan for each pancake.
Sprinkle the blueberries over the batter and press them lightly. Cook each pancake until its golden brown on the bottom and bubbles form on the top, then flip. This usually takes 2 minutes per side, but could be longer or shorter depending on the material of your pan and the heat of your range.
Repeat until you’ve used all the batter and blueberries. Serve and enjoy.
Blueberry Pancakes Recipe
This is a simple blueberry pancake recipe to enjoy on a relaxed weekend morning.
Ingredients
- 2 cups white flour
- A ¼ cup of sugar
- 2 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs (at room temperature)
- 2 cups buttermilk
- ¼ cup unsalted butter (melted)
- 1 cup fresh blueberries (can also use frozen)
- Butter or cooking spray (for frying)
Instructions
- In a large bowl sift together flour, sugar, baking powder, baking soda, and salt.
- Allow melted butter to cool down and in another bowl beat eggs and buttermilk together. Whisk in the cooled down melted butter.
- With a spoon gently mix the wet ingredients with the dry ingredients. Combine until you have a lumpy batter. Do not over mix.
- Heat a pan or griddle to medium-high heat. Add a little butter or cooking spray. Pour a ¼ cup of the batter into the skillet to form a pancake.
- Sprinkle the top with blueberries and lightly press them into the pancake. Cook each pancake for about 2 minutes per side.
- Remove from the skillet and repeat until all the batter is gone. Keep pancakes warm in the oven while you are making them.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 511Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 136mgSodium: 990mgCarbohydrates: 72gFiber: 3gSugar: 22gProtein: 14g
Nutrition information isn’t always accurate.
More of our pancake recipes to try
I also quite like Pumpkin pancakes by Salt & Sweet!
Blueberry pancake FAQs
Can I use frozen blueberries in the pancake batter?
Yes, you can use frozen blueberries in the pancake batter. Just be sure to thaw them completely and drain any excess liquid before adding them to the batter.
Can I make the pancake batter ahead of time?
Yes, you can make the pancake batter ahead of time and store it in the refrigerator for up to 24 hours. Just be sure to give it a quick stir before using, as the ingredients may settle over time.
Can I make blueberry pancakes without eggs?
Yes, you can make vegan blueberry pancakes by substituting the egg with a flax or chia egg. To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5-10 minutes to thicken. To make a chia egg, mix 1 tablespoon of chia seeds with 3 tablespoons of water and let it sit for 5-10 minutes to thicken.
What are some toppings I can serve with blueberry pancakes?
Serve your blueberry pancakes with maple syrup, whipped cream, yogurt, honey, or additional fresh blueberries. You can also add sliced bananas, strawberries, or nuts for extra flavor and texture.
Megan
Friday 24th of September 2010
oh dear! I made these months ago and forgot to comment on them. They are horrible....Just KIDDING!!! Sorry Bobby had to play. They are AMAZING! They're the perfect home style pancakes that we love. Even my husband thinks they're delicious! Thanks for another winning recipe Bobby!
EVAN
Monday 6th of July 2009
These are delicious pancakes, especially when you cook them in butter and slather some on top. No problems with this recipe, just my stovetop(I had a hard time regulating the temperature)But still excellent cakes. YUM YUM
Denise
Saturday 6th of June 2009
Great pancakes. Tried this AM and everyone loved them Good recipe. Thank You for sharing. I do believe the not to over mix instructions should be followed to the T!
Donald MacAlister
Sunday 17th of May 2009
These are the best pancakes that I have ever eaten they were super easy to make and almost melted in your mouth. The important part was not to over mix the batter. I will be making these again thankyou for sharing
Ivy
Saturday 16th of May 2009
Pity we don't get any blueberries here in Athens. These do look and sound delicious.