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Blueberry Pancakes are a delicious variation on a breakfast classic. They are quick and easy to prepare with simple ingredients.
I know you might be thinking, “Why would I make pancakes from scratch when I could just buy a mix at the store?” But, let me tell you – these blueberry pancakes are WAY better than any store-bought mix. You probably already have all the ingredients in your kitchen right now and it comes together in five minutes or less. Plus, making pancakes from scratch is actually a lot cheaper than using a mix. Basically what I am trying to say is – you need to add this recipe to your collection!
- Flour – We use all-purpose flour in this blueberry pancake recipe.
- Sugar – These pancakes aren’t overly sweet, with just a few tablespoons of sugar.
- Baking Soda – Baking soda helps to make these pancakes so tender and fluffy.
- Salt – Just a pinch of salt adds depth of flavor to this recipe.
- Buttermilk – Buttermilk is the liquid left behind after churning butter. It is thick and tangy and acidic. It is the perfect balance for these sweet and fluffy pancakes. If you don’t have buttermilk on hand, add whole milk to a small bowl and add 1 ½ tablespoons of lemon juice. Let sit for 10 minutes and then add to recipe.
- Eggs – If you want sky high, fluffy pancakes, then you can go the extra mile with the eggs. Separate the egg whites from the egg yolks and whip the whites until stiff peaks form. Then, add the beaten egg whites and the yolks to the wet ingredients.
- Vanilla Extract – Vanilla extract adds a great flavor to the pancakes.
- Blueberries – You can use fresh or frozen blueberries. Mix them in with the batter
Blueberries are so good for you!
Blueberries are not only sweet and juicy, they are full of nutrients. Here are just some of the health benefits of blueberries to keep in mind next time you enjoy a blueberry pancake:
- Blueberries are high in fiber.
- Blueberries contain more antioxidants than any other fruit or vegetable. Antioxidants protect us from free radicals that damage cell structure and contribute to disease and aging.
- Blueberries are high in Vitamin C, Vitamin K, and Manganese.
- Studies show that blueberries may contribute to lower blood pressure.
- Along with lowering blood pressure, blueberries may help prevent heart disease.
Tips for Getting Fluffy Blueberry Pancakes from Scratch Every Time
- When you combine the dry and wet ingredients, don’t over mix! It is normal to have some clumps in the batter. If you over mix the batter, it will knock all the air out and your pancakes will be flatter than….well, a pancake!
- Make sure to grease your griddle with cooking spray or butter to prevent sticking.
- Use a measuring cup to portion the pancake batter onto the griddle to ensure uniform-sized pancakes.
You’ll know the pancakes are ready to flip when the top has bubbles and the sides appear dry. You’ll know they are done once the bottom is golden brown and the middle of the pancake is no longer gooey.
Store leftovers in an airtight container in the fridge. These pancakes will last in the fridge for a few days. My favorite way to reheat them is in the toaster!
Yes! You can freeze these pancakes and reheat them in the toaster or on a skillet. If you freeze them, then make sure they are packed securely in an airtight container.
You can put other berries like raspberries and blackberries in your pancakes. If you add strawberries, make sure to cut them up into smaller pieces. Bananas are also a popular fruit pick for pancakes!
If you are making blueberry pancakes for a crowd, then you can keep them in the oven. Set the oven to warm and place the pancakes on a baking sheet in the oven as they are cooked. Once out of the oven, you can cover them with foil.
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How to Make Blueberry Pancakes
- Electric Griddle
- 1 cup flour
- 3 tablespoons sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups buttermilk
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 cup blueberries
- In a large mixing bowl, mix together flour, sugar, baking soda, and salt.
- In a separate bowl, whisk together the egg, buttermilk, and vanilla.
- Add the wet ingredients to the dry ingredients and stir until combined.
- Heat a griddle to medium heat and spray with cooking spray. Pour ¼ cup of pancake mixture onto the griddle. Sprinkle blueberries on top.
- Once the sides start to dry and the top is bubbling, flip the pancake using a large spatula. Cook until both sides of the pancake are golden brown and the middle is cooked through (you can check by inserting a toothpick into the middle of the pancake – if it comes out dry it is done).
- Remove from heat and serve with your favorite pancake topping.
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Delicious! And so easy to make. I froze a bunch for busy weekday mornings.
These were absolutely wonderful! My kids asked me to make them again next weekend because they’re not their favorite!