All the best pancakes (IMO) have crispy edges, fluffy centers, and blueberries. And this recipe has turned out some of the best blueberry pancakes I’ve ever made in my entire life. They are sweet, but not too sweet and have loads of fresh blueberry flavor bursting in each bite. You only need measuring cups/spoons, a whisk, a mixing bowl or two and a cast iron pan or griddle for cooking. And the ingredients used (besides the blueberries), you probably already have in the pantry.
Your grocery list
Produce
- Blueberries (you can use fresh or frozen blueberries)
Dairy
- Buttermilk
- Unsalted butter
- Eggs
Baking and pantry items
- All-purpose flour
- White sugar
- Baking powder
- Baking soda
- Kosher salt
- Vanilla extract
- Maple syrup
Equipment/tools you’ll need
- Mixing bowls
- Measuring cups/spoons
- Whisk
- Rubber spatula (for gently folding in ingredients)
- Cast iron pan or electric griddle
- Traditional spatula (a more sturdy spatula, for flipping the pancakes)
- Aluminum foil (to make a tent over the cooked pancakes to keep them warm)
Step-by-step instructions for making fluffy blueberry pancakes
1. Make the batter
- Combine wet ingredients (eggs, melted and cooled butter, buttermilk, vanilla extract) in a small mixing bowl and set aside. Combine the dry ingredients (flour, sugar, baking powder, baking soda, salt) in another larger mixing bowl.
- Pour wet ingredients into the dry and gently mix until almost combined. Some streaks of flour should still be showing.
2. Fold in blueberries
- Toss blueberries in 1-2 teaspoons of flour – just enough to coat them. This will help prevent the blueberries from sinking straight to the bottom of each pancake as it cooks.
- Sift and dispose of the excess flour.
- Add blueberries to batter and gently fold them in until almost all (95%) of the flour is incorporated into the pancake batter. The batter will be thick.
3. Cook in batches
- Heat a griddle or cast iron pan over medium-low heat. Spray with non-stick spray (optional) and rub a very thin layer of butter onto the bottom of the pan.
- Add about 1/2 cup of batter using an ice cream scoop, large spoon, or measuring cup. The batter will be thick so use the spoon to gently spread the batter into an even layer.
- Cook for 3-4 minutes on the first side or until small bubbles start to form on the surface. Flip and cook for another 2-3 minutes or until both sides are an even golden brown.
- Rub the cooked pancakes with a little butter after flipping them. Use aluminum foil to make a tent over the cooked pancakes or wrap cooked pancakes in aluminum foil or parchment paper and place in the oven on the lowest temperature to keep them warm while the next batch of pancakes cooks.
4. Serving
Pair with:
- Whipped butter, honey, syrup, more fresh blueberries, chocolate chips, whatever you’d like!
Tips for making great fluffy blueberry pancakes
To ensure your blueberry pancakes turn out perfectly fluffy and bursting with flavor, consider the following tips:
- Use buttermilk: If you don’t have buttermilk, plain greek yogurt will do. You can also create a buttermilk substitute by mixing milk with white vinegar and letting it sit for a minute or two. This will add a moist and tangy flavor to the pancakes.
- Thick batter = fluffy pancakes: For thicker, fluffier pancakes, use 3/4 cup of milk as directed in the recipe. If you prefer a lighter texture, you can up to 1 cup of milk in your batter.
- Let the batter rest: After combining the wet and dry ingredients, allow the batter to rest for about 1 hour, if you have the time. This allows the flavors to meld and results in a fluffier texture. Fold in the blueberries (or any other add-ins) after the waiting period.
- Cooking technique: Use a nonstick pan, well-seasoned cast iron pan or griddle, and preheat it over medium or medium low heat. When pouring the batter, make sure to spread it into a flat, even layer in the pan, as the batter will be quite thick. Cook until you see little bubbles on top and the edges start to firm up. Flip and cook for another 2-3 minutes until the pancakes are sky-high fluffy and cooked through.
How to store your blueberry pancakes
After making a delicious batch of blueberry pancakes, here are some ways to store them for later enjoyment:
- Refrigeration: Store leftovers covered or wrapped in plastic wrap, aluminum foil, or a ziplock bag in the refrigerator for up to 4 days.
- Freezing: To freeze pancakes, arrange cooled pancakes in a single layer on a baking sheet or plate. Once frozen individually, transfer them to a freezer-safe bag. Frozen pancakes can be kept for up to 3 months. Thaw in the refrigerator and reheat on the stove over medium heat, or reheat in the microwave from frozen
- Leftover batter (uncooked): Batter can be stored in the refrigerator for a short period before it’s cooked. Just cover the mixing bowl or container with plastic wrap or a lid to keep the batter fresh. It is recommended that the batter be used within a day or two for the best results.
Ways to adjust your blueberry pancakes
Customize your blueberry pancakes with these flavorful adjustments:
- Custom Toppings: Top your blueberry pancakes with chopped fresh strawberries, sweet blackberries, raspberries, banana slices, a dollop of whipped cream or a drizzle of chocolate sauce for added variety and flavor.
- Additional flavor boosts (in the batter): Enhance the flavor of your pancakes by adding fresh lemon zest or almond extract to the wet ingredients.
Print
Equipment
- Mixing bowls
- Measuring cups/spoons
- Whisk
- Rubber spatula (for gently folding in ingredients)
- Cast iron pan or electric griddle
- Traditional spatula (a more sturdy spatula, for flipping the pancakes)
- Aluminum foil (to make a tent over the cooked pancakes to keep them warm)
Ingredients
Wet ingredients
- 2 large eggs
- 6 tablespoons butter, melted and cooled to room temperature to avoid cooking the egg
- 2 teaspoons vanilla extract
- 1 ½ cups buttermilk
Dry ingredients
- 2 cups all-purpose flour
- ¼ cup white sugar
- 4 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Other
- 1 ½ cups blueberries, fresh or frozen
- Unsalted butter , for coating the pan, about 2 tablespoons
- Maple syrup, for serving
Instructions
Make the batter
- Combine wet ingredients in a small mixing bowl and set aside. Combine the dry ingredients in another larger mixing bowl.
- Pour wet ingredients into the dry and gently mix until almost combined. Some streaks of flour should still be showing.
Fold in blueberries
- Toss blueberries in 1-2 teaspoons of flour – just enough to coat them – then sift and dispose of the excess flour. Add blueberries to batter and gently fold them in until almost all (95%) of the flour is incorporated into the pancake batter. The batter will be thick.
Cook and keep warm
- Heat a griddle or cast iron pan over medium-low heat. Spray with non-stick spray (optional) and rub a very thin layer of butter onto the bottom of the pan.
- Add about 1/2 cup of batter using an ice cream scoop, large spoon, or measuring cup. The batter will be thick so use the spoon to gently spread the batter into an even layer.
- Cook for 3-4 minutes on the first side or until small bubbles start to form on the surface. Flip and cook for another 2-3 minutes or until both sides are an even golden brown.
- Rub the cooked pancakes with a little butter after flipping them. Wrap cooked pancakes in aluminum foil or parchment paper and place in the oven on the lowest temperature to keep them warm while the next batch of pancakes cooks.
Serving
- Serve with whipped butter, honey, syrup, more fresh blueberries, chocolate chips, whatever you’d like!
Nutrition
Calories: 184kcal (9%) | Carbohydrates: 25g (8%) | Protein: 4g (8%) | Fat: 8g (12%) | Cholesterol: 46mg (15%) | Sodium: 323mg (14%) | Fiber: 1g (4%) | Sugar: 8g (9%) | Vitamin A: 274IU (5%) | Vitamin C: 2mg (2%) | Calcium: 123mg (12%) | Iron: 1mg (6%)
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