These Blueberry Pancakes are thick, fluffy, and packed with juicy blueberries in every bite. Whether made with fresh or frozen berries, they’re quick to whip up and guaranteed to impress. Serve with butter, warm maple syrup, or a dollop of whipped cream for a classic, satisfying breakfast or brunch.
Yields: Approximately 8 pancakes
Prep time: 5 minutes
Cook time: 15 minutes
Why You’ll Love This Recipe
✔ Extra fluffy with a secret ingredient
✔ Perfectly golden every time
✔ Customizable – swap berries or add lemon zest
✔ Freezer-friendly for quick weekday breakfasts
Ingredients:
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups buttermilk (or 1 cup milk + 1 tablespoon lemon juice or white vinegar, let sit for 5 minutes)
- 1 large egg
- 2 tablespoons unsalted butter, melted, plus more for the pan
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Equipment:
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Griddle or large non-stick skillet
- Spatula
Instructions
Step 1: Combine Dry Ingredients
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
Step 2: Whisk Wet Ingredients
- In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
Step 3: Combine Wet and Dry Ingredients
- Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can result in tough pancakes.
Step 4: Fold in Blueberries
- Gently fold in the blueberries until they are evenly distributed throughout the batter. If using frozen blueberries, do not thaw them beforehand.
Step 5: Cook the Pancakes
- Heat a lightly buttered griddle or non-stick skillet over medium heat. Once the pan is hot, pour ¼ cup of batter for each pancake. Cook for 2-3 minutes per side, or until golden brown and bubbly on top. The edges should look set before flipping.
Step 6: Flip and Cook the Other Side
- Carefully flip the pancakes with a spatula and cook for another 1-2 minutes, or until golden brown on the other side.
Step 7: Serve and Enjoy!
- Serve the blueberry pancakes immediately while they are warm. Top with your favorite toppings such as butter, maple syrup, extra blueberries, whipped cream, or a dusting of powdered sugar.
Chef’s Secrets
✅ Extra fluffy: Let batter rest 5 mins before cooking
✅ Golden trick: Use butter in the pan (not oil)
✅ Berry hack: Toss frozen blueberries in flour to prevent sinking
📊 Nutrition (Per 2 Pancakes)
| Calories 280 | Protein 7g | Carbs 40g |
| Sugar 10g | Fat 10g | Vegetarian ✔ |
🍽 Serving Ideas
Brunch Spread: With crispy bacon and scrambled eggs
Dessert Style: Top with whipped cream
Healthy Twist: Serve with Greek yogurt
Enjoy your delicious homemade Blueberry pancakes!
THANK YOU for Visiting Savory Life Recipes!
👉 If you loved this recipe, please share it on Pinterest, Facebook, or Instagram!
