If you’re craving a breakfast that feels like a warm hug, you’re in the right place. This Easy Blueberry Pancakes Recipe has been one of my go-to weekend treats because it’s fluffy, sweet, and bursting with juicy blueberries in every bite. The simplicity of the ingredients combined with that golden, tender texture makes it a total crowd-pleaser, whether you’re cooking for yourself or feeding a small group. Plus, it’s just plain fun to watch those blueberries pop as the pancakes cook!
Ingredients You’ll Need
There is something truly comforting about how straightforward these ingredients are. Each one plays an important role in creating the perfect pancake: the flour gives structure, the buttermilk adds tang and tenderness, and the blueberries provide those delightful bursts of sweetness and color that brighten every bite.
- 1 1/2 cups all-purpose flour: The base ingredient that gives the pancakes their fluffy yet sturdy texture.
- 2 tablespoons sugar: Just enough to add a touch of sweetness without overpowering the blueberries.
- 2 teaspoons baking powder: The little lift agent that makes these pancakes light and airy.
- 1/2 teaspoon baking soda: Works with the buttermilk to keep pancakes tender and perfectly risen.
- 1/2 teaspoon salt: Enhances all the other flavors, balancing the sweetness.
- 1 1/4 cups buttermilk (or whole milk): Buttermilk adds subtle tang and richness, but whole milk works if you’re in a pinch.
- 1 large egg: Binds everything together and adds moisture for a tender crumb.
- 2 tablespoons unsalted butter, melted: Adds richness and helps create that golden edge we all love.
- 1 teaspoon vanilla extract: A splash of sweetness that rounds out the flavor beautifully.
- 1 cup fresh or frozen blueberries: The star ingredient! Frozen ones can go straight in without thawing, making it super easy.
How to Make Easy Blueberry Pancakes Recipe
Step 1: Prepare the Dry Ingredients
Start off with a large bowl and whisk together the flour, sugar, baking powder, baking soda, and salt. This step ensures that the leavening agents are evenly distributed, which helps every pancake puff up perfectly. Skipping lumps here means your batter will be smooth and ready to transform into fluffy pancakes.
Step 2: Mix the Wet Ingredients
In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until the mixture is well combined. This creates a flavorful liquid base that’s rich and tender. The melted butter also adds a lovely moisture and depth to the batter.
Step 3: Combine Wet and Dry Ingredients
Pour the wet mixture into the dry ingredients and gently stir to combine. Be careful not to overmix; a few lumps are totally okay. Overmixing activates gluten in the flour and can lead to tougher pancakes, which is the last thing you want. If the batter feels too thick, don’t hesitate to add a splash more milk to loosen things up. It’s all about hitting that perfect pourable consistency.
Step 4: Fold in the Blueberries
Gently fold your blueberries into the batter using a spatula or spoon. This is the moment that makes this Easy Blueberry Pancakes Recipe truly special — every bite promises a juicy pop. If you’re using frozen berries, keep them frozen to prevent your batter from turning purple and watery.
Step 5: Cook the Pancakes
Heat your skillet or griddle over medium heat and lightly grease it with butter or cooking spray. Pour about 1/4 cup of batter per pancake onto the hot surface. As they cook, watch for tiny bubbles forming on top and edges looking just set — that signals it’s time for a flip. After flipping, cook another 1 to 2 minutes until that dreamy golden brown hue appears. The aroma at this point is pure breakfast bliss.
Step 6: Serve Your Pancakes
Once cooked, remove the pancakes to a warm plate or oven while you finish the rest. Serve immediately with your favorite toppings like maple syrup, extra blueberries, or a pat of butter. Nothing beats the sight and taste of a tall stack of these Easy Blueberry Pancakes Recipe delights fresh off the griddle.
How to Serve Easy Blueberry Pancakes Recipe
Garnishes
Enhancing your pancakes visually and flavor-wise is easy with simple garnishes. Fresh blueberries sprinkled on top, a drizzle of rich maple syrup, or a dusting of powdered sugar turns your stack into an irresistible breakfast masterpiece. Whipped cream or a dollop of yogurt adds a creamy contrast that’s downright indulgent.
Side Dishes
Pairing your blueberry pancakes with classic breakfast sides adds balance and variety. Crispy bacon or savory sausage gives a salty kick that complements the sweet berries beautifully. Fresh fruit salad or a smoothie can keep things light and refreshing, perfect for a well-rounded morning meal.
Creative Ways to Present
You can turn these pancakes into a fun brunch centerpiece by stacking them high and adding vertical layers of berries and cream between each pancake. Or, serve mini pancakes skewered with fruit chunks for a playful twist. Even layering with a spread of lemon curd or ricotta cheese offers exciting new flavor profiles that breathe fresh life into this classic Easy Blueberry Pancakes Recipe.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, no worries! Store cooled pancakes in an airtight container in the refrigerator for up to 2 days. This keeps them fresh without drying out, so you can enjoy them the next morning without losing any of that fluffy goodness.
Freezing
Pancakes freeze beautifully, which makes this Easy Blueberry Pancakes Recipe a great dish for meal prep. Place individually cooled pancakes on a baking sheet, freeze until solid, and then transfer them to a resealable freezer bag. They’ll keep for up to 2 months, giving you quick breakfasts at the ready.
Reheating
To bring those frozen or refrigerated pancakes back to life, pop them in the toaster or microwave for a quick warm-up. The toaster crisps the edges nicely, while the microwave is best for when you’re in a hurry. Adding a pat of butter or syrup after reheating instantly revives that freshly-made taste.
FAQs
Can I use frozen blueberries in this Easy Blueberry Pancakes Recipe?
Absolutely! Frozen blueberries work just as well as fresh ones. Just be sure not to thaw them before adding to the batter to prevent the batter from turning purple and watery.
What if I don’t have buttermilk? Can I substitute it?
Yes, you can easily make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk. Let it sit for 5 minutes before using. This helps maintain the tangy flavor and tender texture.
How can I make these pancakes fluffier?
The key to fluffier pancakes is not overmixing the batter and ensuring your baking powder and baking soda are fresh. Also, letting the batter rest a few minutes before cooking can help improve fluffiness.
Can I make the batter ahead of time?
While you can prepare the batter ahead, it’s best to cook pancakes fresh for optimal fluffiness. If you do refrigerate the batter, give it a gentle stir before cooking as it may thicken slightly.
What’s the best way to prevent pancakes from sticking to the pan?
Use a nonstick skillet or griddle and lightly grease it with butter or cooking spray before heating. Make sure the pan is hot before adding the batter to help form a nice crust that prevents sticking.
Final Thoughts
This Easy Blueberry Pancakes Recipe is one of those simple pleasures that never gets old. It’s a beautiful blend of fluffy, tender pancakes with the sweet surprise of blueberries in every bite. Whether it’s a cozy weekend breakfast or a special brunch treat, this recipe is sure to become a favorite in your kitchen too. Grab your ingredients, fire up the pan, and enjoy the magic of freshly made blueberry pancakes!
Print
Easy Blueberry Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Yield: 8 pancakes (2-3 servings)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
These Easy Blueberry Pancakes are fluffy, tender, and packed with fresh blueberries. Perfect for a quick and delicious breakfast or brunch, they’re made with simple pantry ingredients and cooked on the stovetop to golden perfection. Whether you use fresh or frozen blueberries, these pancakes are sure to become a family favorite.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 1/4 cups buttermilk (or whole milk)
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Add-ins
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
Instructions
- Prepare the dry ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until evenly combined.
- Mix the wet ingredients: In a separate bowl, whisk together the buttermilk, egg, melted unsalted butter, and vanilla extract until smooth and fully combined.
- Combine the wet and dry ingredients: Pour the wet mixture into the dry ingredients and gently stir to combine. Avoid overmixing; a few lumps are fine. If the batter is too thick, add a splash more milk until it reaches your desired consistency.
- Add the blueberries: Gently fold the fresh or frozen blueberries into the batter using a spatula or spoon, taking care not to crush the berries.
- Cook the pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or cooking spray. Pour about 1/4 cup of batter onto the hot surface for each pancake. Cook for 2-3 minutes until bubbles form on the surface and edges look set. Flip and cook for an additional 1-2 minutes until golden brown and cooked through.
- Serve: Remove the pancakes from the skillet and keep warm while cooking the remaining pancakes. Serve warm with maple syrup, extra blueberries, and butter as desired.
Notes
- Do not overmix the batter to keep pancakes light and fluffy.
- If batter is too thick, add a little more milk to thin it out.
- Frozen blueberries can be used straight from the freezer without thawing to prevent color bleed.
- Keep cooked pancakes warm in a low oven while finishing the batch.
- For extra flavor, add a pinch of cinnamon or lemon zest to the batter.
