Looking for the best blueberry pancake recipe? These easy, fluffy blueberry pancakes are made from scratch with simple ingredients and are packed with juicy blueberries. Perfect for a cozy weekend breakfast or brunch!

Ingredients for Homemade Blueberry Pancakes

Here’s what you’ll need:

Dry Ingredients:

• 1 ½ cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients:

• 1 ¼ cups buttermilk (or substitute)
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

Add-Ins:

• 1 cup fresh or frozen blueberries

How to Make Fluffy Blueberry Pancakes (Step-by-Step)

1. Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

2. Whisk the Wet Ingredients

In a separate bowl, combine buttermilk, egg, melted butter, and vanilla extract. Mix well.

3. Combine Wet and Dry

Pour the wet mixture into the dry ingredients and stir just until combined. It’s okay if the batter is a little lumpy—don’t overmix!

4. Fold in the Blueberries

Gently fold in your blueberries. If using frozen blueberries, toss them in a little flour to prevent them from bleeding into the batter.

5. Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat. Add a little butter.
Pour ¼ cup of batter per pancake and cook until bubbles form and edges set (2–3 mins). Flip and cook another 1–2 minutes until golden.

Serving Suggestions

• Top with butter and real maple syrup
• Add a handful of extra blueberries on top
• Sprinkle with powdered sugar or a squeeze of lemon
• Pair with eggs and bacon for a full breakfast

Tips for Perfect Pancakes

• Let the batter rest for 5–10 minutes for extra fluffiness.
• Use medium heat—high heat can burn the outside before the inside cooks.
• Don’t press down on the pancakes while cooking.
• Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
• If you don’t have buttermilk, make your own: Mix 1 ¼ cups milk with 1 tablespoon lemon juice or white vinegar. Let it sit 10 minutes.

FAQ: Blueberry Pancakes

Can I use frozen blueberries?

Yes! Just don’t thaw them, and toss in a bit of flour before folding into the batter.

How do I make this recipe dairy-free?

Use plant-based milk + vinegar instead of buttermilk, and dairy-free butter.

Can I make the batter ahead of time?

It’s best fresh, but you can mix the dry ingredients ahead and combine with wet ingredients when ready to cook.