Fluffy Blueberry Pancake Recipe (Easy & Homemade)
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!
Fluffy Blueberry Pancake Recipe (Easy & Homemade)
Description
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.
Ingredients
Dry Ingredients:
Wet Ingredients:
Add-Ins:
Instructions
-
Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. -
Whisk the Wet Ingredients
In a separate bowl, combine buttermilk, egg, melted butter, and vanilla extract. Mix well. -
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! -
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. -
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.
Note
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Frequently Asked Questions
Expand All:
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.
