Fluffy Blueberry Pancakes (Printable)

Fluffy golden pancakes filled with juicy blueberries, ideal for a delightful breakfast or brunch treat.

# What You Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 1 cup buttermilk, room temperature
07 - 2 large eggs
08 - 2 tablespoons unsalted butter, melted and cooled
09 - 1 teaspoon vanilla extract

→ Add-Ins & Cooking

10 - 1 cup fresh or frozen blueberries
11 - Butter or oil for cooking
12 - Maple syrup for serving (optional)

# How to Make It:

01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
02 - Beat buttermilk, eggs, melted butter, and vanilla extract in a separate bowl until evenly blended.
03 - Gently pour the wet ingredients into the dry and stir just until combined; batter should remain slightly lumpy.
04 - Carefully fold in the blueberries without thawing if frozen to prevent color bleeding.
05 - Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour approximately 1/4 cup batter per pancake onto the skillet; cook 2 to 3 minutes until bubbles form and edges are set.
07 - Turn pancakes and cook an additional 1 to 2 minutes until golden and cooked through.
08 - Transfer pancakes to a warm plate; repeat with remaining batter and serve with optional maple syrup.

# Expert Suggestions:

01 -
  • These come together in under 30 minutes, and honestly, most of that is just waiting for the skillet to heat up.
  • The batter is forgiving—lumps are your friend here, not a mistake.
  • Blueberries burst open as they cook, creating little pockets of jam-like sweetness in every bite.
  • This recipe makes enough to feed four people or to have leftovers you'll reheat on Tuesday morning.
02 -
  • Overmixing the batter is the most common mistake—it develops gluten and makes pancakes tough instead of tender, so resist the urge to stir until smooth.
  • Frozen blueberries won't ruin your pancakes; in fact, they're often better because they hold their shape and burst while cooking instead of bleeding into the batter.
  • Let the batter rest for five minutes before cooking if you have the time; this allows the leavening agents to fully activate and the flour to fully hydrate.
03 -
  • Use a ladle or ice cream scoop to pour batter in consistent portions, which means all your pancakes cook at the same rate and look evenly golden.
  • The griddle is hot enough when a drop of water sizzles immediately on contact; this is the real test, not what the dial says.
  • Resist the urge to flip pancakes more than once—each flip is a chance for them to lose height and puff, so let the first side cook fully before turning.

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