This is my favorite recipe for the ULTIMATE Extra Super Fluffy Blueberry Pancakes. Inspired by my grandmother’s classic recipe, these are the fluffiest buttermilk pancakes packed with juicy-plump blueberries.
Is there a person alive that doesn’t love pancakes? I’m serious. I have NEVER met someone who doesn’t like them. Sure, there’s the original pancake but I’ve also seen (and created) recipes for many variations. Sweet or savory, with oatmeal, eggnog, pumpkin, fruit, peanut butter, or poppy seeds…I have made them all and more and still feel like I’ve barely scratched the surface of what a pancake’s potential.
This is an exciting notion for me because that means there is plenty of room left for experimentation with the plain old pancake recipe. Now, I’ve made them with fruit before, sure. Even blueberries. And I’ve made all thicknesses and sizes of pancakes as well. But, I hadn’t yet combined the two. Blueberry pancakes happen to be one of my all-time favorite breakfasts. It’s also my kids’ favorite as well. It’s a great way to “sneak in” extra fruit, too. (In all honesty though, they love berries in any shape or form so it’s a pretty easy sell.)
We serve these with plenty of butter, syrup, and blueberries, both in the pancake and on the side. We basically throw blueberries around like confetti here at my house. (Speaking of…anyone have a tip on how to get blueberry stains out of white clothes?)
Since these pancakes are so thick and fluffy, you don’t have to cook that many. Two is plenty for me and my husband and the kids are satisfied with just one big pancake. Though, I would not fault you if you wanted to make more! These do freeze well so I have been known to make up a double or triple batch just to have some at the ready for those mornings when we need breakfast in a hurry.
ARE BLUEBERRY PANCAKES GOOD FOR YOU?
This is one of those recipes where the addition of fruit gives a nutritional boost to an otherwise carb-and-sugar-heavy dish. It’s for that reason that I do like to add fruit whenever possible either into a breakfast dish or I’ll serve it alongside to make sure the whole family starts the day off with a healthy dose of vitamins. Blueberry pancakes also contain essential minerals like calcium, iron, and folate.
However, pancakes can be high in fat and calories and the addition of butter and syrup certainly can negate the positive effects of fruit or berries. That’s why I like to preach moderation. What fun is life if you can’t have some syrup on your pancakes once in a while amiright?
For all of those reasons and more, I do think I”ll be making this recipe more often. The pancakes are thick and fluffy enough that you definitely can get away with only eating one and feel quite satisfied. You don’t even need the butter and syrup on top as these are quite tasty and sweet enough on their own with the addition of natural sweetness from the berries. The recipe only calls for two tablespoons of sugar so I do actually rely on the fruit to add a natural sweetness to the pancakes.
CAN YOU ADD FROZEN BLUEBERRIES TO THE PANCAKE MIX?
There are many reasons why frozen fruit is a good go-to for fresh. First of all, frozen fruit can often be less expensive than their fresh counterparts. Sometimes you don’t have fresh blueberries on hand and you don’t feel like running to the store. And, when you use frozen blueberries, you don’t have to worry about a loss of nutrients, as frozen blueberries maintain all the same nutritive powers as fresh.
All that being said, the way I would incorporate frozen blueberries is to add a small handful to the pancake batter right after you pour it onto the griddle. Sometimes, when you mix frozen blueberries into a batter, the berries will end up turning your whole batter blue. They will cook up just fine as the pancake batter cooks. I would, however, suggest serving fresh blueberries on the side if you are wanting to eat them outside of the pancakes. Although, now that I think about it, my kids have been known to snack on frozen blueberries before so hey, I guess there really are no rules for fruit eating here!
What people are saying about these Extra Super Fluffy Blueberry Pancakes
“We followed your recipe exactly, and the results were superb. Very many thanks!” – Donna
“Greetings, I simply made these pancakes for supper. They looked so great I couldn’t support myself. I followed the formula careful and they turned out flawless. I utilized solidified blueberries, I didn’t blend them into the batter yet. I put the blueberries straightforwardly into the scoop consequently my pancake did not turn blue.” – Rachel
Extra Super Fluffy Blueberry Pancakes
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 tablespoons sugar
- 2 large eggs, whisked
- 1/2 teaspoon vanilla
- 2 tablespoons vegetable oil or melted butter
- 1 cup fresh blueberries
- butter and syrup for serving
- Whisk together flour, baking soda, baking powder, and salt.
- Add buttermilk, sugar, eggs, vanilla, and oil and whisk to combine (do not overmix, a few lumps are okay!). Gently stir in blueberries.
- Heat a griddle to 350 degrees or large pan over medium high heat. Grease with cooking spray or melted butter.
- Use a 1/3 or 1/2 cup measuring cup to scoop and pour batter onto griddle/pan. Do not touch for 2-3 minutes until small bubbles begin to form in the batter. Flip and cook another 2-3 minutes until golden brown.
- Top with butter and syrup and serve.