This is my favorite recipe for the ULTIMATE Fluffy Blueberry Pancakes. Inspired by my grandmother’s classic recipe, these are the fluffiest buttermilk pancakes packed with juicy-plump blueberries.
Sweet or savory, with oatmeal, eggnog, pumpkin, fruit, peanut butter, or poppy seeds…I have made all varieties of pancakes and still feel like I’ve barely scratched the surface of a pancake’s potential. I’ve made all thicknesses and sizes of pancakes too. But I hadn’t yet combined thick, fluffy pancakes with berries. Blueberry pancakes happen to be one of my all-time favorite pancakes, so you can imagine how thrilled I was that this recipe turned out simply divine!
Why This Recipe Works
Customizable – There is still plenty of room left for experimentation with the plain old pancake recipe. 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. Feel free to make them your own!
Kid-approved – These fluffy pancakes are my favorite, but they’re also my kids’ favorite as well. Making these blueberry pancakes is 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.)
Filling – 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!
Freeze well – These fluffy pancakes freeze surprisingly 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.
Here’s How You Make Them
Making these blueberry pancakes could not be any easier!
- First, whisk together the flour, baking soda, powder, and salt.
- Then, add to the flour mixture the buttermilk, eggs, vanilla, oil, and sugar and whisk to combine. A few lumps are fine – don’t overmix the batter.
- Add blueberries gently. Stir.
- Heat a griddle to 350 degrees or a large pan set over medium heat. Grease with cooking spray or butter.
- Using a 1/3 or ½ cup measuring cup, scoop and pour the batter onto the griddle/pan, being sure to leave a little room between blueberry pancakes so they don’t all stick together.
- Leave them alone for 2-3 minutes, or till small bubbles begin to form on the top of the pancake batter. Flip, then cook another 2-3 minutes or till golden brown.
- Top with butter and syrup and serve.
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. 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 am i right?
Plus, 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.
Can You Add Frozen Blueberries to Pancake Mix?
There are many reasons why frozen fruit a good go-to substitution 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.
- These pancakes will keep in an airtight container in the fridge for up to 5 days. They will keep in the freezer for up to 3 months. My favorite way to reheat frozen pancakes is to thaw them in the fridge and put them in the toaster to reheat.
Extra Super Fluffy Blueberry Pancakes
- 1 cup flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 2 tablespoons sugar
- 2 large eggs - whisked
- ½ 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.