Blueberry Pancakes

Incredible buttermilk Blueberry Pancakes bursting with fresh blueberries and cooked to perfection! They’re light, fluffy, and pair perfectly with syrup and additional fresh berries.

These Blueberry Pancakes Are…

1. Bursting with Fresh Blueberries: Loaded with juicy bursts of flavor.
2. Fluffy: Cooked flawlessly for a light and fluffy texture.
3. Perfect Pairing: Ideal with syrup and extra fresh berries.
4. Trusted Recipe: Adapted from a favorite proven homemade pancake recipe.
5. Easy Prep and Storage: Simple to make and convenient to store.

Ingredients In Blueberry Pancakes

• Butter: Adds richness to the batter and prevents sticking in the skillet.
• Buttermilk, Egg, Vanilla: Moistens, binds, and flavors the batter.
• Dry Ingredients (Flour, Sugar, Cinnamon, Salt, Cornstarch, Leaveners): Create the structure, sweetness, flavor, tenderness, and fluffiness of the pancakes.
• Blueberries: Provide juicy bursts of flavor.

How To Make Blueberry Pancakes

1. Mix dry ingredients in a bowl.
2. Whisk together wet ingredients in a separate bowl.
3. Blend wet and dry mixtures until just mixed; keep batter lumpy.
4. Heat and butter a skillet or griddle.
5. Cook: Pour batter, add blueberries, cook until bubbles form, flip, cook until golden.
6. Serve: Keep warm in the oven, serve with butter and syrup.

Tips For Success

• Avoid Over-mixing: Stop when there are no flour streaks; lumps are okay.
• Rest Batter: Let it stand for 5-10 minutes to absorb liquid and soften lumps.
• Monitor Heat: Adjust temperature if pancakes brown too quickly or stick.
• Consider a Griddle: Useful for frequent pancake making.
• Grease Pan with Butter: Use a cold butter stick for even fat distribution, wipe pan between batches. Use tongs to hold the butter.

Top Your Pancakes With

• Vanilla Sauce
• Homemade Whipped Cream
• Caramel Syrup
• Blueberry Syrup
• Lemon Curd

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Blueberry Pancakes

5 from 7 votes

- Review this recipe

Incredible buttermilk pancakes bursting with fresh blueberries and cooked to perfection! These blueberry pancakes are light and fluffy and perfect with syrup and fresh berries.

SAVE TO RECIPE BOX

Print Recipe

Blueberry Pancakes

5 from 7 votes

- Review this recipe

SAVE TO RECIPE BOX

Print Recipe

Incredible buttermilk pancakes bursting with fresh blueberries and cooked to perfection! These blueberry pancakes are light and fluffy and perfect with syrup and fresh berries.

Course Breakfast

Cuisine American

Keyword blueberry pancakes

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Resting Time 5 minutes minutes

Total Time 35 minutes minutes

Servings 9 -12 pancakes

Chelsea Lords

Calories 112kcal

Author Chelsea Lords

Cost $3.62

Ingredients

• ▢ 8 tablespoons unsalted butter, separated
• ▢ 1 and 1/4 cup buttermilk
• ▢ 1 large egg
• ▢ 1 teaspoon pure vanilla extract
• ▢ 1 and 1/4 cups white all-purpose flour
• ▢ 2 tablespoons white granulated sugar
• ▢ 1/4 teaspoon ground cinnamon
• ▢ 3/4 teaspoon fine sea salt
• ▢ 1 teaspoon cornstarch
• ▢ 1/2 teaspoon baking powder
• ▢ 1/2 teaspoon baking soda
• ▢ 1 pint fresh blueberries (Note 1)

US - Metric

USMetric

Instructions

• PREP: Preheat the oven to 200°F and place a large baking sheet with a cooling rack on top inside. Melt 5 tablespoons of butter, then chill in fridge until it reaches room temperature.
• WET INGREDIENTS: Whisk together buttermilk, egg, and vanilla. Set aside.
• DRY INGREDIENTS: In a very large bowl, whisk together flour, sugar, cinnamon, salt, cornstarch, baking powder, and baking soda. Make a well in the center of dry ingredients and set aside.
• BUTTER: Drizzle melted and cooled to room temperature butter into wet ingredients. Mix until smooth.
• COMBINE: Pour the wet ingredients into well of dry ingredients and mix until just combined. Avoid over-mixing; blend until flour streaks disappear. Batter should remain slightly lumpy. Allow mixture to stand for 5-10 minutes.
• COOK: Preheat a large skillet or griddle over medium-high heat (around 300°F). Once hot, glide remaining 3 tablespoons of cold butter across skillet/griddle (you can use tongs to avoid touching hot surface). Reduce heat to medium-low and use a 1/3 cup measuring cup to scoop and pour pancake batter onto skillet or griddle.
• COOK CONT.: Once poured, batter should naturally spread into a pancake approximately 3 inches wide. As soon as it spreads (use a butter knife to guide if necessary), press blueberries into batter to your preference. Cook until bubbles form on pancake edges, then gently lift one side with a thin spatula to check for golden brown color underneath. If golden, flip and cook other side for 1.5 to 2.5 minutes until fully cooked. Lower heat if necessary to prevent burning.
• KEEP WARM: Once a pancake is removed from skillet/griddle, transfer it to prepared sheet pan lined with a cooling rack to prevent sogginess underneath. Place pan in oven while you cook more pancakes. Wipe down skillet/griddle with a paper towel, then apply butter and repeat until all batter is used.
• SERVE: Serve pancakes immediately with an optional pat of butter and your preferred syrup.

Recipe Notes

Note 1: Wash and thoroughly dry your blueberries before using. 

Nutrition Facts

Calories: 112kcal

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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