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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5 from 7 votes

Blueberry Pancakes

By Chelsea Lords

These light and fluffy buttermilk pancakes are packed with fresh blueberries and cooked to perfection. They're perfect with syrup and extra berries on top!

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Resting Time: 5 minutes minutes

Total Time: 35 minutes minutes

Servings: 10 pancakes

Equipment

• large sheet pan,
• Cooling wrack
• Large pan or griddle

Ingredients 

USMetric

 

1x2x3x

• ▢ 8 tablespoons unsalted butter divided
• ▢ 1-1/4 cup buttermilk
• ▢ 1 large egg
• ▢ 1 teaspoon vanilla extract
• ▢ 1-1/4 cups all-purpose flour
• ▢ 2 tablespoons granulated sugar
• ▢ 1/4 teaspoon ground cinnamon
• ▢ 3/4 teaspoon salt
• ▢ 1 teaspoon cornstarch
• ▢ 1/2 teaspoon baking powder
• ▢ 1/2 teaspoon baking soda
• ▢ 1 pint fresh blueberries see note 1

Instructions 

• Preheat oven to 200°F and place a large sheet pan with a cooling rack on top inside. Melt 5 tablespoons butter, then chill in fridge until it reaches room temperature.
• Whisk together buttermilk, egg, and vanilla. Set aside.
• 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.
• Drizzle melted and cooled-to-room-temperature butter into wet ingredients. Mix until smooth.
• Pour wet ingredients into well of dry ingredients and mix until just combined. Avoid overmixing; blend until flour streaks disappear. Batter should remain slightly lumpy. Allow mixture to stand 5–10 minutes.
• Preheat a large pan or griddle over medium-high heat (around 300°F). Once hot, glide remaining 3 tablespoons cold butter across pan/griddle. Reduce heat to medium-low and use a 1/3 cup measuring cup to scoop and pour pancake batter onto pan or griddle. Once poured, batter should naturally spread into a 3-inch wide pancake approximately.
• 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, then flip and cook other side for 1.5 to 2.5 minutes until fully cooked. Lower heat if necessary to prevent burning.
• Once a pancake is removed, transfer it to prepared sheet pan lined with a cooling rack to prevent sogginess underneath. Place sheet pan in oven while you cook. Wipe down pan/griddle with a paper towel, then apply butter and repeat until all batter is used.
• 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. 

Storage: Let blueberry pancakes cool to room temperature. Store them in an airtight container, separate layers with parchment paper, for up to 3 days. To freeze, wrap pancakes individually in plastic wrap, then place in a freezer bag. Freeze for up to 2 months.

Nutrition

Serving: 1serving | Calories: 112kcal | Carbohydrates: 11.8g | Protein: 2.5g | Fat: 6.1g | Cholesterol: 31mg | Sodium: 83.3mg | Fiber: 0.3g | Sugar: 3.4g

Nutrition information is automatically calculated, so should only be used as an approximation.

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