Blueberry pancakes are a classic breakfast dish that can be made with just a few simple ingredients. The key to making the perfect blueberry pancake is not to overmix the batter and use fresh, ripe berries to enhance the sweetness of the pancakes.
This recipe for blueberry buttermilk pancakes is perfect for a weekend breakfast or brunch. The pancakes are light and fluffy, with a nice tangy buttermilk flavor and a tart sweetness from the blueberries.
Pair them with blueberry maple syrup for a tasty breakfast.
For More🫐Blueberry recipes, check out these Blueberry Muffins, Blueberry Streusel Muffins, Blueberry cornbread muffins, Whole Wheat Blueberry Muffins, Whole Wheat Blueberry Scones, and Blueberry Scones.
Camila Made Tip: If you're a vanilla fanatic like me, I highly recommend purchasing this gallon of clear vanilla and throwing in some vanilla beans. I added a whole bunch to mine to make it more concentrated.
Then, please keep it in your pantry when you need it. This delicious vanilla bean blend is perfect for any sweets, such as cake, cookies, and so on; when you run out, buy another gallon and refill it.
This homemade vanilla bean extract or flavoring, whatever you want to call it, can be made with vodka instead of clear vanilla, and let it concentrate for 3 to 6 months before use. I like to use clear vanilla so I can use it right away.
How to Make Blueberry Pancakes
Note: The full instructions are provided in the recipe card below.
Whisk the flour, baking powder, sugar, cinnamon, and salt in a large bowl. In a separate medium bowl, whisk together the milk, vanilla extract, and eggs. Add the wet ingredients, along with the melted butter, to the dry ingredients.
Gently whisk until just combined but still lumpy- don't overmix; small flour lumps are okay.
Heat a drizzle of vegetable oil or clarified butter (like ghee—regular butter will burn; I like to use Avocado oil on a non-stick skillet over medium heat, then reduce heat to medium-low to avoid scorching your first round.
Using a half-measurement cup, ladle pancake batter into rounds, using the back of the cup to help spread them evenly.
Cook until pancakes are firming up around the edges and little bubbles appear on the batter's top side, about 2 to 3 minutes; scatter a small handful of blueberries (about 6 to 8 blueberries) onto the surface of each pancake.
Flip to the second side and cook until golden brown, adjusting heat as needed, about 1 more minute. Repeat with the remaining batter, greasing the pan with additional butter or oil if it is too dry. Serve with a drizzle of honey or maple syrup.
Related Recipes:
📖 Recipe
Easy Blueberry Pancakes
Tools
Ingredients
- 312 g (2-½ cups) of all-purpose flour, spooned, leveled off with the back of a knife, and sifted
- 1-½ tablespoons baking powder or 2 tablespoons for a even fluffier pancakes
- ½ teaspoon kosher salt
- ¼ cup powdered sugar or granulated sugar
- 1-¾ cups whole milk
- 2 large eggs ar room temperature
- 4 tablespoons unsalted butter , melted and cooled
- 2 cups fresh blueberries
- 3 teaspoon pure vanilla extract
- Zest from 1 lemon
- Avocado oil for cooking
Instructions
- In a large bowl, whisk the flour, baking powder, sugar, cinnamon, and salt. In a separate medium bowl, whisk together the milk, vanilla extract, and eggs. Add the wet ingredients along with the melted butter to the dry ingredients. Gently whisk until just combined but still lumpy- don't overmix; small flour lumps are okay.
- Heat a drizzle of vegetable oil or clarified butter (like ghee—regular butter will burn; I like to use Avocado oil) on a non-stick skillet over medium heat, then reduce heat to medium-low to avoid scorching your first round.
- Using a ½ measuring cup, ladle pancake batter into rounds; use the back of the cup to help spread them out evenly. Cook until pancakes are firming up around the edges and little bubbles appear on the batter's top side, about 2 to 3 minutes; scatter a small handful of blueberries (about 6 to 8 blueberries) onto the surface of each pancake.
- Flip to the second side, and cook until golden brown, adjusting heat as needed, about 1 more minute. Repeat with remaining batter, greasing the pan with additional butter or oil if too dry. Serve with a drizzle of honey or maple syrup.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
