Blueberry Pancakes

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.

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Recipe

Easy Blueberry Pancakes

by Camila Benitez

Blueberry pancake is a classic breakfast dish that can be made with just a few simple ingredients. The key to making the perfect blueberry pancake is to not overmix the batter, which will result in a tough pancake. Additionally, use fresh, ripe berries to enhance the sweetness of the pancakes.

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Prep Time 15 minutes mins

Cook Time 4 minutes mins

Total Time 19 minutes mins

Course Breakfast

Cuisine American

Servings 8 Blueberry Pancakes

Calories 108 kcal

Equipment

• Large mixing bowl:
• Medium Mixing bowl
• Measuring Cups and spoons
• Liquid measuring cup
• Non-Stick Skillet
• Whisk

Ingredients

  

1x2x3x

• ▢ 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

How to Store & Re-Heat

To store:  Once you've made the pancakes allow any leftovers to cool down to room temperature. First, ensure pieces of parchment paper separate the pancakes to prevent sticking together.

If you need to stack the pancakes, place a piece of parchment paper or wax paper between each one to keep them from sticking. Store the container or bag of pancakes in the refrigerator. Properly stored, they can stay fresh for up to 2-3 days.

To reheat: One of the easiest methods is to use the microwave. Place a stack of pancakes on a microwave-safe plate, cover them with a damp paper towel to prevent drying out, and microwave in 20-30-second intervals until they are heated.

Make-Ahead

Blueberry pancakes can be made ahead of time and stored for later use. To do this, prepare the pancake batter according to the recipe, but do not add the blueberries.

Once the batter is mixed, cover it with plastic wrap and store it in the refrigerator for up to 24 hours. When ready to make the pancakes, gently fold in the blueberries and cook as directed.

This can be a great time-saving option for busy mornings or when entertaining guests for breakfast.

How to Freeze

Blueberry Pancakes can be frozen for up to 3 months: After completely cooling, place a sheet of parchment paper between each pancake and stack them together.

Double wrap the stack of pancakes with plastic freezer wrap or aluminum foil and place them in a heavy-duty bag or freezer-safe container; thaw for 3 to 4 hours on the countertop. 

They can be reheated in the microwave or an oven preheated to 375 degrees Fahrenheit for eight to ten minutes; arrange them in a single layer on a baking sheet and cover them with aluminum foil.

Nutrition

Nutrition Facts

Easy Blueberry Pancakes

Amount per Serving

Calories

108

% Daily Value*

Fat

 

7

g

11

%

Saturated Fat

 

4

g

25

%

Trans Fat

 

0.2

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

2

g

Cholesterol

 

62

mg

21

%

Sodium

 

244

mg

11

%

Potassium

 

50

mg

1

%

Carbohydrates

 

10

g

3

%

Fiber

 

1

g

4

%

Sugar

 

8

g

9

%

Protein

 

2

g

4

%

Vitamin A

 

262

IU

5

%

Vitamin C

 

4

mg

5

%

Calcium

 

55

mg

6

%

Iron

 

0.4

mg

2

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.