These delicious, Easy Fluffy Blueberry Pancakes are made with juicy summer blueberries. Whip up this classic breakfast favorite with 10 easy-to-find ingredients. Make it in less than 30 minutes and serve as breakfast or brunch with maple syrup, whipped cream, fruit and more.
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Sweet, fluffy and tasty! This fluffy blueberry pancake recipe is quick and easy to make and comes out perfect every time. I love making them for breakfast and brunch; they usually disappear instantly. Blueberry pancakes are a delicious alternative to plain pancakes because the blueberries add sweetness to every bite.
These pancakes are just as good as the ones from your favorite brunch spot, and you'll be surprised to learn they are not difficult to make. Combine the dry ingredients in one bowl and the wet ingredients in another, then make a well, mix it all, and cook! You'll need a few key ingredients to achieve the fluffy texture, so don't skip anything from the ingredient list.
Serve these blueberry pancakes plain or with white chocolate sauce, maple syrup, butter, whipped cream, lemon juice and more.
If you like these pancakes, you'll love my Lotus Biscoff Stuffed Pancakes, Healthy Chocolate Pancake Recipe, Traditional South African Pancakes or Easy Blueberry Cake Recipe.
Why You Should Try This Recipe
- These easy fluffy blueberry pancakes are sweet, delicious, and a great summer option.
- The pancakes have a soft and fluffy texture.
- Serve it with toppings such as whipped cream, Quick White Chocolate Sauce, and Whipped White Chocolate Caramel Ganache.
- Double or triple the recipe to make more pancakes.
Ingredients
See the recipe card for full information on ingredients and quantities.
- Flour: Use plain flour for this recipe, as leavening agents are added to make the pancakes rise.
- Baking soda: This ingredient, combined with the buttermilk in this recipe, helps give the pancakes a soft, fluffy texture.
- Baking Powder: Helps the pancakes rise.
- Blueberries: Fresh blueberries are best for pancakes, but you can use frozen blueberries if you don't have fresh blueberries.
- Buttermilk: It is best to use store-bought buttermilk, but you can make it from scratch if you don't have any on hand. Using buttermilk instead of regular milk in pancakes makes them extra fluffy and tangy. Buttermilk activates the baking soda/baking powder before it hits the pan, giving the pancakes a soft and moist texture.
- Eggs: Use fresh, organic, free-range eggs for the best results.
- Sugar: To add some sweetness to the pancakes. You can use granulated or caster sugar.
- Butter: This can be unsalted or salted butter. If you need to control the amount of salt in the recipe, use unsalted butter. Otherwise, salted butter works as a substitute.
- Oil: Any flavorless vegetable or sunflower oil can be used to make these pancakes.
Tips and Substitutions
- Pancake batter: Do not overmix the pancake batter. Before it is added to the heat, the batter should still have some lumps. Overmixing the batter causes the pancakes to become tough and chewy.
- Blueberries: Add less or more, depending on your preference.
- Oil: The oil may dry up as you cook the pancakes. Make sure you add oil when necessary to prevent them from burning.
- Batches: This recipe can be doubled or even tripled to feed a crowd and it is a great addition to any breakfast buffet spread.
- Buttermilk: It is best to use shop-bought buttermilk for this recipe, but if you don't have buttermilk, you can make your own using a few simple ingredients. Add one tablespoon of lemon juice or vinegar to one cup of milk or heavy cream to make buttermilk. Mix the ingredients, then leave the mixture to sit at room temperature for 5-10 minutes. Once it's ready, the mixture should become thicker and have a few curdled bits.
How to Make Easy Fluffy Blueberry Pancakes
- In a clean bowl, mix the flour, baking powder, baking soda, salt, and sugar. Set aside.
2. Whisk the eggs, buttermilk, and butter in another bowl.
3. Next, make a well in the dry ingredients and add the wet ingredients. Mix the dry and wet ingredients until combined, but do not overmix.
4. Add the blueberries and gently fold them into the batter.
5. Heat a tablespoon of oil in a non-stick pan under medium heat. Use a ladle to add the pancake to the pan. Allow the pancake to cook until bubbles appear on the pancake's surface. Flip and allow the other side to cook.
6. Repeat the process for the rest of the batter. Then, stack the pancakes on a plate.
7. Serve these delicious, easy fluffy blueberry pancakes for breakfast or brunch with whipped cream, berries, chocolate sauce, maple syrup, and more! You may also enjoy this Banana—and Yogurt-Free Mixed Berry Smoothie and Blueberry Nice Cream Recipe.
Recipe FAQs
Using buttermilk and baking soda is one good way to make your pancakes fluffy. This is is because the activation that happens between the baking soda and buttermilk creates air pockets which help the pancakes rise and become fluffy.
It is best to use fresh blueberries as frozen blueberries defrost during the cooking process which adds extra water to the batter. However, if you don't have fresh blueberries you can use frozen blueberries but allow them to defrost slightly before adding them to the batter to get rid of excess water.
You can make your own using a few simple ingredients if you don't have buttermilk.
To make buttermilk, add one tablespoon of lemon juice or vinegar to one cup of milk or heavy cream. Mix the ingredients, then leave the mixture to sit at room temperature for 5-10 minutes. Once it's ready, the mixture should become thicker and have a few curdled bits.
Blueberry pancakes are best eaten fresh. But they can also be refrigerated for up to 1 day.
More Tasty Breakfast Recipes
Easy Fluffy Blueberry Pancakes
Equipment
- 1 Pan
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking Powder
- ½ teaspoon baking Soda
- 90 g blueberries
- 2 cups buttermilk
- 2 eggs
- ½ teaspoon salt
- 5 tablespoon sugar
- 5 tablespoon unsalted butter (melted and cooled)
- Vegetable/sunflower oil
Instructions
- Add all purpose flour, baking powder, baking soda, salt and sugar to a medium sized bowl. Mix well and set aside.
- Grab another medium sized bowl, add buttermilk, eggs, unsalted butter and mix well for.
- Make a well in the dry ingredients and pour the wet mixture into the center. Whisk the wet ingredients in the center and gradually combine the dry ingredients. Once the batter is combined add the blueberries and mix gently with a spoon.
- Heat 1 tablespoon of oil in a pan on a low/medium heat stove. Use a ladle to add the pancake batter to the pan and cook for 1-3 mins. Flip the pancake once bubbles begin to appear and cook on the other side for 1-3 mins. Repeat for the rest of the batter.
Video
Paul
My kids really enjoyed making this recipe and it was so scrumptious
Dol
This is my go to pancake recipe 😋😋