If you’re on the hunt for a truly irresistible breakfast treat that’s both simple and utterly delightful, you need to try Easy Blueberry Pancakes. This recipe is a celebration of plump, juicy blueberries tucked inside fluffy, golden pancakes—perfectly sweet, tender, and packed with pockets of fruity goodness. Whether you’re a pancake pro or whipping up your very first batch, these Easy Blueberry Pancakes are destined to become a beloved staple at your breakfast table.

Easy Blueberry Pancakes Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Easy Blueberry Pancakes lies in their simplicity. Each ingredient plays a starring role in building flavor, fluffiness, and that signature tang. Gather these pantry staples and fresh berries, and you’re halfway to pancake paradise!

All-purpose flour: Provides structure for pancakes that are soft yet satisfyingly sturdy.
Sugar: Adds a hint of sweetness that highlights the natural flavor of the blueberries.
Baking powder: The secret to pancakes that puff up beautifully and taste like a cloud.
Baking soda: Teams up with buttermilk to create phenomenal lift and tenderness.
Salt: Just a pinch to balance sweetness and make every flavor pop.
Buttermilk: The tangy all-star that brings moisture and a delightful subtle zing.
Large egg: Holds everything together and adds a touch of richness.
Melted butter: Infuses each pancake with buttery flavor and keeps them moist.
Vanilla extract: Rounds out the batter with a comforting, mellow warmth.
Fresh or frozen blueberries: The show-stopper! Bursts of sweet-tart fruit in every bite. (Do not thaw if using frozen, and toss in flour if you like to keep color from bleeding.)

How to Make Easy Blueberry Pancakes

Step 1: Mix the Dry Ingredients

Start by reaching for a large mixing bowl and whisking together the flour, sugar, baking powder, baking soda, and salt. Making sure your dry ingredients are well combined up front helps create pancakes with a perfectly even rise and no surprise clumps of baking powder in your bite!

Step 2: Combine Wet Ingredients

In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract. This mixture brings all the wet components together, ensuring even distribution—and the melted butter will give each pancake that irresistible richness.

Step 3: Bring It All Together

Pour the wet ingredients into the dry. Using a spatula or wooden spoon, gently stir just until there are no dry streaks left in your batter. The key is not to overmix—a few lumps are perfectly okay and actually help keep your Easy Blueberry Pancakes tender and fluffy!

Step 4: Add the Blueberries

Now the magic happens! Gently fold those gorgeous fresh or frozen blueberries into the batter. If using frozen berries, toss them in a teaspoon of flour first to help prevent the color from tinting the whole batch.
Take care as you fold to avoid breaking up the berries—this keeps that glorious pop of fruit in every bite.

Step 5: Cook the Pancakes

Preheat a nonstick skillet or griddle over medium heat and brush with a little butter for extra flavor. Scoop a quarter-cup of batter for each pancake onto the pan. When bubbles appear on the surface and the edges start to look set (about 2-3 minutes), flip each pancake. Cook for another 1-2 minutes until both sides are golden brown and perfectly cooked through.

How to Serve Easy Blueberry Pancakes

Garnishes

For the ultimate finish, top your Easy Blueberry Pancakes with a pat of butter, a generous drizzle of real maple syrup, and a scattering of extra blueberries. A light dusting of powdered sugar adds a touch of elegance, perfect for special mornings or brunch with friends.

Side Dishes

Make it a feast with some classic sides! Crispy bacon or breakfast sausage, a bowl of fresh fruit salad, or even a dollop of Greek yogurt turn these pancakes into a spread worthy of your favorite café. Don’t forget a hot cup of coffee or freshly squeezed orange juice.

Creative Ways to Present

Try stacking your pancakes high and threading fresh berries between each layer for a beautiful breakfast tower. Or, cut your pancakes into wedges and serve on a platter for family-style sharing. For a festive touch, use mini cookie cutters to make fun shapes—an especially big hit with kids!

Make Ahead and Storage

Storing Leftovers

If you happen to have a few pancakes left, simply let them cool completely before layering between parchment paper and placing in an airtight container. They’ll stay fresh in the fridge for up to 3 days, ready to be enjoyed on busy mornings.

Freezing

Easy Blueberry Pancakes freeze remarkably well! Stack them with parchment between each pancake, then tuck them into a freezer-safe zip-top bag. They’ll stay delicious for up to two months, retaining their fluffy texture and flavor with minimal fuss.

Reheating

To reheat, pop frozen pancakes straight into your toaster or reheat in a microwave for about 30 seconds until hot. If you’re warming a bigger batch, a quick stint in a 300°F oven does the trick—just five minutes and you’re back to fluffy, blueberry goodness.

FAQs

Can I use nondairy milk instead of buttermilk?

Absolutely! For dairy-free Easy Blueberry Pancakes, substitute your favorite plant-based milk mixed with a teaspoon of lemon juice or vinegar to mimic the tang of buttermilk. Let it sit a few minutes before using in the recipe.

What’s the best way to prevent pancakes from sticking?

Always preheat your skillet fully and brush it lightly with melted butter or oil before cooking each batch. Nonstick pans are especially helpful, but the real trick is not flipping too early—wait until bubbles form and edges set.

Is it okay to make the batter ahead of time?

It’s best to prepare the batter right before cooking, as the leavening agents work quickly with the liquid ingredients. However, you can mix your dry and wet ingredients separately the night before and combine them in the morning for extra speed!

Can I use other berries?

Definitely! While blueberries are the star in Easy Blueberry Pancakes, this recipe works beautifully with raspberries, blackberries, or even a berry mix. Just keep the total amount the same and be gentle while folding into the batter.

Why are my pancakes tough or rubbery?

Overmixing the batter is the most common culprit for tough pancakes. Stir just until everything is combined and a few little lumps are fine! This guarantees soft, fluffy pancakes every time.

Final Thoughts

If you’re craving comfort and a bit of breakfast excitement, you owe it to yourself to whip up a batch of Easy Blueberry Pancakes. Each bite is proof that simple ingredients can create something truly special. Give them a try and share the joy—they’re about to become a favorite in your kitchen too!

Easy Blueberry Pancakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 23 reviews

Author: admin
Total Time: 25 minutes
Yield: 8 pancakes 1x
Diet: Vegetarian

Print Recipe

Description

These Easy Blueberry Pancakes are a delightful breakfast treat that can be whipped up in no time. Fluffy, bursting with juicy blueberries, and perfect with a drizzle of maple syrup, these pancakes are sure to become a family favorite.

Ingredients

Scale

Dry Ingredients:

1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients:

1 cup buttermilk
1 large egg
2 tablespoons melted butter (plus more for cooking)
1 teaspoon vanilla extract

3/4 cup fresh or frozen blueberries (do not thaw if frozen)

Cook Mode Prevent your screen from going dark

Instructions

Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Wet Ingredients: In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla until combined.
Pour the wet ingredients into the dry ingredients and stir just until no dry spots remain; do not overmix.
Gently fold in the blueberries.
Heat a nonstick skillet or griddle over medium heat and lightly coat with butter.
Pour 1/4 cup of batter for each pancake onto the skillet.
Cook until bubbles form on the surface and the edges begin to set, about 2 to 3 minutes.
Flip and cook for another 1 to 2 minutes until golden brown and cooked through.
Serve warm with maple syrup, butter, or extra blueberries.

Notes

If using frozen blueberries, toss them in a teaspoon of flour before folding into the batter to prevent color bleeding.
These pancakes can be frozen and reheated in a toaster or microwave.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast, Brunch
Method: Stovetop
Cuisine: American