Golden, thick, and bursting with fresh blueberries, these pancakes are like fluffy clouds on your breakfast plate. Each bite melts in your mouth with the perfect balance of sweetness and tart berries. Whether you’re prepping for a cozy weekend breakfast or a celebratory brunch, these pancakes will win hearts from the first forkful.

What sets this recipe apart? The batter is enriched with buttermilk for that tender crumb and airy lift, while the blueberries pop with juicy bursts throughout. Drizzled with warm maple syrup or topped with whipped cream, this stack transforms an everyday morning into something extraordinary.

What Kind of Blueberries Should I Use?

Fresh blueberries are the go-to for this recipe, as they hold their shape and flavor best. But don’t worry if you only have frozen ones on hand—just add them to the batter straight from the freezer and skip thawing to avoid streaking the batter. Smaller wild blueberries also work great and offer an intense, sweet flavor.

Ingredients for the Fluffiest Blueberry Pancakes

All-Purpose Flour – Gives the pancakes structure without making them too dense.

Baking Powder – The key to getting that extra puff and soft rise.

Baking Soda – Reacts with buttermilk to create bubbles and even more lift.

Salt – Balances the sweetness and enhances the overall flavor.

Granulated Sugar – Adds just enough sweetness to complement the blueberries.

Buttermilk – The secret to tangy, tender, and extra fluffy pancakes.

Egg – Binds everything together while adding richness.

Unsalted Butter (melted) – Adds moisture and that irresistible buttery taste.

Vanilla Extract – For a hint of warmth and depth in flavor.

Fresh or Frozen Blueberries – The star ingredient, delivering juicy pops in every bite.

Cooking Spray or Butter – To grease your skillet or griddle.

How To Make the Fluffiest Blueberry Pancakes

Step 1: Whisk the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar. This creates an even distribution of leavening and flavor.

Step 2: Mix the Wet Ingredients

In a separate bowl, beat the egg, then add buttermilk, melted butter, and vanilla extract. Stir until fully combined.

Step 3: Combine Wet and Dry

Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined—a few lumps are okay. Overmixing can deflate the batter.

Step 4: Fold in the Blueberries

Carefully fold in the blueberries. If using frozen ones, add them straight from the freezer to prevent bleeding color into the batter.

Step 5: Heat the Griddle

Preheat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or a touch of butter.

Step 6: Cook the Pancakes

Scoop 1/4 cup of batter onto the griddle for each pancake. Cook for 2–3 minutes or until bubbles form and the edges look set. Flip and cook for another 1–2 minutes until golden and cooked through.

Step 7: Serve and Enjoy

Stack them up, top with a pat of butter, maple syrup, extra blueberries, or whipped cream. Serve warm!

Serving and Storing These Pancakes

These blueberry pancakes are best served fresh off the griddle, but they store beautifully. Keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the toaster or microwave for a quick warm-up. You can also freeze them—just place parchment between each pancake and store in a freezer bag for up to 2 months.

Frequently Asked Questions

Can I make these pancakes dairy-free?

Yes! Substitute buttermilk with a mix of almond milk and lemon juice, and use plant-based butter.

What flour alternatives can I use?

You can try a 1:1 gluten-free baking blend or whole wheat flour, though texture may vary slightly.

Can I add lemon zest?

Absolutely! Lemon zest pairs beautifully with blueberries for a fresh citrus twist.

Why is my batter too thick?

The batter should be thick but pourable. If it’s too thick, add a splash of buttermilk until it loosens up.

Do I need to thaw frozen blueberries?

Nope! Just toss them in frozen to prevent streaking your batter.

How do I prevent blueberries from sinking?

Toss them in a tablespoon of flour before folding into the batter.

Want More Breakfast Ideas?

If you love these Fluffiest Blueberry Pancakes, you’ll probably enjoy these other comforting breakfast treats:

📌 Save this recipe to your Pinterest breakfast board so you can come back to it any time: Life with Nina on Pinterest

And let me know in the comments how yours turned out. Did you go heavy on the blueberries or keep it classic? Maybe a drizzle of lemon glaze? I love hearing all your variations and questions—we’re in this fluffy pancake journey together!

Fluffiest Blueberry Pancakes

Author: Nina Johnson
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 8 pancakes 1x
Category: Breakfast
Method: Skillet
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These Fluffiest Blueberry Pancakes are everything a breakfast should be—light, tender, and loaded with juicy blueberries. The buttermilk-based batter gives them a soft crumb and perfect rise. Whether you’re serving a weekend crowd or just want to treat yourself, these pancakes will deliver the coziest morning vibes.