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.
Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons granulated sugar
1 1/4 cups buttermilk
1 large egg
3 tablespoons unsalted butter melted
1 teaspoon vanilla extract
3/4 cup fresh or frozen blueberries
Butter or cooking spray for greasing skillet
Instructions
1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
2. In another bowl, whisk the egg, then mix in the buttermilk, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry and stir gently until just combined. Do not overmix.
4. Fold in the blueberries carefully. If using frozen, add them directly without thawing.
5. Heat a griddle or skillet over medium heat and lightly grease with butter or cooking spray.
6. Scoop 1/4 cup of batter for each pancake onto the skillet. Cook for 2–3 minutes until bubbles form and edges look dry.
7. Flip and cook for another 1–2 minutes until golden brown and fluffy.
8. Serve warm with maple syrup, more blueberries, or whipped cream.
Notes
Do not overmix the batter—lumps are fine and will help maintain fluffiness.
Use cold frozen blueberries to prevent the batter from turning blue.
Toss blueberries in a little flour before adding to help keep them from sinking.
Nutrition
- Serving Size: 2 pancakes
- Calories: 270
- Sugar: 8g
- Sodium: 310mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
Keywords: pancakes, blueberry, buttermilk pancakes, fluffy pancakes