Hey pancake fans! These Fluffy Blueberry Pancakes are the stuff weekend dreams are made of—tall, light, and bursting with juicy blueberries in every bite. The buttermilk gives them that perfect tangy tenderness, while gentle mixing keeps them incredibly fluffy. Topped with maple syrup and extra berries, they’re a classic breakfast treat that feels like a warm hug on a plate.
Blueberries add natural sweetness and pops of flavor, while the simple batter comes together fast. Perfect for family mornings, brunch gatherings, or meal-prepping a batch to freeze—this recipe makes about 12 golden pancakes that everyone will fight over!
- Servings: 4 (about 12 pancakes)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Why These Ingredients Work So Well Together
This classic batter creates tall, tender pancakes with the perfect texture:
- Flour, baking powder, baking soda: The leavening duo reacts with buttermilk for maximum lift and fluffiness.
- Sugar: Just enough for subtle sweetness without overpowering the berries.
- Salt: Balances flavors and enhances everything.
- Eggs: Bind the batter and add richness.
- Buttermilk: Tangy acidity activates baking soda for extra rise and tender crumb (DIY substitute works great!).
- Melted butter & vanilla: Rich flavor and aroma.
- Blueberries: Juicy bursts—fresh or frozen both work beautifully.
Gentle folding and minimal mixing keep air in the batter for those signature fluffy stacks.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1¾ cups buttermilk (or 1¾ cups milk + 1 tablespoon vinegar/lemon juice, let sit 5 minutes)
- ¼ cup unsalted butter, melted (plus extra for cooking)
- 1 teaspoon vanilla extract
- 1½ cups fresh or frozen blueberries (if frozen, do not thaw)
- Butter or oil for greasing the pan
- For serving: maple syrup, extra fresh blueberries, whipped cream, or powdered sugar
Step-by-Step Instructions
- Mix dry ingredients — In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
- Mix wet ingredients — In a separate bowl, beat eggs lightly, then whisk in buttermilk, melted butter, and vanilla extract until smooth.
- Combine gently — Pour wet ingredients into dry ingredients. Stir with a spoon or spatula just until combined—batter should be thick and lumpy (over-mixing makes tough pancakes!).
- Add blueberries — Gently fold in blueberries, being careful not to crush them.
- Heat the pan — Preheat a griddle or non-stick skillet over medium heat. Lightly grease with butter or oil (a little goes a long way).
- Cook the pancakes — Scoop about ¼ cup batter per pancake onto the hot surface. Cook 2–3 minutes until bubbles form on top and edges look set. Flip and cook 1–2 more minutes until golden brown on both sides.
- Serve — Stack warm pancakes high, drizzle generously with maple syrup, and scatter extra blueberries on top. Enjoy immediately!
Pro Tips for the Fluffiest Pancakes
- Don’t over-mix—lumps are your friend for tender texture.
- Let batter rest 5 minutes after mixing for even better rise.
- Medium heat is key—too hot burns outside before inside cooks.
- Frozen blueberries? Add straight from freezer to avoid purple batter.
- Test one pancake first to adjust heat.
- Keep cooked pancakes warm in a 200°F oven while finishing the batch.
Variations and Substitutions
Make them your own:
- Flour swap: Half whole wheat or gluten-free 1:1 blend.
- Dairy-free: Plant milk + vinegar for buttermilk, vegan butter.
- Extra flavor: Lemon zest, cinnamon, or almond extract.
- Mix-ins: Chocolate chips, chopped nuts, or bananas.
- Savory twist: Skip sugar/vanilla, add herbs and cheese.
- Mini pancakes: Use tablespoon scoops for kid-friendly bites.
- Vegan: Egg replacer + plant-based milk/butter.
Meal Prep, Storage, and Serving Ideas
Pancakes freeze beautifully—cool completely, layer with parchment, and freeze up to 2 months. Reheat in toaster or microwave. Batter can rest in fridge overnight for quick morning cooking.
Serving suggestions:
- Classic maple syrup and butter.
- Whipped cream or yogurt dollop.
- Fresh fruit salad on the side.
- Bacon or sausage for a sweet-savory combo.
Nutrition Facts (Per Serving – Based on 4 Servings)
Approximate values
- Calories: 450
- Protein: 12g
- Carbohydrates: 65g
- Dietary Fiber: 3g
- Sugars: 18g (mostly natural from berries)
- Total Fat: 16g
- Saturated Fat: 9g
- Sodium: ~800mg (varies with salt)
- Key micro-nutrients: Good source of Vitamin C, calcium, iron, and antioxidants (from blueberries)
A delicious way to start the day with comfort and nutrition.
Frequently Asked Questions
Pancakes flat—not fluffy?
Check baking powder/soda freshness, or over-mixed batter.
Can I make batter ahead?
Yes—refrigerate overnight; stir gently before using.
Frozen vs fresh blueberries?
Both great—frozen often juicier and prevent sinking.
No buttermilk?
Milk + vinegar/lemon juice substitute works perfectly.
Gluten-free?
Use 1:1 gluten-free flour blend—results are excellent.
There you have it—your new favorite Fluffy Blueberry Pancakes. Tall stacks, juicy berries, pure breakfast bliss. Weekends just got better! 🥞🫐