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These fluffy blueberry pancakes are soft, buttery, and packed with juicy berries in every bite. Made with simple pantry ingredients and buttermilk, this recipe gives you restaurant-style pancakes at home.
For more delicious pancake recipes, check out these banana pancakes and chocolate chip pancakes.
Table of Contents
- The Story Behind My Updated Blueberry Pancakes Recipe
- Old Version vs. New Version
- Why You’ll Love This Version
- Tips and Variations
- FAQ’s
- When is my pancake finished?
- How to thicken pancake batter?
- How to thin out the batter?
- Storage & Reheating
- What Goes With Blueberry Pancakes?
- More Breakfast Recipes You’re Sure to Love:
- Blueberry Pancakes Recipe
The Story Behind My Updated Blueberry Pancakes Recipe
If you’ve been around here for a while, you might remember my original buttermilk pancake recipe, the one that went viral on social media. It went viral for a reason and because everyone loved it so much, I decided to swap out my old blueberry pancake recipe and use the same viral buttermilk base instead.
Old Version vs. New Version
| Original Viral Recipe | Updated Version |
|---|---|
| Required separating eggs | One-bowl style batter |
| Egg whites whipped and folded in | No whipping needed |
| Extra steps and time | Faster and simpler |
| Ultra fluffy but more technical | Still fluffy, more foolproof |
Why You’ll Love This Version
This recipe is for you if you want:
- Fluffy pancakes without complicated steps
- A batter that comes together quickly
- A reliable, tested recipe
- Blueberry pancakes that taste bakery-quality
Tips and Variations
- If you’re using frozen blueberries, add them straight from the freezer, don’t thaw them first or your batter will turn purple.
- Pour the batter into a hot skillet, then immediately reduce the heat to medium-low. Cook for about 2–3 minutes per side, flipping only once.
- When flipping, keep the spatula close to the skillet and don’t lift it too high, otherwise you’ll end up with batter splattered everywhere.
- Don’t have blueberries? Use chocolate chips or make regular plain pancakes instead.
FAQ’s
When is my pancake finished?
When both sides of the pancake are a nice golden brown, it should be finished. Always wait for your batter to bubble on the sides before flipping a pancake for the first time. It will make a mess flipping otherwise.
How to thicken pancake batter?
If your batter is too thin, you can add a bit more flour. Add about a tablespoon of flour at a time until the batter reaches the right consistency.
How to thin out the batter?
You can add a touch of water or more milk to the batter if it’s too thick to work with. Only add a tablespoon at a time until the right consistency is reached.
Storage & Reheating
- Storage – You can store leftover pancakes in the fridge in an airtight container for up to 5 days. If stored outside the fridge, store in an airtight container for up to 2 days. To freeze them, separate them with a piece of wax paper in an airtight container. It will keep up to 2 months.
- Reheating – Place the blueberry pancakes on a plate and cover with a damp towel. If frozen, warm in the microwave starting at 30 seconds. If coming from the fridge, start at 10 seconds. They heat up fast, so be careful.
What Goes With Blueberry Pancakes?
As with any breakfast foods, sides such as bacon, sausage, hashbrowns, a glass of milk, etc. are a great addition to pancakes. Of course, you can even add another main course style item to go along with them such as eggs, muffins, etc.
More Breakfast Recipes You’re Sure to Love:
You can find more delicious recipes and cooking tutorial videos on Youtube and Facebook.
Blueberry Pancakes
Equipment
- skillet
- large bowl
- spatula
Ingredients
- 1 ⅓ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon Kosher salt
- 1 tablespoon vanilla extract
- 1 egg, room temperature
- 1 ¼ cups buttermilk, room temperature
- 4 tablespoons unsalted butter , melted
- 1 cup blueberries
- nonstick spray or more butter, for cooking
- maple syrup
Instructions
- In a large bowl, whisk together the flour, salt, and baking powder until evenly combined. Set aside.
- In a separate bowl, mix the buttermilk, egg, melted butter, vanilla extract, and sugar until smooth.
- Gradually add the dry ingredients to the wet ingredients and stir just until combined. Don’t overmix, a few small lumps are perfectly fine. Gently fold in fresh blueberries.
- Heat a nonstick skillet or griddle over medium heat. Add about 1 tablespoon of butter and let it melt, swirling to coat the surface.
- Pour about ½ cup of batter onto the skillet for each pancake. Lightly spread the batter if needed, but don’t flatten it too much. Cook for 2–3 minutes, or until bubbles form on the surface. Flip, lower the heat slightly, and cook for another 2–3 minutes until golden brown and cooked through. Avoid overcooking to keep the pancakes soft and fluffy.
- Transfer to a plate and serve warm with maple syrup and softened butter, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
