Fluffy Blueberry Pancakes
A super flavorful breakfast, these fluffy Blueberry Pancakes are quick and easy to make with simple ingredients that the whole family can enjoy!
A TASTY BLUEBERRY BREAKFAST RECIPE
I have always said that breakfast is the most important meal of the day and I have to also say that I love pancakes. These Blueberry Pancakes are one of our most made pancake recipes of all time. They are super easy, perfect for any time of the year and they come together in no time. They are one of those recipes that you just want to have in your arsenal when that craving calls, and it calls a lot around here. If you are a pancake lover then you absolutely have to make my Blueberry Pancake Recipe!
FREQUENTLY ASKED QUESTIONS:
Technically no you do not have to use buttermilk but using buttermilk in this Blueberry Pancake Recipe really makes them richer and gives a greater depth of flavor. You can use any milk that you like or you can make your own buttermilk. To do that take the 2 cups milk that you have on hand and add 2 tablespoons white vinegar or lemon juice, stir and let it sit for about 5-10 minutes. Stir again and then use it in your recipe.
Absolutely, you can swap gluten free flour with all-purpose flour 1:1 in this recipe.
Both are absolutely fine. They both will give you the same flavor. It’s not always easy to find fresh blueberries that are in season and frozen blueberries are frozen at the peak of freshness. So if blueberries aren’t in season, use frozen. They do not need to be thawed but my only recommendation. would be to top them onto the pancakes when you put the batter into the skillet. This will keep them from sinking all to one side.
Blueberries do not lose their healthiness throughout the pancake cooking process. They are full of antioxidants which makes them a wonderful and healthy addition to your baked goods!
Yes. I would flash freeze them first. Lay the cooled pancakes out individually on a tray and put in the freezer for about 45 minutes to an hour. Then remove and you can easily stack them in a freezer safe bag and they won’t stick together. They will keep for up to 3 months. To defrost, remove to refrigerator overnight and then reheat in the microwave.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- all-purpose flour
- baking powder
- baking soda
- salted butter
- granulated sugar
- vanilla extract
- fresh blueberries
HOW TO MAKE BLUEBERRY PANCAKES:
Add the flour, baking powder and baking soda to a mixing bowl and whisk to combine. Set aside.
To another large mixing bowl, add the buttermilk, eggs, melted butter, sugar and vanilla extract. Whisk until well combined.
Pour the dry ingredients into the bowl with the wet ingredients and gently stir everything together until just combined. It’s ok if the mixture is a little lumpy.
Add the blueberries and gently fold them into the batter.
Heat a little oil in a large frying pan on a medium setting. Wait until the pan is nice and hot before adding the batter. Scoop approx. ¼ cup of the pancake batter into the pan and cook until browned on the bottom and bubbles are starting to appear all over the surface – about 3 minutes. Flip and cook for another 2-3 minutes on the other side.
Repeat with the remaining batter. You can fry 2-3 pancakes at a time in the pan to save time. Serve with maple syrup, butter, extra fresh blueberries or other fruits.
WANT MORE DELICIOUS RECIPES?
- 1 ¾ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 cups buttermilk
- 2 large eggs
- 2 Tablespoons melted salted butter
- 3 Tablespoons granulated sugar
- ½ teaspoon vanilla extract
- 1 ⅓ cups fresh blueberries
- Add 1 ¾ cups all-purpose flour, 2 ½ teaspoons baking powder and ½ teaspoon baking soda to a mixing bowl and whisk to combine. Set aside.
- In another mixing bowl, add 2 cups buttermilk, 2 large eggs, 2 Tablespoons melted salted butter, 3 Tablespoons granulated sugar and ½ teaspoon vanilla extract. Whisk until well combined.
- Pour the dry ingredients into the bowl with the wet ingredients and stir everything together until just combined. It’s ok if the mixture is a little lumpy.
- Add 1 ⅓ cups fresh blueberries and gently fold them into the batter.
- Heat a little oil in a large frying pan on a medium setting. Wait until the pan is nice and hot before adding the batter.
- Scoop approx. ¼ cup of the pancake batter into the pan and cook until browned on the bottom and bubbles are starting to appear all over the surface – about 3 minutes. Flip and cook for another 2-3 minutes on the other side.
- Repeat with the remaining batter. You can fry 2-3 pancakes at a time in the pan to save time.
- Serve with maple syrup, butter, extra fresh blueberries or other fruits.
- You can use gluten free flour 1:1 in this recipe.
- Swap out blueberries with other ingredients, see above for some examples.
- Easily double this recipe to serve more people or keep on hand for later.
- These can be frozen, see above on how to do that.
- You can make your own buttermilk for this recipe or use regular milk if necessary.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.