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Easy Blueberry Pancakes You’ll Dream About

Bakery-Style Blueberry Pancakes

Rebecca Blumer
Fluffy, golden, and packed with juicy berries, these blueberry pancakes are diner-worthy yet made in your own kitchen with just five ingredients and zero special tools.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 4 Servings
Calories 290 kcal

Equipment

  • Nonstick Skillet or Griddle
  • Mixing Bowls
  • Whisk

Ingredients
 

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt

Wet Ingredients

  • 1 1/4 cups buttermilk plus 2–3 tbsp if needed
  • 1 large egg
  • 3 tbsp unsalted butter melted and slightly cooled
  • 1 tsp vanilla extract

Mix-Ins & Toppings

  • 1 to 1 1/4 cups blueberries fresh or frozen, unthawed
  • neutral oil or butter for greasing the pan
  • maple syrup, lemon zest, powdered sugar optional toppings

Instructions
 

  • Preheat a nonstick skillet or griddle over medium heat for 5 minutes.
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  • In a separate bowl, whisk buttermilk, egg, melted butter, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry and stir gently until just combined. Batter should be thick but pourable.
  • Fold in 3/4 of the blueberries. Reserve the rest for topping while cooking.
  • Lightly grease the pan. Pour 1/4 cup batter per pancake, dot with remaining blueberries, and cook 2–3 minutes until bubbles form and edges set.
  • Flip and cook 1–2 more minutes until golden and cooked through. Adjust heat if needed to prevent burning.
  • Transfer cooked pancakes to a 200°F (95°C) oven on a wire rack to keep warm while cooking the rest.
  • Serve warm with butter, maple syrup, lemon zest, or any of your favorite toppings.

Notes

For lemon-blueberry pancakes, add 1 tablespoon lemon zest and replace 2 tablespoons of buttermilk with lemon juice. Batter can be stored up to 24 hours but is best fresh. Avoid overmixing and overheating the pan to ensure fluffiness.

Nutrition

Calories: 290kcalCarbohydrates: 38gProtein: 6gFat: 12gSaturated Fat: 7gCholesterol: 55mgSodium: 320mgPotassium: 180mgFiber: 1gSugar: 9gVitamin A: 300IUVitamin C: 2mgCalcium: 100mgIron: 1.8mg
Keyword Blueberry, Brunch, Easy, Pancakes
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