Blueberry Pancakes

If breakfast had a superhero, it would be blueberry pancakes. They save mornings, rescue grumpy moods, and make coffee taste even better. These pancakes are soft, fluffy, and packed with juicy blueberries that pop like confetti in your mouth. No fancy skills needed—just a whisk, a pan, and a hunger for something warm and delicious.

Why You’ll Love This Recipe

This recipe makes pancakes that are light on the inside and golden on the outside. The batter is simple, the blueberries add natural sweetness, and the result feels like a weekend reward any day of the week. Plus, it’s easy to double if you want leftovers (though let’s be honest, there probably won’t be any).

Prep Details:

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: Makes 8 pancakes (serves 2–3 hungry people)

Nutrition Information (per serving)

• Calories: 220
• Protein: 6g
• Carbohydrates: 30g
• Fat: 8g
• Fiber: 2g
• Sugar: 10g

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup buttermilk (or milk with 1 teaspoon vinegar)
• 1 egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries

Kitchen Tools

• Mixing bowl
• Whisk
• Measuring cups and spoons
• Non-stick skillet or griddle
• Spatula

How to Make Blueberry Pancakes

1. In a bowl, mix flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk buttermilk, egg, melted butter, and vanilla.
3. Pour the wet mix into the dry mix. Stir until combined. A few small lumps are fine.
4. Gently fold in the blueberries. Try not to crush them unless you want purple pancakes.
5. Heat your skillet on medium. Lightly grease it with butter or oil.
6. Pour 1/4 cup batter for each pancake. Cook until bubbles form on top, then flip and cook the other side until golden.
7. Stack them high and serve with maple syrup, extra butter, or even more blueberries.

Extra Tips

• If you use frozen blueberries, do not thaw them. Add straight from the freezer to prevent streaking.
• For extra flavor, sprinkle a little lemon zest into the batter.
• Keep pancakes warm in a low oven while cooking the rest.

These blueberry pancakes are fluffy proof that good mornings exist. Make them once, and you’ll never go back to plain ones again.

Continue to Content

Blueberry Pancakes

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

These blueberry pancakes are melt-in-your-mouth fluffy with pockets of warm, bursting blueberries in every bite. Each golden stack is buttery, soft, and perfectly sweet, with edges that crisp just enough to make you crave another forkful. Drizzle with maple syrup, and they turn into pure breakfast bliss.

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Ingredients

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup buttermilk (or milk with 1 teaspoon vinegar)
• 1 egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries

Instructions

1. Mix flour, sugar, baking powder, baking soda, and salt in a bowl.
   
2. Whisk buttermilk, egg, butter, and vanilla in another bowl.
   
3. Combine wet and dry mixes; stir just until smooth.
   
4. Fold in blueberries gently.
   
5. Heat a greased skillet on medium.
   
6. Pour ¼ cup batter per pancake. Cook until bubbles form, flip, and cook until golden.
   
7. Serve warm with butter, syrup, and extra blueberries.
   

Notes

• Use frozen blueberries straight from the freezer to avoid streaking.
• Add lemon zest for a bright flavor boost.
• Keep cooked pancakes warm in a low oven until serving.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 110Total Fat: 4gCarbohydrates: 15gFiber: 1gSugar: 5gProtein: 3g