There’s nothing quite like the aroma of fluffy, golden pancakes fresh off the griddle, especially when they’re studded with juicy, bursting blueberries. These Homemade Blueberry Pancakes are a breakfast dream come true, offering a perfect balance of tender, airy texture and sweet-tart flavor. In just 25 minutes of prep, you can whip up a batch that’s sure to bring smiles to the table.
Each bite delivers a delightful contrast of warm, buttery pancake and the bright pop of fresh blueberries, making every forkful irresistible. With a total cooking time of 45 minutes, this recipe is simple enough for busy mornings yet special enough for weekend brunches. Treat your family to a breakfast that feels like a warm hug—they’ll be asking for seconds!
Ingredients for Homemade Blueberry Pancakes
- 4 tablespoons (2oz/57g) butter (melted and cooled)
- 2 cups (10oz/282g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3 tablespoons sugar
- 1 teaspoon salt
- 2 cups (16 floz/480ml) buttermilk (*substitute with 2 cups milk + 2 tablespoons lemon juice or vinegar, let sit for 5 minutes)
- 2 eggs
- 1 teaspoon vanilla extract (optional, but recommended for extra flavor)
- 1 1/4 cups (7oz/177g) blueberries (fresh or frozen, no need to thaw if using frozen)
Step-by-Step Instructions
- Melt the butter: In a small saucepan or microwave-safe bowl, melt the butter. Set aside to cool slightly.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
- Combine wet ingredients: In a measuring jug, whisk together the buttermilk, eggs, and vanilla extract.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients. Stir gently, just enough to spell P.A.N.C.A.K.E—this ensures the batter isn’t overmixed. Lumps are fine!
- Fold in butter and blueberries: Gently fold the cooled melted butter and blueberries into the batter. Stir just a few more times to combine.
- Preheat the pan: Place a non-stick frying pan or griddle over medium/low heat. Let it preheat for about 5 minutes.
- Cook the pancakes: Spoon a large spoonful of batter per pancake onto the pan. Let the batter spread naturally—don’t flatten it. Cook for about 4 minutes, or until bubbles form on the surface and the edges lose their shiny, wet appearance.
- Flip and finish cooking: Carefully flip the pancakes and cook for another 1-2 minutes on the other side, until golden brown.
- Serve hot: Enjoy immediately with a pat of butter and a drizzle of maple syrup.
Sauce and Topping Ideas to Elevate Your Pancakes
While classic maple syrup is always a hit, try drizzling your pancakes with honey or blueberry compote for a fruity twist. For a touch of indulgence, add a dollop of whipped cream or a sprinkle of powdered sugar. If you’re feeling adventurous, pair them with a caramel drizzle or a spoonful of lemon curd for a tangy contrast.
Perfect Pairings: What to Serve Alongside
These blueberry pancakes are delicious on their own, but they shine alongside a few complementary dishes. Add a side of crispy bacon or sausage links for a savory balance. Fresh fruit like sliced bananas or strawberries makes a refreshing accompaniment. For a complete breakfast, serve with a steaming cup of coffee or a glass of orange juice.
Storage and Reheating Tips for Leftovers
If you have leftover pancakes, store them in an airtight container in the refrigerator for up to 2 days. To reheat, use a toaster or a skillet over medium heat for a crispy exterior. For a quicker option, microwave them for 20-30 seconds, though they may lose a bit of their fluffiness. You can also freeze the pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
Recipe Variations to Keep It Fresh
Switch up the fruit by substituting blueberries with raspberries, chopped strawberries, or even diced apples for a seasonal twist. For a nutty flavor, add chopped walnuts or pecans to the batter. If you’re out of buttermilk, make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 2 cups of milk and let it sit for 5 minutes.
Time-Saving Tips for Busy Mornings
Prepare the dry ingredients the night before and store them in a sealed container. In the morning, simply add the wet ingredients and mix. If you’re short on time, cook the pancakes on a large griddle
Homemade Blueberry Pancakes Your Whole Family Will Love
Ingredients
- 4 tablespoons butter 2oz/57g
- 2 cups all-purpose flour 10oz/282g
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3 tablespoons sugar
- 1 teaspoon salt
- 2 cups buttermilk 16 floz/ 1/2 litre/480ml
- 2 eggs
- 1 teaspoon vanilla extract optional
- 1 1/4 cups blueberries fresh or frozen, 7oz/177g
Instructions
- First, melt the butter and set aside to cool.
- In a large bowl, mix together the flour, baking powder, soda, sugar, and salt.
- In a measuring jug, whisk together the buttermilk, eggs, and vanilla extract.
- Add the wet to the dry ingredients and lightly mix together. My trick is to stir it enough times to spell P.A.N.C.A.K.E, and then stop. The secret to thick, fluffy pancakes is not to over mix.
- Fold in the cooled melted butter and blueberries and stir another few times. Lumps are perfectly fine, resist the urge to continue to mix.
- Put a non-stick frying pan or griddle on medium/low heat. Allow to pre-heat for 5 minutes.
- Spoon a big spoonful of the batter per pancake. Don’t spread out the batter with a spoon, let it naturally spread out itself so it remains thick.
- Cook for roughly 4 minutes on one side. Turn them over when you see bubbles forming on the top of the pancake and the edges aren’t a shiny, wet batter.
- Flip and cook for another on the other side for another 1-2 minutes.
- Enjoy hot from the griddle with butter and maple syrup.
