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Blueberry Pancakes Recipe

Blueberry Pancakes are soft, fluffy, and filled with juicy blueberries in every bite. The berries add natural sweetness and a slight tang, while a simple homemade batter creates tender pancakes with lightly golden edges.
This easy breakfast recipe uses everyday ingredients and comes together in about 25 minutes. Serve the pancakes warm with butter, maple syrup, or fresh blueberries for a satisfying breakfast or weekend brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 4 servings
Calories 285 kcal

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Rubber spatula
  • Nonstick skillet or griddle
  • Pancake turner

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 large egg
  • 1 cup buttermilk
  • 2 tablespoons unsalted butter melted
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • Butter or neutral oil for cooking

Instructions
 

  • Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
  • Combine the Wet Ingredients: In a separate bowl, whisk the egg, buttermilk, melted butter, and vanilla extract until smooth.
  • Prepare the Batter: Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. The batter should be slightly lumpy, so avoid overmixing.
  • Add the Blueberries: Gently fold the blueberries into the batter. If using frozen blueberries, add them directly from the freezer without thawing to help prevent excess color from spreading through the batter.
  • Heat the Skillet: Place a nonstick skillet or griddle over medium-low heat. Lightly grease the surface with butter or oil and allow it to warm evenly.
  • Cook the Pancakes: Pour about ¼ cup of batter onto the skillet for each pancake. Cook for 2–3 minutes, until bubbles appear on the surface and the edges begin to look set.
  • Flip and Finish Cooking: Carefully flip each pancake and cook for another 1–2 minutes, until golden brown and cooked through. Reduce the heat if the pancakes brown too quickly.
  • Serve Warm: Transfer the pancakes to a serving plate and repeat with the remaining batter. Serve warm with butter, maple syrup, or extra fresh blueberries.

Notes

  • Fresh or frozen blueberries: Both work well in this recipe. If using frozen berries, add them straight to the batter without thawing.
  • Prevent purple batter: For less color bleeding, sprinkle blueberries over each pancake after pouring the batter onto the skillet instead of folding them into the bowl.
  • Avoid overmixing: Stir the batter only until the ingredients are combined. Overmixing can make the pancakes dense.
  • Adjust the consistency: If the batter seems too thick, add 1–2 tablespoons of milk. If it is too thin, add a little flour.
  • Keep pancakes warm: Place cooked pancakes on a baking sheet in a 200°F oven while preparing the remaining batches.