Easy Blueberry Pancakes
Simple to prepare and absolutely delightful, these pancakes turn any morning into something special. Enjoy them stacked high, drizzled with syrup, and paired with your favorite cup of coffee or tea!
Step by Step Guide
1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk the buttermilk, egg, melted butter, and vanilla.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few lumps are totally fine—don’t overmix! Gently fold in the blueberries.
4. Heat a nonstick skillet or griddle over medium heat and brush with a little butter. Pour 1/4 cup batter for each pancake.
Cook until bubbles form on the surface and the edges look set, about 2 minutes. Flip and cook another 1–2 minutes until golden brown.
5. Stack them up and top with more blueberries, a pat of butter, and a drizzle of maple syrup.
Variations & Substitutions
Swap out blueberries for raspberries, diced strawberries, or even chocolate chips for a fun twist. If you’re out of buttermilk, simply mix regular milk with a teaspoon of lemon juice and let it sit for five minutes.
For a richer flavor, try using brown sugar instead of white. Want a citrusy kick? Add a teaspoon of lemon zest to the batter.
Tips & Tricks for Perfect Results
Don’t overmix your batter—lumps are not only okay, they’re encouraged! Overmixing leads to tough pancakes.
Let the batter rest for five minutes before cooking; it helps the pancakes rise and get fluffy. Always cook on medium heat; too hot, and you’ll burn the outside before the inside cooks through.
Use fresh blueberries when possible, but if you’re using frozen, don’t thaw them first to avoid streaky batter.
Storage & Reheating
Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. For longer storage, freeze them in a single layer, then stack in a freezer bag for up to two months.
Reheat in the toaster, oven, or microwave until warmed through. If reheating from frozen, pop them straight into the toaster for a quick breakfast treat.
Easy Blueberry Pancakes
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk or milk with 1 tsp lemon juice
- 1 large egg
- 2 tablespoons melted butter plus more for the pan
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the buttermilk, egg, melted butter, and vanilla.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few lumps are totally fine—don’t overmix!
- Gently fold in the blueberries.
- Heat a nonstick skillet or griddle over medium heat and brush with a little butter. Pour 1/4 cup batter for each pancake. Cook until bubbles form on the surface and the edges look set, about 2 minutes. Flip and cook another 1–2 minutes until golden brown.
- Stack them up and top with more blueberries, a pat of butter, and a drizzle of maple syrup.
