Fluffy Blueberry Pancakes

published Aug 11, 2021
summer
Blueberry Pancakes

These pancakes are thick, incredibly soft and fluffy, just sweet enough, and *packed* with fresh blueberries.

Serves4 to 6

Makes15-16 (3-inch) pancakes

Prep8 minutes

Cook12 minutes to 20 minutes

Jump to Recipe
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three blueberry pancakes on a plate with extra blueberries sprinkled on top and in a bowl beside the plate.
Credit: Kelli Foster

I’ve never met a pancake I didn’t like, but nothing — I truly mean nothing — compares to these blueberry pancakes. They’re thick, incredibly soft and fluffy, just sweet enough, and *packed* with fresh blueberries. Add a smear of butter and a pour of maple syrup and you’re on your way to breakfast bliss. Here’s how to make the absolutely best blueberry pancakes.

Do You Cut Blueberries for Pancakes?

Absolutely not! For starters, this is a tedious task for a meal that’s otherwise pretty quick and easy to pull together. Most importantly, though, one of the best things about cutting into these pancakes is having the warm, swollen blueberry quite literally burst open. This wouldn’t happen if the blueberries weren’t whole.

What’s the Secret to Great Blueberry Pancakes?

  1. Start with buttermilk. Rich, creamy buttermilk gives the pancakes a subtle tang, plus buttermilk combined with the baking soda is a major part of what gives these pancakes some serious lift. (No buttermilk handy? Just make your own buttermilk with a couple ingredients.)
  2. Avoid overmixing. Mix until the batter is just combined. There will be some lumps, but it’s important not to over-mix the batter, which will leave you with rubbery (rather than fluffy) pancakes.
  3. Mix the berries into the batter. Many recipes call for adding blueberries to the pancakes right after adding them to the skillet, but you’re better off folding them into the batter. Not only does it do a good job of distributing the berries, but you’ll also get berries through the pancake, not just on one side. Plus, the batter will protect them from burning against the hot pan. 
  4. Rest the batter. This is perhaps the toughest part of the process, but resting the batter for 15 minutes will reward you with a better pancake. This time gives the flour a chance to properly hydrate and the baking powder time to activate.
Credit: Kelli Foster

What Do You Eat with Blueberry Pancakes?

A stack of warm blueberry pancakes with a smear of butter and generous drizzle of maple syrup is impossible to resist, in my opinion. If you’re looking for something a little different you can always add a swipe of jam or a sprinkle of powdered sugar, or if you’re a serious berry-lover, go all in with some blueberry syrup.

Blueberry Pancakes

These pancakes are thick, incredibly soft and fluffy, just sweet enough, and *packed* with fresh blueberries.

Prep time 8 minutes

Cook time 12 minutes to 20 minutes

Makes 15-16 (3-inch) pancakes

Serves 4 to 6

Nutritional Info

Ingredients

  • 4 tablespoons

    unsalted butter, plus more for serving

  • 2 cups

    all-purpose flour

  • 3 tablespoons

    granulated sugar

  • 1 teaspoon

    baking powder

  • 1 teaspoon

    baking soda

  • 1 teaspoon

    kosher salt

  • 2 cups

    buttermilk

  • 2

    large eggs

  • 1 teaspoon

    vanilla extract

  • 1 pint

    fresh blueberries (about 2 cups), plus more for serving

  • About 2 tablespoons

    vegetable oil

  • Maple syrup, for serving

Instructions

  1. Place 4 tablespoons unsalted butter in a medium microwave-safe bowl and microwave until melted, about 30 seconds. (Alternatively, melt on the stovetop and transfer to a medium bowl.) Set aside to cool slightly while you measure the dry and wet ingredients.

  2. Place 2 cups all-purpose flour, 3 tablespoons granulated sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon kosher salt in a large bowl and whisk to combine.

  3. Add 2 cups buttermilk, 2 large eggs, and 1 teaspoon vanilla extract to the butter and whisk to combine. Pour into the flour mixture and whisk until just combined. Some small lumps are OK. Add 1 pint fresh blueberries and gently fold to combine. Set the batter aside to rest for 15 minutes.

  4. Heat a large nonstick or cast iron skillet over medium heat. Add 1 teaspoon vegetable oil and swirl to coat. Add 1/4-cup portions of the batter to the pan, cooking 3 to 4 at a time, depending on the size of your pan. Cook until bubbles appear on the surface, the edges begin to set, and the bottoms are golden-brown, about 3 minutes. Reduce the heat to medium-low if the pancakes are cooking too quickly.

  5. Flip the pancakes. Cook until the second sides are golden-brown, 1 to 2 minutes more. Transfer to plate or a 250°F oven if you want to keep them warm. Repeat using more oil and cooking the remaining batter. Serve with more butter, maple syrup, and blueberries if desired.

Recipe Notes

Storage: Pancakes can be refrigerated in an airtight container for up to 5 days or frozen for up to 2 months.