Why Make This Recipe

Fluffy blueberry pancakes are a delightful breakfast choice that brings joy to any morning. They are light, airy, and filled with sweet bursts of juicy blueberries. Making these pancakes is not only simple but also a great way to start your day with a tasty treat. Perfect for family gatherings or lazy weekend brunches, they are sure to delight everyone at the table.

How to Make Fluffy Blueberry Pancakes

Ingredients:

1 ½ cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk (or 1 cup milk mixed with 1 teaspoon vinegar)
1 large egg
2 tablespoons melted butter (plus more for cooking)
1 teaspoon vanilla extract
1 cup blueberries (fresh or frozen)
Cooking spray or additional butter for the pan

Directions:

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
If using frozen blueberries, do not thaw them. Toss them in a little flour to prevent them from sinking.
Heat a nonstick skillet or griddle over medium-low heat and lightly grease with butter or cooking spray.
Pour ¼ cup of batter onto the skillet for each pancake, then sprinkle a few blueberries on top.
Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
Flip the pancakes and cook for another 1-2 minutes until golden brown.
Transfer cooked pancakes to a plate and repeat with the remaining batter.
Serve warm with butter, maple syrup, or extra blueberries on top.

How to Serve Fluffy Blueberry Pancakes

Fluffy blueberry pancakes are best served warm. You can stack them high on a plate and drizzle with maple syrup. For an extra touch, add a pat of butter on top or sprinkle with some powdered sugar. Fresh fruit, whipped cream, or yogurt make great sides as well.

How to Store Fluffy Blueberry Pancakes

If you have leftover pancakes, place them in an airtight container and store them in the refrigerator for up to 3 days. You can also freeze them. To freeze, place the pancakes in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag. They will last for about 1 month in the freezer.

Tips to Make Fluffy Blueberry Pancakes

Make sure to measure your flour correctly for the best texture. Spoon the flour into the measuring cup and level it off with a knife.
Don’t overmix the batter. It’s okay if there are a few lumps. Overmixing can make the pancakes tough.
Keep the heat on medium-low. This ensures that the pancakes cook through without burning.

Variation

You can make these pancakes even more delicious by adding a sprinkle of lemon zest to the batter. You can also substitute other berries like strawberries or raspberries for a different flavor.

FAQs

Can I use frozen blueberries?
Yes, you can use frozen blueberries without thawing them. Just toss them in a little flour to help prevent them from sinking.
What can I use if I don’t have buttermilk?
You can mix regular milk with 1 teaspoon of vinegar and let it sit for a few minutes to create a buttermilk substitute.
Can I make this recipe gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Just make sure to check that the baking powder you use is also gluten-free.