Fluffy Blueberry Pancakes

The secret to creating blueberry pancakes that rise like clouds and burst with sweet-tart berry goodness isn't just luck—it's science and technique combined. These golden pancakes bursting with sweet blueberries are guaranteed to become a family favorite.

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Course: Breakfast, Brunch

Cuisine: American

Keyword: Blueberry Pancakes, Fluffy Pancakes, Weekend Breakfast, Breakfast Recipe

Prep Time: 15

Cook Time: 20

Rest Time: 10

Total Time: 45

Servings: servings

Calories: 385kcal

Equipment

Non-stick skillet or griddle
Wire rack and baking sheet
Mixing bowls

Ingredients

Dry Ingredients

2 cups all-purpose flour substitute with 1:1 gluten-free flour if needed
2 tbsp granulated sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Wet Ingredients

2 cups buttermilk or 2 cups milk with 2 tbsp lemon juice, let stand 5 minutes
2 large eggs room temperature
1/4 cup unsalted butter melted and slightly cooled
1 tsp pure vanilla extract

For Cooking and Serving

1 1/2 cups fresh blueberries frozen work too, but don't thaw them
extra butter for cooking
pure maple syrup for serving

Instructions

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth and fully incorporated.
Pour the wet ingredients into the dry ingredients and gently fold together using a rubber spatula. Stop when you still see a few small lumps; they'll cook out naturally.
Allow your batter to rest for 10 minutes. This crucial step allows the gluten to relax and the baking powder to activate.
Heat a non-stick skillet or griddle over medium heat and lightly butter the surface. Pour ¼ cup of batter for each pancake, then sprinkle about 1 tablespoon of blueberries onto each pancake.
Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 2 minutes until golden brown.
As you cook batches, place finished pancakes on a wire rack set over a baking sheet in a 200°F oven to keep them warm and crisp until serving.
Serve warm with maple syrup, additional fresh blueberries, or your favorite toppings.

Notes

For extra fluffy pancakes, make sure all ingredients are at room temperature before mixing. Never overmix the batter - some lumps are good! Adding blueberries to each pancake individually rather than mixing into the batter prevents discoloration and ensures even distribution.

For a healthier version, you can replace half the all-purpose flour with whole wheat flour and use Greek yogurt instead of buttermilk.

Nutrition

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