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Fluffy Blueberry Pancakes Recipe

These Fluffy Blueberry Pancakes are light, airy, and bursting with juicy blueberries. Made with buttermilk for extra softness and vanilla for a hint of warmth, they’re the perfect breakfast treat. Serve them with butter and maple syrup for an irresistible start to your day!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 pancakes

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cups buttermilk or milk with 1 tbsp vinegar as a substitute
  • 1 large egg
  • 2 tbsp melted butter plus more for cooking
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen blueberries
  • Maple syrup and extra butter for serving

Instructions

  • Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  • Prepare the wet ingredients: In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until well combined.
  • Combine the batter: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix; lumps are okay!
  • Fold in the blueberries: Gently fold the blueberries into the batter, being careful not to crush them.
  • Preheat the griddle: Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter.
  • Cook the pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2 minutes), then flip and cook for another 1–2 minutes until golden brown.
  • Serve warm: Stack the pancakes on a plate and top with butter, maple syrup, or extra blueberries. Enjoy!

Notes

  • Do not overmix the batter: A few lumps in the batter are fine; overmixing can make the pancakes dense.
  • Use fresh or frozen blueberries: If using frozen blueberries, do not thaw them before adding to the batter.
  • Let the batter rest: Allowing the batter to sit for 5 minutes before cooking helps create fluffier pancakes.
  • Cook on medium heat: Cooking on too high heat may cause the pancakes to brown too quickly while remaining raw inside.