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The Best Blueberry Pancakes Recipe

Blueberry Pancakes Recipe

The Blueberry Pancakes are fluffy, lightly sweet, and packed with juicy blueberries. Made with simple pantry ingredients and cooked low and slow,
this easy recipe delivers golden pancakes that work for breakfast, brunch, or breakfast-for-dinner. Simple, comforting, and always a good idea.
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Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Servings: 10
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2/3 cup granulated sugar
  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 cups buttermilk
  • 2 large eggs
  • 4 tablespoons melted butter slightly cooled
  • 2 cups fresh blueberries frozen works too, don’t thaw
  • Butter for the pan

Method
 

  1. In a large bowl, whisk together the sugar, flour, baking powder, baking soda, and salt.
  2. Add the buttermilk, eggs, and melted butter to the bowl. Whisk just until combined. Stop early. Seriously. Overmixing is how pancakes lose their joy.
  3. Preheat a nonstick skillet over medium-low heat and add a small amount of butter to the center.
  4. Scoop about 1/3 cup of batter into the pan and gently spread it into a circle. The batter will be thick and that’s a good thing. Sprinkle a few blueberries evenly on top.
  5. Cook until bubbles form on the surface and the edges start to look set. Flip and cook for another 1 to 2 minutes until fluffy and cooked through.
  6. Serve warm with butter and maple syrup and try not to eat all of them straight from the pan.

Notes

These pancakes aren’t about perfection. They’re about slow mornings, sticky fingers, and accepting that the first pancake is a sacrifice to the breakfast gods.