These Blueberry Pancakes are soft, fluffy and so easy to make. They are made with just a few staple ingredients that you probably already have in your pantry, then juicy blueberries are folded in the batter to make these simple and delicious blueberry pancakes.
Homemade pancakes always taste better than the box stuff in my opinion and you can top them with all of your favorite toppings. I like to keep things simple with this pancake recipe by topping it with a little maple syrup so the blueberries can be the star of the show!
Are Blueberries Healthy For You?
Absolutely! Blueberries are low in calories and high in nutrients. They are often considered a superfood. According to Healthline.com, blueberries are believed to have some of the highest levels of antioxidants out of all common fruits and vegetables.
Some of the possible benefits of blueberries include preventing heart disease, helping to lower blood pressure, may help improve your memory and many other health benefits.
How To Make Blueberry Pancakes
Full instructions are included in the recipe below, but here’s a quick overview:
Step One: Combine your flour, sugar, baking powder, baking soda and salt in a large bowl. I like to whisk my dry ingredients together so I know everything is well incorporated.
Step Two: In a separate bowl, mix together your beaten egg, melted butter that has cooled, buttermilk and vanilla. Then add the wet ingredients to the dry ingredients and gently stir together until just combined. Making sure not to over mix your batter.
Step Three: Gently fold your blueberries into the batter and set your batter to the side.
Step Four: Heat a large non-stick skillet over medium heat and coat with a little butter or coconut oil. Scoop â…“ cup of pancake batter and pour into a heated skillet to form small to medium size pancakes. Cook for a few minutes on each side. Flip once the edges start to puff up and the bottoms are golden brown.
Step Five: Serve with some warm maple syrup and enjoy!
Recipe Tips to make the Perfect Pancakes
- Use buttermilk. Buttermilk gives pancakes its fluffy texture. So when possible use buttermilk. You can make your own by mixing 1 cup of milk and 1 tablespoon of fresh lemon juice. Let it sit for 5-10 minutes, then use in your recipe.
- Don’t overmix the batter. Gently combine the wet and dry ingredients, but be sure not to overmix. Overmixing will make your pancakes slightly rubbery and not as fluffy.
- Control your temperature. Cooking your pancakes on medium to medium-low heat will make sure they cook all the way through and also give them a golden brown color. If your stove heat is too high, you may burn the pancakes before they’ve had a chance to cook all the way through.
More Easy Breakfast Recipes
- Sweet Potato Pancakes
- Apple Cinnamon Oatmeal
- Strawberry Peach Smoothie
- Spinach and Vegetable Frittata
Blueberry Pancakes Video
Blueberry Pancakes
Ingredients
Dry Ingredients
- 1 ½ cup all-purpose flour
- ¼ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup blueberries rinsed & dried
Wet Ingredients
- 1 cup buttermilk see tip above to make your own
- ¼ cup melted butter cooled
- 1 egg beaten
- ½ teaspoon vanilla
Instructions
- In a large bowl, whisk all the dry ingredients together.
- Then in a separate bowl, combine the wet ingredients together.Â
- Pour the wet ingredients into the same bowl as the dry ingredients and gently mix together until just combined. Be sure not to over mix! Batter should be slightly thick.
- Next fold the blueberries into batter and set the batter aside.
- Heat a large non-stick skillet over medium heat and coat with butter. Scoop â…“ cup of pancake batter and add to the skillet. You should be able to add 2-3 pancakes at a time.
- Cook for a few minutes on each side. Flip once edges start to puff and bottom is golden brown. Repeat until all pancakes are cooked. Lower the heat to medium-low heat if your skillet starts to get too hot.
- Top the pancakes with maple syrup, extra blueberries, and enjoy!
Kory says
I always come back to this recipe! Very good and will make again!
Marsha McDougal says
Thank you so much Kory!!