Blueberry Pancakes Recipe

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These blueberry pancakes are fluffy and flavorful with bursts of fresh blueberries in every bite. They're easy to make from scratch with simple ingredients.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Servings: Pancakes

Author: Laura

Cost: $4

Equipment

Ingredients

1 ¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
¼ teaspoon ground cinnamon
2 Tablespoons salted butter (melted)
¼ cup granulated sugar
2 eggs (lightly beaten)
1 ½ cups buttermilk
1 teaspoon pure vanilla extract
1 ½ cups fresh blueberries
2 Tablespoons salted butter (for cooking)

US Customary - Metric

Instructions

Preheat an electric griddle to 350 degrees F or heat a nonstick fry pan over medium heat.
In a medium bowl, combine flour, baking powder, baking soda, sea salt and cinnamon, set aside.
In a large bowl, whisk together melted butter and granulated sugar until combined.
Add eggs, buttermilk and vanilla and whisk until smooth.
Pour the dry ingredients into the wet ingredients and stir/whisk until the batter is smooth.
Very gently fold in the blueberries
Melt ½ Tablespoon butter onto the preheated griddle and spread it out with a spatula to ensure it’s evenly distributed over the surface.
Pour batter in ¼ cup portions onto the pre-heated, buttered griddle.
Cook on the first side for about 2-3 minutes or until the middle begins to bubble and the sides look set.
Flip and cook for 1-2 more minutes until the second side is browned and the pancakes puff slightly.
Repeat until all the batter has been used, melting fresh butter onto the griddle with each new batch of pancakes.
Serve warm with maple syrup.

Video

Notes

Ingredient Substitution Notes

All-purpose flour. You can substitute up to ½ cup of the all-purpose flour with whole wheat, white whole wheat, or whole wheat pastry flour (or make this whole wheat pancakes recipe).
Salted butter. Unsalted butter, ghee or coconut oil are all good substitutes for salted butter.
Granulated sugar. white sugar, organic cane sugar and coconut sugar all work well in this recipe.
Buttermilk. 1 cup whole milk and ½ cup sour cream is a good substitute for buttermilk.
Butter for cooking. Cooking pancakes in butter adds tons of flavor, I don't recommend skipping this step. Ghee or coconut oil are good substitutes.
Fresh blueberries. use your favorite berries (raspberries, etc.) if desired. If you'd like to use frozen blueberries, thaw them in a colander to drain excess water before using them in the recipe.

To Keep Warm

If you'd like to keep pancakes warm in between batches, preheat your oven to 200 degrees F. As the pancakes come off the griddle, transfer them to a large baking sheet and put them in the oven to stay warm.

Store

Store any leftover blueberry pancakes in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Freeze

Flash-freeze the blueberry pancakes in a single layer on a baking sheet. Once they're frozen, transfer the pancakes to an airtight container or ziplock bag.

Reheat in the microwave or toaster and you have an easy, delicious breakfast ready in seconds.

Nutrition