Description

These Fluffiest Blueberry Pancakes are light, airy, and loaded with fresh or frozen blueberries. Perfect for a weekend brunch or a cozy breakfast, this recipe yields soft and golden pancakes with a tender crumb. The combination of buttermilk and baking soda helps create an irresistibly fluffy texture, while the sweet burst of blueberries adds a fresh fruitiness.

Ingredients

Scale

Dry Ingredients

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons granulated sugar

Wet Ingredients

1 1/4 cups buttermilk
1 large egg
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

Add-ins and for Cooking

3/4 cup fresh or frozen blueberries
Butter or cooking spray for greasing skillet

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Instructions

Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until evenly combined.
Combine Wet Ingredients: In another bowl, whisk the egg thoroughly, then add the buttermilk, melted butter, and vanilla extract, mixing until blended.
Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients and stir gently until just combined. Avoid overmixing to maintain fluffiness.
Add Blueberries: Carefully fold in the blueberries. If using frozen blueberries, add them directly without thawing to prevent coloring the batter.
Preheat Skillet: Heat a griddle or skillet over medium heat and lightly grease it with butter or cooking spray to prevent sticking.
Cook Pancakes – Side One: Scoop about 1/4 cup of batter for each pancake onto the skillet. Cook for 2 to 3 minutes until bubbles form on the surface and edges look dry.
Cook Pancakes – Side Two: Flip the pancakes carefully and cook for another 1 to 2 minutes until the underside is golden brown and the pancakes are cooked through and fluffy.
Serve: Serve the pancakes warm with maple syrup, extra blueberries, or whipped cream as desired.

Notes

Use fresh or frozen blueberries interchangeably; frozen blueberries can be added straight from the freezer.
Handle the batter gently to avoid overmixing, which can make pancakes tough.
Ensure the skillet is hot enough before adding batter to get a nice golden crust.
Use buttermilk for best texture, but you can substitute with milk plus a tablespoon of lemon juice or vinegar.
For fluffier pancakes, let the batter rest for 5 minutes before cooking.