Fluffy Blueberry Pancakes

Description:
These Fluffy Blueberry Pancakes are soft, thick, buttery, and bursting with juicy blueberries in every bite. They have a beautifully golden exterior with a light, tender center that melts in your mouth. Perfect for breakfast, brunch, or even a sweet snack, these homemade pancakes are incredibly easy to make using simple pantry ingredients. Fresh or frozen blueberries work equally well, and each pancake is loaded with fruit for a naturally sweet flavor. Serve them warm with butter, maple syrup, extra blueberries, or a dusting of powdered sugar for the ultimate breakfast treat. Whether you’re making them for family or weekend brunch guests, these pancakes are guaranteed to disappear quickly!

Ingredients

For the Pancakes

• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1¾ cups buttermilk
• 2 large eggs
• ¼ cup melted unsalted butter
• 1 tsp vanilla extract
• 1½ cups fresh or frozen blueberries
• Butter or cooking spray for the skillet

For Serving (Optional)

• Maple syrup
• Butter
• Powdered sugar
• Fresh blueberries

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are perfectly fine.
4. Carefully fold in the blueberries, reserving a few for topping if desired.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter.
6. Scoop about ¼ cup of batter onto the hot skillet for each pancake.
7. Cook for 2–3 minutes, until bubbles form on the surface and the edges begin to set.
8. Flip the pancakes carefully and cook for another 2–3 minutes until golden brown and cooked through.
9. Repeat with the remaining batter, adding more butter to the skillet as needed.
10. Stack the pancakes on a serving plate and top with butter, maple syrup, fresh blueberries, or powdered sugar.

Tips & Notes

• Do not overmix the batter to keep the pancakes light and fluffy.
• If using frozen blueberries, add them directly from the freezer without thawing.
• Let the batter rest for 5–10 minutes before cooking for extra fluffy pancakes.
• Keep cooked pancakes warm in a 200°F (95°C) oven while finishing the batch.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.

Servings

Serves: 4–5 (Makes about 10–12 pancakes)

Approximate Nutrition (Per Serving)

• Calories: 345
• Protein: 9g
• Carbohydrates: 49g
• Fat: 12g
• Fiber: 3g
• Sugar: 12g
• Sodium: 380mg