Make perfect blueberry pancakes from scratch! This recipe yields the most airy, soft, and fluffy pancakes around! 100x better than dry pancake mixes.
I’m a firm believer that the secret to a good morning is a stack of homemade pancakes. And when you bring blueberries into the mix, you. have. a. winner!
Annnd if you’re looking for a blueberry topping for pancakes, well -> this blueberry sauce for pancakes is a must have!
How to make blueberry pancakes:
1. Whisk together dry ingredients. Combine flour, baking powder, sugar, and salt. Set aside.
2. Whisk together wet ingredients. Combine buttermilk, egg, and oil.
3. Combine wet and dry ingredients. Mix until just combined. Fold in your blueberries at the end.
4. Heat your skillet. Brush the warm skillet with more oil.
5. Cook pancakes. Cook for about 1 minute on each side, or until golden brown and cooked through. Repeat until all of your batter is used up.
Tips for getting the FLUFFIEST pancakes!
#1: Use buttermilk! The acidity found in buttermilk reacts with your baking powder to give you an ultra tall and airy pancake! If you don’t have buttermilk at home, you can make your own substitute using regular milk (which I use alllll the time because I can NEVER find it in store!)
#2: Add two HEAPING teaspoons of baking powder! 2 teaspoons of baking powder is the sweet spot! It’s enough to give your pancakes a lovely rise (but not so much that it causes your pancakes to taste metallic)
#3: DON’T OVERMIX YOUR BATTER! Over-mixed pancake batter will lead to tough, hockey puck pancakes that have zero air! It over develops the gluten in the flour, and it wipes out all the bubbles created when the buttermilk hits the baking powder
#4: Don’t stack your pancakes! Okay, this one may make your go “Huh?” because basically all of the photos for this post are of stacked pancakes and almost everyone stacks their pancakes. So let me clarify! Don’t stack your pancakes until you’re ready to serve them!
Stacked pancakes will weigh each other down (which causes them to deflate). Plus (unless you have a huge restaurant style griddle) you’ll likely be cooking the pancakes in batches, so leaving them stacked will just increase the risk of deflating! I like to line my pancakes up on a wire rack once they’re done cooking so they don’t form condensation on the bottom.
Check out some of these other breakfast recipes!
The Best Blueberry Pancakes Recipe
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 3/4 cup buttermilk * see note for substitutions
- 1 large egg
- 2 tablespoons neutral flavored oil, plus more for cooking the pancakes
- 1 cup fresh or frozen blueberries
- In a large bowl, combine flour, baking powder, sugar, and salt. Whisk to combine, and set aside. In a separate bowl or measuring cup, whisk together your buttermilk, egg, and oil.
- Combine the wet and dry ingredients and whisk together until just combined. Take care not to over mix! A few lumps are perfectly normal! Fold your blueberries into your pancake batter, and set aside to prep your skillet.
- Heat a large skillet over medium-low heat. Brush the bottom of your pan with some more vegetable oil. Ladle in your pancake batter (about 1/4 cup per pancake). Cook for 1 to 2 minutes on the first side, or until the top starts to bubble and the edges lose their shine. The bottom should also be golden brown.
- Flip your pancake and cook for another minute, or until golden brown on the other side. Transfer your cooked pancakes to a wire rack or plate. Repeat the cooking process until all of your pancake batter is used up.