Fluffy Blueberry Pancakes Recipe

Light, fluffy homemade blueberry pancakes recipe made with buttermilk and fresh blueberries. Perfect for breakfast or brunch, ready in just 20 minutes.

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Course: Breakfast, Brunch

Cuisine: American

Prep Time: 10

Cook Time: 10

Resting Time: 5

Total Time: 25

Servings: Servings

Calories: 290kcal

Cost: $6

Equipment

1 Large non-stick griddle or frying pan Ensures even cooking and easy flipping
2 2 mixing bowls One for dry ingredients, one for wet
1 Wire whisk Helps create smooth batter without overmixing
1 ¼ cup measuring cup For consistent pancake portions
1 Thin spatula Makes flipping pancakes easier and safer
1 Medium-mesh strainer Optional, for sifting flour for extra fluffiness

Ingredients

2 cups all-purpose flour Provides structure
2 tablespoon granulated sugar Adds sweetness & browning
2 teaspoon baking powder Key for lift & fluffiness
½ teaspoon salt Balances flavor
1 ¾ cups buttermilk Room temp for best texture
2 large eggs Adds structure & richness
¼ cup butter, melted Cooled slightly
1 teaspoon vanilla extract Flavor enhancer
1 ½ cups fresh blueberries Toss in flour if using fresh
extra butter For cooking pancakes

Instructions

Combine flour, sugar, baking powder, and salt in a mixing bowl.
In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract.
Gently fold the wet ingredients into the dry mixture. Leave lumps.
Carefully fold in the blueberries.
Let the batter rest for 5 minutes.
Heat a buttered griddle or frying pan over medium-low heat. Pour ¼ cup of batter per pancake.
Cook until bubbles form and edges set. Flip and cook until golden. Serve warm.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition