There’s something magical about a tall stack of blueberry pancakes on a weekend morning. For me, it’s not just breakfast—it’s a way to slow down and enjoy family time. My brother and his wife are coming over for brunch, and I knew these pancakes would be the star of the table. They’re soft and fluffy, dotted with fresh blueberries throughout, and finished with warm maple syrup. To make it feel like a real celebration, I’m also serving a refreshing blueberry lemon smash cocktail alongside.
Lazy Sunday vibes, hot griddle, and a stack that’s RIDIC-ULICIOUS—these blueberry pancakes are fluffy in the middle, lightly crisp at the edges, and dotted with jammy berries in every bite. We’ll use buttermilk (for tenderness + tang), a smart baking powder/baking soda combo (for lift), and the “sprinkle berries on the griddle” method, which keeps your batter from turning blue.Serve these alongside some sausage or bacon and a serving of scrambled eggs!
THIS POST MAY CONTAIN AFFILIATE LINKS, I MAY EARN A COMMISSION. PLEASE SEE MY Full Disclosure Policy FOR DETAILS. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.
Why You’ll Love These Blueberry Pancakes
- Blueberries in every bite: Fresh berries folded straight into the batter to make each pancake delightful.
- Fluffy texture: Buttermilk + resting time makes them extra soft.
- Golden & cozy: Just the right browning for those classic pancake edges.
- Perfect for brunch: Pairs beautifully with coffee, bacon, or a bright cocktail.
How To Make Blueberry Pancakes
Ingredients You Will Need
Dry
- 2 cups (240 g) all-purpose flour
- 2 Tbsp sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
Wet
- 1¾ cups (420 ml) buttermilk (or 1¾ cups milk + 1 Tbsp lemon juice, rested 5 min)
- 2 large eggs
- ¼ cup (60 g) unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- Optional: 1 tsp lemon zest
Add-ins & For Cooking
- 1½ cups fresh blueberries (or frozen, unthawed) for the perfect blueberry pancakes experience.
- Butter or neutral oil, for greasing the pan
Instructions
- Whisk dry: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Whisk wet: In a medium bowl, whisk buttermilk, eggs, melted butter, vanilla, and lemon zest if using.
- Combine: Pour wet mixture into dry. Gently whisk until just combined (batter will be lumpy—don’t overmix).
- Fold in blueberries: Using a spatula, fold in fresh blueberries so they’re evenly distributed.
- Rest batter: Let the batter sit for 10 minutes while you preheat a skillet or griddle to medium heat (about 375°F).
- Cook pancakes: Grease the pan lightly. Pour about ¼ cup batter per pancake. Cook until bubbles form and edges look set (2–3 minutes). Flip and cook another 1–2 minutes until golden and cooked through. Your blueberry pancakes will be ready soon.
- Serve: Stack pancakes, top with butter, and drizzle with maple syrup.
Ingredient Notes & Tips
- Buttermilk: Gives tenderness and a tangy flavor. If you don’t have any, make a quick version with milk + lemon juice. Instructions above.
- Blueberries: Use fresh when you can! Frozen also works—just don’t thaw before folding in and dust with a little flour to keep them from sinking.
- Leavening: The combo of baking powder and baking soda keeps them tall and light.
- Optional lemon zest: Adds brightness and makes the blueberries pop even more, a great complement to any blueberry pancakes.
Pro Tips
- Rest the batter: Letting it sit for 10 minutes helps the flour hydrate and makes taller pancakes.
- Medium heat is key: Aim for around 375°F on a griddle so the pancakes cook evenly.
- Flip only once: Wait until bubbles form and the edges look set.
- Keep warm: Place finished pancakes on a wire rack in a 200°F oven until ready to serve, ensuring your blueberry pancakes are perfect.
More RIDIC-ULICIOUS Blueberry Recipes
The Best Homemade Blueberry Muffins
Blueberry Cream Cheese Delight
Spinach Blueberry Salad with Chicken
Frequently Asked Questions
Do I need baking soda in blueberry pancakes?
Not always. Baking powder alone works, but adding a pinch of baking soda with buttermilk makes them extra fluffy.
Can I use frozen blueberries instead of fresh?
Yes! Keep them frozen until you’re ready to fold them in. This prevents purple streaks in your batter.
How do I keep pancakes warm before serving?
Place them on a baking sheet in a 200°F oven while you finish the rest of the batch.
Blueberry Pancakes
Equipment
Ingredients
Dry
- 2 cups all-purpose flour
- 2 Tbsp sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
Wet
- 1¾ cups buttermilk (or 1¾ cups milk + 1 Tbsp lemon juice, rested 5 min)
- 2 large eggs
- ¼ cup unsalted butter melted and slightly cooled
- 1 tsp vanilla extract
- 1 tsp lemon zest Optional
Add-ins & For Cooking
- 1½ cups fresh blueberries or frozen, unthawed
- Butter or neutral oil for greasing the pan
Instructions
- Whisk dry: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Whisk wet: In a medium bowl, whisk buttermilk, eggs, melted butter, vanilla, and lemon zest if using.
- Combine: Pour wet mixture into dry. Gently whisk until just combined (batter will be lumpy—don’t overmix).
- Fold in blueberries: Using a spatula, fold in fresh blueberries so they’re evenly distributed.
- Rest batter: Let the batter sit for 10 minutes while you preheat a skillet or griddle to medium heat (about 375°F).
- Cook pancakes: Grease the pan lightly. Pour about ¼ cup batter per pancake. Cook until bubbles form and edges look set (2–3 minutes). Flip and cook another 1–2 minutes until golden and cooked through.
- Serve: Stack pancakes, top with butter, and drizzle with maple syrup.
Notes
Notes
- Frozen berries: Fold them in straight from the freezer. Don’t thaw, or they’ll streak the batter.
- Extra fluffy option: Add an extra tablespoon of buttermilk if batter feels too thick after resting.
- Crisp edges: Wipe and re-grease pan lightly between batches.
Storage
- Fridge: Store leftovers in an airtight container up to 4 days.
- Freezer: Layer between parchment in a freezer bag for up to 2 months. Reheat in toaster or oven.