Blueberry Pancakes

These blueberry pancakes recipe creates super light and fluffy pancakes loaded with fresh blueberries, making it a perfect weekend breakfast.

When you think of breakfast on a lazy Saturday morning, you think of pancakes – from apple ricotta pancakes to pumpkin chocolate chip pancakes to banana oat pancakes. The options are endless.

But today is about these buttermilk pancakes with blueberries. I mean who doesn’t love pancakes? And buttermilk pancakes couldn’t be easier to make. You can add whatever ingredients you want to it but what is more classic than blueberries?

And these blueberry pancakes are thick with a fluffy interior but golden and slightly crisp on the outside. And then top it with some maple syrup and butter. Yum!

While two is enough for breakfast, you might find yourself sneaking in a third or fourth. Just saying… And no, you don’t have to wait for blueberry season to enjoy these. This blueberry pancakes recipe is a great option year round!

Jump to:

• Recipe Ingredients
• Step-by-Step Instructions
• Why Use Cake Flour?
• Can I Use a Buttermilk Substitute? 
• Can You Use Frozen Blueberries?
• Can I Freeze the Pancakes?
• Pro Tips/Recipe Notes
• Other Breakfast Recipes
• Blueberry Pancakes

Recipe Ingredients

• Cake flour – can also use all-purpose flour, but cake flour helps create a light and fluffy blueberry pancake.
• Light brown sugar – granulated sugar works as well.
• Baking powder/baking soda – helps the buttermilk pancakes rise.
• Kosher salt – enhances the flavor.
• Buttermilk – reacts with the leavening agents to give rise to the pancakes
• Eggs – provides structure.
• Unsalted butter – adds flavor and is what used to cook the pancakes.
• Vanilla extract – enhances the flavors.
• Blueberries – fresh is best, but frozen works too.

Step-by-Step Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
2. Whisk in the buttermilk, eggs, butter and vanilla extract until just combined.
3. Heat a nonstick pan over medium heat and melt a little butter. Pour 1/3 cup of the batter onto the hot griddle and top evenly with blueberries, as many or few as you prefer. Cook until you see bubbles on top and the edges are firming up.
4. Flip and cook for another 1-2 minutes until the pancakes are browned and cooked through. Serve warm with butter and maple syrup.

Why Use Cake Flour?

Cake flour has a lower protein content than all-purpose flour, and it is finer, lighter, and softer. Because there is less protein, there is less gluten.

If you were making bread or pasta, that gluten is essential. But for something like pancakes, where you want something light and fluffy, cake flour is perfect. However all-purpose flour will work just fine as well.

Can I Use a Buttermilk Substitute? 

Not many people actually keep buttermilk on hand, but the real stuff makes a difference. However if you want to make your own version of it, mix 1 1/2 cups of milk with 1 1/2 tsp of vinegar or lemon juice and let sit for 5 minutes. Don’t expect it to be as thick and creamy however.

Can You Use Frozen Blueberries?

Yes. Sadly blueberries aren’t always in season but frozen will work fine for this blueberry pancakes recipe. Just make sure you thaw them first and then pat them dry so there isn’t too much moister on the berries.

Can I Freeze the Pancakes?

Of course! Transfer the pancakes in a single layer onto a baking sheet lined with parchment. Place them in the freezer for two hours before transferring to a bag. To heat, place frozen pancakes in an oven or toaster oven until warmed.

Pro Tips/Recipe Notes

1. Baking Powder/Soda Freshness – you may not realize this but baking powder and baking soda actually expires pretty quickly. Use baking powder that is less than a year old since it has been opened. If you use older baking powder, it won’t be powerful enough to help leaven the donuts. You can test it by stirring half a teaspoon of baking powder into a cup of hot water. It will immediately start to fizz and release carbon dioxide gas if it’s still fresh enough to use. Baking soda should be less than six months old and you can use the same test.
2. Whisk Dry Ingredients – to avoid lumps in this blueberry pancakes recipe, whisk the dry ingredients before adding to the wet ingredients.
3. Don’t Overmix – to add to the above, you don’t want to overmix the batter. You want to have some lumps to create fluffy blueberry pancakes.
4. Rest the Batter – if you have the time, rest the batter for 15 minutes so the flour absorbs the liquid. I do this as I’m warming up the pan.
5. Use an Electric Skillet – a large electric skillet allows you to make multiple pancakes at a time, but you can use a cast iron skillet as well.
6. Wipe Skillet – by using butter, it will eventually burn so wipe the skillet between pancake batches to keep from having burned pancakes.
7. Don’t Flip Too Early – wait until bubbles pop and form holes that stay open on the surface of the batter before flipping the pancakes.

Other Breakfast Recipes

• Banana Nutella Crepes
• Lemon Ricotta Waffles
• Homemade Bagels
• Blackberry French Toast Casserole
• Bacon Cheddar Waffles

If you’ve tried these blueberry pancakes recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.