Description
These Best Blueberry Pancakes are fluffy, golden, and bursting with fresh blueberries in every bite. Made with buttermilk and a tender batter, they cook to perfection on the stovetop for a classic breakfast treat that’s easy to whip up in just 18 minutes. Perfect for weekend mornings or any time you crave a sweet, fruity stack.
Ingredients
Scale
Dry Ingredients
- 2/3 cup granulated sugar
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon kosher salt
Wet Ingredients
- 2 cups buttermilk
- 2 large eggs
- 4 Tablespoons melted butter (slightly cooled)
Other
- 2 cups fresh blueberries (can also use frozen, do not thaw)
- More butter for pan cooking
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the sugar, flour, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: Add the buttermilk, eggs, and melted butter to the dry ingredients. Whisk gently just until combined to avoid over-mixing, which can make the pancakes tough.
- Preheat Skillet: Heat a nonstick skillet over medium-low heat and add a small amount of butter to the center. This helps develop a golden-brown crust on the pancakes.
- Cook Pancakes: Scoop about 1/3 cup of batter into the skillet and gently spread into a circle; the batter will be thick. Evenly place a few blueberries on top. Cook until bubbles form on the surface and edges look set, then flip. Cook for another 1 to 2 minutes until pancakes are fully cooked and fluffy.
- Serve: Serve the pancakes warm with extra butter and maple syrup. Enjoy your delicious homemade blueberry pancakes!
Notes
- Use fresh or frozen blueberries without thawing for best results.
- Do not over-mix the batter; lumps are okay to keep pancakes tender.
- Adjust heat as needed to prevent burning or undercooking.
- These pancakes freeze well – reheat in toaster or oven for a quick breakfast.
