If you’re in search of the perfect weekend breakfast that’s both wholesome and indulgent, look no further than these Fluffiest Blueberry Pancakes. They’re light and airy with golden, crisp edges and juicy bursts of fresh blueberries in every bite.
These pancakes are a family favorite in our kitchen, and I’ve made them more times than I can count for Saturday mornings, sleepover brunches, and even quick weeknight “breakfast-for-dinner” meals.
What makes them extra special? A few simple tricks that deliver towering stacks with bakery-style fluff—without needing anything fancy.
Whether you serve them plain with maple syrup or dress them up with whipped cream, lemon zest, or yogurt, these pancakes are guaranteed to become your go-to recipe for a cozy, satisfying breakfast.
Why You’ll Love This Recipe
These pancakes are everything a great breakfast should be—quick, cozy, and irresistibly delicious.
The batter comes together in minutes, and a few key ingredients (like buttermilk and baking powder) give these pancakes their signature lift.
They’re naturally sweetened with blueberries, and the soft centers contrast perfectly with their golden-browned edges. Whether you’re serving picky kids or hungry adults, these pancakes are a guaranteed crowd-pleaser.
You can freeze leftovers for quick breakfasts, make them in mini versions for toddler hands, or double the batch for brunch guests. Once you try this recipe, you’ll never go back to a box mix again.
What You’ll Need
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- 1 ¼ cups buttermilk (see substitution options below)
- 2 large eggs
- 3 tablespoons melted butter (plus extra for greasing the pan)
- 1 teaspoon vanilla extract
Add-ins:
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
Pro Tips
- Don’t overmix the batter. A few lumps are okay—this keeps the pancakes light and fluffy.
- Use a hot, greased pan. A lightly buttered skillet or griddle at medium heat creates that perfect golden-brown exterior.
- Add blueberries after pouring batter. Drop them onto the batter in the pan instead of mixing into the bowl—this prevents bleeding.
- Rest the batter for 5–10 minutes. It helps activate the leavening agents for max fluff.
- Use buttermilk. It reacts with baking soda to give your pancakes height and tang.
Tools You’ll Need
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula
- Ladle or ¼ cup measuring scoop
Substitutions and Variations
- No buttermilk? Use 1 ¼ cups milk + 1 tablespoon lemon juice or vinegar. Let sit for 5 minutes.
- Dairy-free: Use almond or oat milk and plant-based butter.
- Add lemon zest: For a brighter flavor, add 1 teaspoon of lemon zest to the batter.
- Make it whole wheat: Substitute half the flour with whole wheat flour.
- Chocolate chips instead of blueberries: For a kid-approved twist!
Make-Ahead Tips
- Make the batter ahead: Mix the dry and wet ingredients separately the night before. Combine them in the morning just before cooking.
- Freeze cooked pancakes: Stack with parchment paper in between and freeze in a zip-top bag for up to 2 months. Reheat in a toaster or microwave.
- Double the recipe: These reheat beautifully and make a great meal-prep option for busy school mornings.
How to Make Fluffiest Blueberry Pancakes
Step 1: Combine Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Step 2: Mix Wet Ingredients
In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until fully combined.
Step 3: Make the Batter
Pour the wet ingredients into the dry and gently stir until just combined. Be careful not to overmix—batter should be slightly lumpy. Let it rest for 5–10 minutes.
Step 4: Preheat the Pan
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter.
Step 5: Cook the Pancakes
Using a ladle or ¼ cup scoop, pour batter onto the skillet. Immediately sprinkle blueberries over the top. Cook until bubbles form on the surface and the edges begin to look set (about 2–3 minutes), then flip and cook for another 1–2 minutes until golden brown.
Step 6: Serve Warm
Stack pancakes on a plate, top with more blueberries, a pat of butter, and a drizzle of maple syrup.
Serving Suggestions
These pancakes are delicious on their own, but here are some fun topping ideas to switch things up:
- Whipped cream and extra blueberries
- Lemon curd and a sprinkle of powdered sugar
- Greek yogurt and honey
- Nut butter and banana slices
- A scoop of vanilla yogurt and granola for crunch
Make it a brunch spread with scrambled eggs, breakfast sausage, and fresh fruit on the side.
Leftovers and Storage
- Fridge: Store cooled pancakes in an airtight container for up to 3 days.
- Freezer: Stack with parchment between each pancake and freeze for up to 2 months.
- Reheating: Warm in the microwave (20–30 seconds) or toaster for the crispiest edges.
- Tip: Freeze in single servings for easy school-morning breakfasts.
Nutrition & Benefits
These blueberry pancakes are a balance of comfort and nutrition. Blueberries bring antioxidants, fiber, and natural sweetness, while the buttermilk provides calcium and a boost of protein.
Using whole ingredients means fewer additives compared to boxed mixes. Swap in whole wheat flour for added fiber or keep them as-is for a traditional treat the whole family will love.
Recipe FAQ
1. Can I use frozen blueberries?
Yes! Just add them directly from the freezer to avoid staining the batter.
2. Can I make this batter ahead of time?
It’s best to mix the wet and dry ingredients separately and combine just before cooking.
3. What makes pancakes fluffy?
Buttermilk, baking powder, and baking soda work together to create height. Also, avoid overmixing the batter.
4. Can I make these gluten-free?
Yes! Use a 1:1 gluten-free baking flour blend. You may need to adjust the liquid slightly.
5. What’s the best way to cook a large batch?
Use a griddle so you can cook 4–6 pancakes at once, and keep cooked ones warm in a 200°F oven.
Warm, Fluffy, and Made with Love
There’s something special about making pancakes from scratch—especially when they’re as light, fluffy, and flavorful as these.
Whether it’s a slow Saturday morning or a weekday surprise, these Fluffiest Blueberry Pancakes bring joy and nourishment to the table. Keep this recipe in your back pocket—you’ll be making it again and again.