Make The Best Blueberry Pancakes from scratch with an easy buttermilk batter and juicy blueberries. A sweet, classic breakfast everyone loves!

I’m a sucker for a sweet breakfast in the morning, and if you’re like me then you know the joy of waking up to a stack of fluffy blueberry pancakes dripping with warm maple syrup. There’s just something so cozy and nostalgic about it, especially when they’re made from scratch. Today I’m breaking down how to make The Best Blueberry Pancakes!

This easy blueberry pancakes recipe was inspired by a culmination of some of my favorite blueberry pancakes recipes shared online. I’ve been perfecting this one for awhile so I’m thrilled to finally share the winner with you. These fluffy pancakes come out perfectly every time with crispy golden edges, a light and fluffy center, and fresh, juicy blueberries bursting in every bite!

What makes these pancakes irresistible and downright melt-in-your-mouth delicious is the buttermilk. This important ingredient is what makes pancakes so fluffy and delicious! The pancake base is quick to whisk together with all-purpose flour, sugar, baking powder, baking soda, and kosher salt, while eggs, melted butter, and plenty of fresh blueberries complete the batter for a truly perfect pancake recipe. Don’t forget to add a little extra butter to the pan for those crispy golden-brown edges!

Give this recipe a try and let me know how it goes in the comments below. Don’t forget to rate it and share your pancake stacks with me on Instagram and Facebook @lifeinthelofthouse!

Why You’ll Love These Fluffy Buttermilk Blueberry Pancakes:

Super fluffy and soft: Thanks to tangy buttermilk and just the right mix of leavening agents.
Loaded with fresh blueberries that burst while cooking and create juicy little pockets of flavor.
Easy to make: One bowl, minimal cleanup, and maximum satisfaction.
Perfect for weekend brunch, holiday mornings, or lazy Sundays!

Ingredients

2/3 cup granulated sugar
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
2 cups buttermilk
2 large eggs, beaten
4 Tablespoons melted butter, slightly cooled
2 cups fresh blueberries
more butter for the pan

Instructions

In a large bowl, whisk together the sugar, flour, baking powder, baking soda and salt.

Add the buttermilk, eggs and melted butter to the dry ingredients, and whisk just until everything is incorporated. Don’t over-mix.

Preheat a nonstick skillet over medium-low heat. Add a small amount of butter to the center of the pan — this helps create a delicious golden-brown crust.

Scoop about 1/3 cup of batter into the pan and gently spread it out (the batter will be thick). Place a few blueberries on top. Cook until bubbles form on the surface and the edges begin to look set. Flip and cook for another 1 to 2 minutes, until the pancakes are fluffy and fully cooked.

Serve warm with butter and a drizzle of maple syrup.

Servings

This recipe creates 10 fluffy blueberry pancakes.

Storage and Reheating

Store these blueberry pancakes into an airtight container and they will stay fresh in the refrigerator for up to 2 days. They also freeze beautifully, so you can make a batch and enjoy them all week long with your family. Just allow them to cool completely then freeze in a single layer before transferring to a freezer bag. Reheat in the toaster, oven, or microwave.

🥞 Holly’s Tips for The Best Blueberry Pancakes:

For best results, always start by whisking the dry ingredients together first, then gradually add the wet ingredients just until the batter is combined. Don’t over-mix!
If using frozen blueberries, don’t thaw them! Toss them in a bit of flour before folding them in to the batter to prevent bleeding.
Homemade buttermilk in a pinch! No buttermilk? No problem! Mix 1 cup regular milk with 2 teaspoons white vinegar. Let it sit for 5 to 10 minutes before using. It works just like buttermilk.

Can I use something other than blueberries?

Absolutely! You can swap in raspberries, chopped strawberries, or even chocolate chips for a more indulgent twist.

How do I know when to flip my pancakes?

Watch for small bubbles popping on the surface and the edges starting to look set. That’s your sign it’s time to flip for perfectly golden pancakes.

What’s the best syrup and toppings for homemade blueberry pancakes?

You can’t go wrong with classic maple syrup, but blueberry syrup or a lemon glaze would also be amazing here! Serve warm with maple syrup, fresh fruit, and/or a dusting of powdered sugar for a delicious finish.

How can I make healthy blueberry pancakes?

Try using whole wheat flour or a 50/50 blend for more fiber. For a gluten-free blueberry pancake, there are lots of gluten-free flours available.

Reduce the sugar and swap maple syrup for natural sweeteners like honey or agave syrup. Use coconut oil instead of butter to keep it low-fat. For a lighter buttermilk alternative, mix almond or skim milk with a splash of vinegar.

Similar Recipes

Looking for a classic pancake staple recipe? Give my Buttermilk Pancakes a try!

In the mood for something different? Try these Red Velvet Pancakes. They are delicious!

Craving something similar? Blueberry Breakfast Cake is so yummy.

Craving a sweet All-American diner breakfast? These copycat IHOP Pancakes are melt-in-your-mouth good!

Celebrating something special? My Funfetti Pancakes are the perfect dish to serve at any gathering!

Have you made this Blueberry Pancakes recipe? 🥞

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #FluffyBlueberryPancakes #TheBestBlueberryPancakes #BlueberryPancakes #SweetBreakfast #LifeInTheLofthouse