These Fluffy Blueberry Pancakes are a breakfast dream. They’re light, sky-high, and studded with juicy blueberries in every bite.
Made with simple ingredients and a quick homemade buttermilk trick, this recipe creates the perfect golden stack—no mix needed.
Why You’ll Love This Recipe
Incredibly fluffy texture – Thick, soft, and cake-like pancakes.
Fresh blueberries in every bite – Sweet bursts of flavor throughout.
No buttermilk? No problem! – DIY with milk and vinegar.
Quick and easy – Ready in under 30 minutes.
Customizable – Add lemon zest, vanilla, or chocolate chips.
Perfect for weekend brunch – A cozy, satisfying start to your day.
What You’ll Need (Ingredient Highlights)
Milk + white vinegar – A quick homemade buttermilk substitute that makes pancakes extra tender.
All-purpose flour – The base of your batter for perfect structure.
Baking powder + baking soda – Leavening agents that help these pancakes rise high.
Egg – Binds the batter and adds richness.
Melted butter – Adds flavor and keeps the pancakes moist.
Fresh blueberries – Sweet and juicy, scattered right into each pancake.
Sugar + salt – Enhances taste and balance.
Pro Tips Before You Start
Use fresh blueberries – For the best flavor and texture.
Don’t overmix – Mix until just combined for fluffy results.
Let the “buttermilk” sit – It helps activate the baking soda.
Low to medium heat is key – Prevents burning while pancakes cook through.
Flip only once – Wait for bubbles and firm edges before turning.
How to Make Fluffy Blueberry Pancakes
Step 1: Make the Buttermilk
In a small bowl, stir together the milk and white vinegar.
Let sit for 1–2 minutes to curdle slightly—this will mimic buttermilk.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Step 3: Combine Wet and Dry
Add the egg, prepared buttermilk, and melted butter to the dry ingredients.
Whisk gently until just combined. The batter will be thick—don’t overmix.
Step 4: Preheat the Pan
Heat a nonstick skillet or griddle over medium heat.
Add a small amount of butter and let it melt, coating the pan evenly.
Step 5: Cook the Pancakes
Scoop about ⅓ cup of batter onto the skillet and gently spread it into a thick circle.
Dot the top with a few fresh blueberries.
Cook for 2–3 minutes until you see bubbles forming on top and the edges begin to firm up.
Flip carefully and cook another 1–2 minutes until golden and cooked through.
Step 6: Serve
Stack high and serve warm with butter and maple syrup—or enjoy plain for a naturally sweet bite!
What to Serve It With
Maple syrup + extra butter – Classic toppings.
Fresh fruit or berry compote – For extra color and flavor.
Greek yogurt – Adds protein and tang.
Scrambled eggs or bacon – For a complete brunch plate.
Coffee or orange juice – Your favorite breakfast beverage.
Variations / Substitutions
Use frozen blueberries – No need to thaw, just rinse and pat dry.
Add lemon zest – Brightens up the blueberry flavor.
Try whole wheat flour – For added fiber and a nuttier taste.
Make it dairy-free – Use almond milk and vegan butter.
Add vanilla or cinnamon – For warm, comforting notes.
Storage & Leftovers
Fridge – Store in an airtight container up to 3 days.
Freezer – Freeze in a single layer, then stack with parchment between.
Reheat – Toast, microwave, or warm in a skillet for best results.
Make ahead – Mix dry and wet ingredients separately the night before.
Keep warm – Place cooked pancakes in a 200°F oven until ready to serve.
FAQs
Can I use store-bought buttermilk instead?
Yes—substitute ¾ cup directly if you have it.
Why are my pancakes not fluffy?
Overmixing the batter or using expired baking soda can cause flat pancakes.
Can I use frozen blueberries?
Absolutely. Just rinse and dry them before adding to the batter.
Do I have to add blueberries?
Not at all—they’re optional. You can swap in chocolate chips or skip them entirely.
How thick should the batter be?
It should be thick enough to hold its shape when scooped, but still pourable.
Can I make the batter ahead of time?
It’s best fresh, but you can prep dry and wet ingredients separately the night before.
How do I prevent blueberries from bleeding?
Add them on top of the batter after it’s poured into the pan rather than stirring into the bowl.
Final Thoughts
These Fluffy Blueberry Pancakes are a weekend must-have in my kitchen.
They’re thick, soft, and perfectly golden, with pockets of warm berries in every bite.
Whether you drizzle them with maple syrup or eat them plain straight from the skillet, one thing’s for sure—this recipe is an instant classic.
