Fluffy Blueberry Pancakes – Classic American Breakfast

Light, airy, and bursting with sweet juicy blueberries — these are the fluffiest blueberry pancakes you’ll ever make. Golden on the outside and tender on the inside, they’re a true classic American breakfast favorite that the whole family will love.

This recipe creates the perfect texture using buttermilk and a touch of baking soda for maximum rise. The key is not overmixing the batter so you keep those beautiful airy pockets.

What makes them special is the generous amount of fresh or frozen blueberries that create little pockets of sweetness in every bite. They’re quick, easy, and taste like they came from your favorite breakfast spot.

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Cooking Method: Grilling, Skillet

Cuisine: American

Courses: Breakfast, Brunch

Difficulty: Beginner

Cooking Temp: 175 C

Calories: 310 per serving (3 pancakes)

Best Season: Suitable throughout the year

Dietary: Nut Free, Vegan

Description

Fluffy blueberry pancakes bursting with juicy berries. A classic American breakfast favorite ready in 20 minutes. Servings: 4 (makes about 12 pancakes)

Ingredients

2 cups all-purpose flour
2 tbsp sugar
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 cups buttermilk
2 large eggs
¼ cup unsalted butter, melted
1 tsp vanilla extract
1 ½ cups fresh or frozen blueberries
Butter or oil for cooking

Instructions

1
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2
In another bowl, whisk buttermilk, eggs, melted butter, and vanilla.
3
Pour wet ingredients into dry and stir gently until just combined (a few lumps are okay). Fold in blueberries.
4
Heat griddle or skillet over medium heat. Lightly butter or oil.
5
Scoop ¼ cup batter per pancake. Cook until bubbles form on top and edges look set, then flip and cook 2-3 minutes more.

Note

Equipment: Large mixing bowls, griddle or nonstick skillet

Nutrition (per serving – 3 pancakes):

Calories: 310
Protein: 9g
Carbohydrates: 45g
Fat: 10g

Variations & Substitutions:

Use lemon zest for bright flavor.
Swap half the flour with whole wheat for added nutrition.

Storage & Reheating: Refrigerate up to 3 days or freeze up to 2 months. Reheat in toaster or microwave.

Notes: Do not overmix the batter for the fluffiest texture.

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