🫐 The Very Best Blueberry Pancakes
Serves 4 (8–10 pancakes) | Prep: 10 min | Cook: 15 min | Total: ~25 min
🛒 Ingredients
For the Batter:
2 cups (250g) all-purpose flour
¼ cup (50g) granulated sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
2 large eggs
2 cups (480ml) buttermilk (or DIY version below)
¼ cup (60g) unsalted butter, melted + cooled
1 tbsp lemon juice (brightens flavor and activates leavening)
1 tsp vanilla extract
For the Blueberries:
1½ cups (225g) fresh or frozen blueberries
1 tbsp all-purpose flour (to coat berries)
For Cooking:
Butter or oil for greasing griddle/pan
For Serving:
Maple syrup
Softened butter
Extra blueberries
Whipped cream (optional)
🍋 No buttermilk? Make your own: Add 2 tbsp lemon juice or vinegar to 2 cups milk. Let sit 5 mins.
👩🍳 Step-by-Step Instructions
1️⃣ Prep the Blueberries
In a bowl, toss blueberries with 1 tbsp flour.
This prevents them from sinking to the bottom of the batter.
2️⃣ Mix Dry Ingredients
In a large bowl, whisk together:
Flour
Sugar
Baking powder
Baking soda
Salt
3️⃣ Add Wet Ingredients
Make a well in the center. Add:
Eggs
Buttermilk
Melted butter
Lemon juice
Vanilla
Stir gently until just combined. A few lumps are okay!
❌ Don’t overmix — gluten development = tough pancakes.
4️⃣ Fold in Blueberries
Gently fold in floured blueberries. Set batter aside for 5 mins while you heat the griddle.
5️⃣ Cook to Golden Perfection
Heat a griddle or non-stick skillet over medium heat.
Lightly grease with butter or oil.
Pour ¼ cup batter per pancake.
Cook 2–3 minutes until bubbles form on top and edges look set.
Flip and cook 1–2 minutes more until golden brown.
🔥 Pro Tip: Lower heat slightly after first batch — prevents browning too fast.
6️⃣ Serve Warm
Stack high, add a pat of butter, and drench in maple syrup.
Garnish with fresh berries.
🍽️ Serving Ideas:
With crispy bacon or sausage
As mini pancakes for kids (use an ice cream scoop)
Leftovers? Freeze between parchment — reheat in toaster!
🌈 Variations & Pro Hacks
🌱 Gluten-Free? Use 1:1 GF flour blend — works great!
🧊 Make-Ahead Magic: Mix dry + wet separately; combine morning-of
❄️ Freeze It! Cooked pancakes freeze beautifully — wrap in foil, store up to 3 months
🫐 Other Berries? Swap in raspberries, blackberries, or sliced strawberries
🍯 Lemon Poppy Seed Twist: Add 1 tbsp poppy seeds + extra lemon zest
🥛 Dairy-Free? Use almond milk + 2 tbsp vinegar + coconut oil
🧠 Why This Works So Well
Buttermilk + lemon juice = double activation for maximum rise
Melted butter in batter = richer flavor and tender crumb
Coating berries in flour = even distribution and no purple puddles
Resting the batter = lets bubbles form for fluffier pancakes
It’s not luck — it’s breakfast science. ✨
❤️ Final Thought: Sometimes, the Best Things Are Simple & Sweet
You don’t need a long ingredient list or hours in the kitchen to make something truly special.
Just good berries, real butter, and love.
These Blueberry Pancakes prove that the most memorable meals are often the simplest — where every bite tastes like home, comfort, and care.
So next time you want to bake something beautiful…
Grab that griddle.
Whip up this easy recipe.
And let your kitchen fill with the scent of maple, butter, and joy.
Because sometimes, happiness comes on a plate. 💛