My fiancé took me to a breakfast restaurant that arguably serves some of the best blueberry pancakes I’ve ever had. I’ve been craving them ever since, so I decided to recreate them at home, and honestly, these might be even better.
Ingredients Needed For the Fluffy Blueberry Pancakes
- Blueberries: The star of the show!
- All-purpose flour: We’re making these from scratch so we can feel better than everyone else!
- Sugar & Salt: So they don’t taste like flour cakes
- Baking Powder & Baking Soda: These help give the pancakes that light, fluffy texture.
- Eggs: Fresh out the fridge or room temp, both work!
- Vegetable Oil: Olive oil or melted butter works great, too.
- Whole Milk & Buttermilk: This combo gives the pancakes a soft, fluffy texture.
- Vanilla Extract: Use a good-quality one so the flavor is sweet and warm, not artificial.
- Other necessities: Whisk, spatula, non-stick pan, butter, and syrup.
Why You Will Love These Fluffy Blueberry Pancakes
They’re so simple to make! Some people get intimidated by homemade recipes, but this one couldn’t be anymore straightforward. These pancakes are no-stress and are perfect for a delicious and fulfilling breakfast.
How to Make the Fluffy Blueberry Pancakes
Grab a mixing bowl, then combine the flour, sugar, baking soda, baking powder, and salt. Whisk until well combined.
Next, add in whole milk, buttermilk, eggs, and vegetable oil.
Add in the whole milk, buttermilk, eggs, and vegetable oil. Whisk until the batter is smooth and no longer clumpy. Stir in the vanilla extract until fully incorporated. (I’ve been loving the Magnolia Star Pure Vanilla Extract from Sam’s Club!)
Rinse the blueberries, then gently fold them into the batter. Heat a non-stick skillet over medium heat and add a small knob of butter if you want!
Spoon about ½ cup of batter onto the skillet. Cook until small bubbles appear on the surface, then flip and cook for another 1-2 minutes until golden.
Remove from heat and add your favorite toppings. I love finishing mine with softened butter, extra blueberries, and plenty of syrup.
Fluffy Blueberry Pancakes
Description
These buttermilk blueberry pancakes are fluffy, soft, and packed with juicy blueberries in every bite. Made completely from scratch, this recipe is simple, comforting, and perfect for an easy weekday breakfast or a cozy weekend brunch.
Ingredients
Instructions
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In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
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Add the buttermilk, whole milk, eggs, and vegetable oil. Whisk until the batter is smooth and just combined, being careful not to overmix.
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Stir in the vanilla extract, if using, until incorporated.
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Gently fold in the fresh blueberries until evenly distributed throughout the batter.
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Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
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Scoop about ½ cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
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Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
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Remove from heat and serve warm with butter, syrup, and extra blueberries if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 390kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 3.5g18%
- Cholesterol 95mg32%
- Sodium 720mg30%
- Potassium 320mg10%
- Total Carbohydrate 56g19%
- Dietary Fiber 2g8%
- Sugars 15g
- Protein 10g20%
- Vitamin C 6 mg
- Calcium 180 mg
- Iron 3 mg
- Vitamin D 1.2 IU
- Vitamin B6 0.2 mg
- Vitamin B12 0.9 mcg
- Phosphorus 260 mg
- Magnesium 35 mg
- Zinc 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
