Fluffiest Blueberry Pancakes

Start your morning right with these incredibly thick and pillowy blueberry pancakes. Packed with tangy buttermilk and bursting with fresh berries in every bite, they are the ultimate weekend breakfast treat.

Why You’ll Love This Recipe

• Unbelievably Fluffy: A generous amount of baking powder and baking soda combined with buttermilk creates maximum lift.
• Perfectly Golden: Cooking them in a touch of butter gives the edges a deliciously crisp, golden-brown finish.
• Bursting with Flavor: Fresh blueberries add a pop of sweet-tart juiciness to cut through the rich batter.

Kitchen Tools You’ll Need

• Large mixing bowl
• Medium mixing bowl
• Whisk
• Large non-stick skillet or griddle
• Spatula

Ingredients

• 2 cups All-purpose Flour
• 1/3 cup Granulated Sugar
• 2 tsp Baking Powder
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 2 cups Buttermilk (room temperature)
• 2 large Eggs
• 1/4 cup Unsalted Butter (melted, plus more for the pan)
• 1 tsp Vanilla Extract
• 1.5 cups Fresh Blueberries

Preparation

1. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. Whisk Wet Ingredients: In a separate medium bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth.
3. Combine the Batter: Pour the wet ingredients into the dry ingredients. Gently fold them together with a spatula until just combined. Lumps are okay! Do not overmix.
4. Rest the Batter: Let the batter rest for 5-10 minutes while you heat your skillet. This allows the gluten to relax and the leavening agents to activate.
5. Cook the Pancakes: Heat a large skillet or griddle over medium heat and melt a small pat of butter. Pour 1/3 cup of batter per pancake onto the skillet. Sprinkle a small handful of blueberries directly onto the wet batter of each pancake.
6. Flip and Serve: Cook until bubbles form on the surface and the edges look set (about 2-3 minutes). Flip and cook for another 1-2 minutes until golden brown on the bottom. Serve immediately with warm maple syrup!

Chef’s Pro Tips for Perfect Results

Don't Overmix: The secret to the fluffiest pancakes is leaving lumps in your batter. Overmixing develops the gluten, leading to dense, rubbery pancakes instead of light, tender ones.

Nutritional Info