These thick and fluffy blueberry pancakes are sweet, soft, and filled with fresh blueberries. Made from scratch with easy to find ingredients, these will be the fluffiest blueberry pancakes you’ve ever had.
Pancakes are my number one, absolute favorite homemade breakfast. Hands down. For years I’ve stuck with my favorite recipe, Fluffy Buttermilk Pancakes. This recipe makes never-fail, fluffy, soft, and moist pancakes.
I finally decided to expand my horizons and add blueberries. But, it’s not as simple as adding blueberries. I wanted to make my blueberry pancakes summery and bright, too. That’s why I added one extra ingredient – lemon zest.
Lemon zest adds a light citrus flavor that complements the blueberries perfectly. This isn’t the first time I’ve paired lemon and blueberry together either. Check out my Blueberry Crisp and Blueberry Galette.
For my blueberry galette, I added lemon zest to the crust AND the filling. It’s amazing, and bursting with flavor! In short, blueberry and lemon are an excellent pairing.
Buttermilk Blueberry Pancakes
For this recipe and my Fluffy Buttermilk Pancakes, I highly recommend using buttermilk. Buttermilk is thicker and more acidic than regular milk, so your pancakes will be thicker and fluffier.
If you don’t have buttermilk on hand, I recommend buying some at the store if possible. If you do not have buttermilk available and need to make a substitute, there are several easy ways.
In your measuring cup, first add one tablespoon of vinegar (or lemon juice), then add enough milk to measure one cup. Stir and let stand for 5 minutes. Looking for more substitutes? Check out this article: The Best Buttermilk Substitutes.
While buttermilk will give you the absolute best result, these are adequate substitutes in a pinch. I don’t recommend using regular milk, because you need the added acidity to match your baking soda and baking powder measurements.
How to make blueberry pancakes
Making blueberry pancakes is so easy, they can be made while still half asleep on a Saturday morning. I promise! This recipe makes six, 6″ pancakes. If you make them larger or smaller this will affect your quantity.
If you’re serving your pancakes alone, this recipe will serve 2-3 people. If you’re serving alongside an entire meal, one pancake per person would work.
First, you’ll want to add all of your dry ingredients to a bowl and whisk to remove any lumps. Then, add your buttermilk, egg, vanilla, and lemon zest. Mix until JUST combined. If you over-mix your batter, your pancakes can turn out tough or flat.
Then, add in your blueberries and stir to coat them in the batter. Now, set your batter aside and preheat a skillet over medium heat.
I find that my skillet heats up more and more as I make a batch of pancakes. So, I’d recommend lowering your heat to medium-low if you notice your pancakes browning too quickly.
Once your skillet is preheated, add a small amount of butter to your pan. Once melted, add a heaping 1/3 cup of batter into the center of your skillet.
Using a measuring cup will ensure all of your pancakes turn out the same size. I like to use plain metal measuring cups in my kitchen because they’re sturdy and will last forever.
Once your pancake has bubbles popping through the top, and the sides look like they’re solidifying (no longer shiny), your pancake is ready to turn. Gently flip over and cook until lightly browned on both sides.
So now you’ve got pancakes, what do you top them with? The sky’s the limit, my breakfast loving friends. I usually go for the classic maple syrup, lightly warmed in the microwave.
You can also top your pancakes with fresh blueberries, whipped cream, or any fruit jam you have on hand.
Strawberry Topping for Cheesecake makes an excellent pancake topping (it’s not just for cheesecake!). Why not mix blueberries and strawberries? I don’t see the problem.
What is your favorite pancake topping? Let us know in the comments below!
- 1 cup all purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- 1/2 cup blueberries fresh
- In a large bowl, combine all dry ingredients: flour, sugar, baking powder, baking soda, and salt. Whisk together to remove clumps.
- Add egg, buttermilk, and vanilla to the dry ingredients. Stir until JUST combined. There will be lumps in the batter, this is what you want. Add blueberries last, stirring just until coated.
- Let the finished batter sit for 5 minutes. During this time, heat up a skillet or griddle over medium-low heat and grease lightly with butter or cooking spray.
- Measure about 1/3 cup of batter into your hot skillet for each pancake. Once you see bubbles across your pancake and the sides start to look dry, flip the pancake over (this will take around 2 minutes depending on the heat of your skillet). Cook the second side until lightly browned. Repeat with remaining batter.
- Serve pancakes with your favorite maple syrup, whipped cream, or fruit compote.
- Buttermilk substitute: In a 1 cup measuring cup, first add one tablespoon of vinegar (or lemon juice), then add enough milk to measure one cup. Stir and let stand for 5 minutes.
- I find that my skillet heats up more and more as I make a batch of pancakes. So, I'd recommend lowering your heat to medium-low if you notice your pancakes browning too quickly.
- Using a measuring cup will ensure all of your pancakes turn out the same size. I like to use plain metal measuring cups in my kitchen because they're sturdy and will last forever.