This delightfully fluffy and easy Blueberry Pancakes recipe requires only 5 ingredients plus fresh blueberries!! Throw the mix away and make this effortless recipe for breakfast!
This post may contain affiliate links. Read our disclosure policy.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
No matter how crazy and busy life gets, I still want to indulge in the little things and make special moments for my family and I. Whenever I’m home, a lovely breakfast with my husband makes me appreciate the little things. It makes me press pause and catch up on our lives. Here’s where this amazing and easy blueberry pancake recipe comes in.
To make those special family moments, I sometimes rely on the simplest and most convenient recipes. When making blueberry pancakes, I could easily grab a box of pancake mix but why do that when I could make them with just five ingredients in a few minutes? My girl Phi of Sweetphi has made that possible with her cookbook Fast and Easy Five-Ingredient Recipes: A Cookbook for Busy People. This is the cookbook most of us busy folks have been waiting on.
Perks and Highlights of the Best Blueberry Pancakes
Cuisine Inspiration: This dish is steeped in classic American breakfast tradition
Primary Cooking Method: Griddle or skillet
Dietary Info: Vegetarian and endlessly customizable
Key Flavor: The blueberries are the stars here, providing juicy bursts of sweetness in every mouthful.
Skill Level Required: This recipe is straightforward and rewarding.
Sweet Highlights:
- Berry Bonanza: Blueberries not only add a sweet, tangy flavor but also a pop of color that makes breakfast feel like a celebration.
- Fluffy Perfection: Achieve pancake nirvana with a batter that rises to the occasion, ensuring a light and airy texture.
- Golden Brown and Delicious: The exterior of each pancake cooks to a delightful crispness, providing a satisfying contrast to the fluffy interior.
- Versatility at Its Best: Feel free to get creative with toppings and mix-ins – these pancakes play well with a variety of flavors!
- Breakfast Joy: There’s something universally comforting about pancakes, and this blueberry-packed version is sure to bring a smile to your face.
Ingredients
- Flour
- Sugar
- Baking Soda
- One Egg
- Buttermilk
How to Make Blueberry Pancakes
- Get that griddle or nonstick skillet nice and hot; a preheated surface ensures an even cook.
- Whisk together flour, sugar, and baking soda in a bowl. Precision at this stage sets you up for pancake success.
- Create a well in the center of your dry ingredients. It’s not just fun; it’s functional for even mixing.
- Crack an egg into your well, pour in the buttermilk, and stir from the center. Be gentle and don’t overdo it; a few lumps can stay!
- Gently fold in the blueberries, ensuring they’re evenly distributed throughout the batter.
- Use a cookie scoop or spoon to dollop your batter onto the griddle. Aim for about 2 tablespoons per pancake for consistent sizing.
- After about 4 minutes, or once you see bubbles forming on the surface, give those pancakes a flip. Let them go for another 1-2 minutes to achieve golden perfection.
- Once all your pancakes are cooked to perfection, serve them warm and watch them disappear.
Tips
Tip 1: Don’t Overmix
One of the rules to making fantastic pancakes is making sure you don’t overmix the batter. Lumps are totally fine!
Tip 2: Cook In Butter!
I love a nice golden brown exterior so I cooked mine in a little butter. They give a crisp outside crunch while the inside stays perfectly tender and fluffy. And who doesn’t love butter!
I also love that hint of butter flavor it adds. These are absolutely sensational right off of the griddle with butter and pure maple syrup. I couldn’t have asked for a better or faster breakfast.
My girl Phi has done me and so many others a true solid by writing this book, and I plan on using a ton more of her recipes in the future.
How to Store
Storing blueberry pancakes is simple! Just let them cool, layer with parchment paper to prevent sticking, and pop them in an airtight container or freezer bag. They’ll stay fresh in the fridge for a couple of days or in the freezer for up to two months. When you’re ready to eat, reheat them in the microwave or toaster oven, and they’re good as new!
Favorite Pancake Recipes to Try
Easy Blueberry Pancake Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Ingredients
- 2 cups cake flour
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 3/4 tsp kosher salt
- 1 cup half-and-half
- 1 cup sour cream
- 2 large eggs
- 1 tbsp unsalted butter melted and cooled
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- neutral oil for cooking the pancakes
- maple syrup for serving
Instructions
- Place a large rimmed baking sheet in the oven and preheat to 200°F.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined.
- In another large bowl, whisk together the half-and-half, sour cream, eggs, melted butter, and vanilla until combined. Gently stir the wet ingredients into the dry just until combined-the batter will have some lumps.
- Gently fold in the blueberries and let sit for 10 to 15 minutes to hydrate-this will give you fluffier pancakes.
- Heat a large cast-iron skillet over medium-low to medium heat until hot. Grease the surface with a small pat of butter and a small drizzle of oil. When the oil starts to shimmer and the butter foam subsides, add about ¼ cup of batter to the skillet.
- Cook until bubbles begin to form on top and the pancakes are golden brown on the bottom, 2 to 3 minutes, then gently flip and cook until golden on the bottom, 2 to 3 minutes. Resist the urge to flip the pancakes back and forth, as it will only toughen their texture.
- Transfer the cooked pancakes to the oven to keep warm and repeat with remaining batter, adding more butter and oil to your skillet as needed and adjusting the heat to prevent the pancakes from burning without cooking through. Serve warm, with the maple syrup and extra butter.
Notes
Nutrition
pinterest 
facebook 
twitter 
email
These blueberry pancakes are absolutely moist and delicious. Thank you for sharing this recipe.
This is my third time using this recipe.
My wife just woofed these down. She loves them and so do I. Going to make them again tonight.
just made these!!!! so delicious!
I love buttermilk pancakes with blueberries. Pancakes are great for dinner, too!
on the menu for my big kids this weekend… I have to omit blueberries and egg for my picky, food-allergic son. I hope a splash of vanilla doesn’t offend. I just can’t imagine no vanilla.
I can’t think of a better way to put all of these blueberries I have taking up real estate in my refrigerator to use than to make these pancakes! Want!
Phi’s cookbook has so many fantastic recipes! Putting this one on my list to try.
Yes definitely check it out. We busy people need something like this.
LOVE Phi’s book. I need to try these next!
Yes it is a lovely book!
Oh my goodness, girl, these are absolutely amazing, and THANK YOU SO MUCH for sharing about my cookbook, it truly means a lot to me and I appreciate it times a million, this post is incredible!!!!! Pancakes are one of my all-time faves, especially on the weekends and I’m over here wishing it were the weekend so I can make these blueberry pancakes 😉 Thank you again, so much love!
Phi
Absolutely my pleasure my friend. Love you!!! And I’m so so happy and proud of you.