My blueberry pancake recipe is light with crisp edges, buttery and melt-in-your-mouth GOOD! I use unconventional ingredients and methods that result in the ultimate fluffiness. If you love my old fashioned pancakes, you will love this fruity upgrade.
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I tested this recipe over and over for months because I wanted to truly nail the perfect blueberry pancake. For me, it’s light and fluffy with crisp edges and tons of blueberry flavor. Here is how you master them right at home:
- Don’t Overmix: Keep the lumps so the pancakes don’t get tough.
- Rest the Batter: One of my fave tricks to perfectly fluffy pancakes is letting the batter rest 10-15 minutes after mixing. It lets all of the liquids truly absorb into the dry making the perfect pancake texture.
- Cook in Butter AND Oil: While I absolutely LOVE the flavor of butter, I add a little oil so my pancakes don’t burn but you still get that crispy outer edge.
- Use Cake Flour: A trip I know! When developing my recipe, I realized that cake flour could give me a lighter more tender pancake than AP flour does. It legit changes the texture dramatically so don’t skip it.
How to Make Blueberry Pancakes
Prep Dry and Wet Ingredients
Step 1: In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined.
Step 2: In another large bowl, whisk together the half-and-half, sour cream, eggs, melted butter, and vanilla until combined.
Combine the Batter
Step 3: Pour wet ingredients into the bowl with dry ingredients.
Step 4: Gently stir the wet ingredients into the dry just until combined-the batter will have some lumps.
Step 5: Gently fold blueberries into the pancake batter.
Step 6: Once combined, let sit for 10 to 15 minutes to hydrate-this will give you fluffier pancakes.
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Cook the Pancakes
Step 7: Heat a large cast-iron skillet over medium heat until hot. Grease the surface with butter and oil. When the oil starts to shimmer and 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.
Step 8: Gently flip and cook until golden on the bottom, 2 to 3 minutes. Transfer the cooked pancakes to the oven to keep warm and repeat with remaining batter. Serve warm.
Blueberry Pancake Recipe
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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
How to Store and Reheat
I like to cool them to room temp then layer leftovers with parchment paper so they don’t stick before adding to an airtight container or freezer bag. When I want to reheat, I pop them in a 350° F oven in a baking dish covered with foil. They should be heated through in about 10 minutes.How long will do blueberry pancakes last in the fridge?
Leftovers should last in the fridge for about 5 days.Can I freeze pancakes?
Absolutely boos! Freezing them individually is the move. Lay them on a baking tray and freeze before adding them to a freezer bag. This way they won’t stick. Then you can also pull out exactly the number of pancakes you want to reheat. Ingredient Swaps Granulated Sugar: Brown sugar also works here. Baking Powder & Kosher Salt – Make sure you check your leavening expiration date so these turn out fluffy. Half-and-Half & Sour Cream – You can also use one or the other but if you only use sour cream, make sure you thin it out with water or milk. Eggs – They bind our ingredients together. Melted Butter & Vanilla Extract – Salted butter is fine too. Just leave the salt out of the recipe. Fresh Blueberries –Frozen will work well here too. No need to thaw. Neutral Oil – Vegetable or canola oil work well. I don’t recommend swapping in only butter since it tends to burn.Nutrition
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you can never go past a good blueberry pancake! really wish i had a stack right now, these look amazing. Xx
You are so right my friend. You can never bypass a stack, at least I can’t!
These pancakes make me so happy. Nothin’ like a good, delicious pancake to start a crazy day off right, especially since life seems so hectic these days. Hopefully, things’ll calm down… but for the meantime, we can all savor these pancakes and swoon over these gorgeous images. Well done!
Gosh don’t you just love pancakes? These were wonderful. Thanks so much Erin!
I’m really liking your cookbook recipe series, I’ve discovered some wonderful cookbooks on here. Now these pancakes look delicious, looks at those edges! I so want to try them. 🙂
Girl the edges are everything!!!! Seriously my fave part of these pancakes.
I’ll have to check out that cookbook! It’s always a good idea to pause and relax. These pancakes would definitely be a great start to any day 🙂
YES, and gosh they came together so perfectly and so quickly that I was shocked in the best way.
Ok. These pancakes! They look amazing.
Thank you so much!!!!!
I have a container of blueberries to get put to use. Plan to make this tomorrow.
Nice plan!
Mmmm…these look scrumptious! I’ve always preferred my pancakes with a little crisp on the edges!
Same here. I love them!
nothing better than a quick meal that tastes like you spent forever on it! this would be a perfect weekend breakfast for my family. simple, but never boring!
I agree. I love meals like that.
I love pancakes and I love them even more when they are easy to make! This is fabulous, Jocelyn!