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How to make the best buttermilk blueberry pancakes. Fluffy and tender blueberry pancakes from scratch make the best weekend breakfast or brunch!
The Quest for the Best Blueberry Pancakes
Lately I’ve been obsessed with blueberry pancakes. I think it started when I was in the hospital after the baby fox was born. I think I mentioned before that I had some complications and had to stay in the hospital for a week. Needless to say, I got to know the hospital cafeteria menu pretty well. One of my favorite things to order was blueberry pancakes for breakfast. After coming home, mornings were rough. Sleep deprived and starving, I went on a quest to try to make the best blueberry pancakes ever.
I tried quite a few blueberry pancake recipes before finding a recipe that made the best buttermilk blueberry pancakes. I wanted fluffy, tender, golden brown buttermilk blueberry pancakes. But I’ve always found pancakes difficult to get right. They are always too heavy, burned on the outside, raw on the inside. Why is it so hard to make good fluffy pancakes?
How to make blueberry pancakes
Here are a few tips to make the best fluffy homemade pancakes:
- Don’t over-mix the batter! This is very important. Mixing the batter for too long will give you tough pancakes, and nobody wants tough pancakes! Just barely mix the wet ingredients with the dry ingredients and don’t worry about the lumps
- When measuring the flour, use the spoon and level method rather than the scoop method. What that means is, spoon the flour into the measuring cup, then use a knife to level it off. This will help keep you from adding too much flour to the batter, which makes the pancakes dense instead of fluffy.
- Be sure your pan is not too hot. I usually keep my pan at medium or just under medium. If your pan is too hot, you will get a burned pancake that is raw in the middle. Pay attention to this and adjust the heat as needed while cooking – you might need to turn it down.
- Use buttermilk! Buttermilk helps make your pancakes fluffy because of how it reacts to the baking soda. It also make your pancakes more tender.
How do you add blueberries to pancakes
The best way to add blueberries to pancakes is to sprinkle them onto the individual pancake batter after you have poured it into that pan, rather than mixing the berries into the bowl of batter. This will allow you to get the right amount of blueberries evenly distributed into each pancake.
Should you use fresh or frozen blueberries in blueberry pancakes?
You can use either fresh or frozen berries in blueberry pancakes. If using frozen, sprinkle the frozen berries right onto the pancake, no need to thaw them.
Can you freeze and reheat pancakes?
Yes! Let your pancakes cool completely in a single layer on a baking sheet fitted with a cooling rack to prevent them from getting soggy. Then individually wrap them in plastic wrap and store in a freezer bag. Or if you have the freezer space, you can leave them on the baking sheet, place the whole thing in the freezer and let them freeze solid. Then individually wrap or place a piece of parchment paper between each pancake, and store in a freezer bag. Pancakes should be used in 1-2 months.
How to reheat frozen pancakes
Here are three ways to reheat frozen pancakes:
How to reheat pancakes in the oven.
Preheat the oven to 350 degrees, and warm up pancakes on a baking sheet covered in foil for about 10 minutes.
How to reheat pancakes in the microwave
. Place up to 6 pancakes in a single layer on a microwave safe plate. Reheat for 20 seconds for 1-2 pancakes, and 60 seconds for 4-6 pancakes.
How to reheat pancakes in the toaster.
Not the best method, but fast. Place one pancake in each slot and toast on the light setting. This method is more likely to dry out your pancakes.
Buttermilk Blueberry Pancakes
- 2 eggs large
- 1 and 1/2 cups buttermilk
- 2 teaspoons vanilla extract optional
- 3 tablespoons melted butter
- 1 and 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons sugar
- 1 cup blueberries fresh or frozen
- Heat a large frying pan over medium-low to medium heat . Grease the pan with oil or butter. When it's hot enough, a drop of water will skitter across the surface, evaporating immediately.
- whisk together the flour, salt, baking powder, baking soda and sugar, set aside.
- Whisk together the eggs, buttermilk and vanilla until light and foamy. Whisk in the melted butter.
- Add the dry ingredients to the wet ingredients, stirring just to combine. Don't over mix, a few lumps are fine.
- Pour the batter in 1/4 cupfuls onto prepared pan. sprinkle 1-2 tablespoons of berries on top.
- Cook the pancakes until bubbles start to form on top and the sides start to set, 2-3 minutes. Flip and cook for another 2 minutes, or until golden brown.
- Serve right away, or keep on a baking sheet fitted with a cooling rack in a 200 degree oven. Serve with more blueberries, butter and maple syrup.
Nutrition information is automatically calculated, so should only be used as an approximation.
I like to serve my pancakes with bacon on the side – nothing like a little sweet and savory breakfast! Be sure to check out my favorite way to make bacon!