Ingredients You’ll Need

(Serves 4 – makes about 10 large pancakes)

  • 2 cups (250g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 1¾ cups (420ml) buttermilk
  • ¼ cup (60g) unsalted butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • 1½ cups (200g) fresh or frozen blueberries
  • Butter or oil, for cooking

Step-by-Step Instructions

Step 1: Prepare the Batter

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. These dry ingredients provide the base structure for the pancakes. The combination of leavening agents ensures they rise beautifully and stay tender inside.

Step 2: Mix the Wet Ingredients

In a separate bowl, beat the eggs lightly, then whisk in the buttermilk, melted butter, and vanilla extract. The buttermilk adds richness and moisture, while the butter lends a velvety texture and a delicate buttery aroma that enhances the pancakes’ flavor.

Step 3: Combine and Rest

Pour the wet mixture into the dry ingredients. Gently fold with a spatula until just combined — a few lumps are perfectly fine. Overmixing will make the pancakes dense and chewy. Let the batter rest for 5–10 minutes to allow the gluten to relax and the leavening agents to activate.

Step 4: Add the Blueberries

Toss the blueberries lightly in a teaspoon of flour before folding them into the batter. This prevents them from sinking to the bottom and helps distribute them evenly throughout each pancake.

Step 5: Heat the Pan

Preheat a non-stick skillet or griddle over medium heat. Lightly brush with butter or oil. To test the temperature, flick a few drops of water onto the surface — if they sizzle and evaporate immediately, it’s ready.

Step 6: Cook the Pancakes

Pour about ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip carefully and cook another 1–2 minutes on the other side, until golden brown and fluffy.

Step 7: Keep Warm

Transfer cooked pancakes to a baking sheet and keep them warm in a 200°F (93°C) oven while you finish the rest. This helps maintain their texture without drying them out.

Serving Suggestions

Serve these pancakes stacked high, drizzled generously with pure maple syrup or honey. Add a pat of butter that melts slowly into every crevice. For a gourmet touch, garnish with extra blueberries, a dusting of powdered sugar, or a dollop of whipped cream. They pair beautifully with a side of crispy bacon, scrambled eggs, or fresh fruit salad.

Useful Tips for Perfect Pancakes

  1. Use fresh buttermilk for the best texture. If you don’t have any, make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1¾ cups of milk.
  2. Do not overmix — lumps are good! They ensure fluffier results.
  3. Control your heat — if the pancakes brown too quickly, lower the temperature.
  4. Fresh blueberries work best, but frozen ones are fine. Do not thaw them before adding, or they’ll bleed too much color into the batter.
  5. Resting the batter allows air bubbles to form, ensuring lighter pancakes.

Nutritional Benefits

Blueberries are a superfood packed with antioxidants, vitamin C, and dietary fiber. Combined with the protein in eggs and the calcium from buttermilk, these pancakes offer a balanced start to your day. While indulgent, they can easily be adapted for healthier versions — use whole-wheat flour, reduce sugar, or swap butter for coconut oil.

Storage and Reheating

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. To reheat, simply toast them lightly or warm them in the oven. Avoid microwaving for too long, as it can make them rubbery.

Variations and Additions

  • Lemon Blueberry Pancakes: Add 1 tablespoon of lemon zest for a refreshing citrus flavor.
  • Banana Blueberry Pancakes: Mash one ripe banana into the batter for added sweetness.
  • Oatmeal Blueberry Pancakes: Substitute ½ cup of flour with rolled oats for a hearty, rustic texture.
  • Chocolate Chip Blueberry Pancakes: Mix in a handful of mini chocolate chips for a decadent twist.