Yield: 10–12 medium pancakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

Dry Ingredients

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• 2 large eggs
• 1¾ cups buttermilk (or whole milk + 1 tablespoon lemon juice)
• ¼ cup unsalted butter, melted
• 1 teaspoon vanilla extract

Add-ins

• 1½ cups fresh or frozen blueberries (do not thaw frozen berries)

For Cooking

• Butter or vegetable oil for greasing the pan

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Instructions

Step 1

In a large bowl, whisk together:

• Flour
• Sugar
• Baking powder
• Baking soda
• Salt

Step 2

In another bowl whisk:

• Eggs
• Buttermilk
• Melted butter
• Vanilla

Step 3

Pour wet ingredients into dry ingredients.

Mix gently until just combined.

Do not overmix. Small lumps are perfectly fine.

Step 4

Fold in blueberries carefully.

Step 5

Heat a nonstick skillet or griddle over medium-low heat.

Lightly grease with butter.

Step 6

Pour about ¼ cup batter for each pancake.

Cook 2–3 minutes until bubbles appear.

Flip.

Cook another 2 minutes until golden brown.

Repeat with remaining batter.

Serve warm.

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Serving Ideas

• Maple syrup
• Powdered sugar
• Fresh blueberries
• Butter
• Whipped cream
• Lemon zest
• Honey

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Tips for Perfect Pancakes

✔ Don’t overmix the batter.

✔ Let batter rest 5 minutes before cooking.

✔ Cook on medium-low heat.

✔ Use fresh blueberries if possible.

✔ Frozen berries work well—add them frozen.

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Storage

Refrigerator

Store in an airtight container for up to 4 days.

Freezer

Freeze between sheets of parchment paper for up to 2 months.

Reheating

• Microwave: 30–45 seconds
• Toaster: 2–3 minutes
• Oven: 350°F for 8–10 minutes

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Nutrition Information (Approximate, per pancake)

• Calories: 175
• Protein: 5 g
• Carbohydrates: 25 g
• Fat: 6 g
• Saturated Fat: 3 g
• Fiber: 1.5 g
• Sugar: 7 g
• Sodium: 220 mg
• Cholesterol: 40 mg

Nutrition values are estimates and will vary depending on ingredient brands and portion size.

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Variations

• Add lemon zest for a bright citrus flavor.
• Mix in white chocolate chips.
• Use raspberries or strawberries instead of blueberries.
• Add chopped pecans or walnuts for crunch.
• Substitute whole wheat flour for half of the all-purpose flour.

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Frequently Asked Questions

Q: Can I use frozen blueberries?
A: Yes. Add them directly from the freezer without thawing to prevent the batter from turning purple.

Q: Why are my pancakes dense?
A: Overmixing develops the gluten in the flour, making pancakes tougher. Mix only until the ingredients are combined.

Q: Can I make the batter ahead of time?
A: It’s best to cook the batter within 30 minutes. For longer storage, mix the dry and wet ingredients separately and combine just before cooking.

Q: Can I make these dairy-free?
A: Yes. Use plant-based milk mixed with 1 tablespoon lemon juice and replace the butter with melted coconut oil or a dairy-free butter alternative.

Q: Can I make them gluten-free?
A: Yes. Substitute a 1:1 gluten-free all-purpose flour blend that contains xanthan gum.

Q: How do I know when to flip the pancakes?
A: Flip when bubbles form across the surface and the edges begin to look set.

Q: Why are my blueberries sinking?
A: Toss the blueberries lightly with 1 teaspoon of flour before folding them into the batter to help keep them evenly distributed.

Q: Can I freeze cooked pancakes?
A: Yes. Cool completely, freeze in a single layer, then store in a freezer bag with parchment between pancakes. Reheat from frozen in a toaster, microwave, or oven.