This Blueberry Pancakes recipe is so easy to whip up, and it makes soft and fluffy pancakes that are hard to beat!
We have a tradition at our house of having hot homemade breakfasts on Saturday mornings. My kids LOVE pancakes, so that is usually what they request. These blueberry pancakes are out of this world, and a new personal favorite! So tender and flavorful.
I love baking with blueberries, but they usually cost a fortune here in Utah, so I frequently use frozen berries. But I happened to buy some on sale, and I couldn’t wait to try these pancakes.
I added extra fresh berries to the top of the pancakes, and it was fantastic! I love the tartness of the berries with the sweetness of the syrup.
Instead of adding my blueberries to the batter, I like to sprinkle them on top of the batter on the griddle. The pancakes turn out much prettier that way, and it’s easier to evenly distribute them.
We are huge fans of buttermilk syrup, and I think it takes these blueberry pancakes over the top. Seriously, you must try it!
With the warm buttermilk syrup and the fresh berries on top, you will feel like you are eating breakfast at a fancy restaurant!
- 2 1/2 cups flour
- 2 Tbsp sugar
- 2 Tbsp baking powder
- 1 tsp salt
- 2 cups milk
- 2 eggs
- 1/4 cup melted butter
- 1 tsp vanilla
- 1 cup fresh or frozen blueberries
- Whisk together the flour, sugar, baking powder, and salt in a mixing bowl, preferably one with a pourable spout. In another bowl, whisk together the milk, eggs, melted butter, and vanilla. Add to the dry ingredients and stir lightly. Don't over-mix or the pancakes will be tough.
- Spoon batter onto a medium hot griddle, and sprinkle blueberries over the batter. Cook till bubbles form, then flip pancakes over and cook till golden brown. Serve hot with syrup.
More tasty pancake recipes:
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