Dessert

Fluffiest Blueberry Pancakes Recipe

ByElena Hart October 30, 2025October 30, 2025

Introduction

These fluffiest blueberry pancakes are a perfect start to any morning. Light, airy, and studded with fresh blueberries, they bring a burst of sweetness to your breakfast plate. Easy to make and delicious to eat, they’ll quickly become a family favorite.

A white bowl holds three thick blueberry pancakes stacked with the top pancake showing dark purple blueberries baked inside and a melting square of butter on top. The pancakes have a golden brown color with darker spots where blueberries burst, and syrup is slowly pouring over the stack creating a shiny glaze. A woman's hand is holding a spoon that scoops a bite from the bottom pancake, with the soft inside and blueberries visible. The bowl rests on a grey cloth background placed over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup milk
2 tablespoons white vinegar

1 cup flour
2 tablespoons sugar

1 teaspoon baking powder
1/2 teaspoon baking soda

1/2 teaspoon salt
1 egg
2 tablespoons melted butter

1+ cup fresh blueberries
More butter for the pan

Instructions

Step 1: Mix the milk and white vinegar and let it sit for a minute or two to create homemade buttermilk.

Step 2: Whisk together the flour, sugar, baking powder, baking soda, and salt in a bowl.
Step 3: In a separate bowl, whisk the egg, milk mixture, and melted butter. Pour this into the dry ingredients and stir until just combined.
Step 4: Heat a nonstick pan over medium heat. Add a small amount of butter to the pan, allowing it to melt and coat the surface.

Step 5: Pour about 1/3 cup of batter into the pan for each pancake. Spread the batter slightly if needed—it will be thick. Place a few fresh blueberries on top of each pancake.
Step 6: Cook until bubbles form on top and the edges firm up, then flip carefully. Cook for another 1 to 2 minutes until golden brown and fully cooked inside.
Step 7: Serve immediately with butter and maple syrup, or enjoy plain for a simple, delicious treat.

Tips & Variations

Use frozen blueberries if fresh are unavailable—no need to thaw, just add them straight to the batter.
For extra flavor, add a teaspoon of vanilla extract to the wet ingredients.
Try substituting half the flour with whole wheat for a nuttier taste and added fiber.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a toaster or microwave until warm. For longer storage, freeze the pancakes separated by parchment paper in a freezer-safe bag for up to 2 months. Reheat from frozen by toasting or microwaving.

How to Serve

A white bowl holds a stack of two thick, golden-brown blueberry pancakes with dark purple blueberries visible inside and on the surface. The top pancake is topped with a melting square of pale yellow butter, glossy from syrup drizzled over it and pooling slightly around the edges. A silver fork rests inside the bowl, spearing a bite of pancake with blueberries, showing a fluffy inside with baked-in berries. The bowl sits on a white marbled surface with a soft gray cloth partially visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancakes dairy-free?

Yes! Substitute the milk with your favorite plant-based milk and use a dairy-free butter alternative. The vinegar will still help create a buttermilk effect.

How do I keep pancakes fluffy?

Don’t overmix the batter; stir until the ingredients are just combined. Also, cook pancakes over medium heat to allow them to rise fully without burning.