Blueberry Pancakes Recipe

Measure and assemble all ingredients. If using frozen blueberries, keep them frozen until ready to drop into batter. Preheat a griddle or nonstick skillet over medium heat (about 375°F / 190°C) or until a few drops of water sizzle and evaporate on contact.

If you don’t have buttermilk, make a substitute by adding 1/2 tablespoon lemon juice or white vinegar to the 1/2 cup milk, stir and let sit 5 minutes before using.

Combine dry ingredients

In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly distributed and no lumps remain.

Mix wet ingredients

In a separate medium bowl or large measuring cup whisk the whole milk, buttermilk, egg, melted cooled butter, and vanilla extract until smooth and combined.

Make the batter: Pour the wet ingredients into the dry ingredients. Using a rubber spatula or wooden spoon, gently fold until just combined. The batter should be slightly lumpy — do not overmix. If batter seems very thick, add up to 2 tablespoons additional milk to reach a pourable but thick consistency.

Fold in blueberries: Gently fold in about 3/4 of the blueberries so they’re evenly distributed. Reserve the remaining berries to add on top of pancakes as they cook (this helps prevent excess moisture in the batter).

Heat and grease the griddle: Brush the preheated griddle or skillet with a thin layer of vegetable oil or melted butter. Wipe excess with a paper towel so the surface is evenly greased.

Scoop batter: For each pancake, pour about 1/4 cup batter onto the hot surface, spacing them 2 inches apart. If needed, spoon a few of the reserved blueberries onto the batter rounds.

Cook first side: Cook until bubbles form across the surface and the edges look set, 2 to 3 minutes. Check underside: it should be golden-brown.

Flip and finish: Flip the pancakes with a spatula and cook 1 to 2 minutes more until the second side is golden and the pancake is cooked through. Transfer finished pancakes to a warm plate and keep loosely covered in a low oven (about 200°F / 95°C) while you finish the rest.

Repeat: Re-grease the griddle lightly as needed between batches to prevent sticking and ensure even browning.

Stack pancakes and serve hot with butter and maple syrup, or dust with powdered sugar. Serve extra blueberries on the side if desired.

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet or toaster oven to preserve texture.