Best Blueberry Pancakes – Crunchy Creamy Sweet

These Blueberry Pancakes are easily made from scratch, based on my buttermilk pancake recipe but filled with juicy blueberries, lemon zest and drizzled with honey! Perfect weekend breakfast the whole family will love!

Our Sunday breakfast always consists of stacks of pancakes made from scratch. I am not bragging for not using a store-bought mix. I memorized my pancake recipe and can actually make the mix ahead of time. These blueberry pancakes have been a family favorite for a while now so I decided to share the recipe with you! You only need a few pantry staples and the buttermilk can be easily made with just vinegar or lemon juice and milk (or half and half). Enjoy a stack of these ultra fluffy pancakes with a drizzle of honey and fresh berries! It’s just a little bit of spring on a weekend morning.

Ingredients:

• all-purpose flour
• baking soda
• baking powder
• sugar
• salt
• buttermilk
• egg
• vegetable oil
• vanilla extract
• lemon zest
• blueberries

How to make Blueberry Pancakes from scratch?

• Start by whisking dry ingredients together.
• Add lemon zest and stir in.

• Make buttermilk in a glass measuring cup.
• Add egg, oil and vanilla and whisk well.
• Add wet ingredients to dry ingredients and whisk just until incorporated.

• Heat up your griddle or griddle pan.
• Pour just about 1/4 cup of batter into your pan, then add blueberries on top.
• Flip when you notice bubbles on the surface of each pancake.
• Repeat until you use up the batter.

Tips for making the best Blueberry Pancakes:

• add blueberries once the batter is in the pan; this assures they are not clumped together preventing the batter from frying properly and the do not bleed into the batter sitting in the bowl;
• do not overmix the batter; whisk it just until the wet ingredients are incorporated;
• do not walk away from the stove while making pancakes; watch for the bubbles to form on the surface, then flip and fry the other side;

Storing leftovers:

Any leftover pancakes should be stored in a fridge, for up to 2 days. You can reheat them in the oven or in the microwave.

How to serve Blueberry Pancakes?

I always add additional blueberries on top of each stack and drizzle the pancakes with honey, not maple syrup. I just find it pairing with the lemon and berries so much better! You can also use powdered sugar, whipped cream, or honey butter.

More breakfast recipes:

You can find more recipes like this one in our Breakfast category.

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment!

Best Blueberry Pancakes

These Blueberry Pancakes are easily made from scratch, based on my buttermilk pancake recipe but filled with juicy blueberries, lemon zest and drizzled with honey! Perfect weekend breakfast the whole family will love!

Course:

Breakfast

Cuisine:

American

Keyword:

blueberry pancakes

Servings: 4 servings

Calories: 286 kcal

Ingredients

• 1
  cup
  all-purpose flour
  see note
• ½
  teaspoon
  baking soda
• 1
  teaspoon
  baking powder
• 3
  tablespoons
  sugar
• ¼
  teaspoon
  salt
• 1
  cup
  buttermilk
  see note
• 1
  large egg
• 2
  tablespoons
  vegetable oil
• ½
  teaspoon
  vanilla extract
• 2
  teaspoons
  lemon zest
• 1
  cup
  blueberries
  I prefer frozen

Instructions

1. In a large mixing bowl, whisk dry ingredients together (flour, baking soda, baking powder, sugar and salt).

2. Add lemon zest and stir in.

3. If using homemade buttermilk, make it in a glass measuring cup.

4. Add egg, oil and vanilla and whisk well.

5. Add wet ingredients to dry ingredients and whisk just until incorporated. Do not overmix the batter.

6. Heat up your griddle or griddle pan over medium heat. I use a cast iron flat pan.

7. Pour just about ¼ cup of batter into your pan, then add blueberries on top. I add 4 to 5 large blueberries per pancake.

8. Flip when you notice bubbles on the surface of each pancake.

9. Repeat until you use up the batter.

10. Serve with more blueberries and a drizzle of honey or maple syrup.

Recipe Notes

• To properly measure out the flour, fluff it first with a fork or a whisk in the container you store it in. Then spoon it out into a measuring cup (for dry ingredients; no spout) and level off the top.
• Follow my recipe for buttermilk substitute: https://www.crunchycreamysweet.com/buttermilk-substitute/
• Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
• Serving size: 3 pancakes per person. This recipe makes 12 pancakes.

Nutrition Facts

Best Blueberry Pancakes

Amount Per Serving

Calories 286
Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 7g44%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 48mg16%

Sodium 363mg16%

Potassium 262mg7%

Carbohydrates 42g14%

Fiber 2g8%

Sugar 16g18%

Protein 7g14%

Vitamin A 179IU4%

Vitamin C 5mg6%

Calcium 127mg13%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.