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Blueberry pancakes on a plate with syrup and butter.

Fluffiest Blueberry Pancakes

206 reviews / 4.9 average

*Happily revisiting this recipe from last summer with a few recipe tweaks and updates! I made a hot and fresh batch on Instagram Stories today if you want to watch it come together!

You can fancify pancakes all you want, but can you really ever deny a butter-soaked blueberry pancake laced with maple syrup and dripping with hot, bursty blue juices?

If you can, you are probably not human.

You guys are not going to believe this, but BJORK was the person who first made these pancakes for me. He went through a phase (it was definitely a phase as it seems to be done for now) where he would make pancakes for me on Saturdays, and in his very professional pancake research and extensive testing – LOLS – he came across an unfancy, unfussy recipe for a five-star batch of standard, fluffy, buttermilky pancakes.

And do you know what? They are so good that they have permanently become our standard pancake recipe.

These are THICK, so if you don’t like thick pancakes, we might be in a little fight right now. They are just the right amount of sweet and melt-in-your-mouth delicious. The first few times I ate them, I ate them completely PLAIN. As in, no butter, no syrup, no nothing.

DO YOU EVEN HEAR WHAT I AM SAYING? They were so good that I was eating. them. plain.

Ingredients in bowl for blueberry pancakes.

So we were already making these a lot. Sans blueberries, sans syrup. Just plain old LIFE CHANGING pancakes.

But now that it’s summer and we are revisiting Costco for the sole reason of huge containers of ripe organic fruit, I have been unable to keep the fistfuls of blueberries out of my pancakes.

And I regret nothing.

Blueberries for blueberry pancakes.

Bjork’s AllRecipes pancake recipe base (modified slightly! you know how I am) plus a little assortment of fresh blueberries tucked in there for good measure?

This is the stuff of summery Saturday morning dreams.

Blueberry pancakes on a plate with syrup and butter.

This recipe serves 2 people, I’d say, which is kind of perfect for us because we don’t end up with 800 million pancakes leftover. But keep in mind that that’s coming from a pretty pancake-hoggy person – we make them big and we each eat multiples.

Fluffy pancake goodness. Blueberry pockets. Butter. Syrup.

Fork.

Face.

Go.

Bite of blueberry pancakes.

Check Out Our Video For How To Make Our Fluffiest Blueberry Pancakes:

Common Questions About Blueberry Pancakes

Is there an alternative to blueberries I can use?

Definitely! May we recommend fresh raspberries or chocolate chips?

What can I substitute for buttermilk?

Just a bit of milk and vinegar will work instead. You can check out this post here for how to mix things up.

How do I know when to flip my pancakes?

When you start to see tiny bubbles coming to the surface of your pancake, this is a good time to flip ’em.

Print
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Blueberry pancakes with syrup and butter.

Fluffiest Blueberry Pancakes


  • Author: Lindsay
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings (makes 4-6 pancakes) 1x

Description

Super thick and fluffy blueberry pancakes! Melt in your mouth, golden brown, and bursting with blueberries.


Scale

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

  1. Mix the milk and vinegar and let it sit for a minute or two (you’re making “buttermilk” here).
  2. Whisk the dry ingredients together. Whisk the egg, milk, and melted butter into the dry ingredients until just combined.
  3. Heat a nonstick pan over medium heat. Melt a little smear of butter in the pan (essential for giving a yummy golden brown crust).
  4. Pour about 1/3 cup of batter into the hot skillet and spread it flat-like (it will be pretty thick). Arrange a few blueberries on top. Cook until you see little bubbles on top and the edges starting to firm up. Flip and cook for another 1-2 minutes until the pancakes are sky-high fluffy and cooked through.
  5. Serve with butter and maple syrup. But honestly, sometimes I just like to eat these plain. YUM, YUM, YUM.

Notes

The equipment section above contains affiliate links to products we use and love!

Texture: For thick pancakes, use 3/4 cup milk as directed. For lighter, slightly less fluffy pancakes, use 1 cup milk.

Dairy Free: Use almond milk or another non-dairy milk, and melted coconut oil in place of the butter.

  • Category: Breakfast
  • Method: Pan Fry
  • Cuisine: American

Keywords: blueberry pancakes, fluffy pancakes, pancake recipe

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Recipe rating

434 Comments

      1. Pinch of Yum Logo
        Mariana

        OMG, such an easy recipe! Made it this morning for breakfast and will surely be making it again soon. Love the milk+vinegar option, as here in Argentina we don’t have buttermilk in stores.






      2. Pinch of Yum Logo
        Elizabeth Moran

        Hi there! Just made these and while thee flavor was delicious, I couldn’t get them to cook inside without burning on the outside. I tried going down to medium heat, but then they just sat and sat and sat and got very dense by the time they were finally cooked through. I didn’t get many bubbles coming up either. Maybe I didn’t use enough vinegar? Do you have any suggestions?






        1. Pinch of Yum Logo
          Janet

          Check the expiration date on your baking soda and baking powder as well. Dense with hardly any bubbles usually means either of those has lost the ability to make things rise. That also will result in burning. Good luck!






      3. Pinch of Yum Logo
        Vanessa

        BEST. PANCAKES. EVER.

        Made these pancakes with raspberries and chocolate chips and they were absolutely delicious. Thank you for an easy yet scrumptious recipe.

      1. Pinch of Yum Logo
        VW

        These were delicious! I am borderline diabetic so wondering if I could substitute white flour for another flour! Also loved the milk and vinegar option as my husband is lactose intolerant so I was able to use his lactose free milk! It’s usually difficult for me to make pancakes for him that are nice and fluffy! This one is in my recipe box forever!
        BTW…my 13 year old son devoured them! Need to double the recipe going forward 😉
        Thanks!






    1. Pinch of Yum Logo
      Becky

      After trying MANY pancake recipes over the years, this has become my “go to” recipe for making pancakes with my 4 year old on Saturday mornings (although we use chocolate chips instead of blueberries… :)). This recipe is perfect–just sweet enough, and makes a manageable amount for two adults and one kiddo, sometimes with a few leftover. Thanks for the delicious recipe! Love this site!






  1. Pinch of Yum Logo

    I’m curious what the vinegar in the recipe does? Love fruit in pancakes…blueberries a classic! I’ll try thrm soon!

      1. Pinch of Yum Logo
        DNN

        Milk & vinegar? What a creative and uncanny combination. I’ve never heard of milk and vinegar being combined to make butter if you personally is me, Tiffany. When did you come up with this concoction from if I may ask? 🙂

          1. Pinch of Yum Logo
            mag

            Actually there are butter substitutes! Mixing together oil, shortening, and lard works. And of course margarine can be used too.

        1. Pinch of Yum Logo
          Lucretia Johnson

          Milk+vinegar is an old time trick to make buttermilk. It is in all the cookbooks from the 50’s and 60’s. no one wanted to buy a whole container of buttermilk for 1 recipe and then more times than not the rest of the container would go bad.

          1. Pinch of Yum Logo
            Lucretia Johnson

            By the way the pancakes were delicious. My new go to recipe for pancakes.

  2. Pinch of Yum Logo
    Leslie

    Perfect timing! I have about a cup of buttermilk left over from another recipe. Blueberry pancakes for breakfast tomorrow – YUM!!!!!

    1. Pinch of Yum Logo
      Terry

      I’ve never left a comment before on any recipe, but,
      these were literally scrumptious. I made them according to the recipe with one exception- I put more oil in the pan because I like crispy edges on pancakes.
      I was eating these straight from the pan while waiting for others to finish; with nothing on them and scalding my mouth with the blueberries! Sooo goood!!

      1. Pinch of Yum Logo
        Katie

        I used white vinegar and made them for lunch! Didn’t have any blueberries, but added chocolate chips. Delicious!!






    1. Pinch of Yum Logo
      Mary

      I’ve used white vinegar when I’ve made buttermilk substitute (and it has worked well), so I would imagine that was what she was thinking.

  3. Pinch of Yum Logo
    Erica M Price

    Loving making pancakes on Saturday morning and freezing for the week! Then popping them in the microwave for quick yummy breakfast before school!






      1. Pinch of Yum Logo
        Anneke

        I just made these and omg they are the best pancakes I’ve ever had. They soak up the syrup and melt in your mouth! 🥰🤓






  4. Pinch of Yum Logo
    DNN

    Oh my ida babooschka! This is my weakness. I feel tempted now to hit up iHOP for pancakes! L 😛 L

  5. Pinch of Yum Logo

    Goddannnnnnnng. Blueberries out of season…that’s going to be a tragedy. I’ll just stick with the frozen ones when the time comes!!! But these pancakes look splendid! I wouldn’t question 800 million pancake leftovers. I’d just make them last for as long as possible!

  6. Pinch of Yum Logo

    Lindsay! I absolutely love you and your blog. Your recipes are practical very well written. You are an inspiration to all of us “newbies”!

  7. Pinch of Yum Logo

    Aw, that’s such a fun tradition he would make you pancakes…I’m impressed! I used to make pancakes for my husband and I for brunch often Saturday mornings, but as life has gotten busier I’ve gotten out of the habit. Need to do that again soon! 🙂

    1. Pinch of Yum Logo
      Naomi

      yes, the buttermilk was what the pancakes were making, so that would work great. Have a great day!






  8. Pinch of Yum Logo
    Liz

    So funny!!! This is the exact same recipe in found on Allrecipes years ago and it is the absolute best!! My family says they are the best pancakes ever!! The only thing I add is 1 tsp pure vanilla extract!

  9. Pinch of Yum Logo
    Emma

    I have tried a lot of blueberry pancake recipes this summer. All have fallen short of this recipe. 👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼






  10. Pinch of Yum Logo
    DNN

    I had to double back one more time and say instead of taking Easy Street today and spending a few bucks by going out and buying food, I ended up staying in and frying for eggs and making two cheeseless egg sandwiches with light salt, heavy garlic powder, black pepper, and adding butter in the eggs after cooking. I have to admit I am a sucker for some good pancakes 🙂 LOL

  11. Pinch of Yum Logo

    Oh how I love blueberry pancakes. I usually make mine with cornmeal, but I love the idea of these thick fluffy pancakes. I’m starting to panic that summer produce time is coming to an end!!!!






  12. Pinch of Yum Logo
    Courtney

    I just mixed these up (using 3/4 cup milk) and the batter is super thin! what did I do wrong?

    1. Pinch of Yum Logo
      Bea

      I’m thinking you didn’t let the milk & vinegar sit. Cause once it sits for a min or so it thickens.

    2. Pinch of Yum Logo
      Amy Spino

      Fabulous blueberry pancakes! My first attempt at anything but a mix when it comes to pancakes but these are so much better! Thanks for sharing…outstanding!






  13. Pinch of Yum Logo

    Made these with buttermilk (which is why I left out the vinegar) and the recipe and pancakes were perfect! Another tasty treat to add to my Pinch Of Yum recipe stash.






  14. Pinch of Yum Logo
    Cheryl

    Just made this, using apple cider vinegar instead of white vinegar. Absolutely fantastic texture and taste 🙂