We took a classic, traditional blueberry pancake recipe and truly kicked it up a notch by swirling in fresh blueberry sauce and fresh blueberries and then taking it even further with a topping of more blueberry sauce and fresh blueberries. These are the best blueberry pancakes!

Why You’ll Love Our Best Blueberry Pancakes

They’re bursting with blueberries: We pack these pancakes with juicy blueberries, so every bite is a burst of fruity flavor. No skimping here!
They’re perfectly fluffy: These pancakes are light, airy, and melt-in-your-mouth fluffy. No dense or flat pancakes here!
They’re easy to make: The recipe is simple and straightforward, perfect for a quick and delicious breakfast. Even beginner cooks can make them like a pro.
They’re customizable: You can easily adjust the sweetness, add other fruits, or even swirl in some cream cheese for a decadent treat.
They’re a breakfast classic: Blueberries and pancakes are a match made in heaven. It’s a comforting and satisfying breakfast that everyone loves.
They’re perfect for any occasion: Whether it’s a weekend brunch, a special occasion, or just a weekday treat, these pancakes are always a good idea.
They’ll make your mornings brighter: A stack of warm, fluffy pancakes smothered in delicious blueberry sauce and blueberries are the perfect way to start your day on a happy note.

Ingredients

An easy recipe, ready in a flash, using mostly pantry staples and fresh fruit.

fresh blueberries – can use frozen blueberries as well
lemon juice
granulated sugar
salt
cornstarch
all purpose flour
baking soda
eggs
vanilla extract
buttermilk – you can substitute whole milk, oatmilk or almond milk but the texture might be a little different
melted butter
maple syrup (optional)

Get the full ingredient list and full instructions in the printable recipe card below.

Customize These Pancakes

Classic Toppings:

Butter and syrup: The most traditional and always a good choice. Use real maple syrup for the best flavor.
Whipped cream: Adds a light and airy sweetness.
Fresh berries: Extra blueberries, or a mix of berries like strawberries, raspberries, and blackberries, complement the blueberry flavor perfectly.
Zest: Sprinkle lemon zest or orange zest on top for a little twist.

Elevated Toppings:

Lemon curd: The tartness of lemon curd cuts through the sweetness of the pancakes and blueberries.
Nutella or other chocolate spreads: Drizzle melted for a decadent treat.
Peanut butter or other nut butters: Drizzle melted for added protein and a nutty flavor.
Greek yogurt: A dollop of Greek yogurt adds creaminess and a slightly tangy flavor.

Adding Texture:

Chopped nuts: Sprinkle with chopped pecans, walnuts, or almonds for some crunch.
Toasted coconut flakes: Adds a tropical touch.
Granola: For extra texture and flavor.

Storage Tips

Pancakes:

Cool completely: Let the pancakes cool to room temperature before storing. This prevents condensation, which can make them soggy.
Airtight container or bag: Store the pancakes in an airtight container or a resealable plastic bag. This is crucial for preventing them from drying out.
Layer with parchment paper: If you’re stacking the pancakes, place a piece of parchment paper between each layer to prevent them from sticking together.
Refrigerate for short-term storage: Store the pancakes in the refrigerator for up to 3 days.
Freeze for long-term storage: For longer storage, wrap each pancake individually in plastic wrap, then place them in a freezer bag. They can be frozen for up to 2 months. Thaw them overnight in the refrigerator or reheat them from frozen in a toaster oven or microwave.

Blueberry Sauce:

Cool completely: Let the sauce cool to room temperature before storing.
Airtight container: Store the sauce in an airtight container in the refrigerator.
Refrigerate: The blueberry sauce should be good for up to a week in the refrigerator.

Reheating and Serving:

Reheating pancakes: You can reheat the pancakes in the microwave, toaster oven, or oven. For best results, lightly spray them with water before reheating to prevent them from drying out.
Reheating compote: Gently reheat the compote on the stovetop or in the microwave.
Combining: When serving, you can either reheat the pancakes and compote separately or reheat them together. If reheating together, be careful not to overcook the pancakes.

Important Note: The texture of the pancakes might change slightly after being refrigerated or frozen. They may not be as fluffy as they were when freshly made, but they will still be delicious. Reheating them gently can help restore some of their original texture.

Serving Suggestions

Bacon or sausage: Pair the pancakes with some crispy bacon or sausage for a complete breakfast.
Eggs: Scrambled, fried, or poached eggs add protein and make the meal more filling.
Fresh Fruit: Pair with other berries like this Summer Berry Fruit Salad

Want to try different pancakes?

If you want a waffle recipe instead of the BEST Blueberry Pancakes, that’s okay too – check out these fun and creative recipes: Boston Cream Pie Waffles or these Easy Pumpkin Apple Cinnamon Roll Waffles!

Printable Recipe for the Best Blueberry Pancakes

Best Blueberry Buttermilk Pancakes

Nicole Cook

4.89 from 9 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 14

Total Time 29

Course Breakfast and Brunch Recipes

Cuisine American

Servings

Calories 163 kcal

Ingredients

Blueberry Sauce

2 cups fresh blueberries chopped
¼ cup water
1 Tablespoons lemon juice
1 Tablespoons granulated sugar
Pinch salt
2 tablespoons cornstarch

For Pancakes

2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 ¼ teaspoon vanilla extract
1 ¼ cups real buttermilk
4 tablespoons butter melted
½ cup fresh blueberries chopped
Fresh Blueberries for garnish

Instructions

In a small pot, combine the water, lemon juice, sugar, salt and cornstarch. Whisk until smooth. Add the fresh chopped blueberries and stir together. Bring to a boil over medium heat and cook for 4-5 minutes, stirring frequently. Remove from heat and allow to cool.
Lightly grease your griddle and preheat.
In a large bowl, mix up the flour, salt and baking soda. In another bowl, add the egg, buttermilk, vanilla extract and butter. Mix until completely combined. Pour the wet ingredients into the dry ingredients and stir just until incorporated. Do NOT overmix. Pancake batter will be thick, lumpy and kind of puffy. Gently stir in the 1/2 cup of chopped blueberries.
Spoon the batter onto the griddle. You can also cook these in a pan or skillet. Quickly scoop some blueberry sauce right into the center of the pancake and use a knife to swirl it around a little.
Cook for about 1-2 minutes or until you see some bubbles start forming. Then flip and cook the other side for about a minute or so or until pancakes are golden brown.
Serve with more blueberry sauce on top and whole blueberries.

Nutrition Facts

easy breakfast recipes, easy brunch recipes

Tried this recipe?Please consider !

3 Comments

Erin Vasicek says:

February 13, 2019 at 6:10 am

These look incredible!

Valentina | The Baking Fairy says:

February 13, 2019 at 9:42 pm

This sounds like the perfect recipe for any blueberry lover! It looks like a delicious breakfast!!

Audrey says:

February 14, 2019 at 12:50 pm

Oh just look at all of that beautiful blueberry goodness! I am pinning this one for when the blueberry farms open in a few months.

4.89 from 9 votes (9 ratings without comment)

Best Blueberry Pancakes

Why You’ll Love Our Best Blueberry Pancakes

Ingredients

Customize These Pancakes

Storage Tips

Serving Suggestions

Want to try different pancakes?

Printable Recipe for the Best Blueberry Pancakes