There’s nothing quite as comforting and indulgent as a stack of warm, fluffy American Blueberry Pancakes drizzled with maple syrup and topped with fresh berries.
Whether you’re enjoying a lazy Sunday morning with family, treating yourself to a special breakfast, or impressing guests with your cooking skills, these pancakes are always a hit. The burst of juicy blueberries paired with the soft, airy texture of the pancakes makes for a breakfast that feels both indulgent and refreshing.
So, let’s dive into how you can whip up a plate of these sweet, golden beauties in no time!
Ingredients:
For the Pancake Batter:
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar (adjust based on your sweetness preference)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 1/4 cups buttermilk (or regular milk with a splash of lemon juice or vinegar to mimic buttermilk)
- 2 tablespoons melted butter (plus extra for greasing the pan)
- 1 teaspoon vanilla extract
- 1/2 cup fresh blueberries (or frozen, if preferred)
For Serving:
- Maple syrup
- A handful of fresh blueberries
- A dollop of whipped cream (optional, for extra indulgence)
- A sprinkle of powdered sugar (optional, for a sweet touch)
How to Make American Blueberry Pancakes:
1. Prepare the Dry Ingredients:
Start by sifting together the dry ingredients in a large mixing bowl. In this case, we’re talking about the flour, sugar, baking powder, baking soda, and salt. Sifting helps to break up any lumps and ensures your pancakes turn out light and fluffy.
2. Mix the Wet Ingredients:
In a separate bowl, whisk together the wet ingredients: the egg, buttermilk (or your milk mixture), melted butter, and vanilla extract. The buttermilk is key here—it helps make the pancakes incredibly tender and gives them that classic tangy flavor. Whisk these ingredients until they are smooth and well combined.
3. Combine Wet and Dry Ingredients:
Now, it’s time to bring the two mixtures together. Make a well in the center of the dry ingredients and pour the wet ingredients into it. Using a whisk or a wooden spoon, stir the mixture until just combined. Be careful not to overmix! Lumpy batter is actually the secret to fluffy pancakes. A few small lumps are perfectly fine. Overmixing can result in dense, chewy pancakes instead of light, airy ones.
4. Add the Blueberries:
Gently fold the fresh blueberries into the batter. Don’t be too rough with it, as you want to keep the berries intact for those sweet bursts of blueberry flavor in every bite. If you’re using frozen blueberries, you can add them directly to the batter without thawing them, but it’s a good idea to dust them with a little flour before adding them in to prevent them from sinking to the bottom.
5. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and brush it lightly with melted butter. You’ll know the pan is hot enough when you drop a small spoonful of batter and it starts to bubble and sizzle around the edges. Pour about 1/4 cup of batter per pancake onto the pan, and gently spread it out to form a round shape. Cook for about 2-3 minutes or until bubbles start to form on the surface of the pancake and the edges begin to set.
Carefully flip the pancake with a spatula and cook for another 1-2 minutes until the other side is golden brown. Repeat with the remaining batter, adding more butter to the pan as needed. The key here is patience—don’t rush the cooking process. Let the pancakes cook low and slow for the fluffiest result.
6. Serve and Enjoy:
Stack your pancakes high on a plate and top with a generous drizzle of maple syrup. For that extra touch, add a handful of fresh blueberries on top, a dusting of powdered sugar, and a dollop of whipped cream if you’re feeling indulgent. The result is a plate of fluffy, decadent pancakes that are perfect for any morning.
Why You’ll Love These Blueberry Pancakes:
These American Blueberry Pancakes are nothing short of a breakfast dream. The combination of fluffy, slightly tangy pancakes with juicy, sweet blueberries makes every bite a little piece of heaven. The pancakes themselves are light and airy, thanks to the perfect balance of dry and wet ingredients, and the blueberries add a burst of color and flavor that elevates the dish to a whole new level.
You’ll also love how versatile this recipe is. Feel free to swap the blueberries for other fruits like bananas, strawberries, or chocolate chips if you’re craving something different. You can even make a stack of pancakes and store them in the fridge for a few days. Just reheat and enjoy a quick and easy breakfast!
Tips for the Perfect Pancakes:
- Use fresh buttermilk – it helps create that fluffy, tender texture. If you don’t have buttermilk, substitute with regular milk and add a splash of lemon juice or vinegar to sour it.
- Don’t overmix the batter – a few lumps in the batter are totally fine! Overmixing will lead to tough pancakes.
- Keep the pancakes warm – If you’re making multiple batches, place the pancakes in a warm oven (around 200°F/95°C) while you cook the rest to keep them warm and ready to serve.
- Top with your favorite extras – blueberries, maple syrup, honey, nuts, or even a sprinkle of cinnamon.
