Fluffy Blueberry Pancakes
There’s something magical about waking up to the smell of pancakes sizzling on a cozy Sunday morning. For me, blueberry pancakes are a warm embrace — a reminder of sleepy-eyed breakfasts at my grandmother’s kitchen table, where the sun poured through the windows and laughter filled the air. She always said the secret to the fluffiest pancakes was “a gentle hand and a joyful heart,” and every time I whip up a batch, I feel her spirit guiding me.
This recipe is more than just a breakfast treat — it’s a love letter to family, to simple pleasures, and to those unhurried mornings where every bite feels like home. Whether you’re making these for your little ones or sharing a peaceful brunch with friends, these fluffy blueberry pancakes will bring smiles all around.
Let’s get started on creating your own heartwarming stack!
Ingredients
(Yields 10–12 pancakes)
Dry Ingredients:
1½ cups (190g) all-purpose flour
2 tablespoons (25g) granulated sugar
2 teaspoons (8g) baking powder
½ teaspoon (3g) baking soda
¼ teaspoon (1g) salt
Wet Ingredients:
1¼ cups (300ml) buttermilk (or halal-friendly buttermilk substitute)
1 large egg
2 tablespoons (30g) unsalted butter, melted
1 teaspoon (5ml) pure vanilla extract
Add-ins:
1 cup (150g) fresh blueberries (or frozen, thawed and drained)
Kitchen Tools and Utensils
Large mixing bowl
Medium mixing bowl
Measuring cups and spoons
Whisk
Spatula
Non-stick skillet or griddle
Ladle or ¼-cup measuring cup
Cooling rack (optional)
Instructions
- Mix the dry ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. - Prepare the wet ingredients
In a medium bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth and creamy. - Combine gently
Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined.
It’s okay if the batter is a little lumpy — overmixing can make your pancakes tough!
Carefully fold in the blueberries. - Heat your skillet
Place a non-stick skillet or griddle over medium heat. Lightly grease with a bit of butter or oil. - Cook the pancakes
Scoop about ¼ cup of batter onto the skillet for each pancake.
Cook until you see bubbles forming on the surface and the edges look set (about 2–3 minutes), then flip gently and cook for another 1–2 minutes until golden brown. - Serve and savor
Stack your fluffy pancakes high, drizzle with maple syrup, dust with powdered sugar, or add a dollop of whipped cream for a little extra joy!
Helpful Tips and Personalization Ideas
Halal Buttermilk Substitute: If you don’t have halal-certified buttermilk, make your own by combining 1¼ cups of whole milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
No Fresh Blueberries? Frozen blueberries work too! Just make sure to thaw and pat them dry to prevent blue streaks in your batter.
Flavor Boost: Add a pinch of cinnamon or lemon zest to the batter for an extra burst of flavor.
Kid-Friendly Fun: Make mini silver-dollar pancakes for little hands — they cook even faster and are perfect for dipping!
Nutritional Information (per serving, approx. 2 pancakes)
Calories: 210 kcal
Protein: 5g
Carbohydrates: 28g
Sugars: 8g
Fat: 8g
Saturated Fat: 4g
Fiber: 1g
Sodium: 270mg
(Please note: Nutritional values are estimated and can vary based on specific ingredients used.)
More Sweet Treats You’ll Love
If you loved these fluffy blueberry pancakes, you might also enjoy:
Classic Vanilla Waffles with Fresh Berries
Soft and Chewy Chocolate Chip Cookies
Lemon Poppy Seed Muffins
Easy Cinnamon Sugar Donuts
Each recipe brings the same heartwarming, homemade vibe — perfect for family moments or a little personal indulgence.
