Fluffy Blueberry Pancakes
There is nothing quite like a cozy stack of extra fluffy blueberry pancakes. These super tender buttermilk pancakes feature big flavor from brown sugar, almond extract, cinnamon, and cardamom. They’re bursting with juicy fresh blueberries in every single delicious bite. So easy to make + freezer-friendly!
Diving right into this gem of a bomb recipe. Yuh, I said it. I love pancakes so much, y’all. They are one of my most favorite breakfast/brunch items to make. Whenever I have some extra time in the morning or when I’m whipping up a cute lil weekend spread, pancakes it is! There is nothing quite like a cozy, hot, and fluffy stack of homemade hotcakes. I mean, you could buy the pre-made frozen ones but ain’t nothing like the real thang baby, ha! Real talk, pancakes made from scratch are truly one of the greatest gifts.
We did some local blueberry picking recently since they’re in season and I’ve been having fun giving them use. Back in my college days I use to smash the IHOP and Cracker Barrel pancakes left and right. Ahem, this was also back when ya girl was not the home cook that she is tuhday lol. Listen, this fluffy blueberry pancakes recipe is one of my faves. I am obsessed with these pancakes and hope you’ll love ’em as well!
The Best Fluffy Blueberry Pancakes
Yes indeed, I said *thee* best fluffy blueberry pancakes, ya heard?! These pancakes have so much flavor. And yes, I believe even pancakes should not lack in the flavor department. You’ll find that these pancakes are soft and tender with a touch of tang from using buttermilk >> the very best pancakes use buttermilk #ijs. Additionally, they’re also given a kiss of spice from ground cinnamon + cardamom. Brown sugar and almond extract round out the flavor giving these fluffy blueberry pancakes even more depth. Lastly, this recipe makes sure to have what’s needed to give these pancakes that gloriously fluffy texture, swoon.
Blueberry Pancakes Ingredients
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
- All purpose flour: Plain and simple-you can sub for white whole wheat flour if you’d like. Other than that, I have not tested this recipe using any other types of flour.
- Brown sugar: I use packed light brown sugar. It gives these pancakes a lovely and rich taste as opposed to using regular white granulated sugar. However, feel free to sub for that if that’s what you have on hand!
- Baking powder + baking soda: These are the two leavening agents used in different amounts to ensure an ultra luscious fluffy texture. I despise super thin pancakes that don’t have that signature plushness. Well honey, these pancakes border on the side of thickity thick to sop up all that maple syrup.
- Spices: Using basic salt to help balance the flavors and also ground cardamom and cinnamon. Both of these are warm spices that invite a beautiful contrast against the other flavors.
- Eggs: Just 2 of them- they give pancakes the additional structure needed.
- Buttermilk: Nothing like buttermilk- keeps pancakes tender with a bit of tang.
- Almond extract: Blueberries and almond flavor go hand in hand, it’s just so nice. Almond extract adds an oomph to these blueberry pancakes that just tastes right. Also, you can surely use vanilla extract, too.
- Butter: These fluffy blueberry pancakes are nothing without that butta baby! Butter is used to keep your cakes rich, buttery, and flavorful. Butter for the pancake batter, for cooking, and serving.
- Blueberries: Hello, we’re making blueberry pancakes, duh. I prefer to use fresh bluebs, always, for my pancakes. However, I have tested this recipe using frozen blueberries and it still works out.
More Must-Make Breakfast/Brunch Eats
- Challah French Toast with Strawberry Compote
- Sweet Potato Buttermilk Pancakes
- Bacon Gouda & Spinach Egg Bites
- Double Chocolate Banana Bread
- Homemade Buttermilk Waffles
- Blueberry Streusel Muffins
- Loaded Breakfast Egg Rolls
- Sweet Potato Buttermilk Biscuits
Why You Will Love These Blueberry Pancakes
NO ORDINARY PANCAKES: These fluffy blueberry pancakes are loaded with flavor (brown sugar, cinnamon, cardamom, almond extract)…yup, no bland vibes here. These pancakes are not like the usual and I love this.
PERFECTLY FLUFFY: As mentioned earlier, this recipe yields the most fluffy hotcakes. This is the texture that we all want in a stack of pancakes, yes?! Yes. The fluffiness holds on to the juicy blueberries, yum.
MAKE-AHEAD AND FREEZER-FRIENDLY: These pancakes are great for making ahead of time and also for freezing to use at a later time. Perfect for easy breakfasts, back to school mornings, and more!
CUSTOMIZABLE: If you’re not a blueberry fan you can leave them out and still have delicious buttermilk pancakes. Also, the fluffy pancake batter whips up equally tasty as waffles if you have a waffle iron.
These pancakes have been a staple in my home lately and I enjoy making them whenever I can. Specifically on weekends, I break out my griddle and make a huge batch of them. Then I’ll store the leftovers in the freezer and pop ’em in the toaster when hunger strikes. Brinner, breakfast for dinner, is another favorite of mine! I’ll do a soft scramble with eggs, make some crispy bacon, and these pancakes >> a holy trinity!
How To Make Fluffy Blueberry Pancakes
(Note: please see the recipe card directly below for the complete written instructions.)
- Combine the dry goods. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, cardamom, and cinnamon. Give everything a good whisk to fully combine and then set the bowl aside.
- Whisk the wet ingredients. In a different bowl, whisk together the eggs. Then add in the buttermilk and almond extract. Whisk the wet ingredients together until combined.
- Combine the dry and the wet. Pour the buttermilk mixture into the flour mixture and use a rubber spatula to fold everything together until just combined. Careful not to over mix the batter.
- Add the melted butter. Pour in the melted butter and gently fold in until well incorporated.
- Let the batter rest. Once the batter is prepared, let it rest for a few minutes to activate.
- Butter the skillet/griddle and cook. Add the batter into your cooking vessel and plop a few blueberries right on top of each pancake. Cook them until the top is bubbly and then flip the pancakes to cook on the other side. Repeat this process until all of the pancakes are cooked.
- Serve ’em! Enjoy these fluffy blueberry pancakes immediately with extra butter and maple syrup!
Tips + Tricks To Make The Best Pancakes
Because I want the very best fluffy blueberry pancakes for you, here’s some notes to help ya! 🖤
- Use fresh ingredients! Some of us have old containers of things shoved way back in the pantry. Make sure everything- especially the flour, baking powder, and baking soda are fresh and not expired.
- Don’t over mix the batter. Over mixing can yield tough pancakes. A good rule of thumb is to mix just until the batter comes together. No worries if you see a few lumps, lumps in pancake batter is not bad.
- Keep your cooking heat low-ish. This one is super important, peeps! If your heat is too high you run the risk of the pancake burning before it even has a chance to cook. I cook my pancakes right around medium-low for perfect pancakes. Alternatively, you also don’t want to cook them too low because the pancakes won’t achieve that crispy-edge golden brownness. All in all, not too high and not too low.
- Give the pancakes room. When adding the pancake batter into your skillet/griddle, give each pancake some room. This way the edges between each one do not touch and they’ll be neater and easier to flip.
Can I Use Frozen Blueberries?
Yes! Frozen blueberries will work to make these fluffy blueberry pancakes. No need to defrost them beforehand. Also, I do not recommend mixing them into the batter to avoid coloring the pancake batter.
Can I Make This Recipe Into Waffles?
Sure thing! Not feeling pancakes or maybe you’re in a house that’s divided- #teampancakes / #teamwaffles…No problem at all, this recipe also makes gorgeous waffles. For waffles, you’ll want to fold in the blueberries within the batter. And follow your waffle iron manufacturers instructions to cook!
Storing These Fluffy Blueberry Pancakes
To store your pancakes: Make sure the pancakes are completely cool. I like to store them inside of a large plastic baggie with a small piece of parchment paper in between each one so that they do not stick together. These blueberry pancakes will keep stored in the freezer for up to 3 months– if they last that long!
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UNTIL NEXT TIME…LOVE AND BUTTER,
There is nothing quite like a cozy stack of extra fluffy blueberry pancakes. These super tender buttermilk pancakes feature flavor from brown sugar, almond extract, cinnamon, and cardamom. They’re bursting with juicy blueberries in every delicious bite. So easy to make + freezer-friendly!
- 2 cups all purpose flour
- 1/4 cup packed light brown sugar
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 2 large eggs
- 2 cups whole buttermilk
- 1 teaspoon almond extract
- 6 tablespoons unsalted butter, melted and lightly cooled- plus extra butter for greasing the skillet/griddle and for serving
- 1 cup fresh blueberries
- pure maple syrup, for serving
- In a large bowl, combine the flour, brown sugar, baking powder, baking soda, salt, cardamom, and cinnamon together. Whisk the dry ingredients together until fully combined and set aside.
- In another medium-sized bowl, and in the eggs and whisk together. Then pour in the buttermilk and almond extract. Whisk everything together until fully combined.
- Pour the buttermilk mixture into the flour mixture. Use a rubber spatula to fold the wet ingredients into the dry until just combined. Careful not to over mix the batter, some lumps are just fine. Then pour in the melted butter and fold together, again, just until combined. Allow the batter to rest for about 5 minutes- the batter will activate and begin to get fluffy.
- Heat a skillet or griddle over medium-low heat. Generously butter the skillet/griddle. Once the butter has melted through, add in about 1/3 cup of the pancake batter per pancake with enough space so that the pancakes do not touch. Use your fingers to drop a few blueberries right on top of each pancake- gently pressing the blueberries into the pancake.
- Cook until you begin to see bubbles forming on the top with golden brown edges, about 3-4 minutes. Carefully flip the pancakes and cook until browned on the other side, about 1-2 minutes. This side will cook a lot quicker. Then transfer the pancakes to a platter or wire rack.
- Repeat this process to make the rest of the pancakes; adding more butter to the skillet/griddle as you cook in between batches or as you find needed.
- Serve the pancakes immediately with extra butter and maple syrup. Enjoy!
- Please read the blog post in its entirety for more tips + tricks.
- Storing: Place extra pancakes inside of a plastic baggie with a small piece of parchment paper in between each pancake to prevent sticking. Pancakes will last in the freezer for up to 3 months. Reheat in the toaster as needed.