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stack of fluffy blueberry pancakes on white plate

Fluffy Blueberry Pancakes

  • Author: Quin Liburd
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10 (6-inch) pancakes 1x
  • Category: Breakfast, Brunch
  • Cuisine: American


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve the pancakes immediately with extra butter and maple syrup. Enjoy!


  1. Please read the blog post in its entirety for more tips + tricks.
  2. 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.

Keywords: blueberry, blueberries, pancakes, buttermilk, fluffy, brunch, breakfast