20 Fluffy Blueberry Pancakes Recipes with a Twist

Fluffy, golden, and bursting with juicy blueberries, pancakes are the ultimate breakfast comfort food that never fails to delight. Whether you’re whipping up a quick weekend brunch or looking for a sweet start to your day, our roundup of 20 Fluffy Blueberry Pancakes Recipes with a Twist is sure to inspire. From classic buttermilk to innovative gluten-free options, there’s a perfect stack waiting for everyone. Dive in and discover your new favorite!

Classic Buttermilk Blueberry Pancakes

Breakfast just got a whole lot better with these fluffy, golden pancakes dotted with juicy blueberries. You’ll love how simple they are to whip up, making them perfect for lazy weekend mornings or a special weekday treat.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1/2 cup fresh blueberries

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, beat 1 large egg, then mix in 1 cup buttermilk and 2 tbsp melted unsalted butter.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined; a few lumps are okay.
4. Gently fold in 1/2 cup fresh blueberries to avoid crushing them.
5. Heat a non-stick skillet over medium heat. Test the pan’s readiness by sprinkling a few drops of water—if they dance, it’s ready.
6. Pour 1/4 cup batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
7. Flip the pancakes carefully. Cook for another 1-2 minutes until golden brown.
8. Repeat with the remaining batter, keeping cooked pancakes warm in a 200°F oven.

Kitchen magic turns these ingredients into stacks of tender, slightly tangy pancakes bursting with sweet blueberries. Serve them with a drizzle of maple syrup and a pat of butter for the ultimate breakfast indulgence.

Lemon Blueberry Ricotta Pancakes

Oh, you’re in for a treat with these Lemon Blueberry Ricotta Pancakes. They’re fluffy, tangy, and just the right amount of sweet, making them the perfect weekend breakfast or brunch highlight.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup ricotta cheese
• 1 large egg
• 1/2 cup milk
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1/2 cup fresh blueberries
• 1 tbsp unsalted butter, melted

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, mix 3/4 cup ricotta cheese, 1 large egg, 1/2 cup milk, 1 tbsp lemon zest, and 2 tbsp lemon juice until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing leads to tough pancakes.
4. Fold in 1/2 cup fresh blueberries carefully to avoid crushing them.
5. Heat a non-stick skillet over medium heat and brush with 1 tbsp unsalted butter, melted.
6. Pour 1/4 cup batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes.
7. Flip the pancakes and cook until golden brown on the other side, about 1-2 minutes more. Tip: Adjust heat if pancakes brown too quickly.
8. Repeat with remaining batter, brushing the skillet with more butter as needed.

Perfectly golden and bursting with juicy blueberries, these pancakes have a creamy texture thanks to the ricotta. Serve them stacked high with a drizzle of maple syrup and extra blueberries on top for a show-stopping breakfast.

Whole Wheat Blueberry Pancakes

Now, who doesn’t love waking up to the smell of pancakes? These whole wheat blueberry pancakes are not just delicious but also a tad healthier, making your morning a little brighter.

Ingredients

• 1 cup whole wheat flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk
• 1 large egg
• 2 tbsp melted butter
• 1/2 cup fresh blueberries

Instructions

1. In a large bowl, whisk together 1 cup whole wheat flour, 1 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, beat 1 large egg, then mix in 1 cup buttermilk and 2 tbsp melted butter.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined; a few lumps are okay.
4. Gently fold in 1/2 cup fresh blueberries to avoid crushing them.
5. Heat a non-stick skillet over medium heat (about 350°F). Test the heat by sprinkling a few water drops; if they sizzle, it’s ready.
6. Pour 1/4 cup batter for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
7. Flip carefully. Cook until golden brown, about 1-2 minutes more.
8. Repeat with remaining batter, keeping cooked pancakes warm in a 200°F oven.

Craving something extra? These pancakes are fluffy with a slight tang from the buttermilk, bursting with juicy blueberries. Try stacking them high with a drizzle of maple syrup and a dollop of Greek yogurt for a decadent yet balanced breakfast.

Vegan Blueberry Pancakes with Coconut Milk

Did you wake up craving something sweet, fluffy, and totally plant-based? These vegan blueberry pancakes with coconut milk are your answer. They’re easy to whip up and packed with juicy blueberries in every bite.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 cup coconut milk
• 1 tbsp vegetable oil
• 1/2 cup fresh blueberries

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp sugar, 1 tbsp baking powder, and 1/4 tsp salt.
2. Add 1 cup coconut milk and 1 tbsp vegetable oil to the dry ingredients. Stir until just combined; a few lumps are okay.
3. Gently fold in 1/2 cup fresh blueberries to avoid crushing them.
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease it with oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown.
7. Repeat with the remaining batter, greasing the skillet as needed.

Fluffy and light, these pancakes have a subtle coconut flavor that pairs perfectly with the burst of blueberries. Try stacking them high with a drizzle of maple syrup and a sprinkle of extra blueberries on top for a picture-perfect breakfast.

Blueberry Oatmeal Pancakes

Very few things beat the comfort of a warm stack of pancakes in the morning, especially when they’re packed with juicy blueberries and hearty oats. You’re going to love how easy and satisfying these Blueberry Oatmeal Pancakes are to whip up.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk
• 1 large egg
• 2 tbsp melted butter
• 1/2 cup fresh blueberries

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup rolled oats, 2 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, beat 1 large egg, then mix in 1 cup buttermilk and 2 tbsp melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough pancakes.
4. Gently fold in 1/2 cup fresh blueberries.
5. Heat a non-stick skillet over medium heat and lightly grease with butter or cooking spray.
6. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Adjust the heat if the pancakes are browning too quickly.
8. Repeat with the remaining batter, greasing the skillet as needed.

What makes these pancakes special is their perfect balance of fluffy and hearty, with bursts of blueberry in every bite. Try drizzling them with maple syrup or a dollop of Greek yogurt for an extra treat.

Gluten-Free Blueberry Pancakes

Ready to whip up something delicious and gluten-free? These blueberry pancakes are fluffy, flavorful, and perfect for a lazy weekend breakfast.

Ingredients

• 1 cup gluten-free all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk
• 1 large egg
• 2 tbsp melted butter
• 1/2 cup fresh blueberries

Instructions

1. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, beat the buttermilk, egg, and melted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can make the pancakes tough.
4. Gently fold in the blueberries. Tip: Tossing the blueberries in a little flour before adding can prevent them from sinking to the bottom.
5. Heat a non-stick skillet over medium heat and lightly grease with butter.
6. Pour 1/4 cup of batter onto the skillet for each pancake.
7. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Tip: Wait for the bubbles to pop and stay open before flipping.
8. Flip the pancakes and cook for another 1-2 minutes until golden brown.

Fluffy and bursting with juicy blueberries, these pancakes are a treat. Serve them stacked high with a drizzle of maple syrup or a dollop of whipped cream for extra indulgence.

Blueberry Pancakes with Maple Syrup Glaze

Ever wake up craving something sweet, fluffy, and bursting with flavor? These blueberry pancakes with maple syrup glaze are your answer. Perfect for a lazy weekend breakfast or a special brunch, they’re easy to whip up and even easier to love.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup buttermilk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1/2 cup fresh blueberries
• 1/4 cup maple syrup

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, mix 3/4 cup buttermilk, 1 large egg, and 2 tbsp melted unsalted butter until combined.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined; a few lumps are okay.
4. Gently fold in 1/2 cup fresh blueberries to avoid crushing them.
5. Heat a non-stick skillet over medium heat. Pour 1/4 cup batter for each pancake.
6. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
7. Flip and cook until golden brown, about 1-2 minutes more.
8. Repeat with remaining batter, keeping cooked pancakes warm in a 200°F oven.
9. Drizzle 1/4 cup maple syrup over the stack of pancakes just before serving.

Hot off the skillet, these pancakes are irresistibly fluffy with juicy blueberries in every bite. The maple syrup glaze adds a glossy sweetness that makes them extra special. Try serving with a dollop of whipped cream or a sprinkle of powdered sugar for an extra treat.

Blueberry Cornmeal Pancakes

Oh, you’re going to love these Blueberry Cornmeal Pancakes. They’re the perfect mix of sweet and hearty, with a texture that’s just right—crispy edges and a fluffy middle. Perfect for a lazy weekend morning or whenever you’re craving something special.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk
• 1 large egg
• 2 tbsp melted butter
• 1/2 cup fresh blueberries

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornmeal, 2 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, beat 1 large egg, then mix in 1 cup buttermilk and 2 tbsp melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Don’t overmix; a few lumps are okay.
4. Gently fold in 1/2 cup fresh blueberries.
5. Heat a non-stick skillet over medium heat and lightly grease it with butter or cooking spray.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Tip: Wait for those bubbles before flipping for perfect pancakes.
7. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Keep cooked pancakes warm in a 200°F oven while you finish the batch.

Delightfully textured with a slight crunch from the cornmeal and bursts of juicy blueberries, these pancakes are a dream. Serve them stacked high with a drizzle of maple syrup or a dollop of whipped cream for an extra treat.

Blueberry Banana Pancakes

Feeling like whipping up something sweet and satisfying for breakfast? These blueberry banana pancakes are just the ticket, combining the natural sweetness of ripe bananas with the tart pop of fresh blueberries for a morning treat that’s sure to please.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1 large egg
• 1 tbsp unsalted butter, melted
• 1 ripe banana, mashed
• 1/2 cup fresh blueberries

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, and 1/2 tsp salt.
2. In another bowl, mix 1 cup milk, 1 large egg, and 1 tbsp melted unsalted butter until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough pancakes.
4. Gently fold in 1 mashed ripe banana and 1/2 cup fresh blueberries.
5. Heat a non-stick skillet over medium heat and lightly grease it with butter or cooking spray.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Adjust the heat if the pancakes are browning too quickly.
8. Serve warm. Tip: For an extra touch, drizzle with maple syrup or sprinkle with powdered sugar.

Light, fluffy, and bursting with flavor, these pancakes are a delightful way to start your day. Try stacking them high with extra blueberries and banana slices on top for a picture-perfect breakfast.

Blueberry Chocolate Chip Pancakes

Who doesn’t love waking up to the smell of pancakes? These blueberry chocolate chip pancakes are the perfect mix of sweet and tangy, making your breakfast feel like a treat.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk
• 1 large egg
• 2 tbsp melted butter
• 1/2 cup fresh blueberries
• 1/4 cup chocolate chips

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, mix 1 cup buttermilk, 1 large egg, and 2 tbsp melted butter until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough pancakes.
4. Gently fold in 1/2 cup fresh blueberries and 1/4 cup chocolate chips.
5. Heat a non-stick skillet over medium heat and lightly grease it with butter or cooking spray.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Adjust the heat if the pancakes are browning too quickly.
8. Serve warm with maple syrup or a dollop of whipped cream. Tip: For extra flair, sprinkle a few extra blueberries and chocolate chips on top.

Combining the juiciness of blueberries with the melt-in-your-mouth chocolate chips, these pancakes are a delightful twist on the classic. Try stacking them high with layers of fresh fruit for an Instagram-worthy breakfast.

Blueberry Pancakes with Cinnamon Streusel

Kickstart your morning with these fluffy blueberry pancakes topped with a crunchy cinnamon streusel. You’ll love how the sweet berries and spicy cinnamon come together in every bite.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup buttermilk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1/2 cup fresh blueberries
• 1/4 cup all-purpose flour
• 2 tbsp brown sugar
• 1/2 tsp ground cinnamon
• 2 tbsp cold unsalted butter, cubed

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
2. In another bowl, mix buttermilk, egg, and melted butter until combined.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined; do not overmix.
4. Gently fold in the blueberries. Let the batter rest for 5 minutes.
5. While the batter rests, make the streusel by combining 1/4 cup all-purpose flour, brown sugar, and cinnamon in a small bowl.
6. Add the cold cubed butter to the streusel mixture. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
7. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake onto the skillet.
8. Sprinkle a generous amount of streusel over each pancake.
9. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
10. Flip the pancakes and cook for another 1-2 minutes, until golden brown.
11. Serve immediately. The pancakes are best enjoyed warm, with the streusel adding a delightful crunch.

Mmm, these pancakes are a perfect balance of soft and crispy, with the blueberries bursting in every bite. Try drizzling them with maple syrup or a dollop of whipped cream for an extra indulgent breakfast.

Blueberry Pancakes with Honey Yogurt Topping

Ready to whip up something delicious for breakfast? These blueberry pancakes with honey yogurt topping are fluffy, sweet, and just the right amount of tangy. Perfect for a lazy weekend morning or when you’re craving something special.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup buttermilk
• 1 large egg
• 2 tbsp melted butter
• 1/2 cup fresh blueberries
• 1/2 cup Greek yogurt
• 2 tbsp honey

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, mix 3/4 cup buttermilk, 1 large egg, and 2 tbsp melted butter until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can make the pancakes tough.
4. Gently fold in 1/2 cup fresh blueberries.
5. Heat a non-stick skillet over medium heat and lightly grease it with butter or cooking spray.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Adjust the heat if the pancakes are browning too quickly.
8. In a small bowl, mix 1/2 cup Greek yogurt with 2 tbsp honey until smooth.
9. Serve the pancakes warm with the honey yogurt topping drizzled over. Tip: For an extra touch, sprinkle a few more blueberries on top.

The pancakes come out incredibly fluffy with bursts of juicy blueberries in every bite. The honey yogurt topping adds a creamy sweetness that balances the tartness of the berries. Try stacking them high and adding a drizzle of maple syrup for an indulgent twist.

Blueberry Pancakes with Almond Flour

Ready to whip up something delicious for breakfast? These blueberry pancakes with almond flour are a game-changer. They’re fluffy, packed with flavor, and just the right amount of sweet.

Ingredients

• 1 cup almond flour
• 2 tbsp coconut sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 1/2 cup fresh blueberries
• 1 tbsp coconut oil

Instructions

1. In a large bowl, whisk together the almond flour, coconut sugar, baking powder, and salt.
2. In another bowl, beat the eggs, then mix in the almond milk and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can make the pancakes dense.
4. Gently fold in the blueberries.
5. Heat a large skillet over medium heat and add the coconut oil.
6. Pour 1/4 cup of batter for each pancake onto the skillet. Tip: Wait until bubbles form on the surface before flipping to ensure they’re cooked through.
7. Cook for 2-3 minutes on each side, or until golden brown. Tip: Keep the heat at medium to prevent burning.
8. Serve warm. The almond flour gives these pancakes a nutty flavor and tender texture, while the blueberries add a juicy burst. Try drizzling with maple syrup or a dollop of almond butter for extra indulgence.

Blueberry Pancakes with Cream Cheese Frosting

Let’s talk about a breakfast that feels like a hug on a plate—blueberry pancakes with cream cheese frosting. It’s sweet, fluffy, and just the right amount of indulgent to start your day.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1/2 cup fresh blueberries
• 4 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 tbsp milk
• 1/2 tsp vanilla extract

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, and 1/2 tsp salt.
2. In another bowl, mix 1 cup milk, 1 large egg, and 2 tbsp melted unsalted butter until combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Don’t overmix; a few lumps are okay.
4. Gently fold in 1/2 cup fresh blueberries.
5. Heat a non-stick skillet over medium heat and lightly grease it.
6. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Adjust the heat if the pancakes are browning too quickly.
8. In a small bowl, beat 4 oz softened cream cheese, 1/4 cup powdered sugar, 1 tbsp milk, and 1/2 tsp vanilla extract until smooth.
9. Spread the cream cheese frosting over the warm pancakes. Tip: For extra flair, drizzle with maple syrup or sprinkle with additional blueberries.

Ultimate comfort in every bite, these pancakes are fluffy with bursts of juicy blueberries, all smothered in a tangy cream cheese frosting. Serve them stacked high with a side of crispy bacon for a sweet and savory breakfast that’s sure to impress.

Blueberry Pancakes with Vanilla Bean Syrup

Ever wake up craving something sweet, fluffy, and bursting with flavor? These blueberry pancakes with vanilla bean syrup are your answer, perfect for a lazy weekend breakfast or a special brunch.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1/2 cup fresh blueberries
• 1/2 cup maple syrup
• 1 vanilla bean, split and scraped

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, mix 1 cup buttermilk, 1 large egg, and 2 tbsp melted unsalted butter until combined.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined; a few lumps are okay.
4. Gently fold in 1/2 cup fresh blueberries to avoid crushing them.
5. Heat a non-stick skillet over medium heat. Pour 1/4 cup batter for each pancake.
6. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
7. Flip and cook until golden brown, about 1-2 minutes more.
8. In a small saucepan, combine 1/2 cup maple syrup and the seeds from 1 vanilla bean. Warm over low heat for 5 minutes.
9. Serve pancakes warm, drizzled with vanilla bean syrup.

Zesty blueberries and rich vanilla syrup make these pancakes irresistibly delicious. Try stacking them high with extra syrup and a dollop of whipped cream for an indulgent twist.

Blueberry Pancakes with Whipped Coconut Cream

Hey, you know those mornings when you crave something sweet but still want to keep it kinda healthy? These blueberry pancakes with whipped coconut cream are your answer.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup almond milk
• 1 egg
• 2 tbsp melted coconut oil
• 1/2 cup fresh blueberries
• 1 can full-fat coconut milk, refrigerated overnight
• 1 tbsp maple syrup

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, and 1/2 tsp salt.
2. In another bowl, mix 1 cup almond milk, 1 egg, and 2 tbsp melted coconut oil until well combined.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined; a few lumps are okay.
4. Gently fold in 1/2 cup fresh blueberries.
5. Heat a non-stick skillet over medium heat. Pour 1/4 cup batter for each pancake.
6. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes.
7. For the whipped coconut cream, scoop the solid part from the can of refrigerated coconut milk into a bowl.
8. Add 1 tbsp maple syrup. Whip with a mixer until light and fluffy, about 2 minutes.
9. Serve pancakes warm with a dollop of whipped coconut cream on top.

Wow, these pancakes are fluffy with bursts of juicy blueberries, and the coconut cream adds a creamy, dreamy finish. Try stacking them high with extra blueberries and a drizzle of maple syrup for a show-stopping breakfast.

Blueberry Pancakes with Lemon Zest

Ah, there’s nothing quite like starting your day with a stack of fluffy pancakes, especially when they’re dotted with juicy blueberries and a hint of lemon zest to brighten things up. You’re going to love how these come together with just a few simple ingredients.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup buttermilk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 1 tbsp lemon zest
• Butter or oil for greasing

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, mix 3/4 cup buttermilk, 1 large egg, 2 tbsp melted unsalted butter, and 1 tsp vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough pancakes.
4. Gently fold in 1 cup fresh blueberries and 1 tbsp lemon zest.
5. Heat a griddle or large skillet over medium heat and lightly grease with butter or oil.
6. Pour 1/4 cup of batter for each pancake onto the griddle. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes and cook until golden brown on the other side, about 1-2 minutes more. Tip: Adjust heat if pancakes are browning too quickly.
8. Serve warm. Tip: For extra flair, drizzle with maple syrup and sprinkle additional lemon zest on top.

Fluffy and bursting with flavor, these pancakes strike the perfect balance between sweet and tangy. Try layering them with a dollop of whipped cream and extra blueberries for a decadent twist.

Blueberry Pancakes with Pecan Crumble

Every now and then, you stumble upon a recipe that feels like a hug in the form of food. These blueberry pancakes with pecan crumble are just that—fluffy, sweet, and with a delightful crunch that makes every bite exciting.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1/2 cup fresh blueberries
• 1/4 cup chopped pecans
• 2 tbsp brown sugar
• 1 tbsp cold unsalted butter

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, mix 1 cup buttermilk, 1 large egg, and 2 tbsp melted unsalted butter until combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough pancakes.
4. Gently fold in 1/2 cup fresh blueberries.
5. Heat a non-stick skillet over medium heat and lightly grease it.
6. Pour 1/4 cup batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes.
7. Flip the pancakes and cook until golden brown, about 1-2 minutes more. Tip: Adjust heat if pancakes are browning too quickly.
8. For the pecan crumble, mix 1/4 cup chopped pecans, 2 tbsp brown sugar, and 1 tbsp cold unsalted butter in a small bowl until crumbly.
9. Sprinkle the pecan crumble over the pancakes before serving. Tip: Toast the pecans beforehand for extra flavor.

The pancakes are incredibly fluffy with bursts of juicy blueberries, while the pecan crumble adds a sweet, nutty crunch. Serve them stacked high with a drizzle of maple syrup for the ultimate breakfast treat.

Blueberry Pancakes with Brown Butter Sauce

Craving something sweet and comforting for breakfast? These blueberry pancakes with brown butter sauce are just the ticket. You’ll love how the juicy berries pop in your mouth, and that rich, nutty sauce takes it over the top.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 cup milk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1/2 cup fresh blueberries
• 4 tbsp unsalted butter
• 1/4 cup maple syrup

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, and 1/2 tsp salt.
2. In another bowl, beat 3/4 cup milk, 1 large egg, and 2 tbsp melted unsalted butter until combined.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined; a few lumps are okay.
4. Gently fold in 1/2 cup fresh blueberries.
5. Heat a non-stick skillet over medium heat. Pour 1/4 cup batter for each pancake.
6. Cook until bubbles form on the surface and edges look set, about 2 minutes. Flip and cook for 1 more minute.
7. For the sauce, melt 4 tbsp unsalted butter in a small saucepan over medium heat. Cook, stirring often, until the butter turns a deep golden brown, about 3 minutes.
8. Remove from heat and stir in 1/4 cup maple syrup.
9. Serve pancakes warm, drizzled with the brown butter sauce.

Kitchen magic happens when the fluffy pancakes meet the deep, caramel-like sauce. Try stacking them high with extra blueberries and a dollop of whipped cream for a show-stopping brunch.

Blueberry Pancakes with Fresh Mint Garnish

Ah, there’s nothing quite like starting your day with a stack of fluffy blueberry pancakes, especially when they’re topped with a fresh mint garnish that adds a pop of color and a refreshing twist. You’ll love how the juicy blueberries burst with flavor in every bite, making these pancakes a surefire hit for breakfast or brunch.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup buttermilk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1/2 cup fresh blueberries
• Fresh mint leaves for garnish

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, beat 1 large egg, then mix in 3/4 cup buttermilk and 2 tbsp melted unsalted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay; overmixing leads to tough pancakes.
4. Gently fold in 1/2 cup fresh blueberries.
5. Heat a non-stick skillet over medium heat and lightly grease it with butter or cooking spray.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.
8. Serve the pancakes warm, garnished with fresh mint leaves.

Enjoy the delightful contrast of the warm, fluffy pancakes with the cool, aromatic mint. For an extra special touch, drizzle with maple syrup or sprinkle with powdered sugar before serving.

Summary

Greatness awaits in every bite with these 20 Fluffy Blueberry Pancakes Recipes, each offering a unique twist to brighten your mornings. Whether you’re craving something classic or adventurous, there’s a recipe here to satisfy. We’d love to hear which one becomes your favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy flipping!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.