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Stack of pancakes with blueberries on a plate.

Best Blueberry Pancakes

These Blueberry Pancakes are easily made from scratch, based on my buttermilk pancake recipe but filled with juicy blueberries, lemon zest and drizzled with honey! Perfect weekend breakfast the whole family will love!

Course Breakfast
Cuisine American
Keyword blueberry pancakes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Author Anna

Ingredients

  • 1 cup all-purpose flour see note
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 tablespoons sugar
  • ¼ teaspoon salt
  • 1 cup buttermilk see note
  • 1 large egg
  • 2 tablespoons vegetable oil
  • ½ teaspoon vanilla extract
  • 2 teaspoons lemon zest
  • 1 cup blueberries I prefer frozen
US Customary - Metric

Instructions

  1. In a large mixing bowl, whisk dry ingredients together (flour, baking soda, baking powder, sugar and salt).
  2. Add lemon zest and stir in.
  3. If using homemade buttermilk, make it in a glass measuring cup.
  4. Add egg, oil and vanilla and whisk well.
  5. Add wet ingredients to dry ingredients and whisk just until incorporated. Do not overmix the batter.
  6. Heat up your griddle or griddle pan over medium heat. I use a cast iron flat pan.
  7. Pour just about ¼ cup of batter into your pan, then add blueberries on top. I add 4 to 5 large blueberries per pancake.

  8. Flip when you notice bubbles on the surface of each pancake.
  9. Repeat until you use up the batter.
  10. Serve with more blueberries and a drizzle of honey or maple syrup.

Recipe Notes