Our blueberry pancakes are a bite of tender, fluffy perfection. They can handle almost any type of blueberry: juicy, summer-seasonal blueberries from the farmers market, or frozen blueberries collecting ice crystals in the back of the freezer. Thanks to ingredients like cornmeal, buttermilk, nutmeg and oats, these pancakes hold a hearty-yet-fluffy texture and a delicious taste—bursting with hot blueberries to boot.
Ingredients for Blueberry Pancakes
- All-purpose flour:Since we have two other very prominent ingredients that add texture and structure (the cornmeal and the oats) we also include all-purpose flour to neutralize the taste and create that soft pancake texture.
- Cornmeal: Cornmeal adds a pleasant grit and a sweet, corny taste to pancakes, which is probably why our cornmeal pancakes are so popular.
- Quick-cooking oats: Quick-cooking oats add a hearty texture and an earthy flavor to these pancakes.
- Nutmeg: Nutmeg gives an aromatic, nutty note to the pancakes. Freshly grate your nutmeg for a bolder taste than pre-ground nutmeg.
- Buttermilk: Buttermilk is essential in our blueberry pancake recipe for the tang taste and moisture it gives.
- Blueberries: Fresh or frozen blueberries work—use what you’ve got!
If you’re missing any of these ingredients, check if you have any of these ingredient substitutes for pancakes on hand before making a trip to the grocery store.
Directions
Step 1: Make the pancake batter
In a large bowl, whisk the flour, cornmeal, quick-cooking oats, sugar, baking powder, baking soda, salt and nutmeg. In another bowl, whisk the egg, buttermilk, oil and vanilla until blended. Pour the flour mixture into the egg mixture, and stir just until moistened and the batter still has a few small lumps. Let the batter stand for 15 minutes.
Editor’s Tip: One of our best tips for perfect pancakes is not overmixing the batter. Overmixing will over-develop the gluten, resulting in tough, dense pancakes. Mix your batter just until combined for fluffy pancakes.
Step 2: Add the blueberries
Lightly grease a griddle or large nonstick skillet, and heat it over medium heat. Fold the blueberries into batter.
Editor’s Tip: If you’re using frozen blueberries, do not fold them into the batter or their color will run and create blue-green streaks in the batter. Instead, scatter frozen blueberries on top of pre-portioned pancakes that are cooking on the griddle.
Step 3: Cook the pancakes
Pour batter by 1/4 cupfuls onto the griddle or skillet. Cook until the bubbles on top begin to pop and the bottoms are golden brown. Flip the pancakes, and cook until the second side is golden brown.
Blueberry Pancake Variations
- Make one giant pancake: One big baked blueberry pancake is easy to cut up and serve. It also eliminates the need to stand over a griddle, cooking the pancakes in batches.
- Add more fruits: Blueberries pair well other fruits like bananas, raspberries, peaches, blackberries and strawberries, so add them in with the blueberries for more flavor and color.
- Zest in citrus: Grate a lemon or orange, and incorporate the bright citrus curls into the pancake batter for a refreshing taste.
- Splash a dash of extract: A small dash of almond extract adds a subtle nutty note to the blueberry pancake batter.
- Make a sauce instead: Want a more concentrated blueberry flavor? Skip adding the blueberries to the batter, and instead make an easy blueberry sauce
How to Store Blueberry Pancakes
To store your blueberry pancakes, let them cool completely to room temp, then store them in an airtight container for up to three days in the fridge.
If you want to freeze them for a few months, cool the blueberry pancakes to room temperature, then place them in an airtight container with sheets of parchment or waxed paper in between the pancake stacks so the pancakes don’t stick together. Store in the freezer for up to three months.
Reheat your pancakes whenever the craving strikes by heating them in a 350° oven or conventional toaster until warmed through, five minutes if from the fridge and 10 minutes if from the freezer.
Blueberry Pancakes Tips
Should you put blueberries in pancake or batter?
You should put blueberries in the batter if you’re using fresh blueberries. If you’re using frozen blueberries, sprinkle them directly on top of freshly ladled pancakes on the griddle. If you put frozen blueberries in the batter, you risk the frozen blueberries running, causing blue-green streaks in the batter.
Is it better to use fresh or frozen blueberries in pancakes?
It’s better to use fresh blueberries in pancakes if you want the best blueberry taste, but frozen blueberries hold their shape better than fresh blueberries. If you’re going the fresh route, make sure your familiar with how to pick blueberries at a farm or grocery store so you’re not coming home with old, mushy berries.
