Blueberry Pancakes Dessert Recipe
This dessert recipe for blueberry pancakes creates a stack of light, fluffy pancakes filled with juicy blueberries, perfect for a sweet breakfast or dessert treat. With a hint of vanilla and a golden, buttery finish, these pancakes are a delicious indulgence.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Silicone spatula
- Large skillet or griddle
- Measuring cups and spoons
Ingredients
Base Blueberry Pancakes:
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups buttermilk at room temperature
- 2 large eggs at room temperature
- 3 tablespoons unsalted butter melted (plus more for cooking)
- 1 tablespoon vanilla extract
- 1 cup fresh or frozen blueberries
- Maple syrup for serving
Flavor Variations:
Lemon-Poppy Seed Pancakes:
- Swap blueberries for 1 tablespoon poppy seeds + 1 teaspoon lemon extract.
Cinnamon-Chocolate Chip Pancakes:
- Swap blueberries for 1 cup chocolate chips + 1 teaspoon ground cinnamon.
Birthday Cake Pancakes:
- Swap blueberries for 2 tablespoons rainbow sprinkles + ½ teaspoon almond extract.
Instructions
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk until well combined.
- Blend Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
- Combine and Fold: Create a well in the center of the dry ingredients, then pour in the wet ingredients. Gently whisk until just combined — a few small lumps are okay. Use a silicone spatula to fold in the blueberries without overmixing.
- Preheat and Grease the Cooking Surface: Heat a large skillet or griddle over medium heat. Lightly coat the surface with butter, using about 1 tablespoon of butter for every 3 pancakes.
- Cook the Pancakes: Pour ¼ cup of the batter per pancake onto the hot skillet. Leave about 1 inch of space between each pancake. Cook until bubbles appear on the surface and the edges look dry, about 1-2 minutes. Flip and cook the other side for another minute or until golden.
- Serve: Stack the warm pancakes, drizzle with maple syrup, and serve immediately.
Notes
- For a richer flavor, use real maple syrup instead of pancake syrup.
- Adjust the heat as needed to avoid burning the pancakes.
- You can freeze leftover pancakes by placing them in a single layer on a baking sheet, then transferring them to a resealable bag once frozen.
Tried this recipe?Let us know how it was!