The Fluffiest Blueberry Buttermilk Pancakes Recipe Ever Made

Breakfast becomes a delightful celebration when these fluffy baked blueberry buttermilk pancakes emerge from the oven.

Weekend mornings sparkle with the promise of warm, tender pancakes studded with juicy buttermilk blueberry goodness.

Soft and pillowy, each bite melts with sweet-tangy flavor that awakens sleepy taste buds.

Fresh blueberries nestle into the light batter, creating pockets of burst-in-your-mouth deliciousness.

The buttermilk ensures an incredible tenderness that elevates this classic breakfast treat.

A simple sheet pan method makes these pancakes a breeze to prepare for hungry families.

Serve these golden beauties straight from the oven and watch faces light up with pure breakfast joy.

Why Blueberry Buttermilk Pancakes Are Worth Baking

• Skip the traditional stovetop pancake-making and embrace this simple oven-baked method that eliminates constant flipping and monitoring.
• Perfectly suited for family breakfasts, weekend gatherings, or leisurely brunches with its universal appeal and crowd-feeding portion size.
• Blueberries add natural sweetness, vibrant color, and nutritional punch, creating a healthier breakfast option that feels indulgent and satisfying.
• Using a single baking dish means fewer pans, less mess, and more time enjoying your delicious meal instead of scrubbing cookware.

What’s Inside Blueberry Buttermilk Pancakes

• Self-Rising Flour: A versatile flour that includes leavening agents for a light and fluffy texture.

• Buttermilk: Provides a tangy flavor and helps create a tender pancake texture.
• Eggs: Bind the ingredients together and add richness to the batter.
• Canola Oil: Ensures moisture and helps prevent the pancakes from sticking.

• Blueberries: Fresh berries that add bursts of sweet and juicy flavor throughout the pancakes.
• Maple Syrup, Cinnamon Syrup: Optional toppings that enhance the sweetness and add extra flavor.

• Non-Stick Cooking Spray: Helps prevent the pancakes from sticking to the baking dish.

Baking Blueberry Buttermilk Pancakes

Step 1: Combine Wet and Dry Ingredients

• Self-rising flour
• Buttermilk
• Eggs
• Canola oil

Whisk these ingredients together gently.

Keep the mixture slightly lumpy, as overmixing can make pancakes tough.

The goal is a smooth but not completely smooth batter.

Step 2: Fold in Blueberries

Carefully fold fresh blueberries into the batter.

Set aside a small portion of blueberries for topping later.

Be gentle to avoid crushing the berries, which will help maintain their shape and burst of flavor during baking.

Step 3: Prepare Baking Setup

Preheat the oven to 425°F (220°C).

Select a 9×13-inch baking dish and thoroughly coat it with non-stick cooking spray.

This ensures easy removal of the pancakes after baking and prevents sticking.

Step 4: Bake the Pancake Dish

Transfer the batter to the prepared baking dish, spreading it evenly across the surface.

Scatter the reserved blueberries on top for an attractive finish.

Place the dish in the preheated oven and bake for 25-32 minutes.

Look for a puffy texture and light golden brown color as indicators of doneness.

Step 5: Create Delicious Toppings

Remove the pancakes from the oven and let them rest briefly.

Slice into generous squares.

• Maple syrup
• Cinnamon syrup
• Honey
• Fruit compote

Serve warm and enjoy the fluffy, berry-filled goodness of your baked pancake creation.

Tips to Perfect Blueberry Pancakes

• Toss fresh blueberries in a light dusting of flour before adding to the batter to stop them from sinking and bleeding color throughout the pancakes.
• For extra tang and tenderness, use room temperature buttermilk which helps ingredients blend more smoothly and creates softer pancakes.
• Check pancakes around 25 minutes to avoid overcooking; every oven varies slightly, so golden brown color and a clean toothpick test are your best indicators of doneness.
• Store leftover pancakes in an airtight container in the refrigerator for up to 3 days, reheating gently in the oven or microwave to maintain their fluffy texture.
• Replace regular flour with gluten-free self-rising flour for a celiac-friendly version, and use dairy-free milk alternatives if needed without compromising the recipe's overall texture.

Store and Serve Blueberry Pancakes Later

• Transfer cooled pancakes to an airtight container or zip-lock bag. Seal tightly and store in the refrigerator for up to 4 days. Place parchment paper between layers to prevent sticking.
• Wrap individual portions in plastic wrap or aluminum foil. Place wrapped pancakes in a freezer-safe container or freezer bag. Freeze for up to 2 months without losing quality or taste.
• Place pancakes on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Heat for 30-45 seconds until warm and soft. Check temperature to avoid overheating.
• Preheat oven to 350F. Arrange pancakes on a baking sheet in a single layer. Cover with foil to prevent drying. Warm for 10-15 minutes until heated through. Drizzle fresh syrup before serving for extra deliciousness.

Pairings for Blueberry Pancakes

Elevate Breakfast Bliss: Perfect Pairings

• Maple Magic Combo: Match these fluffy blueberry pancakes with crispy bacon strips for a sweet-and-savory dance of flavors that will wake up your taste buds.
• Smooth Morning Refreshment: Pair with cold-pressed orange juice or a creamy vanilla latte to complement the pancakes' richness and add a bright, energizing touch.
• Berry Blended Boost: Top pancakes with a dollop of Greek yogurt mixed with fresh blueberry compote, creating a tangy contrast to the sweet, fluffy base and adding extra nutritional punch.
• Nutty Crunch Complement: Sprinkle toasted almond slivers or chopped pecans over the pancakes for a delightful texture contrast and nutty undertone that enhances the blueberry's natural sweetness.

Style Options for Blueberry Pancakes

• Gluten-Free Blueberry Pancake Variation: Replace self-rising flour with gluten-free flour blend and add 1 teaspoon of baking powder to maintain rising properties. Works perfectly for those with wheat sensitivities.
• Dairy-Free Alternative: Swap buttermilk with almond milk or coconut milk and use coconut oil instead of canola oil. Great option for lactose-intolerant individuals or vegan diet followers.
• Low-Sugar Version: Use stevia or monk fruit sweetener instead of traditional sugar. Add extra blueberries for natural sweetness and reduce overall calorie content. Perfect for health-conscious individuals watching their sugar intake.
• Protein-Packed Option: Incorporate protein powder into the batter and add ground almonds or chia seeds for extra nutrition. Excellent choice for athletes or those wanting a more substantial breakfast.

FAQs

• Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries. Just don’t thaw them before adding to the batter to prevent color bleeding. Toss frozen blueberries in a bit of flour before mixing to help them stay evenly distributed in the pancakes.

• How do I know when the pancakes are fully baked?

Look for a light golden color on top and a puffed-up appearance. Insert a toothpick in the center – if it comes out clean, the pancakes are done. They should spring back slightly when touched.

• Is buttermilk necessary for this recipe?

Buttermilk is key to creating the fluffy texture. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.

• Can I make this recipe gluten-free?

Yes, substitute the self-rising flour with a gluten-free self-rising flour blend. Ensure all other ingredients are gluten-free, and the texture might be slightly different but still delicious.

Fluffy Baked Blueberry Buttermilk Pancakes Recipe

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4.7 from 22 reviews

• Total Time: 40 minutes
• Yield: 6 1x

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Description

Irresistible Blueberry Buttermilk Pancakes elevate breakfast with their cloud-like texture and juicy berry pockets. Served warm with maple syrup, these golden discs promise a delightful morning indulgence you cannot resist.

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Ingredients

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Blueberries and Flour:

• 1 1/2 cups fresh blueberries
• 3 cups self-rising flour

Liquid Ingredients:

• 2 1/2 cups buttermilk
• 2 eggs, lightly beaten
• 1 tablespoon canola oil

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Instructions

1. Gather all dry and wet ingredients in a spacious mixing bowl. Combine self-rising flour, buttermilk, eggs, and canola oil with minimal stirring. Embrace a slightly lumpy texture, avoiding over-mixing to ensure tender pancakes.
2. Gently fold blueberries into the batter, preserving their delicate structure. Reserve a few berries for strategic topping to enhance visual appeal and burst of fruity flavor.
3. Heat oven to 425F (220C). Prepare a 9×13-inch baking dish by thoroughly coating with non-stick cooking spray to prevent sticking and ensure easy release.
4. Distribute batter evenly across the prepared dish, creating a smooth surface. Strategically scatter reserved blueberries across the top for aesthetic and flavor enhancement.
5. Bake for 25-32 minutes until pancakes rise substantially and develop a golden-brown surface. The texture should be puffy and light, indicating perfect doneness.
6. Remove from oven and allow pancakes to rest briefly, allowing the structure to settle. Serve warm with preferred accompaniments like maple syrup or cinnamon drizzle, showcasing the harmonious blend of fluffy texture and juicy blueberry pockets.

Notes

• Swap self-rising flour with whole wheat or gluten-free flour blends for alternative dietary needs.
• Coat fresh blueberries in a light dusting of flour before adding to batter to prevent sinking and maintain even distribution.
• Use room temperature buttermilk and eggs to ensure smooth batter consistency and even baking.
• Check oven calibration with an independent thermometer to guarantee accurate baking temperature for consistently perfect pancakes.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 290
• Sugar: 8 g
• Sodium: 320 mg
• Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 2 g
• Protein: 7 g
• Cholesterol: 30 mg