Blueberry Pancakes are one of my favourite Breakfast and Brunch recipes. The quiet hum of a weekend morning when the house is still a little sleepy and the kettle is just beginning to bubble. For me, those mornings almost always lead to pancakes, and lately, blueberry pancakes have become the star of the show. They bring together everything I adore about home cooking: simple ingredients, a bit of gentle whisking, and the kind of aroma that floats through the house like a warm invitation.
What makes these blueberry pancakes feel so special is how they start with a proper batter—light, airy and soft, almost cloudlike. It begins with self-raising flour and baking powder, which set the foundation for fluffiness. The cinnamon is just a whisper, but it’s amazing how that tiny pinch brings a warming, almost bakery-style aroma. Before any liquids meet the bowl, the dry ingredients sit together in a soft mound, just waiting to be transformed.
That moment where you make a well in the middle of the flour brings back memories of learning to cook as a child—those early lessons where food felt as much like play as it did nourishment. Into that well goes a blend of buttermilk, egg yolks, melted butter and vanilla. The buttermilk is what gives the pancakes their signature tenderness, the kind you only get when the acidity does its magic with the raising agents. The vanilla adds a gentle sweetness and warmth that complements the blueberries beautifully.
But the real magic—the step that makes all the difference—is the whisking of the egg whites. It’s a tiny bit of extra effort that rewards you tenfold. When the whites reach stiff peaks, they look like snowy mountains in the bowl, and folding them into the batter feels almost ceremonial. You take your time, letting the air you whisked in stay put, treating the mixture with the kind of care usually reserved for soufflés. This is where the pancakes get their lift, their softness, their almost bounce-like texture when you cut into them.
Cooking Blueberry pancakes is a slow, gentle process that feels just right for a weekend morning. I always start with a small knob of butter melted in an 8-inch pan, letting it coat the surface in a thin, golden layer. Then comes the satisfying moment when the batter hits the pan, spreading just enough to create a generous, thick pancake. Before the top sets, you drop fresh blueberries across the surface—not too many, not too few—so they sink ever so slightly into the batter. As they cook, they soften and burst, turning into pockets of warm, tangy sweetness.
Flipping them is always a tiny thrill. Once the bottom turns a soft golden brown, that careful flip reveals a beautifully puffed pancake, studded with glossy blueberries. Another minute or so on the other side, and they’re ready to be transferred to a warm plate, covered loosely with foil to keep them cosy until the whole stack is done.
But the finishing touch—the part that takes these blueberry pancakes from “lovely” to “absolutely heavenly”—is the maple butter. It’s nothing more complicated than softened butter whipped with a touch of cinnamon and salt, then slowly blended with maple syrup until it becomes silky, fluffy and gorgeously sweet. A dollop of this on warm pancakes melts instantly, cascading between the berries and into every soft crevice.
Serve the blueberry pancakes with an extra scattering of blueberries and a drizzle more maple syrup if you’re feeling indulgent. It’s the kind of breakfast that slows the morning down, makes everyone linger at the table just a little longer, and fills the house with that unmistakable feeling of home.
Blueberry pancakes are a warm, buttery, blueberry-studded pause in the hustle of the week. And truly, there are few better ways to start a day.
Blueberry Pancakes
Ingredients
The Pancakes
- 450 g self-raising flour
- 1 tsp baking powder
- ½ tsp ground cinnamon Lovely extra
- 600 ml buttermilk
- 3 large eggs free range/separate to whites and yolks
- 50 g butter melted
- 1 tsp vanilla extract
- 400 g blueberries
- 1 pinch salt
The Maple Butter
- 150 g butter soft
- 1 pinch ground cinnamon
- 1 pinch salt
- 4 tbsp maple syrup better quality the better
Instructions
- To make the pancakes, add the baking powder, ground cinnamon, flour and salt into a large mixing bowl and thoroughly mix.1 tsp baking powder, ½ tsp ground cinnamon, 450 g self-raising flour
- Make a small dip/well in the middle of the mixture and put to one side for a moment.
- In a separate bowl, add the egg yolks, buttermilk, vanilla and melted butter and mix.600 ml buttermilk, 3 large eggs, 50 g butter, 1 tsp vanilla extract
- In a third bowl, add the egg whites and whisk, either by hand or with a machine until you have stiff peaks.3 large eggs
- Pour the egg yolks, buttermilk mixture int the well you formed in the flour mixture and whisk together.
- Next add a spoonful of the whisked egg whites to the mixture and gently stir/fold in.
- Continue to add the egg white mixture to the mix being gentle to include as much air into the mixture as possible.
- You should now have a lovely and fluffy batter.
- Place an 8-inch frying pan over a medium heat and add a small knob of butter.
- Add about 1 ½ ladles of batter to the hot pan (enough to cover the base of the pan with a good depth).
- Add some blueberries to the pan at the same time so they cook together.400 g blueberries
- When the pancake has browned on the base, its time to flip them over.
- Flip and cook for about another minute or so on the other side or until soft brown in colour.
- When cooked transfer to a warmed plate and cover with some foil to keep warm.
- To make the maple butter, add the ingredients to a bowl, except the maple syrup, and whisk until light and fluffy150 g butter, 1 pinch ground cinnamon, 1 pinch salt
- Slowly add the maple syrup whisking constantly and is of a whisked consistency. Serve with the blueberry pancakes and a sprinkling of blueberries for a superb breakfast/brunch.4 tbsp maple syrup
37 comments
Such an easy but tasty brunch that I have during the week as well lol
So soft and tender, they practically melted in my mouth.
Absolutely loved the balance of flavours in these pancakes.
Best pancake texture I’ve had in years.
The burst of warm blueberries in each bite was amazing.
The buttermilk gave the pancakes such a lovely tang and softness.
These pancakes were thick, satisfying, and full of berry goodness.
The blueberries cooked right into the batter were pure perfection.
The pancakes stayed fluffy even after cooling a bit—very impressive.
Ideal for serving guests—everyone was impressed.
My kids said these were the best pancakes they’ve ever had.
The maple butter added such a professional finishing touch.
A beautiful balance of sweetness and fruitiness.
Perfect for a lazy Sunday morning breakfast.
These pancakes turned an ordinary breakfast into something memorable.
These pancakes tasted like something from a cosy café.
Restaurant-quality pancakes made right at home.
Blueberries and cinnamon together are simply magical.
My family asked me to make these again the very next day.
They felt indulgent without being too heavy.
The vanilla aroma made the whole kitchen smell incredible.
Loved how light and airy the pancakes were—perfect weekend brunch.
Beautiful rise, soft centre, and wonderful flavour.
Absolutely delicious pancakes with bursts of blueberry in every bite.
Loved the golden edges and fluffy centre—spot on texture.
The maple butter was the star for me—silky, sweet and unforgettable.
Loved how comforting and homely these tasted.
The cinnamon added such a lovely warmth without overpowering the blueberries.
Sweet, buttery, and fruit-filled—exactly what I wanted.
A wonderfully light batter with fruity pockets in every slice.
The fluffiness of these pancakes made breakfast feel like a treat.
Perfectly golden on the outside and cloudlike on the inside.
A new favourite in our household breakfast rotation.
These pancakes were thick, fluffy and full of flavour.
I loved that the blueberries softened into little jammy bursts.
I will definitely be making these again—they were divine.
The maple butter made the whole dish feel special.