Blueberry Pancake Recipe

Sweet Blueberry Pancakes for Slow Mornings

There’s something peaceful about pancakes. Especially when they’re warm, soft, and just sweet enough to feel like comfort on a plate. This is one of my favorite slow morning recipes. A little quiet, a little sweet, and exactly what the soul needs.

Serves: 4–5

Sweet, soft, and just right for slow mornings.

Ingredients

  • 1 cup all-purpose flour

  • 3 tbsp sugar (for a touch of sweetness in every bite)

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

  • ¾ cup buttermilk

  • ¼ cup milk

  • 1 egg

  • 2 tbsp melted butter (plus more for the pan)

  • ¾ cup fresh or frozen blueberries, gently smashed

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

  2. In a separate bowl, whisk the buttermilk, milk, egg, and melted butter until smooth.

  3. Pour the wet ingredients into the dry and stir gently until just combined — don’t overmix.

  4. Gently smash the blueberries with the back of a spoon or your fingers before folding them into the batter. This gives every bite a soft blueberry sweetness and avoids whole, bursting berries.

  5. Heat a buttered skillet over medium-low. Scoop about ¼ cup of batter per pancake. Cook for 2–3 minutes per side, until golden and fluffy.

  6. Serve warm with syrup, a little extra butter, or just as they are.

Quiet Layers .