There’s something magical about starting your day with a stack of warm, fluffy pancakes, isn’t there? Add fresh blueberries and a drizzle of golden honey, and you’ve got a breakfast worth waking up for!
These blueberry pancakes are more than just delicious—they’re packed with antioxidants, easy to make, and perfect for a cozy morning or brunch with friends. Let’s dive into why this recipe is about to become your new favorite. What’s even better is that blueberries are among the best foods for hair strength and growth.
Why You’ll Love This Recipe
- Easy & Quick: You’ll be flipping pancakes in just 10 minutes of prep.
- Healthy Sweetness: Natural sweetness from blueberries and honey—no artificial flavors needed!
- Crowd-Pleaser: Whether it’s for picky kids or brunch guests, these pancakes never fail to impress.
The Perfect Pancake Tips
Before we jump into the recipe, here are a few pro tips:
- Use fresh blueberries for the best flavor, but frozen ones work too (just thaw and dry them first).
- Don’t overmix the batter! Keeping it slightly lumpy ensures fluffy pancakes.
- Toss blueberries in a bit of flour before adding to the batter so they won’t sink to the bottom.
What You’ll Need
Here’s a quick rundown of ingredients you probably already have in your kitchen:
- All-purpose flour
- Sugar
- Baking powder & baking soda
- Salt
- Egg
- Buttermilk (or make your own with milk + vinegar)
- Melted butter
- Fresh blueberries
- Honey
How to Make the Best Blueberry Pancakes
- Mix the dry stuff: In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Prep the wet ingredients: Beat an egg in another bowl, then mix in the buttermilk and melted butter.
- Combine: Gradually mix the wet ingredients into the dry ones—don’t overdo it!
- Fold in blueberries: Gently fold them into the batter for even distribution.
- Cook: Heat a skillet over medium heat, grease it, and pour ¼ cup of batter per pancake. Cook until you see bubbles, then flip!
- Serve: Stack those beauties up, drizzle with honey, and enjoy every bite.
Pair It Like a Pro
- For Drinks: Pair these pancakes with a creamy latte or a refreshing glass of orange juice.
- For Toppings: Honey is a must, but feel free to add whipped cream, extra berries, or a sprinkle of powdered sugar.
Blueberry Pancakes with Honey Drizzle
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 cup buttermilk
- 2 tablespoons melted butter
- 1 cup fresh blueberries
- Honey for drizzling
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, beat the egg and mix in the buttermilk and melted butter.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Gently fold in the blueberries.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
- Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
- Repeat with the remaining batter. Serve the pancakes warm with a generous drizzle of honey.
Notes
Nutrition Facts
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 200 kcal |
| Protein | 6 g |
| Fat | 8 g |
| Carbohydrates | 28 g |
| Fiber | 2 g |
Frequently Asked Questions
Additional Notes
- Blueberry tip: Toss the blueberries in a little flour before folding them into the batter to prevent them from sinking.
- Storage: Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days.
What People Are Saying
Final Thoughts
Blueberry pancakes with honey drizzle are the kind of breakfast that feels like a warm hug. Whether it’s a lazy Sunday morning or a brunch date at home, these pancakes bring joy to the table.
Ready to try them? Share your pancake creations with us on social media, and don’t forget to check out our other breakfast recipes for even more inspiration!
