Blueberry Cinnamon Pancakes are a great summer breakfast. These fluffy pancakes really are a treat and so easy to make from scratch with juicy blueberries and ingredients that you most likely already have in your pantry. There is no need for a pancake mix here to make a perfect stack of pancakes!
This recipe is a simple batter of eggs, buttermilk, flour, sugar, a little cinnamon and a few more ingredients. It only takes a couple of minutes to put the batter together and the pancakes cook pretty quickly. If you do not have buttermilk you can make it yourself with the directions below. You could also simply use milk.
If you are a fan of homemade pancakes, check out Strawberry Banana Pancakes, Bananas Foster Pancakes, Strawberry Whole Grain Pancakes, Red Velvet Pancakes, Pumpkin Oatmeal Pancakes, Caramel Apple Pancakes and Gingerbread Pancakes.
You might also like Blackberry Pancakes. They are delicious pancakes for the summer made with fresh berries.
If you love blueberry pancakes, you are going to like Blueberry Pancake Bundt Cake.
Check out 20 Easy Recipes to Make with Fresh Summer Blueberries for some other simple blueberry recipes.
SOME THINGS TO KNOW: FAQ’S
- Read How to Store Fresh Blueberries.
- You can easily make your own buttermilk at home. using whole milk and either white vinegar or lemon juice. For each ½ cup of milk, you would add 1 ½ teaspoons of either vinegar of lemon juice. Let the mixture sit for 15 minutes before using.
SPECIAL EQUIPMENT NEEDED:
- Griddle, large skillet or large nonstick skillet
- If fresh blueberries are not available, frozen blueberries can be substituted. There is no need to defrost them before adding them to the recipe.
- If you do not have vegetable oil, canola oil or melted butter can be substituted.
- You can substitute whole wheat flour for the all purpose flour in the recipe.
- The granulated sugar can be replaced with pure cane sugar or brown sugar.
- If you do not have buttermilk, you can make your own using whole milk. You could also use a non-dairy milk like unsweetened almond milk.
- If you do not have vanilla extract, you can use almond extract or leave it out all together.
HOW TO STORE LEFTOVER BLUEBERRY CINNAMON PANCAKES:
- You can store the leftover pancakes either covered in plastic wrap or in an airtight container for 3-5 days in the refrigerator.
- You can freeze the pancakes for up to 3 months. To freeze them, place them in a single layer onto a lined baking sheet. Place them into the freezer. Once they have frozen, remove them from the baking sheet and place them into a freezer bag or airtight freezer container. Return them to the freezer.
HOW TO REHEAT BLUEBERRY CINNAMON PANCAKES:
- Place the pancakes onto a parchment paper lined baking sheet into a preheated 350 degree oven. They should heat through in about 5 – 10 minutes.
- You can also place the pancakes into the microwave oven. Add 2-3 pancakes to a microwave safe plate and cover with a sheet of paper towel. Microwave for 20 seconds per pancake until heated through.
Blueberry Cinnamon PancakesPrint This
- 1 ½ cups all purpose flour
- 3 tablespoons granulated sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt (iodized or kosher salt)
- 1 teaspoon cinnamon
- 1 ½ cups buttermilk
- 3 tablespoons vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups fresh blueberries
In a large bowl, mix the flour, sugar, baking powder, baking soda, salt and cinnamon.
In a medium bowl, beat the eggs. Stir in the buttermilk, vegetable oil and vanilla extract.
Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined.
Stir in the blueberries.
Spray a griddle or a large skillet with non stick spray and heat over medium heat.
Pour ⅓ cup batter onto the hot griddle or preheated skillet for each pancake.
Cook until the top of each pancake is speckled with bubbles and some bubbles have popped open, about 2 minutes. Use a spatula to turn the pancakes over and cook them until the underside is golden brown. This should take a couple of minutes.
Continue this process until you have used all of the remaining batter.
Serve immediately or keep warm in a preheated 200 degree oven on a baking sheet while you finish cooking the rest of the pancakes.
Serve with maple syrup.