Fluffy Betty Crocker Pancakes with Frozen Blueberries
These fluffy Betty Crocker pancakes with frozen blueberries are the BEST pancakes you’ll ever eat! Thick, spongy, and made with buttermilk for a texture and flavor ordinary milk can’t achieve, these pancakes have been my go-to since childhood.
Recipe Mood: Family Breakfast
Indulgence Level: Medium-High
Effort Level: Easy
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Ingredient-Stretching Tip: Before that buttermilk spoils, use it to make these moist chocolate muffins with buttermilk.
These fluffy Betty Crocker pancakes with frozen blueberries are from the 1969 edition of the Betty Crocker cookbook—an oldie but a goodie! They’re the pancakes my mom has been making since rotary phones and the theme to The Rockford Files were familiar household sounds.
These pancakes are just as perfect now as they must have been when they first appeared six decades ago. They’re slightly crispy around the edges, pillowy soft on the insides, and full of that wonderful pancake flavor along with a slight tang from the buttermilk.
Oh, and they’re loaded with plump blueberries. When something ain’t broke, don’t fix it!
Why You’ll Love These Fluffy Betty Crocker Pancakes with Frozen Blueberries
Moist and fluffy: The secret lies in the buttermilk, which helps the batter rise and makes it moist. And the flavor is unmatched.
Easy with frozen blueberries: Although you can certainly use fresh blueberries, frozen are more convenient. I also think they plump up more in pancakes than fresh ones.
Customizable and family-friendly: Easy to double for a hungry crowd, or enjoy solo with your favorite toppings like maple syrup, lemon curd, or whipped cream.
Key Ingredients
- Low-Fat Buttermilk: Buttermilk creates a thicker, moister, and more flavorful pancake.
- Frozen Blueberries: For simplicity, frozen blueberries are easier to keep on hand. But they’re also delicious and likely retain more nutrients than fresh blueberries.
See the recipe card below for more information on ingredients and quantities.
How to Make This Recipe
- Whisk dry ingredients: In a medium bowl, combine flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients: In a small bowl, whisk the egg, then stir in buttermilk and vegetable oil.
- Combine batter: Stir wet mixture into dry ingredients until halfway combined. Add blueberries and gently mix until just incorporated—don’t overmix.
- Heat griddle: Melt 2 tablespoons butter over medium-low to medium heat until it begins to bubble.
- Cook pancakes: Pour about ¼ cup batter per pancake onto the griddle (fits about 6). Cook 2–3 minutes, until edges are golden and bubbles form.
- Flip and finish: Turn pancakes and cook until golden on the other side, adding more butter if needed.
- Serve: Transfer to a plate, brush with melted butter, and serve warm with maple syrup.
Pro Tips
Prepare dry ingredients the night before: This will save you time in the morning.
Use pancake molds if you’re new to making pancakes: This will allow you more control over the size and shape of the pancakes. Look for 4″-5″ molds.
Lower the heat if the griddle gets too hot: You don’t want to burn the outsides of the pancakes before the insides finish cooking through. You may need to lower the heat at some point to ensure even cooking.
Variations & Substitutions
-Additional or replacement toppings include lemon zest, blueberry compote, lemon curd, or a dusting of powdered sugar.
-Use fresh blueberries instead of frozen. Wash thoroughly, shake well, and wipe any excess water with a paper towel.
-Add 1/2 teaspoon vanilla extract to the batter, and/or sprinkle in a dash of cinnamon for warmth.
-Swap the blueberries for another berry, like raspberries. You can also use chocolate chips.
-Make your own buttermilk by mixing 1 cup of 2% or whole milk with 1 tablespoon of vinegar. Allow it to sit for 5-10 minutes, then stir again before using.
-Use salted butter instead of unsalted butter for even more flavor.
-You can use full-fat buttermilk instead of low-fat. I wouldn’t use fat-free buttermilk, as the consistency of some brands is too similar to milk.
-Make the pancakes silver-dollar-sized, or make extra-large pancakes instead.
Recipe FAQs
I don’t recommend making the entire batter the night before, as it’s already pretty thick. Chilling it might thicken it even more, making it difficult to handle in the morning. You could allow it to reach room temperature, but that might alter its consistency. However, you can save time by mixing the dry ingredients the night before and mixing the wet ingredients in the morning.
I don’t recommend doing so, as it could affect the aeration in the batter, among other things, such as causing the oil to separate from the batter upon defrosting. I suggest using pancake batter as soon as you prepare it.
Storage
Refrigerator: Store leftover pancakes in the fridge for up to 3 days.
Freezer: Store these pancakes in the freezer for up to 3 months. Wrap a serving size in wax paper, and place it in a freezer-safe bag.
Reheat: Warm up in the oven or in the microwave. Be careful not to overheat them in the microwave, as they can turn soggy.
More Breakfast Recipes
- Bakery-style chocolate chip muffins
- Blueberry streusel muffins
- Chocolate chip banana bread with 2 bananas
If you love this recipe, please take a moment to review it below. You could also tag me on Instagram (@forcarbssake) with a picture of your finished dish!
Fluffy Betty Crocker Pancakes with Frozen Blueberries
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 1 large egg
- 1 cup low-fat buttermilk
- 2 tablespoons vegetable oil
- ¾ cup frozen blueberries do not thaw; just rinse and pat dry
- 2 tablespoons unsalted butter plus more
Instructions
- In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
- In a small bowl, whisk the egg, then stir in the buttermilk and vegetable oil.
- Stir the combined liquids into the bowl with the dry ingredients until halfway incorporated. Add the frozen blueberries and finish stirring the batter until everything is just combined. Do not overmix. Some lumps and streaks of flour are fine.
- Add the 2 tablespoons of butter to a large griddle over two burners and heat it over medium-low to medium heat. Once the butter just begins to bubble, add about a ¼ cup of batter to the griddle; it should be hot enough that the batter doesn't spread too much. There should be enough room on the griddle to make 6 pancakes total. So, repeat the above step 5 more times.
- Allow the pancakes to cook (don't press down on them) until the edges begin to turn golden and you see the tops of them bubbling, 2-3 minutes. Flip the pancakes over and cook the other sides. Add more butter to the griddle if needed. Continue these steps until you finish the batter.
- Transfer the cooked pancakes to a plate and brush the tops of each one with some melted butter. Serve with lots of maple syrup. Enjoy!
These pancakes are delicious, and the texture is just right. Perfect for a leisurely weekend breakfast.