Blueberry Buttermilk Pancakes

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These Blueberry Buttermilk Pancakes are so good they’ll make your toes curl with every bite. Light, fluffy, and tender pancakes drowned in maple syrup is always a hit in my home!

Blueberry Buttermilk Pancakes

I love blueberry pancakes, and I believe it’s because when you use fresh blueberries, they add a little pop of blueberry sauce to each bite. I don’t have to use as much syrup as I would for other pancakes.

This blueberry pancake recipe is easy to make and should take you about 30 minutes from start to finish. They won’t make thick pancakes, but I will make sure to leave a tip on how to make a thicker version.

Let’s dive into making a fresh batch of your new favorite pancake recipe.

Close up stack of Blueberry Buttermilk Pancakes

Key Ingredients

Here are the star ingredients you’ll need for a delicious batch of blueberry pancakes.

Fresh Blueberries

Fresh blueberries add a great burst of flavor. Only use organic blueberries because conventional blueberries are on the top 10 food lists with the most pesticides.

All-Purpose Flour

My favorite flour to bake with is unbleached. 

Sugar

A small amount of granulated sugar adds the right amount of sweetness to pancakes.

Baking Powder and Baking Soda

Some people use one or the other, but the combination helps create perfect crispy edges.

Buttermilk

Personally, I only enjoy pancakes if they’re made with buttermilk. It lends the perfect amount of acidity and tenderness that makes them irresistible to me.

Oil

A little vegetable oil is needed to keep the pancakes moist and tender.

Egg

A single egg is all you need if you want to make enough pancakes to feed 8 people.

Maple Syrup

I love the flavor of pure maple syrup, it’s thinner than the knockoff pancake syrup, so I always use a little more.

Stack of Blueberry Buttermilk Pancakes

How to make Blueberry Pancakes recipe?

Making homemade blueberry pancakes are supposed to be fun and delicious. The main thing you want to always keep in mind when making pancakes is that a lumpy batter is ok. You don’t need a perfectly smooth pancake batter to create light and fluffy blueberry pancakes.

In a large bowl, stir together flour, sugar, baking powder, baking soda, and kosher salt. 

Add oil, buttermilk, vanilla extract, and egg in another medium bowl, and mix together. Then add wet ingredients to dry ingredients and add blueberries until smooth. Set pancake batter aside for 10 minutes.

Turn on the heat to medium in a large skillet, heat 2 tablespoons of oil, and pour ¼ cup of batter per pancake; cook until the top batter has tiny air bubbles, about 3 minutes. Flip and cook for another minute and a half. Serve with pure maple syrup, extra blueberries, and dust with powdered sugar.

Blueberry Buttermilk Pancakes Stack

Pro Recipe Tips & Tricks

Here are the best practices, techniques, substitutes, and flavor builders you’ll need to make the best blueberry pancakes every time you make this recipe.

  • The higher the number of batches you make, the hotter your skillet will become. Turn down the heat to prevent pancakes from burning.
  • A griddle can be used in place of a skillet.
  • If you want the best crispy pancakes, use a cast iron skillet.
  • Do NOT forget to let the batter sit. If you don’t, the flour won’t be able to absorb all of the liquids, and as a result, your pancakes will be dense instead of light and fluffy.
  • If you’re looking for a gluten-free option, use gluten-free flour instead of all-purpose flour.
  • To make a thicker pancake double the amount of baking powder.
  • If you don’t have buttermilk on hand, don’t trip! You can use milk substitutes like almond milk or whole milk.
  • Low-fat buttermilk will work if you cannot find Bulgarian buttermilk.
  • I recommend against using lemon juice in milk as a buttermilk substitute.
  • You can use melted butter instead of oil.
  • You’ll want to use an oil that has a high smoke point. Good options include canola, vegetable, grapeseed, or avocado oil.
  • If you use frozen blueberries, thaw and strain before stirring them into the batter.
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Blueberry Buttermilk Pancakes Stack

FAQs

Here are the top questions readers have about making blueberry buttermilk pancakes.

What makes buttermilk pancakes different?

Adding buttermilk to your pancakes makes them lighter and fluffier and adds a great tangy flavor. If you use another milk in your pancakes, they’ll still be good, just not as good as ones made with buttermilk.

Can I add fresh blueberries to the pancake mix?

You can add fresh blueberries to your pancake mix. Rinse them and remove any molded or smashed ones before mixing them in.

Should I thaw frozen blueberries before making pancakes?

Absolutely. Adding unthawed frozen berries will run your recipe because the batter will be too thin from the extra moisture. 

Thaw and strain blueberries before adding them to your batter. Mix the leftover blueberry juice with your syrup for a quick homemade blueberry syrup.

Can I substitute buttermilk for regular milk in pancakes?

Yes, using buttermilk instead of regular milk will give you lighter and fluffier pancakes that taste amazing!

Why are my pancakes sometimes mushy in the middle?

There can be a few reasons this is happening, but the main reason is that your skillet or griddle was not hot enough to cook your pancakes. If the pan is not hot enough, the batter will not cook evenly and will likely be mushy in the center. 

Also, do not flip your pancakes until you see tiny air bubbles popping in the batter.

Do pancakes need baking powder or baking soda?

The answer to this question is a little complicated, as it depends on what type of pancakes you make. I like to use both in my pancakes to create a fluffy pancake that’s golden brown with crispy edges.

How to store leftover pancakes?

Blueberry pancakes are best eaten immediately, but they will remain fresh in an airtight container for 3-4 days in the fridge.  

Keep them in a freezer-safe container and freeze them for 2 months. 
 
Reheat the blueberry pancakes in the microwave for 15 seconds.

Blueberry Buttermilk Pancakes

More Pancake Recipes

If you love blueberry pancakes as much as I do, then I know you’ll love these pancake recipes too!

  • Banana Pancakes
  • Classic Buttermilk Pancakes
  • Peach Cobbler Pancakes
  • Chocolate Pancakes with Cherry Syrup
  • Sweet Potato Pancakes
  • Hoecakes

Latest Recipe Video:

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Before You Begin

Before beginning, use the steps below to get organized.

Step 1: Get all ingredients and tools for the blueberry pancakes on the counter.

Step 2: Measure everything out into bowls.

Step 3: Follow this easy recipe for the best homemade blueberry pancakes.

Look no further if you’re in the mood for some delicious blueberry pancakes for breakfast! This recipe is easy to follow and will result in some fluffy, mouth-watering pancakes. And once you’ve made them, be sure to come back and leave a star rating and comment, letting me know how they turned out.

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Blueberry Buttermilk Pancakes

Blueberry Buttermilk Pancakes

Kenneth Temple
These Blueberry Buttermilk Pancakes are so good they’ll make your toes curl. Light, fluffy, and tender pancakes are always a hit!
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Rest 10 mins
Total Time 30 mins
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 6 persons
Calories 185 kcal

Ingredients
  

  • 1 cup unbleached all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 tablespoons oil plus more for cooking
  • 1 cup buttermilk
  • ½ teaspoon vanilla extract
  • 1 large egg
  • 6 oz. fresh blueberries
  • Grade A maple syrup

Instructions
 

  • In a large mixing bowl, stir together flour, sugar, baking powder, baking soda, and kosher salt.
  • In another medium bowl, add oil, buttermilk, vanilla extract, and egg, and mix together. Then add wet ingredients to dry ingredients and add blueberries until smooth. Set pancake batter aside for 10 minutes.
  • Turn on the heat to medium in a large skillet, heat 2 tablespoons of oil, and pour ¼ cup of batter per pancake; cook until the top batter has tiny air bubbles, about 3 minutes. Flip and cook for another minute and a half. Serve with pure maple syrup, extra blueberries, and dust with powdered sugar.

Notes

Pro Recipe Tips & Tricks
  • The higher the number of batches you make, the hotter your skillet will become. Turn down the heat to prevent pancakes from burning.
  • A griddle can be used in place of a skillet.
  • If you want the best crispy pancakes, use a cast iron skillet.
  • Do NOT forget to let the batter sit. If you do, the flour won’t be able to absorb all of the liquids, and as a result, your pancakes will be dense instead of light and fluffy.
  • If you’re looking for a gluten-free option, use gluten-free flour instead of all-purpose flour.
  • To make a thicker pancake double the amount of baking powder.
  • If you don’t have buttermilk on hand, don’t trip! You can use milk substitutes like almond milk or whole milk.
  • Low-fat buttermilk will work if you cannot find Bulgarian buttermilk.
  • I recommend against using lemon juice in milk as a buttermilk substitute.
  • You can use melted butter instead of oil.
  • You’ll want to use an oil that has a high smoke point. Good options include canola, vegetable, grapeseed, or avocado oil.
  • If you use frozen blueberries, thaw and strain before stirring them into the batter.
Storage:
Blueberry pancakes are best eaten immediately, but they will remain fresh in an airtight container for 3-4 days in the fridge. 
Keep them in a freezer-safe container and freeze them for 2 months. 
Reheat the blueberry pancakes in the microwave for 15 seconds.

Nutrition

Calories: 185kcalCarbohydrates: 26gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 32mgSodium: 409mgPotassium: 109mgFiber: 1gSugar: 9gVitamin A: 121IUVitamin C: 3mgCalcium: 94mgIron: 1mg
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