These blueberry buttermilk pancakes are based on my mom’s pancake recipe. They’re light, fluffy, and filled with juicy blueberries in every bite.
The buttermilk creates an extra tender texture while the blueberries add just the right amount of sweetness. Whether you’re making a weekend breakfast, serving brunch, or enjoying breakfast for dinner, this homemade pancake recipe is always a hit.
Quick Look at this Blueberry Buttermilk Pancake Recipe
- Ready in: 30 minutes
- Makes: ~18 – 5 inch pancakes
- Works With: Frozen or fresh blueberries
- Equipment: Mixing bowls and griddle or skillet
- Great For: Weekend breakfasts, brunches, and freezer meal prep
What you’ll need for this recipe:
Buttermilk Shortcut
To make your own “buttermilk”, add 2 tablespoons of lemon juice or white vinegar to a measuring cup. Fill with milk to the 2 cup line. Let mixture sit for 5-10 minutes until mixture slightly curdles.
How to Make Fluffy Blueberry Pancakes
Making a tall stack of blueberry pancakes from scratch is so easy!
Melt butter in a small bowl in the microwave. Set aside.
In a large mixing bowl combine eggs and sugar. Add buttermilk, melted butter and vanilla.
In a separate bowl mix together dry ingredients. Gradually add to wet ingredients and whisk until well combined. Be careful not to overmix the batter. A few small lumps are perfectly fine and help keep the pancakes light and fluffy.
Gently fold in blueberries until they are evenly distributed throughout the batter, being careful not a break the blueberries!
Heat a griddle or large pan to medium heat. Grease griddle with a small pat of butter. Using a 1/3 cup measure, place scoops of batter on griddle to form pancakes. This will make about a 5 inch pancake. For slightly smaller pancakes, use a 1/4 cup measuring cup.
Cook about 1 1/2-2 minutes until bubbles form on top of the pancake. Flip over and cook another 1-2 minutes until golden brown.
Repeat until all pancake batter is used up. I can usually fit about 4 pancakes on my stovetop griddle at a time.
I like to put the cooked pancakes in a cake pan and keep in the oven on the “warm” setting while the rest of the pancakes are cooking.
How to Serve
Serve these blueberry pancakes warm with a pat of butter and a drizzle of maple syrup. If you’re feeling extra, add a dollop of whipped cream, some mini chocolate chips or sliced banana!
These are the best pancakes to add to a breakfast spread with bacon (this is the best way to make it), fresh fruit, and scrambled eggs or part of a larger brunch spread with Sausage Breakfast Pizza or Breakfast Smash Tacos.
Storage & Reheating
Fridge: Leftover pancakes can be stored in the refrigerator for 3-5 days.
Freezer: This is huge time saver! Place cooled pancakes on a wax paper lined baking sheet and place in the freezer. Once pancakes are frozen solid, move them to a freezer bag or container where they’ll keep for up to 3 months!
Reheating: Reheat refrigerated or frozen pancakes in 30 second intervals in the microwave until heated through. So easy for kids to do!
If you’re reheating a large batch of pancakes, place them on a foil lined baking sheet and reheat in a 350 degree oven for 8-10 minutes if frozen, 4-6 minutes if just refrigerated.
The phrase “if it ain’t broke, don’t fix it” applies to many of the recipes in my recipe box that have been passed down for generations. Sometimes the most traditional and basic recipes are the biggest successes.
More Recipes Like This
Blueberry Buttermilk Pancakes
Ingredients
- 3 tbsp. butter
- 2 eggs beaten
- 2 tbsp. granulated sugar
- 2 cups buttermilk
- 2 ½ cups flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- ½ tsp. salt
- 1 tsp. vanilla extract
- 1 ½ cup blueberries fresh or frozen
- extra butter for greasing griddle
Instructions
- In a small microwave safe bowl, melt butter in microwave. Set aside.3 tbsp. butter
- In a large mixing bowl, whisk eggs & sugar. Add the buttermilk, melted butter and vanilla.2 eggs, 2 tbsp. granulated sugar, 2 cups buttermilk, 1 tsp. vanilla extract
- Mix in flour, salt, baking soda & baking powder. Beat until well combined.2 1/2 cups flour, 1/2 tsp. salt, 1 tsp. baking powder, 1 tsp. baking soda
- Gently fold blueberries into the batter until evenly incorporated.1 1/2 cup blueberries
- Heat griddle to medium heat. Grease griddle with small pat of butter. Using a 1/3 cup measure, drop batter onto griddle to form pancake.
- Cook 1 1/2- 2 minutes until bubbles form over all of the pancake. Flip over and cook another minute or two until golden brown. Repeat until all the batter is used. Serve warm with extra butter and maple syrup.
Notes
Frozen vs. Fresh Blueberries
Frozen: Gently fold frozen blueberries into the batter without thawing. Thawed blueberries will add too much liquid to the batter and make it turn color. Fresh: Give them a good rinse and pat dry with a towel before adding to the batter. ÂDid you make this recipe?
Did you make this recipe? Leave a comment and star rating below. I’d love to know how it turned out!
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