Buttermilk Blueberry Pancakes Recipe

Updated on August 10th, 2023

We all need a blueberry pancakes recipe on reserve. Especially a recipe that yields fluffy, flavorful pancakes. This version of blueberry pancakes relies on buttermilk for that tangy taste.

When to make this blueberry pancake recipe

Blueberry pancakes are a delicious breakfast or brunch option and can be enjoyed any time of year. However, the peak season for fresh blueberries is from May through September in the Northern Hemisphere, so this would be an ideal time to make blueberry pancakes with fresh, juicy berries. (That’s also a great time to make other blueberry treats, like small-batch blueberry muffins and fresh blueberry smoothies.)

In the colder months when fresh blueberries may not be as readily available, you could use frozen blueberries. Just be sure to thaw them completely and drain any excess liquid before adding them to the pancake batter.

Alternatively, skip the blueberries and add chocolate chips for a decadent treat.

How to make blueberry pancakes

1. Mix the batter

First, melt ¼ cup butter (half a stick) in a saucepan or the microwave. Go slow in the microwave so it doesn’t splatter.

While the butter cools, mix these ingredients in a large bowl:

• 2 cups white flour
• ¼ cup of sugar
• 2 ¼ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Next, beat 2 eggs plus 2 cups buttermilk in a bowl. Once the butter has cooled, whisk it into the egg mixture.

Using a wooden spoon, combine the dry ingredients into the wet ingredients. Combine gently until no white flecks of flour remain. The batter will be slightly lumpy — do not overmix. Overmixing will make your pancakes flat rather than fluffy.

2. Fry the pancakes

Heat a pan or griddle over medium-high heat. Add a small tap butter to the cooking surface. Pour ¼ cup of batter onto the hot pan for each pancake.

Sprinkle the blueberries over the batter and press them lightly. Cook each pancake until its golden brown on the bottom and bubbles form on the top, then flip. This usually takes 2 minutes per side, but could be longer or shorter depending on the material of your pan and the heat of your range.

Repeat until you’ve used all the batter and blueberries. Serve and enjoy.

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Yield: 4 servings

Blueberry Pancakes Recipe

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This is a simple blueberry pancake recipe to enjoy on a relaxed weekend morning.

Ingredients

• 2 cups white flour
• A ¼ cup of sugar
• 2 ¼ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs (at room temperature)
• 2 cups buttermilk
• ¼ cup unsalted butter (melted)
• 1 cup fresh blueberries (can also use frozen)
• Butter or cooking spray (for frying)

Instructions

1. In a large bowl sift together flour, sugar, baking powder, baking soda, and salt.
   
2. Allow melted butter to cool down and in another bowl beat eggs and buttermilk together. Whisk in the cooled down melted butter.
3. With a spoon gently mix the wet ingredients with the dry ingredients. Combine until you have a lumpy batter. Do not over mix.
4. Heat a pan or griddle to medium-high heat. Add a little butter or cooking spray. Pour a ¼ cup of the batter into the skillet to form a pancake.
5. Sprinkle the top with blueberries and lightly press them into the pancake. Cook each pancake for about 2 minutes per side.
6. Remove from the skillet and repeat until all the batter is gone. Keep pancakes warm in the oven while you are making them.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 511Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 136mgSodium: 990mgCarbohydrates: 72gFiber: 3gSugar: 22gProtein: 14g

Nutrition information isn’t always accurate.

More of our pancake recipes to try

• Ricotta pancakes
• Chocolate chip pancakes

I also quite like Pumpkin pancakes by Salt & Sweet!

Blueberry pancake FAQs