Blueberry Buttermilk Pancakes
These thick and fluffy blueberry buttermilk pancakes are a breakfast classic! Each bite is bursting with fresh berry flavor, and they’re done in just 20 minutes from start to finish.
These blueberry buttermilk pancakes are a mash-up of two breakfast faves: old-fashioned buttermilk pancakes and blueberry pancakes. This means you get a stack of thick, fluffy, tender pancakes and they’re loaded with juicy berries. Breakfast perfection!
About this blueberry buttermilk pancake recipe
Setting aside the fact that these blueberry buttermilk pancakes are delicious, you’ll love how easy it is to whip up a batch. While a lot of pancake breakfasts are made for weekends, these are pancakes that are totally doable for a weekday morning: 10 minutes to prep, 10 minutes to cook, and you’re done!
Top these fluffy pancakes with a pat of butter, a drizzle of maple syrup, and a handful of fresh blueberries, or get creative and try some different topping ideas. (We’ve listed some of our favorites down below!) Any way you serve them up, blueberry buttermilk pancakes are sure to be a hit.
What you need
- Wet ingredients: Unsalted butter, buttermilk (here’s how to make your own buttermilk), egg, pure vanilla extract
- Dry ingredients: All-purpose flour, granulated sugar, baking powder, baking soda, salt
- Plus: Fresh blueberries
A note about the blueberries: Sometimes fresh blueberries still have a small stem attached, so be sure to pick them over as you rinse them and pull off any stems that you find.
How to make them
Mix the wet ingredients. Add the melted butter to a large mixing bowl, then slowly drizzle in the buttermilk while whisking. Once the buttermilk is incorporated, whisk in the egg and vanilla.
Finish the batter. Add the flour, sugar, baking powder, baking soda, and salt to the bowl with the wet ingredients. Gently mix the dry ingredients together on top of the wet ingredients, then whisk them all together.
Fold in the blueberries.
Tip: If you want a more even berry distribution, you can sprinkle the blueberries onto the pancake batter once you’ve scooped it onto the griddle.
Cook the pancakes. Scoop the batter onto a griddle over medium heat, using the back of a spoon to spread it as needed. Cook for 4 to 5 minutes on each side, or until golden brown and cooked through.
Tip: This is a thick pancake batter, and it works best with a scoop. If you prefer thinner blueberry buttermilk pancakes, add 1/4 cup of regular milk to the batter. The thinner batter can be ladled onto the griddle.
Buttermilk is acidic, so when you add it to pancake batter, it reacts with the baking soda and creates air bubbles, which is what makes buttermilk pancakes thick and fluffy. In addition, the acid breaks down the gluten in the flour, which is why buttermilk pancakes have a more tender crumb.
Both work! If you use frozen blueberries, you can either thaw them first or use them frozen and lower the heat, then cook the pancakes longer so the blueberries have sufficient time to thaw while they cook.
How to make these blueberry buttermilk pancakes your own
Here are some of our favorite ways to enjoy these blueberry buttermilk pancakes, along with a few ideas to help you switch things up.
- Get creative with the toppings. Try strawberry sauce, blueberry sauce, vanilla Greek yogurt, homemade granola, lemon curd, or even cream cheese glaze.
- Make them lemony. Freshly grated lemon zest will add some bright lemon flavor to your pancakes without being too overpowering. If you love this idea, check out our lemon blueberry pancakes or blueberry rolls with lemon curd.
- Swap the berries. You can add diced strawberries or raspberries instead of the blueberries, or swap them in for half of the blueberries. You might also like our strawberry buttermilk pancakes or raspberry pancakes.
Make Ahead Ideas
You can make blueberry buttermilk pancakes ahead of time and store them in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
Freeze the pancakes in an airtight storage container or a freezer bag with parchment paper between the layers to keep them from sticking to each other.
Microwave blueberry buttermilk pancakes until they’re warm, or place them on a sheet pan, cover them with foil, and heat in a 350ºF oven for about 10 minutes. If you’re reheating your pancakes from frozen, add a few more minutes to the cooking time.
More blueberry breakfast recipes
Get the Recipe: Blueberry Buttermilk Pancakes
- 2 tablespoons unsalted butter, melted
- 1 cup buttermilk
- 1 large egg, beaten
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup fresh blueberries
- Add the melted butter to a large mixing bowl. Slowly drizzle in the buttermilk while whisking. This prevents the butter from clumping.
- Whisk in egg and vanilla.
- Add flour, sugar, baking powder, baking soda, and salt, and gently mix together on top of the wet ingredients before whisking it all together, until just mixed. Fold in blueberries (see note).
- Scoop onto a griddle preheated over medium heat, spreading batter out as needed. Cook for 4 to 5 minutes on each side, or until golden brown and cooked through.
- Makes about 8 pancakes.
- Store leftover pancakes in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
- Freeze the pancakes in an airtight storage container or a freezer bag with parchment paper between the layers to keep them from sticking to each other
- To reheat, microwave pancakes until they’re warm, or place them on a sheet pan, cover them with foil, and heat in a 350ºF oven for about 10 minutes. If you’re reheating your pancakes from frozen, add a few more minutes to the cooking time.